Classic Chicken Kiev Recipe

Chicken Kiev is a luxurious, golden-fried chicken breast stuffed with herbed butter that melts into a dreamy, savory sauce with every cut. Perfect for dinner parties, family gatherings, or simply treating yourself to a restaurant-style meal at home, this classic dish will win hearts at first bite.

What Is Chicken Kiev?

Chicken Kiev is a classic dish believed to have originated in Eastern Europe, with strong ties to both Russian and Ukrainian cuisines. It features chicken breasts filled with a seasoned butter mixture, then breaded and fried to crispy, golden perfection. Over time, Chicken Kiev has become a beloved comfort food worldwide, known for its rich flavor and elegant presentation.

Why Everyone Will Love This Recipe

This Chicken Kiev delivers a satisfying crunch on the outside with an irresistibly buttery, flavorful center. It's surprisingly easy to make, even for beginners, and is sure to impress. Plus, the simple ingredient list makes it ideal for everyday cooking or special occasions alike.

Pro Tips for Making the Best Chicken Kiev

1. Seal the Pocket Well: Make sure the butter is fully enclosed to prevent leaking during frying.
2. Chill the Butter Filling: Pipe or mold the butter into logs and refrigerate before stuffing for easier handling.
3. Double Bread for Extra Crunch: For an ultra-crispy crust, dip the chicken twice in eggs and breadcrumbs.
4. Use a Thermometer: Chicken is perfectly cooked when it reaches an internal temperature of 165°F.
5. Rest Before Serving: Let the fried chicken rest for 5 minutes before cutting to retain all that buttery goodness.

Frequently Asked Questions

How Do You Keep the Butter from Leaking Out?

Seal the chicken pockets tightly and make sure there are no tears. A second coating of flour, egg, and breadcrumbs can help, too.

Can I Bake Chicken Kiev Instead of Frying?

Absolutely! Bake at 400°F for about 20–25 minutes, flipping halfway, until golden and cooked through.

What Can I Serve with Chicken Kiev?

It pairs beautifully with mashed potatoes, green beans, roasted asparagus, or a fresh garden salad.

Can I Prepare Chicken Kiev Ahead of Time?

Yes! You can stuff and bread the chicken ahead, then refrigerate it covered for up to 24 hours before frying.

Is It Possible to Make a Healthier Version?

You can air-fry or oven-bake the Chicken Kiev to cut down on oil without sacrificing too much crispiness.

How to Store

Allow any leftover Chicken Kiev to cool completely. Wrap them tightly in plastic wrap or store in an airtight container. Refrigerate for up to 3 days.

To reheat, place the chicken in a 350°F oven until warmed through, about 10–12 minutes—this helps keep the crust crispy.

How to Freeze

You can freeze Chicken Kiev either before or after frying:

• Before Frying: Place the breaded, uncooked chicken breasts on a baking sheet and freeze until solid. Transfer to an airtight freezer bag and freeze for up to 3 months. Fry directly from frozen, adding a few extra minutes of cooking time.
• After Frying: Cool completely, then wrap each piece tightly in foil or plastic wrap and freeze. Reheat in a 375°F oven until hot and crispy, about 15–20 minutes.

How To Make Chicken Kiev

Step 1

Step 1

In a bowl, combine softened butter, parsley, chives, garlic, lemon zest, lemon juice, salt, and pepper. Mix thoroughly. Transfer the mixture into a piping bag or shape it into logs using plastic wrap, then refrigerate until firm.

In a bowl, combine softened butter, parsley, chives, garlic, lemon zest, lemon juice, salt, and pepper. Mix thoroughly. Transfer the mixture into a piping bag or shape it into logs using plastic wrap, then refrigerate until firm.

Step 2

Step 2

Place the chicken breasts on a cutting board. Using a sharp knife, carefully create a deep pocket in each breast. Fill each pocket with the chilled butter.

Place the chicken breasts on a cutting board. Using a sharp knife, carefully create a deep pocket in each breast. Fill each pocket with the chilled butter.

Step 3

Step 3

Coat each stuffed chicken breast in flour, then dip into the beaten eggs, and finally cover with breadcrumbs. For an extra-crispy crust, repeat the egg and breadcrumb steps.

Coat each stuffed chicken breast in flour, then dip into the beaten eggs, and finally cover with breadcrumbs. For an extra-crispy crust, repeat the egg and breadcrumb steps.

Step 4

Step 4

Heat oil in a deep pan to 350°F (175°C). Fry each chicken breast for about 5–7 minutes per side, or until golden brown and cooked through.

Heat oil in a deep pan to 350°F (175°C). Fry each chicken breast for about 5–7 minutes per side, or until golden brown and cooked through.

Step 5

Step 5

Transfer the fried Chicken Kiev onto a serving platter. Let rest for 5 minutes before slicing into the molten, buttery center. Enjoy!

Transfer the fried Chicken Kiev onto a serving platter. Let rest for 5 minutes before slicing into the molten, buttery center. Enjoy!