Description
Chicken Kiev is a classic dish featuring tender chicken breasts stuffed with flavorful garlic-lemon herb butter, breaded with panko crumbs, and pan-fried to a crispy golden perfection. This recipe delivers a deliciously juicy and aromatic meal with a beautiful presentation, perfect for a family dinner or special occasion.
Ingredients
Flavored Butter
- 6 Tbsp unsalted butter (room temperature)
- 1 large garlic clove (minced)
- 1 Tbsp lemon juice (plus more lemon wedges to squeeze over finished chicken)
- 2 Tbsp chopped fresh parsley (plus more to garnish)
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Chicken and Breading
- 3 large chicken breasts (12 oz each)
- 2 eggs (beaten)
- 1/2 cup all-purpose flour
- 2 cups Panko bread crumbs
- 1/2 tsp salt and pepper (or to taste)
- Extra light olive oil or canola oil (for sautéing)
Instructions
- Make the Flavored Butter: In a medium bowl, mash together the unsalted butter, minced garlic, lemon juice, chopped parsley, salt, and black pepper with a fork until all ingredients are well combined and the lemon juice is incorporated.
- Prepare Chicken: Using a sharp slim knife, slice each chicken breast in half lengthwise to create two equal pieces. Carefully cut a pocket into the side of each piece about 2 inches wide and 3 inches long, without cutting all the way through. Stuff each pocket with 1 tablespoon of the flavored butter and close the opening by pinching it tightly, then push the butter to disperse inside the chicken breast. Season both sides with salt and pepper.
- Set Up Breading Stations: Arrange three separate dishes: one with flour, one with beaten eggs, and one with panko bread crumbs. Dredge each stuffed chicken breast first in flour, shaking off excess, then dip thoroughly in beaten eggs, letting excess drip off, and finally coat evenly with panko crumbs. Transfer to a platter while preparing all pieces.
- Fry Chicken Kiev: Pour about 1/4 inch of oil into a large deep skillet and heat over medium heat until oil reaches 350˚F or a breadcrumb sizzles on contact. Fry chicken breasts in batches without crowding, cooking about 4 minutes per side until golden brown and internal temperature reaches 165˚F. For even cooking, adjust heat as needed to prevent burning. Remove and drain on paper towels.
- Serve: Immediately season the hot fried chicken with a sprinkle of salt. Garnish with additional fresh parsley and provide lemon wedges to squeeze over the top. Be cautious when cutting into the chicken as the buttery filling will be very hot.
Notes
- Use room temperature butter for easier mixing with garlic and herbs.
- Ensure the butter pocket is well sealed to prevent butter leakage during frying.
- Maintain oil temperature at medium heat to prevent burning the breading.
- The first cut into the chicken Kiev may release hot butter—exercise caution to avoid burns.
- Use an instant-read thermometer to confirm chicken is fully cooked at 165˚F.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: European
