chicken kiev

Name: Chicken Kiev
Prep time: 2 h 10 min
Cook time: 45 min
Yield: 18 piece(s)
Cuisine: French
Ingredients: ## BUTTER STUFFING; 2 stick(s) butter; 1 tablespoon(s) chopped chives; 1 tablespoon(s) chopped parsley; ## CHICKEN; 6 large chicken breasts, skinless and boneless; 4 large eggs; 1/2 cup(s) all-purpose flour; 1 cup(s) bread crumbs; 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 2 cup(s) vegetable oil

(3 RATINGS)

149 Pinches 22 Photos

Kimi Gaines

orlando, FL

Updated on May 22, 2026

Chicken Kiev is one of my husband's favorite things that his mom made growing up. I've made them a few times, and they are so yummy. They are time-consuming, but worth the smile on my husband's face. He loves them, especially the next day, cold. My advice: make a lot and freeze. Take out about a dozen for dinner. There will be none left over.

Rate

Blue Ribbon Recipe

This Chicken Kiev recipe delivers the classic flavor and texture that is restaurant-worthy but made at home. While the recipe involves a few steps, the result is well worth it. The chicken breasts are breaded and fried until golden brown, then stuffed with an herb butter that melts and infuses the meat with flavor. I recommend serving it with mashed potatoes and vegetables for a comforting meal.

— The Test Kitchen

prep time 2 Hr 10 Min

cook time 45 Min

method Bake

yield 18 piece(s)

Ingredients

BUTTER STUFFING
2 sticks butter
1 tablespoon chopped chives
1 tablespoon chopped parsley
CHICKEN
6 large chicken breasts, skinless and boneless
4 large eggs
1/2 cup all-purpose flour
1 cup bread crumbs
1 teaspoon salt
1 teaspoon black pepper
2 cups vegetable oil

How To Make chicken kiev

Step 1

Melt 2 sticks of butter. Add parsley and chives.

Step 2

Mix together. Line a mini muffin pan with liners.
Step 3

Into the mini muffin pan with liners, pour 1 Tbsp of butter into each liner. Set in the fridge until it hardens.
Step 4

Pound all 6 chicken breasts until about 1/4" thick.
Step 5

Cut each breast into 3 pieces. Sprinkle with salt and pepper.
Step 6

Place 1 piece of the butter mixture on each piece of chicken.
Step 7

Shape each breast into a ball-like shape.
Step 8

Wrap the chicken in cling wrap, twisting the ends tightly.
Step 9

Chill in the freezer for about 30 minutes.
Step 10

After 30 minutes, place egg, flour, and bread crumbs in separate bowls.
Step 11

Unwrap the chicken.
Step 12

Coat the chicken in flour, shaking off the excess.
Step 13

Then coat in the egg mixture.
Step 14

Next, coat in the bread crumbs.
Step 15

Place on a baking sheet and place back in the freezer for 30 minutes until firm.
Step 16

Preheat the oven to 400 degrees F. Heat 1/2 inch (2 cups) of vegetable oil in a large skillet over medium-high heat (350 degrees). Fry the chicken pieces in batches for about 5 - 7 minutes.
Step 17

Turn halfway through, until golden brown on all sides.
Step 18

Transfer to a sheet pan with a rack.
Step 19

Bake at 400 degrees for 15 - 17 minutes.
Step 20

To double-check, you can insert a meat thermometer into the chicken, making sure it reaches 165 degrees F.
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Nutrition Facts

(per serving*)

calories: 400kcal, carbohydrates: 7g, cholesterol: 92mg, fat: 37g, fiber: 0g, protein: 11g, saturated fat: 11g, sodium: 314mg, sugar: 0g, unsaturated fat: 25g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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