Easy Chicken Kiev Recipe (VIDEO)

It's easier than ever to make this Chicken Kiev recipe. Slice through the crisp exterior of juicy Chicken Kiev and you'll get a stream of hot garlic butter. | natashaskitchen.com

Chicken Kiev is making a comeback!! With this simplified method, it’s easier than ever to pull this off and you’ll enjoy one of the best chicken recipes of your life. Chicken Kiev (a.k.a. “Chicken Supreme”) is a classic Eastern European recipe from the early 1900’s and wait until you see what’s inside!! Chicken breast can be tricky and readers are constantly asking me for great chicken breast recipes. This one really delivers! You will savor every bite.

Watch How to Make Easy Chicken Kiev:

The inspiration for this recipe came from our original recipe for Chicken Kiev and the clever preparation method was inspired by Grace Parisi. I love this simplified method because you don’t have to pound the chicken or refrigerate the butter and it cooks faster since it’s flat and not rolled into a ball. You’ll still enjoy all the same amazing flavors, just quicker and easier!

It's easier than ever to make this Chicken Kiev recipe. Slice through the crisp exterior of juicy Chicken Kiev and you'll get a stream of hot garlic butter. | natashaskitchen.com

Slice through the crisp exterior and juicy Chicken Kiev and you’ll get a stream of hot lemon-herb and garlic butter that makes the chicken incredibly moist and flavorful. That butter is so simple to make and it is the secret weapon for some of our MOST popular recipes like Roasted Salmon and Asparagus and Roasted Turkey! It’s a truly amazing mix of fresh flavors.

Ingredients for Easy Chicken Kiev:

3 large chicken breasts (12 oz each breast)
2 eggs, beaten
1/2 cup flour
2 cups Panko bread crumbs
Salt and Pepper to taste
Extra light olive oil or Canola oil to sauté

Ingredients for Lemon-Herb Garlic Butter:

6 Tbsp unsalted butter, room temp
1 large garlic clove, minced
1 Tbsp lemon juice, plus more to drizzle over finished chicken
2 Tbsp chopped fresh parsley
1/2 tsp salt (we use sea salt)
1/2 tsp black pepper, freshly ground

It's easier than ever to make this Chicken Kiev recipe. Slice through the crisp exterior of juicy Chicken Kiev and you'll get a stream of hot garlic butter. | natashaskitchen.com

How To Make Easy Chicken Kiev:

1. In a medium bowl, use a fork to mash together all Kiev butter ingredients, just until lemon juice is incorporated into the butter. It takes a couple minutes but it will come together :).

2. Using a sharp slim knife (like this one), cut chicken breasts in half lengthwise, keeping both halves about equal in size and thickness. Carefully cut a pocket into the side of each chicken breast as deep and wide as you can go without cutting through the chicken breast (about a 2″x3″ pocket). Stuff each chicken breast with 1 Tablespoon of Kiev butter then close the pocket and push over the top of the chicken breast to disperse butter. Pinch the opening to seal. Season both sides of chicken breast with salt and pepper.

*Tip: If you do happen to slice all the way through chicken while making the pocket, simply slice a thin layer of chicken breast near the hole and fold it over to patch the hole. It works! 

It's easier than ever to make this Chicken Kiev recipe. Slice through the crisp exterior of juicy Chicken Kiev and you'll get a stream of hot garlic butter. | natashaskitchen.com

3. Dredge chicken in flour, dusting off excess then dip in eggs making sure to get a good egg coating all around and letting any excess egg drip off. Finally dip into the bread crumbs. Transfer to a platter while forming remaining chicken Kievs.

It's easier than ever to make this Chicken Kiev recipe. Slice through the crisp exterior of juicy Chicken Kiev and you'll get a stream of hot garlic butter. | natashaskitchen.com

4. Add 1/3″ of oil to a large deep skillet and place over medium heat. Once the oil is hot (a bread crumb should sizzle when you add it to the pan), add chicken in a single layer and fry until golden brown (4 minutes per side). Season the fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top then serve.

It's easier than ever to make this Chicken Kiev recipe. Slice through the crisp exterior of juicy Chicken Kiev and you'll get a stream of hot garlic butter. | natashaskitchen.com

Be careful of the first spurt of hot butter when you cut the chicken. Dip each bite of chicken into the melted seasoned butter. So delicious!!

It's easier than ever to make this Chicken Kiev recipe. Slice through the crisp exterior of juicy Chicken Kiev and you'll get a stream of hot garlic butter. | natashaskitchen.com

*Cooks Secret: Don’t skip the sprinkle of salt and squeeze of fresh lemon juice over the sautéed Chicken Kiev at the end. It really elevates the recipe and makes every layer so full of flavor and completely irresistible.

Easy Chicken Kiev Recipe

5 from 19 votes
Prep Time: 24 minutes
Cook Time: 16 minutes
Total Time: 40 minutes
With this simplified method, it's easier than ever to make Chicken Kiev. Slice through the crisp exterior of this juicy Chicken Kiev and you'll get a stream of hot lemon-herb and garlic butter that makes the chicken incredibly moist and flavorful.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $9-$12
Servings: 6 chicken kiev

Ingredients

For the Chicken Kiev:

  • 3 large chicken breasts 12 oz each breast
  • 2 eggs beaten
  • 1/2 cup flour
  • 2 cups Panko bread crumbs
  • Salt and Pepper to taste
  • Extra light olive oil or Canola oil to sauté

For the Lemon-Herb Garlic Butter:

  • 6 Tbsp unsalted butter room temp
  • 1 large garlic clove minced
  • 1 Tbsp lemon juice plus more to drizzle finished chicken
  • 2 Tbsp chopped fresh parsley
  • 1/2 tsp salt we use sea salt
  • 1/2 tsp black pepper freshly ground

Instructions

  1. In a medium bowl, mash together all Kiev butter ingredients with a fork, just until lemon juice is incorporated into the butter. It takes a couple mins but it does come together.
  2. Using a sharp slim knife, cut chicken breasts in half lengthwise, keeping both halves equal in size and thickness. Carefully cut a pocket into the side of each chicken breast as deep and wide as you can go without cutting through the chicken breast (about a 2"x3" pocket). Stuff each chicken breast with 1 Tbsp of Kiev butter then close the pocket and push over the top of chicken breast to disperse butter. Pinch the opening to seal. Season both sides of chicken breast with salt and pepper.
  3. Dredge chicken in flour, dusting off excess then dip in eggs making sure to get a good egg coating all around and letting any excess egg drip off. Finally dip into the bread crumbs. Transfer to a platter while forming remaining chicken Kievs.
  4. Add 1/3" of oil to a large deep skillet and place over medium heat. Once the oil is hot (a bread crumb should sizzle when you add it to the pan), add chicken in a single layer and fry until golden brown (4 min per side). Repeat with second batch. Season hot fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top then serve. Be careful of the first spurt of hot butter when you cut the chicken.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

It's easier than ever to make this Chicken Kiev recipe. Slice through the crisp exterior of juicy Chicken Kiev and you'll get a stream of hot garlic butter. | natashaskitchen.com

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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Read comments/reviewsAdd comment/review

  • Roxxi
    December 13, 2018

    Awesome! I don’t think I will ever go back to using a mallet and pounding the chicken flat. This was so tasty and so easy to make.
    I served it with potato-leek soup and kale salad. Reply

    • Natashas Kitchen
      December 13, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Elena
    June 30, 2018

    This has become one of my favorite chicken recipes!!!

    Can this possibly be freezer friendly? Reply

    • Natashas Kitchen
      June 30, 2018

      Hi Elena! I honestly have not tried freezing these but because of the butter, I would think it’s best to freeze these before cooking them, but I just haven’t tested that to say for sure. Reply

  • Ed west
    June 11, 2018

    Great and easy, I addeded a tablespoon of pinot gregio to the butter and garlic mixture. Reply

    • Natashas Kitchen
      June 11, 2018

      I’m so happy you enjoyed that, Ed. Thank you for sharing that with us! Reply

  • Carol
    March 14, 2018

    Can you bake the chicken instead of frying? Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Carol, I honestly have never tried baking this so I’m not sure if the butter would stay put since the oil does help to seal the chicken breast. Sorry I can’t be more helpful with your question. Reply

  • Rita
    February 20, 2018

    These are soooo yum! Idk if you tried but I’m looking for freezer meal ideas and was wondering if there would work.. what do you think? Freeze them fully cooked or just prepped and fry/bake frozen?
    Thank you! Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Rita, I honestly have not tried freezing these but because of the butter, I would think it’s best to freeze these before cooking them, but I just haven’t tested that to say for sure. I just made a batch of these last week – I wish I had tested that!! 🙂 Reply

    • Toni
      December 5, 2018

      I buy chicken Kiev in the freezer section at the store sometimes. The chicken is raw, thus the need to thoroughly cook. Makes sense not to cook before freezing. Maybe freeze on cookie sheet then transfer to something else like foil to reduce freezer burn. Reply

      • Natashas Kitchen
        December 5, 2018

        Thank you for sharing this with us, Toni. I think that sounds like a great idea. Reply

  • Lucy
    November 22, 2017

    This was delicious!! It’s easy to make and my husband complimented how juicy and tasty the chicken was 🙂 Will definitely be making this meal again. Reply

    • Natasha's Kitchen
      November 23, 2017

      I’m glad to hear you both love the recipe Lucy! Thanks for sharing your excellent review! Reply

  • Rota
    October 12, 2017

    Mmmmm! Love it! So glad I tried this recipe! Thank you 😘
    What dressing/sauce would you recommend for those who like to pour something over everything (my husband)? Reply

    • Natasha
      natashaskitchen
      October 13, 2017

      Hi Rota, this one doesn’t need a sauce since it has that buttery sauce inside but if you wanted to, you could add a gravy like this one on the side 🙂 Reply

  • Nat
    September 28, 2017

    Hi, Natasha, I’m thinking of making these for guests to come next Sanday. My question is: the family that’s coming consists of 9 people, plus 7 of us. May I bake this chicken, or it won’t be authentic recipe at the end? And if I’m going to fry them, how should I keep them warm without breadcrumbs getting soggy? Thank you. Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Nat, that is a big crowd! This chicken recipe is best served when it is freshly made because the melted butter inside makes it so special and memorable. It is difficult to keep these warm and crisp if you are making them ahead. You could stuff the chicken ahead but I would probably bread and fry just before serving, which may be more work than you would like before serving a large crowd. I always make this recipe on a skillet for 2 reasons: frying in oil makes the exterior really crispy and golden and because the chicken cooks quicker in oil, it helps to seal the butter in. Reply

  • September 27, 2017

    Beyond delicious! My kids ate every bit of their chicken. Super crisp, not greasy-So moist, lemon and garlic pop for sure! My husband licked his knife! LOL . Definitely will make this one again!!! Reply

    • Natasha's Kitchen
      September 27, 2017

      Awesome! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review Jill! Reply

  • Dina
    March 31, 2017

    This was so delicious!! I am making it again today just because i’ve been craving it ever since I tried it 🙂 Reply

    • Natasha's Kitchen
      March 31, 2017

      That’s wonderful Dina! Sounds like you may a found a new favorite! Reply

  • es1958
    March 26, 2017

    A Chef friend turned me on to this new oil. Refined high oleic sunflower oil with 83% monounsaturated fat (the one doctors say is the good fat, same as in olive oil). It’s called sunvella frypure. So I’ve been experimenting with it and tried it on your recipe and the results were amazing. This healthy oil comes from Ukraine turned out it matched Chicken Kiev origin. It was the topic of conversation the entire evening.
    Did any one else hear about this oil Sunvella? Try it? What do you think? Reply

    • orysia
      March 7, 2018

      where can I buy this oil Im Ukrainian Reply

  • Adrienne
    March 17, 2017

    Recommend adding canola oil to list of ingredients for this recipe as well as your other Chicken Kiev recipe. Looking forward to trying both! Thanks. Reply

    • Natasha
      natashaskitchen
      March 17, 2017

      Thank you so much for bringing that to my attention. I’m not sure how I missed it. Fixed!! 🙂 Reply

  • Alla
    March 13, 2017

    I made these tonight and they were very tasty and juicy! Yumm 🙂🙂👍 thank you!! Reply

    • Natasha's Kitchen
      March 14, 2017

      You’re welcome Alla! I’m happy to hear you love the recipe! 🙂 Reply

  • Kimmi K
    March 8, 2017

    I LOVE CHICKEN KIEV!!! I’m going to try to make this in our Air Fryer!!! I can’t wait! Reply

    • Natasha's Kitchen
      March 8, 2017

      Let me know what you think Kimmi! 🙂 Reply

  • Tina
    March 8, 2017

    Made these last night. I think i needed to beat the butter with the Kiev ingredients a bit more because mine didnt look like the picture, also my chicken breasts were too thick and big. Next time i will buy smaller chicken breasts. They tasted good, but i think it would taste better if i didnt make the small errors lol Will def make these again.
    Natasha, can you please share where you bought the chicken from? Yours looks super juicy lol Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      Hi Tina, I purchased mine at Costco – they were the organic ones and I thought they were just the right size. I know what you mean by the jumbo chicken breasts and I do think medium chicken breasts work better for this recipe. I’m glad you still liked the taste! 🙂 It does take a little bit to work the lemon juice into the butter but it does come together eventually 😉 Reply

      • Tina
        March 9, 2017

        Thank you! I need to stock up on the Costco organic chickens lol I will def try it again since the taste was great! 🙂 Reply

        • Natasha
          natashaskitchen
          March 9, 2017

          You’re welcome! Our local Fred Meyer has the same size in their organic chicken breasts if that helps 🙂 Reply

  • Lana
    March 8, 2017

    Natasha, this recipe is delicious. Made it for my family and they said it was the most moist chicken breast they ever tried. Thank you for another great and simple recipe! Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      That is quite a compliment! 🙂 I’m so happy your family loved it! Reply

  • Tina
    March 7, 2017

    What kind of oil works best for frying? I want to make these tonight but i feel like the olive oil i have sucks in all the oil into the foods. Any recomendations? Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      Hi Tina, the oil I use for pretty much everything is an extra light olive oil that has a pretty high smoke point and no scent. I buy it at Costco. You can use any frying oil that you prefer though – either vegetable or canola oil or grapeseed oil would also work. Usually if your food is soaking up oil, it means your oil isn’t quite hot enough for frying. I hope that helps 🙂 Reply

      • Tina
        March 7, 2017

        Great, thank you so much! Reply

  • Maria
    March 5, 2017

    Easy! Amazing! Delicious! Thank you so much for sharing, Natasha. Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      I am so happy you loved it!! Thank you for your amazing review! Reply

  • olga
    March 4, 2017

    natasha where is the pan from? Thanks! Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      Hi Olga, it is by Staub and I love how versatile it is! I included a link above in the post as well if you need to reference it in the future 🙂 Reply

  • March 4, 2017

    I once had a bad experience with chicken Kiev. Many years ago I helped a friend make it, and all I remember of the experience is mangled chicken breasts, broken toothpicks, the butter leaking all over the place (no spurt!), and a terrible mess to clean up. I have always wanted to try making them again, but have been afraid to. Well, this recipe gave me the courage to try again, and they were wonderful, and surprisingly easy! Yum, yum, yum. Served with a wild rice side and a green salad. Will definitely make these again. Thanks for helping me overcome a kitchen phobia! 🙂 Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      I am all smiles reading your comment!! YESS!! That just made my day to read your wonderful review. I’m so happy for your success! Reply

  • Millie
    March 4, 2017

    If this is chicken Kiev, what is the chicken that has butter and cheese in the center? I make this and originally thought it was a recipe for Kiev…looking forward to making this… Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      Hi Millie, typically the one with cheese inside is referred to chicken cordon bleu but it usually also has ham wrapped inside. But there are so many different kinds of stuffed chicken out there so it may be something else 🙂 Reply

      • Patte
        March 4, 2017

        Natasha you are so right. The most unusual stuffed breast I think I ever had was one my folks had made (they were incredible cooks) that was stuffed with a shrimp mixture (if I EVER find that darned recipe again I’ll share it with you!) … We had a work line at the big ole table with each of us on a different task getting them put together, but they were worth it. I know they sound weird, but holy buckets! 🙂 Thanks for this recipe! Reply

        • Natasha
          natashaskitchen
          March 4, 2017

          Oh please do! Shrimp stuffing sounds awesome!! 🙂 Reply

  • Marlene
    March 4, 2017

    Hi Natasha,

    Could this dish be made the day before and reheated in the oven the next day? If I make this for a crowd, it would take too long to reheat each one in the frying pan.
    I’m always on the look out for make ahead recipes. Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      Hi Marlene, I think that would work just fine. These reheat really well :). The spurt of butter isn’t as prominent when reheated but they are still super juicy and flavorful 🙂 Reply

  • Tatiana
    March 3, 2017

    So easy and so delicious! Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      Thank you Tatiana, I’m glad you liked it 😀. Reply

  • Debra Covic
    March 3, 2017

    This looks very much like the chicken schnitzel that I make, with a delicious sauce hiding inside! Do you think I could use large chicken cutlets instead of cutting a chicken breast in half? Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      Hi Debra, you could do it that way but you might consider baking it afterwards to ensure it is fully cooked through (like I did in my original chicken kiev), or use an instant read meat thermometer (but there’s a good chance you’d poke through where the butter is). Reply

  • Ella
    March 3, 2017

    The chicken looks amazingly good! What would be the best side dish for this recipe? Reply

  • March 2, 2017

    Looks good! Planning to make them today. Reply

    • Natasha
      natashaskitchen
      March 2, 2017

      Awesome! I hope you LOVE the recipe! 🙂 Reply

  • Rita
    March 2, 2017

    Made these last night for dinner and we loved it! Very easy and very yummy, perfect combo! Love the touch of lemon! I add lemon to everything! Have you tried reheating them? How? ALso do you think baking instead of frying would achieve the same result?
    Thank you so much for posting this recipe! Reply

    • Natasha
      natashaskitchen
      March 2, 2017

      Hi Rita, I’m so glad you enjoyed the recipe!! 🙂 Thank you for sharing your great review :). I have reheated a couple the next day on the skillet and they crisp up and taste amazing the next day also. 🙂 The breading on the chicken prevents that “reheated chicken” taste if you know what I mean ;). I haven’t tried baking them so I’m not sure if it would work the same way or if the chicken would create the same seal as it does when it is pan fried. I wish I could be more help with that question. Reply

  • Lemon herb garlic butter?!?!?! How could it get any better! That flavor combo is amazing and the perfect touch for this! Reply

    • Natasha
      natashaskitchen
      March 1, 2017

      I just love that butter on so many things. I always smell it once it’s whipped together – it smells so good and is absolutely scrumptious 🙂 Reply

  • This looks like a perfect weeknight dinner! Thanks for sharing =) Reply

    • Natasha's Kitchen
      March 1, 2017

      You’re welcome Sara! It is SO SIMPLE! Tell me what you think if you decide to make it please. 🙂 Reply

  • Katya B
    March 1, 2017

    Hi Natasha! This looks easy! Reply

    • Natasha's Kitchen
      March 1, 2017

      It is so simple! 🙂 Reply

  • February 28, 2017

    Wow Natasha, this Easy Chicken Kiev Recipe looks amazing! I love how you stuffed it with garlic butter, it looks and sounds so good! Pinning it to my Chicken Recipe Board on Pinterest! Reply

    • Natasha's Kitchen
      March 1, 2017

      It is SO GOOD! Let me know what you think if you decide to make it! 🙂 Reply

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