Chicken Kiev is making a comeback! This irresistible garlic butter-stuffed chicken breast is breaded and pan-fried. It’s crunchy with juicy chicken breast, and you’ll love the spurt of hot butter in the center. With my simplified method, it’s easier than ever to pull this off. You’ll enjoy one of the best chicken recipes of your life.
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Helpful Reader Review
“For 39 years, I’ve been making Chicken Kiev for my husband’s birthday dinner. I found this one today and made it. Super easy and with his first bite, my husband said, “This is the best ever”. Thank you!” – Barbara Martin ★★★★★
Chicken Kiev
Chicken Kiev (a.k.a. “Chicken Supreme”) is a classic Eastern European recipe from the early 1900’s. It’s been a popular dish for a century, and for good reason! You will savor every bite.
I used to make the traditional Chicken ala Kiev recipe that I learned from my old The Russian Tea Room Cookbook, where you pound the chicken flat before stuff it, roll it up, and refrigerating it before deep frying it for a while, then finishing it off in the oven to ensure your big ball of chicken cooks through. It was quite a process, and I needed to make it easier without losing any of the flavor and crunch – I present to you this Easy Chicken Kiev!
Watch Easy Chicken Kiev Video
I’m sharing all of my tips for making the best Chicken Kiev. My favorite part is slicing through the crisp exterior and seeing that stream of hot lemon-herb and garlic butter that makes the chicken incredibly moist and flavorful – ah, it gets me every time!
That butter is so simple to make, and it is the secret weapon for some of our MOST popular recipes like One-Pan Salmon and Asparagus, Lobster Tails, and Roast Turkey! It’s a truly amazing mix of fresh flavors.
Ingredients for Chicken Kiev
The ingredients for this Chicken Kiev are simple and straightforward, but the finished product is anything but ordinary.
- Chicken – You’ll need three 12oz chicken breasts. Once you cut them in half, you’ll end up with 6 cutlets. You can use precut chicken cutlets and skip the first step of slicing the breasts in half.
- Breading – All-purpose flour, beaten eggs, and Panko bread crumbs. Panko is the best breading for crunchiness, but you can substitute it with regular breadcrumbs in a pinch.
- Extra light olive oil, or Canola oil – both of these neutral, high-smoke point oils are best for frying/sauteeing. Don’t use butter or extra virgin olive oil since they can burn while frying.
- Unsalted Butter – The key is to be sure the butter is at room temperature before mixing.
- Flavors – minced garlic, fresh parsley, salt, and pepper
- Lemon juice – adds bright flavor to the chicken. Be sure to save some lemon wedges to drizzle over the finished chicken
How To Make Chicken Kiev
This simplified Chicken Kiev Recipe comes together in no time! It’s easy, but so delicious.
- Make the Flavored Butter – Mash the butter ingredients together in a medium bowl with a fork. It will take a few minutes to mix, but don’t give up! I’ve had a reader say they used a food processor with good results.
- Prepare the chicken – Cut the chicken breasts in equal halves longways using a thin utility knife. Without cutting through each piece, cut a pocket as widely as you can. Stuff the pocket with the butter mixture and press on the top to spread the butter. Pinch to close the pocket and season the chicken with salt and pepper.
Pro Tip:
If you do accidentally slice through while making the pocket, turn the chicken over and cut a small flap to fold over and seal the hole from the outside. Watch my video above to see this tip in action.
- Make your breading station – Put the breading ingredients into separate shallow bowls or plates. Bread the prepared chicken one by one by dredging in flour, then egg, and then finally Panko, being sure to let excess drip off before moving to the next ingredient.
- Fry Chicken ala Kiev – In a large deep skillet over medium heat, heat a 1/3″ of oil. Add the prepared stuffed chicken breasts in batches so you don’t crowd the pan. Fry 4 minutes per side until golden brown and then remove to a paper-towel-lined plate.
- To Serve – Season hot chicken cutlets with salt. Garnish with parsley and lemon wedges to squeeze on top.
Pro Tip:
To be sure the oil is ready, drop a breadcrumb into the oil. It should sizzle immediately. You can also use an instant-read thermometer to see when the oil is 350-375°F.
How to Know When Chicken Kiev is Done?
The chicken will cook quickly since it’s thinly cut. Once the breading is browned and crispy, you can test the chicken with an instant-read thermometer to read 165°F and the juices run clear instead of pink.
Can I Make Chicken Kiev in the Air Fryer?
For a lighter version of the dish, swap pan-frying for air frying. Preheat the air fryer to 400°F for 5 minutes. Spray the breaded and stuffed chicken lightly with oil (optional) and place in the basket. Cook for 6-8 minutes, flipping halfway through.
Helpful Reader Review
“This was soooo good. I was actually surprised how flavorful the butter mix inside made the crispy chicken. Only change I made was used part dried parsley and small amount of dried basil (had no fresh parsley) and loved them. I’ve been cooking/baking almost 50 yrs but had never made chicken Kiev and this recipe was great.” – Brenda ★★★★★
Make-Ahead and Storage Tips
This simplified Chicken Kiev recipe can be a great dish for dinner parties since it’s simple but impressive. Make the chicken ahead of time and fry when ready to serve.
- Make-ahead: after breading the chicken in step 3, cover with plastic wrap or place into an airtight container. Store in the fridge until ready to fry in step 4. You may have to add a minute to the cooking time.
- To Refrigerate: allow leftovers to cool completely, and then store in an airtight container for up to 5 days.
- Freezing: once leftovers are cool, wrap each breast individually in plastic wrap or freezer paper. Flash freeze and then place wrapped breasts in an airtight container. Thaw in the fridge overnight
- To Reheat: Saute chicken in a tablespoon of oil or air fry until warm.
What to Serve with Chicken Kiev
I have to warn you, this will smell so good you’ll want to dive right in, dipping each bite of chicken into the melted seasoned butter. So delicious!! Chicken Kiev is a versatile protein dish that is complimented by so many sides:
- Mashed Potatoes
- Focaccia Bread
- Shaved Brussel Sprout Salad
- Roasted Broccoli
- Risotto
- Baked Sweet Potato
- Green Beans Almondine
- German Potato Salad
- Caesar Salad or Maroulosalata
My simplified Chicken Kiev recipe makes this traditional dish easy to make without sacrificing any of the juicy flavors or crunchy texture. The garlic butter-stuffed chicken is quickly pan-fried in just a few minutes and can be served with your favorite sides for a yummy and satisfying meal. Tell me in the comments how you like my version of Chicken Kiev!
Chicken Kiev Recipe
Ingredients
For the Lemon-Herb Garlic Butter:
- 6 Tbsp unsalted butter, room temp
- 1 large garlic clove, minced
- 1 Tbsp lemon juice, plus more lemon wedges to squeeze over the finished chicken
- 2 Tbsp chopped fresh parsley, plus more to garnish
- 1/2 tsp salt, we use sea salt
- 1/2 tsp black pepper, freshly ground
For the Chicken Kiev:
- 3 large chicken breasts, 12 oz each breast*
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 2 cups Panko bread crumbs
- 1/2 tsp Salt and Pepper, or added to taste
- Extra light olive oil , or Canola oil, to sauté
Instructions
- Make the Flavored Butter – 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 of minutes but it does come together.
- Prepare Chicken – 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"wide x3" long pocket). Stuff each chicken breast with 1 Tbsp of Kiev butter then close the pocket and push over the top of the chicken breast to disperse the butter. Pinch the opening to seal. Season both sides of the chicken breast with salt and pepper.
- Make your breading stations – Set up 3 plates for breading: In the first plate, pour 1/2 cup flour. In the second large bowl, beat together 2 eggs. In the third large bowl, pour 2 cups panko crumbs. 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 the remaining chicken Kievs.
- Fry Chicken Kiev – Add 1/4" of oil to a large deep skillet and place over medium heat. Once the oil is hot (350˚F or if you add a bread crumb, it should sizzle), add chicken in a single layer and fry until golden brown (4 min per side- if it browns too quickly, reduce the heat). It's done when it reaches 165˚F on an instant-read thermometer. Repeat cooking the second batch.
- To Serve – 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.
Notes
Nutrition Per Serving
Filed Under
More Tasty Chicken Recipes
- Chicken Marsala
- Air Fryer Chicken Wings
- Chimichurri Chicken
- Sticky Korean Chicken
- Easy Popcorn Chicken
- Chicken Pesto Rollups
- Chicken Korma
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.
Thank you so much for bringing that to my attention. I’m not sure how I missed it. Fixed!! 🙂
I made these tonight and they were very tasty and juicy! Yumm 🙂🙂👍 thank you!!
You’re welcome Alla! I’m happy to hear you love the recipe! 🙂
I LOVE CHICKEN KIEV!!! I’m going to try to make this in our Air Fryer!!! I can’t wait!
Let me know what you think Kimmi! 🙂
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
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 😉
Thank you! I need to stock up on the Costco organic chickens lol I will def try it again since the taste was great! 🙂
You’re welcome! Our local Fred Meyer has the same size in their organic chicken breasts if that helps 🙂
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!
That is quite a compliment! 🙂 I’m so happy your family loved it!
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?
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 🙂
Great, thank you so much!
Easy! Amazing! Delicious! Thank you so much for sharing, Natasha.
I am so happy you loved it!! Thank you for your amazing review!
natasha where is the pan from? Thanks!
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 🙂
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! 🙂
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!
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…
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 🙂
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!
Oh please do! Shrimp stuffing sounds awesome!! 🙂
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.
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 🙂
So easy and so delicious!
Thank you Tatiana, I’m glad you liked it 😀.
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?
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).
The chicken looks amazingly good! What would be the best side dish for this recipe?
Hi Ella, you can’t go wrong with mashed potatoes and asparagus! 🙂
Looks good! Planning to make them today.
Awesome! I hope you LOVE the recipe! 🙂
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!
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.
This recipe was amazing! I was a little nervous that the butter mixture would run out and I may stuff a little more in next time. With the leftover garlic butter I put that on some fresh asparagus and it was delicious. I forgot to use salt and pepper before I dipped the chicken into the flour, but added it after it was cooked. I will definitely make this again! Thank you!
Lemon herb garlic butter?!?!?! How could it get any better! That flavor combo is amazing and the perfect touch for this!
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 🙂
This looks like a perfect weeknight dinner! Thanks for sharing =)
You’re welcome Sara! It is SO SIMPLE! Tell me what you think if you decide to make it please. 🙂
I used to make it the hard way years ago..was always a LOT of work.I saw your recipe today and thought I’d give it a whirl. It’s in the fridge now gonna fry it later..it was definitely so much easier to prepare, I’ll let you know how it come out, but so far..so much less work, no wired ET fingers to bread it❤️
I’m’ so happy to hear that!
Hi Natasha! This looks easy!
It is so simple! 🙂
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!
It is SO GOOD! Let me know what you think if you decide to make it! 🙂