Easy Chicken Kiev Recipe

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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
*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.
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Easy Chicken Kiev Recipe


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: 
Skill Level: Medium
Cost To Make: $9-$12
Serving: 6 chicken kiev

Ingredients

For the Chicken Kiev:

  • 3 large chicken breasts (12 oz each breast)
    • 2 eggs, beaten
    • ½ 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
    • ½ tsp salt (we use sea salt)
    • ½ tsp black pepper, freshly ground
    • 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 
    • f 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 ⅓" 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.