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Chicken Kiev with Garlic Butter

Chicken Kiev with Garlic Butter
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Chicken Kiev with Garlic Butter is a classic homemade dish featuring juicy, thinly pounded chicken breasts wrapped around a rich, savory garlic butter center. This recipe delivers a perfectly crispy golden crust with a luscious butter core that melts in your mouth, combining simple pantry staples for a restaurant-quality meal that’s easy to prepare and customizable to your taste.

Ingredients

Scale

Chicken and Butter Mixture

  • 4 skinless, boneless chicken breasts, thinly pounded to about ¼ inch thickness
  • ½ cup unsalted butter, softened
  • 3 cloves garlic, freshly minced
  • 2 tablespoons fresh parsley, finely chopped
  • Salt, to taste
  • Black pepper, to taste

Breading and Seasoning

  • ½ cup all-purpose flour (or gluten-free flour alternative)
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (fine or panko, use gluten-free if needed)
  • Salt and pepper, for seasoning

For Cooking

  • Vegetable oil or clarified butter, for frying

Instructions

  1. Prepare the Garlic Butter: In a bowl, combine the softened butter with freshly minced garlic, chopped parsley, salt, and pepper. Mix well until evenly blended. Shape the mixture into tight logs using plastic wrap and freeze for about 30 minutes until firm.
  2. Prepare the Chicken: Between two sheets of plastic wrap, pound each chicken breast evenly until about ¼ inch thick. Carefully cut a pocket inside each piece without cutting through the edges.
  3. Stuff the Chicken: Place a firm piece of the chilled garlic butter inside each chicken pocket. Fold the edges over to seal and secure with toothpicks if needed to prevent the butter from leaking during cooking.
  4. Bread the Chicken: Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour with salt and pepper. Dredge each stuffed chicken breast first in flour, then dip into egg, and finally coat evenly with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb steps once more.
  5. Fry the Chicken: Heat vegetable oil or clarified butter in a deep skillet over medium heat. Carefully fry the breaded chicken breasts on all sides until a golden brown crust forms, about 3-4 minutes per side. Adjust heat as needed to prevent burning the crust while allowing the butter inside to melt.
  6. Bake to Finish: Transfer the fried Chicken Kievs onto a baking tray and bake in a preheated oven at 350°F (175°C) for 10-15 minutes to ensure the chicken is cooked through and the garlic butter inside softens perfectly.

Notes

  • Chill the garlic butter logs solid in the freezer before stuffing to prevent leakage during cooking.
  • Pound the chicken breasts evenly to ensure uniform cooking and prevent tearing.
  • Seal the edges of the chicken pockets well and secure with toothpicks to keep the butter inside.
  • Double breading by repeating the egg and breadcrumb steps gives a thicker, crispier coating.
  • Fry over medium heat to avoid burning while allowing the inside butter to melt properly.
  • For a gluten-free version, use gluten-free flour and breadcrumbs.
  • You can bake the Chicken Kiev without frying for a lighter version, but frying helps achieve a crispier crust.
  • Reheat leftovers gently in a low oven or air fryer to maintain crispness.

Nutrition

Keywords: Chicken Kiev, Garlic Butter Chicken, Crispy Chicken Recipe, Stuffed Chicken Breast, Classic Chicken Dish

Find it online: https://recipesemilly.com/chicken-kiev-with-garlic-butter/