Chef John's Chicken Kiev Recipe

Prep Time:

30 mins

Cook Time:

20 mins

Additional Time:

1 hr

Total Time:

1 hr 50 mins

Servings:

4

Jump to Nutrition Facts

Impress your dinner guests with this surprisingly approachable chicken Kiev recipe.

What Is Chicken Kiev?

Chicken Kiev (a.k.a. chicken Kyiv and côtelette de volaille) is a Russian dish that’s prepared by rolling chicken breasts or cutlets around herbed butter, coated with egg and breadcrumbs, and then fried to crispy perfection.

How to Make Chicken Kiev

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade chicken Kiev:

Make the garlic butter.
Roll the seasoned chicken breasts around the butter according to the detailed instructions in the recipe.
Wrap each stuffed breast in plastic wrap, then chill until firm.
Coat each breast in flour, then eggs, then bread crumbs.
Chill the breaded chicken until firm.
Fry the chicken Kiev until golden. Season with salt and cayenne pepper.
Bake in the preheated oven until you can hear the butter start to sizzle.

What to Serve With Chicken Kiev

In need of some serving inspiration? Try pairing your chicken Kiev with one of these Russian side dish recipes:

How to Store Chicken Kiev

Store your leftover chicken Kiev in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in the oven.

Allrecipes Community Tips and Praise

“Always comes out perfect, however for less seasoned chefs, myself included, I have to use toothpicks to hold the chicken together,” advises one Allrecipes community member. “Just remember to tell your dinner guests.”

“Spectacular, truly,” raves dcholcomb. “Per another review, added a pinch of tarragon (a favorite herb); with or without, this is a superb recipe — rich without being overbearing, perfectly seasoned, and dang pretty to look at!”

“The flavor was perfect,” according to Vicki. “Chicken turned out perfect. Will be making this again and again!”

Editorial contributions by Corey Williams

Ingredients

2 cloves garlic, minced
1 pinch salt
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons unsalted butter
4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and pepper to taste
1 cup all-purpose flour
2 teaspoons salt
2 large eggs, beaten
2 cups panko bread crumbs
1 pinch cayenne pepper
2 cups vegetable oil for frying, or as needed

Directions

Gather all ingredients.

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Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.

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Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast.

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Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

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Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into a third bowl.

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Remove chicken breast balls from plastic wrap. Gently press them into the flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Working in batches, place chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.

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Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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Let rest for a few minutes before serving.

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From the Editor

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

790	Calories
38g	Fat
62g	Carbs
60g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 790
% Daily Value *
Total Fat 38g	49%
Saturated Fat 15g	77%
Cholesterol 268mg	89%
Sodium 1656mg	72%
Total Carbohydrate 62g	23%
Dietary Fiber 1g	4%
Total Sugars 0g
Protein 60g	119%
Vitamin C 3mg	3%
Calcium 52mg	4%
Iron 4mg	21%
Potassium 479mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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