Name: Chicken Kiev
Prep time: 20 min
Cook time: 24 min
Total time: 89 min
Ingredients: 4 tablespoons unsalted butter, (room temperature); 1/2 cup mozzarella cheese; 3 cloves garlic, (minced); 1/4 teaspoon Kosher salt; 2 tablespoons parsley, (minced); 1 tablespoon fresh lemon juice; 2 tablespoons olive oil; 4 boneless skinless chicken breasts, (pounded out to about 1/4-inch thick); 1/2 teaspoon Kosher Salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 1 cup flour; 2 large eggs, (room temperature); 1 tablespoon water; 2 cups seasoned breadcrumbs

Chicken Kiev is a chicken breast wrapped around a cheesy, garlicky butter roll, all lightly pan-fried and baked to a golden brown. Try my Ham and Cheese Stuffed Chicken recipe for another delicious stuffed chicken dish.

Chicken Kiev

This is one of those dishes that has been around for hundreds of years, but it is still a mystery as to how it got its name. One version is that chefs from Kiev, Ukraine tweaked the original recipe a bit, giving it the name. Other accounts state that France stole the recipe from Russia and added the garlic to the butter that is wrapped up in the chicken. However it got its name, there won’t be any arguing over how delicious this Chicken Kiev is!

Chicken Kiev Recipe

There are two parts to this recipe that have remained consistent over time–the garlic butter roll and the chicken. But, you may notice that I added a little cheese to the garlic butter filling, and it was amazing!

Butter Ingredients (full recipe below)

Unsalted butter
Mozzarella cheese
Garlic
Kosher salt
Parsley
Lemon juice

Chicken Ingredients

Olive oil
Boneless, skinless chicken breasts
Kosher salt
Black pepper
Cayenne pepper
All-purpose flour
Eggs
Water
Seasoned breadcrumbs

How to Make Chicken Kiev

This recipe has a few key parts to it that you will have to prepare before putting it all together. But, it turned out so delicious, it is worth the time it takes to get this dish on the dinner table!

How to Roll Seasoned Butter for Chicken Kiev - Butter Rolled in Plastic Wrap before chilling

Butter Filling

To make the garlicky butter that will be wrapped inside the chicken breast, simply combine the butter, mozzarella, garlic, salt, parsley, and lemon juice in a medium bowl. Mix it well, and then set out four pieces of plastic wrap that are each about 5 inches wide. Divide the butter mixture equally between each sheet and wrap the butter completely. Put them in the freezer for about 15 minutes.

Adding Seasoned Butter to Flattened Chicken Bread

Butterfly and Flatten the Chicken

For this recipe and other stuffed chicken recipes, you will need to butterfly the chicken. To butterfly the chicken put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. You are essentially doubling the size of the chicken breast without cutting it in two.

Place the butterflied chicken in between two sheets of plastic wrap and pound it with a meat mallet until it reaches an even thickness. It should be about 1/4-inch thick. If you don’t have a meat mallet, any heavy object would do like a skillet or even a wine bottle.

Rolling the Chicken

After the chicken breasts have been flattened, season both sides with salt and pepper. Set out another four sheets of plastic wrap (about 10 inches wide) and place each pounded chicken breast on each sheet. Take the wrapped butter roll out of the freezer, unwrap it, and place it at the top of the long edge of chicken.

Fold the butter roll into the chicken breast, first by folding in the sides a bit (like the beginning of rolling up a huge burrito). Use the plastic wrap to continue to roll the chicken breast around the butter filling, making it look like a small log.

Wrap the chicken breast tightly in the plastic and twist the ends to secure (like a tootsie roll wrapper). You can use a toothpick to secure any openings. Place them in the freezer for about 30 minutes before adding the breading and baking the Chicken Kiev.

Frying Chicken Kiev in a Red Pan and Using a Tongs to Flip

Assembling the Chicken Kiev

It’s finally time to get all that preparation on the stovetop and in the oven! Preheat the oven to 400°F and get out three large plates. On the first plate, whisk together the flour and cayenne pepper. Whisk together the eggs and water on the second plate. On the third plate, add the breadcrumbs.

First, unwrap the chilled Chicken Kiev and dip the stuffed chicken in the flour mixture, followed by the egg and water mixture, and finally, the breadcrumbs. Press the breadcrumbs into the chicken to set the final coat.

Heat up the olive oil in a large, oven-safe skillet over medium heat. You will be transferring this right to the oven, so a cast-iron skillet would be perfect for this recipe. Add the chicken to the skillet and cook on one side for 1-2 minutes, or until it is lightly golden brown. Flip and repeat on the other side.

Transfer the Chicken Kiev to the oven and bake for 15-20 minutes, or until the internal temperature of the chicken is 165°F. Serve with a side of Roasted Parmesan Green Beans.

Chicken Kiev on a White Plate with Greens

Can I Make Chicken Kiev Ahead of Time?

Yes! This is a great freezer meal that you can prepare ahead of time and take out to bake when needed. Once you have all the prep work done, the garlic butter wrapped in the chicken and the chicken coated, wrap each tightly in wax paper and then foil. Label and date before placing them in the freezer. When you are ready to bake, remove the wax and foil and place on a baking sheet. Cook from frozen 45-50 minutes (or until golden brown).