• Chicken breasts 3 large
  • Eggs 2 beaten • 130 kcal
  • Flour 1/2 cup
  • Panko or golden breadcrumbs 2 cups
  • salt and pepper to taste • 1 kcal
  • Olive oil to sauté
  • butter room temp 6 Tbsp unsalted
  • Garlic clove 1 large minced
  • Lemon juice 1 Tbsp plus more to garnish cooked Kiev
  • Parsley 2 Tbsp chopped fresh
  • Salt 1/2 tsp • 1 kcal
  • Black pepper 1/2 tsp, freshly ground
Calories refers to 100 gr of product

If you’ve only ever had store-bought chicken Kiev before – you’re in for a treat when you try this recipe!

Making chicken Kiev is incredibly simple and quick. Mix up garlic, herbs and butter, stuff the chicken breasts, breadcrumb, and fry! The taste and smell of these succulent garlic butter-filled Kiev will bring everyone to the table like magic.

Use panko or ordinary breadcrumbs to coat the chicken – whichever one you prefer.


In a medium bowl, mash together all the garlic-lemon butter ingredients with a fork, just until lemon juice is mixed evenly into the butter. It may take a couple of minutes, but it will eventually all come together nicely.

Using a sharp, slim knife, 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. Use your fingers to gently open the pocket, and stuff each chicken breast with 1 Tbsp of Kiev butter.

Close the pocket and push down over the top of the chicken breast to disperse butter evenly through the pocket. Pinch the opening to seal. Season both sides of chicken breast with salt and pepper.

Next dredge chicken in flour, dusting off excess.

Dip in the egg mixture, making sure to get a good egg coating all over the Kiev, and let any excess egg drip off.

Finally, dip into the breadcrumbs, getting the Kiev well coated all over.

Transfer to a platter while forming remaining chicken Kievs.

Add 1/3″ of oil to a large, deep skillet and place over medium heat. Once the oil is hot, add chicken in a single layer and fry until golden brown (7-8 min per side). Don’t overcrowd the pan – if you have to, just cook one at a time if that’s all your pan has room for. Repeat until all Kievs are cooked.

Season the hot fried chicken with a sprinkle of salt, garnish with fresh parsley and squeeze lemon wedges over the top then serve. Take care when you cut into the Kiev – sometimes the hot butter can spurt out!

Serve with new potatoes or rice and vegetables.