Chicken Kiev Easy Flavorful Recipe for Home Chefs tonight
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:samantha
Total Time:1 hour 30 minutes
Yield:4 servings 1x
Description
Discover a Chicken Kiev you can master tonight with an easy flavorful recipe perfect for home cooks seeking impressive weeknightworthy dinners
Ingredients
Scale
4 boneless skinless chicken breasts, about 5–6 oz each
4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Vegetable oil for shallow frying, about 2 cups (enough to shallow fry)
Olive oil, optional for brushing or finishing
Instructions
Pound the chicken breasts to an even thickness of about 1/2 inch; season lightly with salt and pepper.
Make the garlic herb butter by mixing 4 tablespoons unsalted butter with minced garlic, chopped parsley, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper; chill briefly to firm.
Cut a pocket into the thick side of each chicken breast and fill with a portion of the garlic herb butter.
Secure the opening with toothpicks or kitchen twine if needed.
Dredge the stuffed chicken: roll in flour, dip in beaten eggs, then coat with breadcrumbs (Panko or gluten-free as desired).
Heat vegetable oil in a large skillet over medium-high heat and shallow fry the chicken until the crust is golden and the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes before serving to let the juices redistribute.
Alternatively, bake at 400°F (200°C) for 25–30 minutes, turning halfway, for a crisper result with less oil.
Serve with lemon wedges and your choice of sides; any extra crust left can be warmed briefly in a hot pan for extra crunch.
Notes
A classic Chicken Kiev with a garlic butter center, crispy crust, and juicy meat. This data-informed guide shares timing, technique, nutrition insights, and substitutions to help you achieve a perfect dish every time.
