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

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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 :).

Two photos of a herbed butter mixture in a bowl

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 91 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 24 minutes
Cook Time: 16 minutes
Total Time: 40 minutes

Ingredients 

Servings: 6 chicken kiev

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

  • 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.
  • 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.
  • 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.
  • 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.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Easy Chicken Kiev
Skill Level: Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

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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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Chris Judd
    June 10, 2024

    Can this be frozen after baking?
    Accidentally thawed too much chicken and now need to bake things I can freeze

    Reply

    • NatashasKitchen.com
      June 11, 2024

      Hi Chris! I 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

  • Marilyn J Richardson
    February 12, 2024

    I just saw this recipe for chicken Kiev. I have always loved this and I like the idea about having the chicken thinner. I have printed your recipe and look forward to trying it. Thank you Natasha.

    Reply

    • Natasha's Kitchen
      February 12, 2024

      You’re welcome! I hope it becomes your new favorite.

      Reply

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