Chicken Kiev Recipe

Soften and mix butter

Leave the unsalted butter at room temperature for 30–45 minutes until very soft but not melted. If short on time, cut into small pieces to speed softening.

In a bowl, combine the softened butter, chopped parsley, chopped dill, minced garlic, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until smooth and evenly distributed.

Form the butter mixture into a log about 1" (2.5 cm) diameter using plastic wrap. Tightly wrap and chill in the freezer for 20–30 minutes until firm but still pliable (this makes it easier to insert into chicken).

Prepare chicken breasts

Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, pound each breast gently to an even thickness of about 1/4" (6 mm). Take care not to tear the meat. Season both sides lightly with the 1 tsp salt and 1/2 tsp black pepper reserved for the chicken.

Create pockets

Remove the chilled butter log from the freezer and slice into 4 equal pieces. Using a sharp knife, cut a horizontal pocket into the thickest side of each flattened breast (or butterfly breast and fold over) to create a cavity large enough to hold one butter piece. Do not cut all the way through.

Place one piece of the chilled herb butter into each pocket. Fold the edges of the chicken over the butter and roll or fold tightly so the butter is fully enclosed. Seal any seams by pressing the meat together; you can use toothpicks to hold seams closed if needed (remember to remove them before serving). Chill the assembled breasts in the refrigerator for 15–20 minutes to help them hold shape while breading.

Set up breading station

Place the flour in a shallow plate. In a second bowl, whisk the 2 eggs with 2 tbs milk until uniform. In a third shallow bowl, place the breadcrumbs. Pat each assembled breast dry with paper towels.

Dredge each breast in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then coat thoroughly with breadcrumbs, pressing breadcrumbs onto the surface to ensure a good seal. For extra security and a thicker crust, repeat the egg and breadcrumb steps once more. After breading, return the breasts to the refrigerator for 10–15 minutes to firm the coating; this helps prevent the butter from leaking during cooking.

Cook the Kievs

In a large skillet, heat 1/4 cup vegetable oil over medium heat until shimmering but not smoking. Add 2 chicken Kievs and cook 3–4 minutes per side, turning gently, until golden brown. Add the remaining 1/4 cup oil if needed and cook the remaining Kievs the same way. The goal is to brown the crust, not fully cook through.

Transfer the browned chicken to a baking dish. If desired, brush lightly with melted butter for extra color. Bake in a preheated oven at 375°F (190°C) for 12–18 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part (avoid touching the butter pocket). Cooking time will vary with breast thickness; thinner breasts are done sooner.

Remove from oven and let rest 5 minutes before serving. This resting helps redistribute juices and reduces the chance of all the butter running out immediately when cut.

Remove any toothpicks. Serve each Chicken Kiev with a lemon wedge and a sprig of parsley. Squeeze lemon over the cut Kiev to brighten flavors just before eating.