Description
Chicken Kiev is a classic comfort-food favorite featuring tender chicken breasts filled with garlic-herb butter and coated in crispy golden breadcrumbs. Every bite delivers juicy chicken and a rich, buttery center, making this delicious dish perfect for family dinners, special occasions, or an impressive weekend meal.
Ingredients
- 4 small boneless, skinless chicken breasts
- 6 tablespoons butter, softened
- 4 teaspoons fresh parsley, chopped
- 1 garlic clove, minced
- 1 teaspoon lemon pepper seasoning
- 2 large eggs
- 1½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 teaspoons salt
- Oil for frying
Instructions
- Place the chicken breasts on a cutting board. Carefully butterfly each breast by slicing horizontally through the middle, leaving one edge attached so it opens like a book.
- Open each breast and place 1½ tablespoons butter, 1 teaspoon chopped parsley, a little minced garlic, and some lemon pepper seasoning in the center.
- Fold the chicken over the filling and press the edges together firmly to seal the butter inside.
- Prepare three shallow dishes. Beat the eggs in the first dish, place the panko breadcrumbs in the second, and combine the flour and salt in the third.
- Pour approximately ¾ inch of frying oil into a large skillet and heat over medium heat.
- Coat each stuffed chicken breast in the flour mixture, dip it into the beaten eggs, and then cover it thoroughly with panko breadcrumbs. Press gently to help the coating adhere.
- Carefully place the chicken in the hot oil. Fry for 4–5 minutes per side, turning gently until the coating is golden brown.
- Check the thickest part of each chicken breast with a food thermometer. The internal temperature must reach 165°F (74°C) for safe consumption. If the coating browns before the chicken is cooked through, finish cooking in a 350°F (175°C) oven.
- Transfer the chicken to a paper towel-lined plate and let it rest briefly.
- Serve warm, allowing everyone to enjoy the crispy coating and flavorful garlic-butter center.
Notes
- Best side dishes: Serve Chicken Kiev with mashed potatoes, roasted vegetables, steamed green beans, rice, or a fresh garden salad.
- Add a sauce: Pair it with creamy mushroom sauce, lemon butter sauce, or a simple garlic cream sauce.
- Serve immediately: The breadcrumb coating is crispiest straight from cooking, and the melted butter filling is especially delicious while warm.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat in a 350°F (175°C) oven until heated through to 165°F (74°C). An air fryer can also help restore the crispy coating.
- Freezing uncooked chicken: Assemble and bread the stuffed chicken, then freeze it in a single layer until firm. Transfer to a freezer-safe container and use within 2–3 months for best quality. Thaw in the refrigerator before cooking.
- Make-ahead tip: Prepare and bread the chicken several hours in advance, cover, and refrigerate until ready to cook.
- Prevent butter leakage: Seal the chicken carefully, coat every surface with egg and breadcrumbs, and avoid puncturing the chicken while turning it.