Chicken Kiev Recipe

This Chicken Kiev recipe is delicious! The first cut into the chicken releases a flavorful stream of hot butter which makes the chicken very tender.

This chicken Kiev recipe is named after the queen city of Ukraine; Kiev. Its a famous dish but most Slavic people have never prepared it at home because it was a gourmet treat. Chicken Kiev (Чикен Киев)is considered “the pinnacle of Russian cooking.”

This s a modified version of the Russian Tea Room’s recipe.  The original Chicken Kiev has a bone that sticks out like a handle (for presentation only). I’ve omitted the bone and created a recipe that is accessible to the everyday home chef.

This dish takes some prep and practice, but it is sooo worth it! The first cut into the chicken releases a flavorful stream of hot butter which makes the chicken incredibly tender.

Chicken Kiev Ingredients:

4 Chicken Breasts
2 eggs, beaten
¾ cup flour
1 ½ cups fine dry white bread crumbs
Salt and Pepper to taste
Extra light olive oil or Canola oil to sauté

Kiev Butter:

(if you don’t have some of the spices, just omit them, Really!)
8 Tbsp unsalted Butter, at room temperature
1 garlic clove, minced
1 Tbsp lemon juice
2 Tbs chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper

Chicken Kiev-6

How to make Kiev Butter:

1. In a medium bowl, mash or cream together 8 Tbsp of softened butter with 1 garlic clove minced, 1 Tbsp lemon juice, 2 Tbsp finely chopped fresh parsley,  1/2 tsp salt and 1/2 tsp pepper. Shape into a log ¾” thick, cover with plastic wrap and place in freezer while working on everything else.

Chicken Kiev

How to Make Chicken Kiev:

Notes on chicken: use the smooth side of a meat mallet or rolling pin to pound chicken. Place chicken smooth side down between 2 sheets of wax paper over a cutting board when pounding.

1. Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them with a mallet hammer to 1/8” thick and not thinner or it may tare easily. It should be thinner on the edges which will help to seal the chicken and prevent butter from oozing out when cooking. Peel off the wax paper.

Chicken Kiev

2. Sprinkle one side of the chicken with salt and pepper.  Remove prepared butter from the freezer and cut into 4 equal pieces. Place one piece of butter in the center of the chicken breast.

Chicken Kiev

3.  Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling.
(Roll all 4 of the chicken breasts the same way).

Chicken Kiev

Preheat the oven to 350°F.

4. Heat 1” canola oil in a deep pot over medium heat until a piece of bread turns golden in 1 minute (about 325-350 ˚ F). Initial heating should be to about 350˚ since the temp drops after you put each chicken in. You should have enough oil to cover the chicken at least half-way (1 1/2 to 2 inches). Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs.

Chicken Kiev

5. Gently cover the finished chicken in flour, dusting off the excess flour. Next, dip it in the egg and finally cover chicken with bread crumbs (gently shake off excess).

Chicken Kiev

6.  Gently place the chicken in the hot oil and fry until golden brown (4 min each side), then turn over. Wait to add each chicken Kiev to the oil; if you place in 2 at once; the oil will cool down too quickly.

Chicken Kiev

7. Remove chicken to a baking dish. Once all 4 pieces are done frying, bake uncovered for 18 to 20 minutes at 350°F. Than drain on paper towels for 10 minutes before serving.

Chicken Kiev

Serve with white rice and veggies. Be careful of the first spurt of butter when the chicken is pierced.

Chicken Kiev

Notes:

With the leftover chicken pieces: salt & pepper, then take them through the flour, egg and bread crumbs and fry in oil till golden brown. No chicken left behind!

Chicken Kiev Recipe - Чикен Киев

4.96 from 21 votes
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10-$12
Servings: 4

Ingredients

Chicken Kiev Ingredients:

  • 4 Chicken Breasts
  • 2 eggs beaten
  • ¾ cup flour
  • 1 ½ cups fine dry white bread crumbs
  • Salt and Pepper to taste
  • Extra light olive oil or Canola oil to sauté

Kiev Butter:

  • 8 Tbsp unsalted butter at room temperature
  • 1 garlic clove minced
  • 1 tbs lemon juice
  • 2 Tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

Making Kiev Butter:

  1. In a medium bowl, mash or cream together 8 tablespoons of softened butter with 1 garlic clove minced, 1 tbs lemon juice, 2 Tbsp finely chopped fresh parsley, 1/2 tsp salt and 1/2 tsp pepper. Shape into a log ¾” thick, cover with plastic wrap and place in freezer while working on everything else.

How to Make Chicken Kiev:

Notes on chicken: use the smooth side of a meat mallet or rolling pin to pound chicken. !Place chicken smooth side down between 2 sheets of wax paper over a cutting board when pounding.

  1. Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them to 1/8” thick and not thinner or it may tare easily. It should be thinner on the edges which will help to seal the chicken and prevent butter from oozing out when cooking. Peel off the wax paper.
  2. Sprinkle one side of the chicken with salt and pepper. Remove prepared butter from the freezer and cut into 4 equal pieces. Place one piece of butter in the center of the chicken breast.
  3. Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling. (Roll all 4 of the chicken breasts the same way).

Preheat the oven to 350°F.

  1. Heat 1” canola oil in a deep pot over medium heat until a piece of bread turns golden in 1 minute (about 325-350 degrees F). Initial heating should be to about 350 since the temp drops after you put each chicken in. You should have enough oil to cover the chicken at least half-way (1 1/2 to 2 inches). Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs.
  2. Gently cover the finished chicken in flour, dusting off the excess flour. Next, dip the chicken in the egg and finally cover chicken with bread crumbs (gently shake off excess).
  3. Gently place the chicken in the hot oil and fry until golden brown (4 min each side), then turn over. Wait to add each chicken Kiev to the oil; if you place in 2 at once; the oil will cool down too quickly.
  4. Remove chicken to a baking dish. Once all 4 pieces are done frying, bake uncovered for 18 to 20 minutes at 350°F. Than drain on paper towels for 10 minutes before serving. Be careful of the first spurt of butter when the chicken is pierced.

Recipe Notes

With the leftover chicken pieces: salt & pepper, then take them through the flour, egg and bread crumbs and fry in oil till golden brown. No chicken left behind!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • DaWanda
    May 26, 2018

    With all of these awesome reviews I am going to have to try this. I have a dear Russian friend, Oksana, that would love one of her homeland recipes. We need to try this soon. It sounds awesome. I have tried several of your other recipes for chicken and loved them. Thank you so much for your blog and hard work to deliver the recipes to us! Have an awesome day and keep up the great work
    Reply

    • Natasha's Kitchen
      May 26, 2018

      I’m happy to hear how much you’re enjoying the recipes DeWanda! You’ll love this recipe, it’s a fan favorite. Thanks for following and sharing your encouraging comments! 🙂 Reply

  • آشپزخانه ها
    January 4, 2018

    perfect thanks a lot because this is excellent food Reply

    • Natasha's Kitchen
      January 4, 2018

      You’re welcome, I’m glad you enjoy it! Reply

  • Diane Champoux
    December 10, 2017

    I look forward to trying your recipe. We have friends who are Ukrainian and as a matter of fact two of them are visiting Ukraine right now. I’ll make it for them when they get back to Canada. What would you serve this with. I love all of your recipes. Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Diane, I personally love it with mashed potatoes and either a fresh green salad or asparagus. I hope you love the recipe! Reply

  • Lisa
    January 7, 2017

    Hi. We freeze the kiev straight away after making it then cook slowly from frozen it works a treat. Best kievs ever. Thank you

    Lisa, Australia Reply

    • Natasha
      natashaskitchen
      January 8, 2017

      Great tip!! Thank you so much for sharing that with us 🙂 Reply

    • Sandie
      July 5, 2017

      Lisa. Once frozen and being reheated in oven, do you put it in uncovered or covered? Temp? Reply

  • K Danyluk
    December 5, 2016

    Do you use salted or unsalted butter? Reply

    • Natasha
      natashaskitchen
      December 5, 2016

      Hi 🙂 I always use unsalted butter. Sorry I forgot to specify in this recipe. Fixed!! 🙂 Reply

  • marina
    November 10, 2016

    when you place the chicken in the oven, do you cover it with foil? Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Hi Marina, bake un-covered 🙂 Reply

  • amitabh
    September 19, 2016

    my love is Natasha n she is from kiev. For some unknown reason we could not unite after many years of bonding, but still after couple of decades I feel something will unite us[till recently she was in touch with me]. Her name is also Natasha. so today I typed “Natasha from Kiev” and I found u. I have been to kiev more than 50 times but I never ate chicken ala kiev . Although I knew its a world famous delicacy, like our [indian:) ] chicken tikka, butter chicken and tandoori chicken are famous all over the world.

    looking at your recipe pics n steps I can say 2 things with my assurance n affection :
    1. this looks exactly as it should look
    and
    2. your recipe clearly says how it can be made exactly to look same as yours.

    Taste ….. don’t worry folks it will be authentic n perfect. simply follow the recipe.

    I gonna make this on Saturday, 24 sep 2016
    with best wishes
    Amitabh 98xyz8485 Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Thanks for sharing your interesting story! 🙂 Reply

  • a cook from Denver, CO
    August 29, 2016

    Great recipe! Followed exactly, turned out great. Thank you. Reply

    • Natasha
      natashaskitchen
      August 29, 2016

      You are very welcome and thank you for the nice review 😄. Reply

  • Kiran Muzaffar
    August 5, 2016

    Recipe seems awesome!
    I am definitely trying this when my friend will come over.
    One thing I wanna ask is I don’t have an oven. Is it okay if I only fry the chicken? Will the taste differ? Reply

    • Natasha
      natashaskitchen
      August 5, 2016

      Hi Kiran, I’m concerned that the chicken wouldn’t cook through completely by just frying it. The taste will still be great but baking in the oven finishes it off and ensures it is cooked through. Reply

  • Keith O'Hara
    January 19, 2016

    Hi Natasha,

    I followed your recipe to the letter at the weekend and it worked a treat! My wife said it was the nicest chicken she’d ever eaten. Thanks for your blog, I know it takes a lot of effort putting it all together. But we certainly enjoyed it here in Sligo , Ireland.
    Thanks
    Keith. Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      Wow! All the way from Ireland! Thanks for sharing your great review! 🙂 Reply

  • Rose
    December 8, 2015

    Natasha, I am making this for a luncheon. Would like to fry before they arrive. Any suggestions how to make this before hand without drying out? Thanks Reply

    • Natasha
      natashaskitchen
      December 8, 2015

      The breading and butter will keep it pretty moist inside. You can fry them and keep them covered with foil on the warm setting in the oven, but not for more than an hour or so. Reply

  • October 12, 2015

    I was searching for chicken kiev recipe which led me to your website. Loved the recipe! Thank you so much for this! 🙂
    Will continue to go through your website for more finger licking meals! Reply

    • Natasha
      natashaskitchen
      October 12, 2015

      That’s awesome!! Thank you for sharing your awesome review with me 🙂 Reply

  • Aly
    January 8, 2015

    This was my first time every making this and first time ever trying chicken Kiev. It turned out crispy on the out side and super juicy on the inside. I love the burst of lemon juice flavor init. This was a success. Reply

    • Natasha
      natashaskitchen
      January 8, 2015

      I’m so happy you loved it! Thanks so much for the great review 🙂 Reply

  • james curtis
    November 15, 2014

    I fixed recipe EXACTLY as shown. It is superb. Thanks, Natasha! Reply

    • Natasha
      natashaskitchen
      November 15, 2014

      That is so great! Thanks James 🙂 Reply

  • Olga
    August 19, 2014

    Thank you Natasha for the wonderful russian recepies! I use your website often and my family appreciates the veriety. I just want to mention that in Russian this dish is called Котлета по-Киевски, а не чикен Киев. Please don’t take an offence in my correction, it was not my intent. Reply

    • Natasha
      natashaskitchen
      August 19, 2014

      That’s good to know! I didn’t really come up with much when I google searched it and now it’s too late to change it since it’s in the url. Oh well. Thanks though. No offense taken. I appreciate it! 🙂 Reply

  • Selina
    April 12, 2014

    Made this tonight. It was delicious!! Reminded me of being in Russia. Chicken was nice and moist. Made my taste buds sing :)) Thanks for posting it. Reply

    • Natasha
      natashaskitchen
      April 12, 2014

      You’re so welcome! I love to hear good reports. These are fun to make. You can change up the filling so many ways and it’s always amazing! 🙂 As long as you don’t forget the salt (which I did once; and we still enjoyed it!) 😉 Reply

  • J
    March 4, 2014

    Unbelievably delicious and simple to make! My first attempt was a complete success. The pocket with the butter, garlic, and herbs is heaven to savor. I was worried it would be difficult, especially because I only had bone-in breasts (extra work), but the clear instructions and photos took me every step of the way.

    We loved it! Thank you. 🙂 Reply

    • Natasha
      natashaskitchen
      March 4, 2014

      That’s fantastic! I’m so happy you loved the recipe. Isn’t it heavenly?! My favorite part! 🙂 Reply

  • Rita
    January 20, 2014

    What if I do everything exactly the same except instead of frying the chicken in the oil, cook it in the oven? Do you think it will turn out good?

    thanks! Reply

    • Natasha
      natashaskitchen
      January 20, 2014

      It still should turn out great. I would bake it at 350˚F for 20 minutes, turning over half way through. Let me know how that works out :). Reply

  • Bryan
    January 5, 2014

    Would it be possible to freeze these after the frying step and then have them on hand to bake another day? Reply

    • Natasha
      natashaskitchen
      January 5, 2014

      I’ve never tried doing that but I’d be very concerned about it cooking through if your baking it from frozen and if you thaw it before hand, you might end up with a disaster on your hands. Again, I haven’t tried it but I don’t think I would. Reply

  • olga
    January 3, 2014

    Natasha- do you use reg bread crumbs or italian- does it make a difference? I want to try making this for guests tomo- looks delish but im nervous!! :)))) Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      I used panko bread crumbs but Italian might work well too 🙂 This is a brave thing to make for company if it’s your first time! 🙂 However, it is delicious! 🙂 Reply

  • olga
    November 25, 2013

    So when serving this, to warm it up, just microwave it? Reply

    • Natasha
      natashaskitchen
      November 25, 2013

      I’ve never liked the taste of chicken in the microwave. I’d heat it up in the oven until it’s very warm, almost hot 🙂 Reply

  • Shannon
    November 2, 2013

    I am making this tonight and can’t wait. Is there a particular salad that would go with this dish that you would recommend? Reply

  • Sam
    October 19, 2013

    I’m going to make this Monday. The last time I tried I didn’t pound it and the butter leaked out. Also I did not bake after frying. I usually prefer to fry things in peanut oil. Has anyone tried peanut oil for this? Reply

  • Nat
    August 25, 2013

    The dish was first created by a French Chef. From

    “Chicken Kiev is a classic dish and this combination of pan-fried, breaded, thinly pounded boneless chicken and herbed butter is wonderful with mashed potatoes and green beans. Perhaps you have wondered about this history of this famous boneless chicken recipe.

    Russian aristocracy became very interested in French cuisine in the 1700s and they would send their Russian chefs to France to train or bring French chefs into Russia. A French chef called Nicolas Francois Appert invented Chicken Kiev in the early 1800s. He also invented canning and the method of sealing food in airtight bottles.

    Kiev is the capital of Ukraine but Chicken Kiev did not get its name from there. Appert’s invention became famous and Russian chefs tried to imitate Chicken Kiev, calling the dish “cotelettes de volaille” instead of Chicken Kiev. Early restaurants in New York City changed the name back to Chicken Kiev, in an attempt to attract the new Russian immigrants and this name stuck.

    Chicken Kiev was a classic dish by the 1900s and it was served in Russian restaurants both in Europe and the United States, as well as in Russia. It is served with fried julienne potatoes and fresh peas in Ukraine.” Reply

    • Natasha
      natashaskitchen
      August 25, 2013

      I love these history lessons; learn something new everyday! 🙂 Thanks for sharing this 🙂 Reply

  • michael
    August 4, 2013

    I believe chicken kiev was first made in the good old usa. Great recipe. ps enjoy Reply

    • Natasha
      natashaskitchen
      August 4, 2013

      Really? I hadn’t heard that before, but I guess I didn’t do too much digging into the background of this recipe. Reply

  • Brian
    July 29, 2013

    Great tutorial! Best recipe I have found on the internet…and I looked a lot! Reply

    • Natasha
      natashaskitchen
      July 29, 2013

      Thank you Brian, I try :). Reply

  • Olya
    July 24, 2013

    I had a lot of fun making this :)!!

    Thank You so much for your easy to follow directions and great tasting recipes!! Reply

    • Natasha
      natashaskitchen
      July 24, 2013

      It’s a little tricky but it does feel like a big accomplishment, doesn’t it? 🙂 Reply

  • July 23, 2013

    Hello Natasha, you would have probably remembered the comment your husband Vadim had over my Chicken Kotleti a year ago. Thank you so much that you liked it. Reply

  • Lauren
    June 14, 2013

    I made this last night and it was unbelievable!! I have always liked chicken kiev but have had several failed attempts so far at home making it myself. My husband has never gone for it…until last night! He took one bite and said it was really good (which actually means its excellent because he usually doesn’t comment at all on food). I think the key was making the herbed butter and freezing for a couple of hours to let the flavors set in- I have never made it that way before. I think what I might do one day is make a big batch and have on reserve for the future. I did use less parsley than the recipe called for because my husband doesn’t like a lot. Bottom line- the BEST chicken kiev out there! Reply

    • Natasha
      natashaskitchen
      June 14, 2013

      Wow thank you so much for the great review!! 🙂 Reply

  • scott
    June 10, 2013

    hi natasha i have not made ur recipe yet but i did go over quite a few other ones an i came across yours i wanted a slavic persons recipe and your name sounded slavic plus your ingredients sounded good my mother used to make it very similar to yours with the exception of she put tarragon instead of parsley in the butter mixture have you ever heard of putting that in it or maybe i was mistaken cause it has been quite a few years since ive had it 20 plus because mother passed 20 years ago this year Reply

    • Natasha
      natashaskitchen
      June 10, 2013

      Tarragon sounds like a good substitution although I haven’t tried it myself. I’m sorry about the loss of your Mom. I hope you are able to recreate the recipe and really hope it reminds you of her 🙂 Reply

    • Natasha
      natashaskitchen
      June 10, 2013

      Tarragon sounds like a good substitution although I haven’t tried it myself. I’m sorry about the loss of your Mom. I hope you are able to recreate the recipe and really hope it reminds you of her 🙂 Reply

    • Natasha
      natashaskitchen
      June 10, 2013

      Tarragon sounds like a good substitution although I haven’t tried it myself. I’m sorry about the loss of your Mom. I hope you are able to recreate the recipe and really hope it reminds you of her 🙂 Reply

    • Natasha
      natashaskitchen
      June 10, 2013

      Tarragon sounds like a good substitution although I haven’t tried it myself. I’m sorry about the loss of your Mom. I hope you are able to recreate the recipe and really hope it reminds you of her 🙂 Reply

    • Natasha
      natashaskitchen
      June 10, 2013

      Tarragon sounds like a good substitution although I haven’t tried it myself. I’m sorry about the loss of your Mom. I hope you are able to recreate the recipe and really hope it reminds you of her 🙂 Reply

  • Darlene
    May 22, 2013

    At Holiday Inn we were served a chicken dish that resenbled Kiev. However, it tasted as if cream cheese was used and Crasisins!! Was delicous!! Am I correct?? Reply

    • Natasha
      natashaskitchen
      May 22, 2013

      Was is something like Beef Wellington? Reply

  • LENA
    April 21, 2013

    I dont cook with canola oil, will substituting olive oil have the same taste for frying? Reply

    • Natasha
      natashaskitchen
      April 21, 2013

      Yes, but use a light olive oil that doesn’t burn easily. Don’t use extra virgin. Reply

  • Tanya
    April 15, 2013

    lol your tooo fun! Love sing ur lil boy help 🙂 its a huge PLUS! Love this recipe trying it tomorrow 🙂 hopefully it turns out just as great 🙂 Reply

  • Ron Morris
    March 28, 2013

    The only difference between your Kiev and mine is, instead of using parsley in the butter I use tarragon and some finely chopped mushrooms for a completely different taste sensation. I have used this recipe for about 30 years now and everyone that eats is very nicely suprised. It makes a real difference. Reply

    • Natasha
      natashaskitchen
      March 28, 2013

      I should try adding those next time to my Chicken Kiev, thank you for sharing your version Ron :). Reply

  • Aaron Newman
    March 13, 2013

    I was a chef for many years, before I changed carers, this was one of my more favorite things to cook. As I was browsing recipes I came across this one and it is extremely similar to what I made in our 3 Michelin Star hotel. I have 2 small suggestions. 1) think about adding fresh Dill to butter. Really enhances flavor. 2) I suggest warping finished breaded breasts into plastic and putting into freezer for 1 hour. They hold together better when cooking. But over-all this is the best Chicken Kiev recipe I found on-line. Thank you. Aaron Reply

    • Natasha
      natashaskitchen
      March 13, 2013

      I’m honored that you said that 🙂 Thank you for the suggestions; I’ll definitely try them out next time I make Chicken Kiev 🙂 Do you happen to have a blog? I’m pretty sure I could learn a thing or two from you! Reply

  • Willi
    February 19, 2013

    Dear Natasha,
    Guess what…it’s Chicken Kiev again tonight for the kids (I’ve only two chicken breasts left). 🙂
    Thanks again. Reply

  • Willi
    February 18, 2013

    Dear Natasha,
    Just found Maria’s Beef Stroganoff recipe on your site. So please ignore my first question. Any ideas on the Goulash?
    Tanks in advance.
    Willi Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      My friend Olga, has a good recipe for Beef Goulash here :). Reply

  • Willi
    February 18, 2013

    Wonderful wonderful wonderful. You deserve a sixth star!
    I especially like your attention to detail. Feathering the edges of the chicken really helps to seal in the butter.
    I really need two more recipes: Beef Stroganoff, and, Goulash. I know they are more Hungarian / Central European……any recommendations? Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      Great, I’m glad you like the recipe :). I do have a version of Beef Stroganoff here, but nothing for Goulash yet. Reply

  • Willi
    February 18, 2013

    Dear Natasha,
    Just put it in the oven :)…6 mins to go.. Reply

  • Willi
    February 18, 2013

    Dear Natasha,
    I grew up with a large White Russian community in Hong Kong. Chicken Kiev was a regular treat at restaurants like Nikki’s or Alexander’s. Sadly, the restaurants, like the White Russians, have all but disappeared.
    I have NEVER been tempted by any Chicken Kiev recipes I’ve read. Your recipe seems the closest thing to the “real thing” that I have ever seen. I have just prepared it for my children.
    I will probably add the fifth star after we’ve eaten.
    Thank you! Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      I’m hoping it will taste as good as you remember :). Reply

  • Lynn
    February 16, 2013

    I have to differ with one thing: I would not rate this as “Difficult.” Even a cook without a lot of experience could make this with your excellent directions and photos! I have made a version of this dish several times years ago, but as one poster said, nothing was said about pounding and rolling; my instructions at that time said to slit the breasts and insert the butter, and there were no herbs listed to cream into the butter. I made your version tonight, and we loved it! I did have to substitute garlic powder (I hate to admit that I even have that stuff on hand) for the fresh garlic; I just got back in town and didn’t have the fresh garlic I thought I had, and I also didn’t have any lemon juice and had to omit that also. Next time I will have those ingredients on hand. I also had to take the time to make bread crumbs which I also thought I had on hand. As I was cooking for two, I cut the recipe in half. Incidentally, it took only about 1-1/2 hrs, and that included making the bread crumbs and letting my oil cool down after I heated it too hot! Thank you for this excellent recipe. I do have one question: do any “traditional” recipes for Chicken Kiev call for onions? My other recipe did, and I saw another one that called for scallions. Reply

    • Natasha
      natashaskitchen
      February 16, 2013

      I’ve made it with onions before with good results. I used to make it way more complicated than this and this is the “simplified” version 🙂 I’m glad you enjoyed it! Reply

  • Bella Jacques
    January 27, 2013

    Hi Natasha, great web site, I’m glad I found it. I live inTucson, Az and have not had Russian food in 35 years. We often come to LA for business and pleasure, and even when I eat Russian food I don’t know if it’s good or not. However, my weekness is everything with sugar in it. In the Russian stores I buy cakes that I would love to have recipes to: KLUKVENNIY, NATASHA, GRILIAZH, PTICHIE MOLOKO. I don’t know if the cakes were invented here or the recipes came from Russia. I came very young from Moldavia and don’t remember cakes by those names. If you have any of the recipes I listed can you please post them or email them to me. I’ll try some of your recipes, hope it turns out ok and my husband will eat it.
    All the best,
    Bella Reply

  • Nikolai
    January 8, 2013

    Привітання Наташа і щасливого Нового Року!
    Приветствия и счастливого Нового Года!
    Χαιρετισμοί και ευτυχισμένο το Νέο Έτος!
    When I was in Kiev for business a few years ago I would have Kiev chicken and borscht and a salat everyday (almost everyday);-) Some places were excellent some were average. Very interesting that with the tradition of food in the Slavic world a lot of people are “sushi crazy” as well as for western fast food!!!
    Great recipes and an overall informative website!
    Николай Reply

    • Natasha
      natashaskitchen
      January 8, 2013

      I know it! What is it with the sushi craze? Maybe it’s a fad? I think it only started in the last 5 years or so. I’m on that sushi crazy lover list 🙂 Thank you and Happy New Year to you as well! What language is that (the third line down) “Xaip….” Reply

  • Ana
    January 4, 2013

    So so so so good!
    🙂 Reply

  • VIKTRIYA
    November 23, 2012

    if i were to bake them instead of frying them, would they turn out the same? im trying to go a “healthier” route Reply

    • Natasha
      natashaskitchen
      November 23, 2012

      You could try but I don’t know the exact baking time and they wouldn’t have the pretty crisp coating. Reply

  • Anna
    February 3, 2012

    I’m doing it with mashrooms and cheese inside, but I will try urs with butter also, it sounds really good:)) thank u;) love ur web!!! Reply

  • Vika
    October 26, 2010

    I made this, and my husband said it was the best chicken he has ever eaten! 🙂 thanks. Reply

  • Dia Sullivan
    April 12, 2010

    My husband and I served this recipe for our the main meal at the weekend. The whole family enjoyed it, for certain I will be serving it regularly now, it’s always amazing to find additional suggestions for dishes and straightforward techniques to prepare them. Appreciate your providing them. Reply

  • Tanya M
    February 13, 2010

    Soooo, since we’re on the topic of chicken named after cities, can you do a post on Chicken Rovno? Or as the REAL Ukrainians say, Rivne? Ha ha, just kidding, I’m obviously trying to be funny. Reply

  • Yelena
    February 10, 2010

    This is my favorite dish of all time. It’s absolutely impossible to get a good Chicken Kiev in a restaurant any longer. Usually my husband makes these for me once a year. With your instructions, I may just have to try to make the dish myself. Thank you! Reply

  • February 9, 2010

    This is great! I made it once recently, and it turned out just like yours, except I didn’t have enough butter in each (because I didn’t have enough in the house at the time). Reply

  • January 8, 2010

    Never heard of this dish before.. interesting! Reply

    • Natasha
      natashaskitchen
      February 17, 2013

      You should try it :). Reply

  • Veronica
    January 6, 2010

    Great tutorial! It shows exactly everything I did wrong when I made mine-LOL! Pounding the meat would have helped a lot–the chicken breasts were so enormous! I also like that you rolled it whereas the recipe I followed just told me to slit the chicken and then lay it back into place after slathering the butter on the inside. The butter leaked out a lot during cooking since it wasn’t fully enclosed. Great blog! Reply

    • Darla
      February 18, 2013

      I can’t wait to make this..but I would like to add bone..how and kind of bone? Thank you Reply

      • Natasha
        natashaskitchen
        February 19, 2013

        The original way calls for 3 chicken breasts, wing bones attached; halved, skinned and boned. Cut wing tip from each breast half, leaving the short bone that is attached to the meat to form a “handle” Scrape skin and meat off the attached bone and tim the joint. Cut most of the breast away from the bone; it should be hanging by just a small amount of meat so you can twist it easily; then put the meat between plastic wrap and pound away. Then you push the bone into the butter and wrap the meat around the bone;….. you are probably now seeing why I omitted the bone? Yes? 🙂 Reply

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