Classic Chicken Kiev Recipe

If you’ve ever wanted to wow your friends with something that looks fancy but is actually a total joy to make, this Classic Chicken Kiev Recipe is your golden ticket. Picture tender chicken breasts wrapped around a luscious garlic and parsley butter center that bursts with flavor the moment you cut into it. Crispy on the outside and meltingly delicious inside, this dish has all the comfort and charm you want for a special dinner without any complicated fuss. Trust me, once you try this Classic Chicken Kiev Recipe, it will become a beloved staple in your kitchen.

Ingredients You’ll Need

This Classic Chicken Kiev Recipe keeps things delightfully simple but absolutely essential—every ingredient plays a vital role in building that perfect balance of creamy, crispy, and savory notes. From the fresh parsley that adds fragrance to the golden panko breadcrumbs that provide crunch, these ingredients promise a delightful eating experience.

• Unsalted butter (6 tbsp / 90g, softened): The star of the filling, providing richness and a creamy texture.
• Parsley (2 tsp, finely chopped): Fresh and fragrant, it brightens up the butter filling and adds a pop of color.
• Garlic cloves (2, very finely minced): The punch of savory goodness that transforms the butter into an irresistible filling.
• Salt (1/4 tsp, optional): Enhances flavors; you can skip if using salted butter.
• Chicken breast (2 x 220-250g, skinless and boneless): Tender and lean, perfect for rolling around the butter.
• Salt (1/2 tsp) and pepper (1/4 tsp): Essential for seasoning the chicken to perfection.
• Egg (1, lightly whisked): Helps the breadcrumbs stick for that perfect golden crust.
• Flour (1/4 cup): Creates a dry surface for the egg to cling to.
• Panko breadcrumbs (1 cup): Extra crunchy and light, they deliver the irresistible crisp coating.
• Oil for frying (~4 cups / 1 litre): Choose canola or vegetable oil for a clean flavor and high smoke point.
• Parsley (finely chopped, garnish): Adds freshness and color when serving.

How to Make Classic Chicken Kiev Recipe

Step 1: Make the garlic butter filling

Start by mixing the softened butter with finely chopped parsley, minced garlic, and salt if you’re using unsalted butter. This mixture is what gives the dish its signature burst of rich, herby flavor encased in every bite.

Step 2: Shape and chill the butter

Spread the garlic butter onto parchment paper and shape it into a small rectangle roughly 10 by 6 centimeters. Refrigerate until firm so it holds its shape when wrapped inside the chicken, then cut it into two long batons.

Step 3: Pound the chicken breasts

Place each chicken breast between two sheets of freezer bags or parchment paper. Using a meat mallet, gently pound the chicken to an even thickness of about half a centimeter. This ensures even cooking and makes the rolling process easier.

Step 4: Season the chicken

Sprinkle salt and pepper evenly on both sides of each pounded chicken breast. Proper seasoning is the foundation for a flavorful Classic Chicken Kiev Recipe.

Step 5: Stuff and roll up the chicken

Place one baton of the chilled garlic butter in the center of the chicken. Fold the sides of the chicken over the butter, then carefully roll it up from the bottom, tucking in any trimmings to seal the butter inside. Finish with the seam side down to keep everything secure during cooking.

Step 6: Wrap and partially freeze

Wrap each rolled chicken log tightly in cling wrap, twisting the ends firmly like a candy wrapper. Pop them in the freezer for about 30 minutes until they’re firm to the touch but not frozen solid. This step helps maintain the shape when cooking and keeps the butter from leaking out.

Step 7: Prepare the coating stations

Set up three shallow bowls with flour, the whisked egg, and panko breadcrumbs. This classic breading trio creates the perfect crust for your chicken.

Step 8: Coat the chicken

Remove the chicken rolls from the cling wrap. First, dredge them in flour, shaking off any excess. Next, dip them in the egg, letting the excess drip away. Finally, coat them thoroughly with breadcrumbs, pressing gently so they stick well.

Step 9: Freeze the crumbed chicken

Place the crumbed chicken rolls back in the freezer for another 30 minutes until firm but not hard frozen. This pause makes frying easier and results in a crispier coating.

Step 10: Fry the chicken

Heat oil in a heavy bottom pot to 190°C (375°F). Carefully add the chicken Kievs and fry for 2 to 3 minutes, turning occasionally, until the outside is golden brown. They will still be raw inside at this point—no worries!

Step 11: Bake the chicken

Transfer the fried chicken onto a rack set over a baking tray and bake in a preheated 180°C (350°F) oven for 15 minutes or until the internal temperature reaches 65°C (150°F). To prevent butter from leaking prematurely, pierce the top lightly with a skewer before baking.

Step 12: Rest and serve

Let the chicken Kiev rest for 2 minutes after baking. This brief pause helps the juices settle and makes it easier to slice. Garnish with a sprinkle of fresh parsley for that inviting pop of color and freshness.

How to Serve Classic Chicken Kiev Recipe

Garnishes

A simple garnish of finely chopped parsley not only brightens the plate but also complements the herbaceous butter inside the chicken. A wedge of lemon on the side adds a nice zesty contrast that some people love to squeeze over the top.

Side Dishes

Classic Chicken Kiev Recipe pairs beautifully with buttery mashed potatoes or crispy roasted vegetables. If you want to keep things light, a fresh green salad with a tangy vinaigrette cuts through the richness perfectly.

Creative Ways to Present

For an elegant dinner party, slice the chicken rolls into medallions to showcase the beautiful garlic butter center. Arrange on a platter garnished with microgreens or edible flowers for an eye-catching presentation that will impress your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, place them in an airtight container in the refrigerator and enjoy within two days for the best texture and flavor. Reheat gently to avoid drying out the chicken.

Freezing

You can freeze uncooked chicken Kievs either before or after breading. Wrap them tightly in cling wrap and store them in a freezer-safe bag or container for up to one month. Thaw them in the refrigerator overnight before cooking.

Reheating

To reheat, bake the chicken in a 180°C (350°F) oven until warmed through, about 10-15 minutes. Avoid microwaving, as it can make the crust soggy and the chicken unevenly heated.

FAQs

Can I use salted butter instead of unsalted?

Absolutely! If you use salted butter, simply skip the added salt in the garlic butter filling to avoid over-seasoning the dish.

What if I don’t have panko breadcrumbs?

You can substitute regular dry breadcrumbs, though panko provides a lighter, crispier texture which really elevates the Classic Chicken Kiev Recipe.

How can I make sure the butter doesn’t leak out during cooking?

Chilling the butter-filled chicken logs before breading and cooking is key. Also, carefully sealing the chicken around the butter and not piercing it before frying helps keep that luscious garlic butter inside.

Is it okay to fry and bake chicken Kiev?

Yes! Frying first creates that irresistible golden crust while baking finishes cooking the chicken gently and thoroughly, ensuring moist, juicy results inside.

Can I prepare Classic Chicken Kiev Recipe in advance?

Definitely. The butter-filled chicken logs can be made and frozen in advance, making it a convenient choice for guests or family meals whenever you’re ready.

Final Thoughts

This Classic Chicken Kiev Recipe is a wonderful way to treat yourself and others to a dish that feels so indulgent yet is surprisingly straightforward to make. With its crispy exterior, savory garlic butter core, and tender chicken, it’s a guaranteed crowd-pleaser. So go ahead, dive in, and bring this timeless favorite to your table—you’re going to love it as much as I do!

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