Name: Chicken Kiev with Garlic Butter Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Eastern European
Ingredients: 1/2 cup unsalted butter, softened; 2 cloves garlic, minced; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs (panko or regular); 1/2 teaspoon paprika; Vegetable oil, for frying

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If you’re craving an irresistible blend of juicy chicken, crisp coating, and a molten core of herb-kissed garlic butter, Chicken Kiev with Garlic Butter is about to become your new go-to comfort meal. This classic Eastern European dish brings together everyday ingredients in a way that feels indulgent and genuinely special. Whether it’s a family dinner or a main course to wow your friends, every bite bursts with richness and flavor, thanks to the buttery garlic center just waiting to spill onto your plate.

Chicken Kiev with Garlic Butter Recipe - Recipe Image

Ingredients You’ll Need

Great Chicken Kiev with Garlic Butter doesn’t require a wild shopping list—just thoughtfully chosen staples. Each component plays its part in creating the luscious flavor, flaky texture, and appealing golden color you expect from a show-stopping dinner.

Boneless, skinless chicken breasts (4): Pound them thin for easy rolling and even cooking—this keeps the chicken juicy as it wraps around the butter center.
Unsalted butter (1/2 cup, softened): The key to that luscious, garlicky filling that melts as the chicken bakes.
Garlic (2 cloves, minced): Fresh garlic infuses the butter with bold, aromatic depth—don’t skimp here!
Fresh parsley (2 tablespoons, finely chopped): Brings brightness and a pop of color to the rich butter core.
Lemon juice (1 teaspoon): Adds a subtle zest that balances the richness.
Salt (1/2 teaspoon, divided): You’ll season the butter and the chicken for maximum flavor.
Black pepper (1/2 teaspoon, divided): Just enough to add a gentle warmth and make the flavors pop.
All-purpose flour (1/2 cup): The first layer of the breading, helping everything stick together.
Large eggs (2, beaten): Essential for giving the breadcrumbs something to cling to.
Breadcrumbs (1 cup, panko or regular): Panko gives extra crispness, but any dry breadcrumb works beautifully for that golden crust.
Paprika (1/2 teaspoon): Blends with the breadcrumbs to give color and a gentle smokiness.
Vegetable oil (for frying): Neutral-tasting oil creates a perfectly crisp, golden crust without overpowering the chicken.

How to Make Chicken Kiev with Garlic Butter

Step 1: Make the Garlic Butter Filling

Start by mixing your softened butter with the minced garlic, chopped parsley, lemon juice, and half of your salt and pepper. This herby, aromatic spread is the secret to the soul-satisfying ooze you want in every Chicken Kiev with Garlic Butter. Shape the butter into a tight log, wrap it snugly in plastic wrap, and place it in the freezer for at least 30 minutes. Having the butter super cold makes assembly much easier and helps keep it inside the chicken while cooking.

Step 2: Prepare and Pound the Chicken

Lay each chicken breast flat between two sheets of plastic wrap and gently pound them out to about 1/4-inch thickness. This not only tenderizes the meat but also ensures you can wrap it securely around the butter. Don’t worry if they look big—rolling them up will create that irresistibly plump Chicken Kiev with Garlic Butter shape!

Step 3: Assemble the Rolls

Once your butter is firm, cut it into four equal portions. Place one in the center of each pounded chicken breast. Fold the sides over the butter, then roll the breast up as tightly as you can, securing the seam with toothpicks. Give the outside a final seasoning with the remaining salt and pepper—every layer should have some flavor.

Step 4: Bread the Chicken

This is where that signature crisp comes in. Dredge each chicken roll in flour, then dip in the beaten eggs, and finally coat in the breadcrumbs mixed with paprika. For best results, arrange your breaded rolls on a tray and refrigerate for 30 minutes. This helps everything set, sealing in the Chicken Kiev with Garlic Butter filling and making frying easier.

Step 5: Fry and Bake to Perfection

Heat about a half-inch of vegetable oil in a large skillet over medium heat. Fry each chicken roll for 2 to 3 minutes per side—you’re just looking for a golden, crispy crust here. Transfer the rolls to a baking sheet, then bake in a preheated 350°F (175°C) oven for about 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Let them rest briefly, then carefully remove the toothpicks before serving. Get ready: that first cut will deliver a gorgeous garlic butter river!

How to Serve Chicken Kiev with Garlic Butter

Garnishes

For a little added flair, sprinkle your platter with extra chopped parsley or a light dusting of paprika. Lemon wedges are a must—letting guests squeeze over a touch of zest right before eating brightens up every forkful of Chicken Kiev with Garlic Butter.

Side Dishes

This dish loves classic sides. Creamy mashed potatoes make the perfect vessel for catching every bit of garlicky, herbed butter. You can also serve it with a crisp green salad or lightly steamed vegetables. The key is balancing the richness of the chicken with something fresh and simple.

Creative Ways to Present

If you’re entertaining, try slicing each Chicken Kiev with Garlic Butter on a diagonal for gorgeous, pinwheel-like medallions. Arrange atop a nest of greens or set it over a smear of herbed yogurt sauce to create an eye-popping, restaurant-worthy plate. For a more casual approach, let everyone cut into their whole chicken roll for that dramatic, melting butter reveal.

Make Ahead and Storage

Storing Leftovers

Place any leftover Chicken Kiev with Garlic Butter in an airtight container and store in the refrigerator for up to three days. The coating may soften slightly, but the vibrant flavors will still shine through on day two or three.

Freezing

Chicken Kiev with Garlic Butter freezes beautifully if you want to prepare ahead. Assemble and bread the uncooked chicken rolls, then freeze individually until solid. Move to a zip-top bag and store for up to two months. Cook straight from the freezer—just add about 10 extra minutes to the baking time to ensure the centers are piping hot.

Reheating

To reheat, place the chicken on a baking rack set over a sheet pan and warm in a 350°F (175°C) oven until hot, 15 to 20 minutes. This helps re-crisp the coating while heating the center through—microwaving is quicker but can compromise that classic crunch.

FAQs

How do I stop the garlic butter from leaking out?

The trick is tightly rolling the chicken and making sure the butter log is very cold before assembly. Securing with toothpicks also helps hold everything in place during frying and baking.

Can I use chicken thighs instead of breasts?

Chicken breasts are traditional for Chicken Kiev with Garlic Butter, giving you that classic cylindrical shape. Thighs are juicier but harder to roll thinly, so stick to breasts for best results.

What type Main Course

Panko breadcrumbs create an extra-crisp coating, while regular fine breadcrumbs give a denser crunch. Both work, so choose based on your texture preference or what you have on hand.

Is it okay to prepare this dish ahead of time?

Absolutely! You can assemble and bread the Chicken Kiev with Garlic Butter and refrigerate for up to a day before frying and baking, or freeze the uncooked rolls for longer storage.

How do I know when the chicken is cooked through?

Use a meat thermometer to check that the thickest part of the chicken reaches 165°F (74°C). The outside should be crisp and golden, and the inside juicy and fully opaque—no pink bits remain.

Final Thoughts

If you’ve never made Chicken Kiev with Garlic Butter at home, you’re in for a real treat. The satisfying crunch, fragrant herbed butter, and succulent chicken come together in a way that just begs for a repeat performance. Give it a try—you might just find this comforting classic becomes a favorite in your kitchen, too!

Chicken Kiev with Garlic Butter Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 50 minutes (plus chilling)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and flavorful Chicken Kiev with Garlic Butter. This Eastern European classic features tender chicken breasts stuffed with a savory garlic herb butter, coated in crispy breadcrumbs, and baked to perfection.

Ingredients

Scale

For the Garlic Butter:

1/2 cup unsalted butter, softened
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Chicken Kiev:

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko or regular)
1/2 teaspoon paprika
Vegetable oil, for frying

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Instructions

Prepare Garlic Butter: Mix butter, garlic, parsley, lemon juice, 1/4 tsp salt, and 1/4 tsp pepper. Shape into a log, freeze until firm.
Prepare Chicken Kiev: Pound chicken breasts, place butter log in center, roll up tightly. Coat with salt and pepper. Coat in flour, eggs, and breadcrumbs with paprika. Chill.
Cook Chicken Kiev: Fry in oil until golden, then bake at 350°F (175°C) for 15–18 minutes.
Serve: Remove toothpicks before serving.