Miley These Chicken Kiev recipes are packed with restaurant-style flavor! Think tender chicken, fresh herbs, melted butter, garlic, and more. They fill this classic dish with textures like crispy breading, juicy meat, and rich sauce…and they taste delicious too.
If you’re looking for dinner or entertaining ideas for 2026, this Chicken Kiev recipe is a great place to start. Ranging from simple weeknight versions to impressive dinner party platters, they’re satisfying, flavorful, and easy to make in minutes. My whole family loves this recipe (kiddo included!). I hope you will too!
Why You’ll Love This Recipe
Chicken Kiev feels rich and cozy while still using simple ingredients.
Juicy center: Garlic herb butter keeps the chicken moist.
Crispy coating: Breadcrumbs fry up golden and crunchy.
Big flavor: Lemon, parsley, and dill add freshness.
Restaurant feel: It looks impressive with very little stress.
Make ahead friendly: Prep earlier and cook when ready.
Ingredients
For the Garlic Herb Butter:
- 8 tablespoons butter, softened
- 6 cloves garlic, minced very fine
- 2 tablespoons lemon juice, freshly squeezed
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
For the Chicken:
- 4 chicken breasts, boneless and skinless
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup all purpose flour
- 2 large eggs, beaten
- 1½ cups breadcrumbs
- Vegetable oil, for frying
Step by Step Instructions
1. Make the Butter Filling
Place softened butter in a bowl. Add garlic, lemon juice, parsley, dill, salt, and pepper. Mix until smooth and well blended. Spoon the mixture onto parchment paper and shape into a small log. Chill until firm so it stays inside the chicken.
2. Prepare the Chicken
Lay chicken breasts flat on a board. Carefully slice a pocket into the side of each breast without cutting through. Season inside and out with salt and pepper.
3. Fill and Seal
Cut chilled butter into pieces. Tuck one piece into each chicken pocket. Press edges together firmly to seal the butter inside. Chill the stuffed chicken briefly to help it hold shape.
4. Set Up Breading Station
Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Coat each chicken breast first in flour, then egg, then breadcrumbs. Press gently so the coating sticks well.
5. Heat the Oil
Pour vegetable oil into a skillet. Heat over medium until hot but not smoking. The oil should sizzle gently when chicken touches it.
6. Fry the Chicken
Place chicken in the pan carefully. Cook until golden on all sides, turning gently. Keep the heat steady so the coating browns evenly.
7. Finish Cooking
Lower heat slightly and continue cooking until chicken feels firm and cooked through. Let the chicken rest a few minutes before slicing so the butter stays inside.
Tips & Variations
- Chill the breaded chicken before frying.
- Brown in the pan then finish in the oven.
- Use chives or thyme if needed.
- Bake instead of frying with a drizzle of oil.
- Mix breadcrumbs with a little flour.
Serving Suggestions
Chicken Kiev pairs beautifully with mashed potatoes that soak up extra butter. Steamed green beans or peas add balance and color. A simple salad with lemon dressing works nicely too.
When serving guests, I like to plate the chicken whole and let everyone cut into it themselves. That buttery center always gets a smile.
Frequently Asked Questions
Can I prepare this ahead?
Yes, you can stuff and bread the chicken earlier and chill it.
What if butter leaks out?
A little leakage happens sometimes and still tastes great.
Can I bake instead of fry?
Yes, bake until golden and cooked through.
How do I know it is done?
The chicken should feel firm and juices should run clear.
Do leftovers reheat well?
They reheat best in the oven to keep the coating crisp.
Final Thoughts
Chicken Kiev brings comfort, crunch, and rich flavor together in one dish. The crisp outside and buttery inside make it feel timeless and satisfying.
Chicken Kiev
Ingredients
For the Garlic Herb Butter:
- 8 tablespoons butter softened
- 6 cloves garlic minced very fine
- 2 tablespoons lemon juice freshly squeezed
- ½ cup fresh parsley chopped
- ¼ cup fresh dill chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- For the Chicken:
- 4 chicken breasts boneless and skinless
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup all purpose flour
- 2 large eggs beaten
- 1½ cups breadcrumbs
- Vegetable oil for frying
Instructions
- Make the Butter Filling: Place softened butter in a bowl. Add garlic, lemon juice, parsley, dill, salt, and pepper. Mix until smooth and well blended. Spoon the mixture onto parchment paper and shape into a small log. Chill until firm so it stays inside the chicken.
- Prepare the Chicken: Lay chicken breasts flat on a board. Carefully slice a pocket into the side of each breast without cutting through. Season inside and out with salt and pepper.
- Fill and Seal: Cut chilled butter into pieces. Tuck one piece into each chicken pocket. Press edges together firmly to seal the butter inside. Chill the stuffed chicken briefly to help it hold shape.
- Set Up Breading Station: Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Coat each chicken breast first in flour, then egg, then breadcrumbs. Press gently so the coating sticks well.
- Heat the Oil: Pour vegetable oil into a skillet. Heat over medium until hot but not smoking. The oil should sizzle gently when chicken touches it.
- Fry the Chicken: Place chicken in the pan carefully. Cook until golden on all sides, turning gently. Keep the heat steady so the coating browns evenly.
- Finish Cooking: Lower heat slightly and continue cooking until chicken feels firm and cooked through. Let the chicken rest a few minutes before slicing so the butter stays inside.
