Chicken Kyiv Recipe

Prepare garlic-parsley butter

In a bowl, combine softened unsalted butter, finely chopped parsley, minced garlic, lemon zest, lemon juice, 1 tsp salt and 1 tsp freshly ground black pepper. Mix thoroughly until uniform. Spoon the butter onto a piece of plastic wrap into a log about 1 inch in diameter, wrap tightly and chill in the refrigerator or freezer until firm (at least 30 minutes; freezer 10–15 minutes speeds this).

Butter portions and prepare chicken

Once the herb butter is firm, unwrap and cut into 4 equal portions. With a sharp knife, butterfly each chicken breast by slicing horizontally almost to the edge and opening like a book; if breasts are very thick, you can pound them to an even thickness of about 1/2 inch between plastic wrap. Season both sides with 1.5 tsp salt and 1 tsp black pepper (divide evenly across breasts). Place one butter portion near one edge of each breast and fold/roll the meat tightly around the butter, tucking ends under to seal. If needed, use toothpicks to secure seams.

Set up breading station

Place flour in a shallow dish. Beat 2 eggs in a second dish. Place breadcrumbs in a third dish. Dredge each butter-stuffed breast in flour, shaking off excess; dip into beaten eggs, then press into breadcrumbs to fully coat. For a stronger seal, repeat the egg and breadcrumb step (double coat). Place breaded cutlets on a plate and chill 15–20 minutes to firm up the crust—this reduces leakage when frying.

Pan-fry and finish in oven

Preheat oven to 375°F (190°C). In a large, ovenproof skillet heat about 1 cup vegetable oil over medium-high until shimmering and a small breadcrumb sizzles when dropped in. Add the breaded breasts seam-side down first, and fry until golden brown, about 2–3 minutes per side, turning carefully to maintain seal. Transfer the skillet to the preheated oven and bake 12–15 minutes until internal temperature reaches 165°F (74°C) and butter inside is hot. If not using an ovenproof skillet, transfer breasts to a baking sheet lined with parchment after browning.

Rest and serve

Remove Chicken Kyiv from oven and let rest 5 minutes to allow juices to settle. Remove any toothpicks. Serve each breast whole or sliced to reveal the herb butter, alongside mashed potatoes and roasted peppers.

Place peeled and cubed potatoes into a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are very tender when pierced, about 12–15 minutes. Drain well and return to the hot pot for 1 minute to allow excess moisture to evaporate.

Mash the potatoes with a potato masher or ricer until mostly smooth. Add 3 tbsp softened butter and 3 tbsp whole milk; continue mashing to desired creaminess. Season with additional salt and freshly ground black pepper to taste. Keep warm until serving.

Preheat oven to 425°F (220°C) or use broiler. Slice peppers into long strips, removing seeds and stem. Toss peppers with 2 tbsp extra-virgin olive oil, sliced garlic, 1 tsp fresh thyme, 1/2 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Roast in the oven 15–20 minutes until peppers are softened and edges are lightly charred, stirring once halfway through. Alternatively, broil 6–8 minutes, watching closely. Remove from oven and toss with 1 tsp red wine vinegar (optional) to brighten flavors. Keep warm until plating.