I make Chicken Kiev when I crave a tender chicken breast wrapped around melting garlic-herb butter that oozes out upon cutting—crispy on the outside, rich and flavorful on the inside.

Chicken Kiev (Chicken Kyiv)

Why I’ll Love This Recipe

I love this dish because it’s a true showstopper: golden crust, buttery, garlicky center, and simple ingredients that transform into something elegant. Prepping ahead and freezing makes feeding guests feel effortless, and the taste is comfort-food-level indulgent with every cut.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Unsalted butter, softened
Finely minced garlic
Fresh parsley (and optional herbs like tarragon or dill)
Lemon juice and salt/pepper to season
All-purpose flour
Beaten eggs
Breadcrumbs (panko or plain fine)
Oil (vegetable or canola) for frying

directions

I make the garlic-herb butter by combining softened butter, garlic, chopped parsley (and optional tarragon), a squeeze of lemon, salt, and pepper, then shape it into a small log, wrap tightly, and chill until firm (at least 30 minutes).
I butterfly each chicken breast—cutting almost through—and gently pound to about ½ cm thick.
I cut chilled butter into pieces and place one along the edge of each breast, then roll tightly and seal the ends; freezing for about 1–2 hours helps the butter stay sealed.
I prepare a standard dredging station: flour, beaten eggs, then breadcrumbs. I coat each roll firmly—but carefully—to keep butter inside.
I heat oil to around 160 °C (320 °F), then gently fry the Kievs until golden—about 2–3 minutes per side. I drain and transfer to a baking tray and finish in a 160 °C (320 °F) oven for 15–20 minutes until cooked through.
I rest them for a few minutes before slicing to let the butter settle—but still remain delightfully molten inside.

Servings and timing

Serves: 2–4 (depending on size), typically 2–3 breast rolls RecipeTin Eats
Prep time: ~30 minutes (including butter chilling and pounding chicken)
Freeze time: ~1–2 hours (helps firm butter and shape)
Fry + bake time: about 35 minutes total
Total time: ~3 hours including freezing/resting and cooking.

Variations

I sometimes bake Kievs instead of frying—as described in oven versions—to reduce oil and still get a satisfying crust.
I add herbs like dill or tarragon to the butter mixture for extra aroma and brightness.
For smaller versions, I portion into mini Kievs or individual cutlets—perfect for appetizers or light meals.

storage/reheating

I store uncooked breaded Kievs frozen (after shaping and breading) for up to 1 month—ready to fry or bake directly from frozen.
Leftovers reheat best in a 160–170 °C (325 °F) oven until heated through and crispy again. I avoid microwaving to keep the coating crisp.

FAQs

Why does my butter leak during cooking?

If the butter wasn’t sufficiently firm or the chicken wasn’t sealed well, it can escape. Freezing the shaped roulade helps maintain structure during frying.

Can I skip deep-frying entirely?

Yes—I’ve baked Kievs in the oven after coating, and while the crust is lighter, it stays crispy and golden if brushed with oil.

What cut of chicken works best?

Boneless, skinless chicken breasts or supremes work best. Thighs don’t hold the butter pocket the same way—harder to seal.

Can I prepare ahead for a dinner party?

Absolutely. I shape and bread the chicken and freeze it ahead; then fry or bake just before serving so it feels freshly made.

Where did Chicken Kiev really originate?

Though named after Kyiv, the dish combines French haute cuisine techniques and Russian or Ukrainian innovation. Its exact origin is disputed, but it rose to global fame in the 19th century.

Conclusion

I make Chicken Kiev when I want an impressive, buttery, and flavorful meal that feels restaurant-quality but is completely achievable at home. The garlic-herb butter bursting from crisp chicken creates that luxurious moment with every bite. Whether as a special dinner or made ahead for company, it’s a dish I’m always excited to serve and savor.