If you’re craving a dish that’s both elegant and irresistibly comforting, let me introduce you to the Chicken Kiev with Garlic Butter Recipe. This classic favorite combines succulent chicken breasts wrapped around a luscious garlic herb butter that melts into every bite, delivering a burst of flavor that feels like a warm hug on a plate. The crispy golden crust contrasts beautifully with the creamy, buttery filling, making it a showstopper for dinners any night of the week or special occasions. Once you master this Chicken Kiev with Garlic Butter Recipe, you’ll find yourself reaching for it again and again.
Ingredients You’ll Need
The magic of this Chicken Kiev with Garlic Butter Recipe lies in its simple yet essential ingredients. Each component plays a crucial role: from the creamy garlic butter that flavors the center, to the crispy panko coating that creates that perfect crunch, right down to the seasoning that enhances every element. Here’s what you’ll need to bring this dish to life.
- Unsalted butter (90g): Softened for easy blending and rich, creamy flavor that carries the garlic and parsley beautifully.
- Fresh parsley (2 teaspoons): Adds a bright, herbal freshness that balances the richness of the butter.
- Garlic cloves (2, minced): The star flavor in the butter; finely minced for maximum punch.
- Salt (¼ teaspoon): Enhances the flavor of the butter; skip if your butter is salted.
- Chicken breasts (2, skinless and boneless, 220-250g each): The tender, lean protein that encases the melting garlic butter.
- Salt (½ teaspoon) and freshly ground black pepper (¼ teaspoon): To season the chicken perfectly.
- Large egg (1, lightly whisked): Helps the breadcrumbs stick to the chicken for a crunchy crust.
- All-purpose flour (¼ cup): The first step in the breading process to ensure even coating.
- Panko breadcrumbs (1 cup): Provides that irresistible golden crunch on the outside.
- Canola or vegetable oil (about 1 liter): For frying—the hot oil seals in the flavor and creates a crisp exterior.
- Finely chopped parsley (for garnish): Adds a touch of color and freshness at serving.
How to Make Chicken Kiev with Garlic Butter Recipe
Step 1: Prepare the Garlic Butter Filling
The heart of this Chicken Kiev with Garlic Butter Recipe is the garlicky butter waiting inside each chicken roll. Begin by combining the softened unsalted butter, freshly chopped parsley, finely minced garlic, and a pinch of salt in a bowl. Mix everything until the ingredients are perfectly blended, then shape the butter mixture into a neat rectangle on baking paper. Refrigerate until firm before slicing it into two equal batons. This preparation not only intensifies the flavor, but the cold butter will melt at just the right moment while cooking, oozing out its deliciousness.
Step 2: Prepare and Pound the Chicken Breasts
Next, it’s essential to create an even and thin base for wrapping the butter filling. Place the chicken breasts skinless side down between two sheets of parchment paper. Using a meat mallet, gently pound them to about half a centimeter thick. This step ensures the chicken cooks evenly and can be rolled around the butter without tearing. Remember to season each side generously with salt and black pepper; this simple seasoning brings out the natural flavor of the chicken that perfectly complements the rich butter inside.
Step 3: Stuff and Roll the Chicken
Place one baton of the chilled garlic butter in the center of each flattened chicken breast. Carefully fold the sides over the butter, then roll them tightly into logs, tucking the seam underneath to seal in all the buttery goodness. Wrapping each chicken roll in cling film and twisting the ends helps maintain their shape and makes handling easier when it’s time to bread and cook. Pop the rolls into the freezer for 30 minutes to firm up; this chilling stage is crucial so the butter stays inside during frying.
Step 4: Bread the Chicken Rolls
Set up your breading station with three separate bowls: flour, whisked egg, and panko breadcrumbs. Remove the chicken rolls from their cling film packets and gently toss each roll in the flour first, shaking off any excess. Then dip them in the egg wash, allowing any surplus to drip away. Finally, coat them thoroughly in the panko breadcrumbs, pressing lightly so the crumbs adhere well. Another 30 minutes in the freezer gives the coating a chance to set, ensuring a crispy crust after cooking.
Step 5: Fry and Bake to Perfection
Preheat your oven to 180°C (350°F) while heating about a liter of canola or vegetable oil in a heavy-based pot to 190°C (375°F). Carefully lower your breaded chicken rolls into the oil and fry each side for 2-3 minutes until golden brown and irresistibly crispy. This quick frying step seals in the flavors. Transfer them to a rack over a baking sheet and finish cooking in your preheated oven for 15 minutes until the internal temperature reaches a safe 65°C (150°F). Allow your Chicken Kiev with Garlic Butter Recipe to rest for a couple of minutes to let the juices settle before slicing in and revealing that luscious garlic butter center.
How to Serve Chicken Kiev with Garlic Butter Recipe
Garnishes
A generous sprinkle of finely chopped fresh parsley not only elevates the dish visually with a pop of green but also adds a hint of herbal freshness that complements the rich garlic butter inside. It’s a simple touch that makes a big difference in presentation and taste.
Side Dishes
Chicken Kiev pairs beautifully with classic sides such as creamy mashed potatoes, buttered green beans, or a crisp garden salad. These sides add balance—offering comforting softness or refreshing crunch alongside each satisfying bite. Roasted vegetables or a light pilaf rice can also make for elegant accompaniments without overshadowing the star of the plate.
Creative Ways to Present
For a special dinner, slice the chicken rolls crosswise to display the inviting spiral of chicken and garlic butter inside. Arrange the slices neatly on a platter garnished with parsley and lemon wedges for a zingy contrast. Alternatively, serve whole with a drizzle of pan jus or a light garlic cream sauce to add another layer of richness.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Kiev with Garlic Butter Recipe tastes just as delightful when stored properly. Place cooled leftovers in an airtight container and keep them in the refrigerator for up to 2 days. This helps maintain the flavors and textures without drying out the chicken or butter filling.
Freezing
You can freeze uncooked, breaded chicken rolls wrapped tightly in cling film and then in foil or a freezer-safe bag for up to 1 month. This is an excellent time-saver if you want to prepare ahead and enjoy a quick gourmet meal on a busy night. When ready to cook, simply cook from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat leftovers, warm gently in a 160°C (320°F) oven for 10-15 minutes to preserve the crispy exterior and prevent the butter from leaking out prematurely. Avoid microwaving if you want to keep that beautiful crunch intact, although it can work in a pinch.
FAQs
Can I use salted butter instead of unsalted for the garlic butter filling?
Yes, but be sure to omit or reduce the added salt in the garlic butter mixture to avoid it becoming too salty. Unsalted butter gives you more control over seasoning.
What’s the best way to ensure the garlic butter doesn’t leak during cooking?
Chilling the butter-filled chicken rolls in the freezer twice—once before breading and once after breading—is key to keeping the butter contained during frying and baking.
Can I use chicken thighs instead of breasts for this recipe?
Chicken breasts work best as they can be flattened evenly and wrapped easily. Thighs are often irregularly shaped and might not hold the butter filling as well, but with some careful preparation, it can be attempted.
Why is panko breadcrumb recommended over regular breadcrumbs?
Panko breadcrumbs provide a lighter, crunchier texture that enhances the contrast between the crispy crust and the tender chicken inside. Regular breadcrumbs tend to be denser and can create a heavier crust.
Is this recipe suitable for freezing after cooking?
While you can freeze cooked Chicken Kiev, the texture of the crispy coating may suffer after thawing. It’s best to freeze the uncooked rolls and cook them fresh for the best results.
Final Thoughts
There’s truly something magical about the Chicken Kiev with Garlic Butter Recipe—a blend of crispy, tender, and savory that feels like a warm celebration of flavors in every bite. Whether you’re impressing guests or simply treating yourself, this dish brings a comforting rich taste with a touch of elegance. Dive in and enjoy making this beloved classic—it might just become your go-to recipe for a special dinner that everyone will ask for time and time again.
Print
Chicken Kiev with Garlic Butter Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: European
Description
Chicken Kiev with Garlic Butter is a classic dish featuring tender chicken breasts stuffed with a flavorful garlic and parsley butter, breaded with panko, lightly fried to a golden crisp, and finished in the oven for juicy, delicious results. Perfect for an impressive yet approachable dinner.
Ingredients
Garlic Butter Filling
- 90g unsalted butter, softened
- 2 teaspoons finely chopped fresh parsley
- 2 cloves garlic, finely minced (approximately 2 teaspoons)
- ¼ teaspoon salt (omit if using salted butter)
Chicken
- 2 chicken breasts (220-250g each), skinless and boneless
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg, lightly whisked
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- Canola or vegetable oil for frying (approximately 1 liter)
For Serving
- Finely chopped parsley for garnish
Instructions
- Prepare the Garlic Butter Filling: In a bowl, combine the softened butter, chopped parsley, minced garlic, and salt. Mix thoroughly until well combined.
- Shape the Butter: Place the butter mixture onto a sheet of baking paper and shape it into a rectangle approximately 10×6 cm.
- Chill Butter: Refrigerate the butter until firm, then slice it lengthwise into two equal batons.
- Prepare the Chicken: Lay the chicken breasts smooth side down between two sheets of parchment paper.
- Pound the Chicken: Using a meat mallet, gently pound each breast to an even thickness of about 0.5 cm.
- Season Chicken: Season both sides of the chicken breasts with salt and freshly ground black pepper.
- Stuff and Roll: Place one butter baton in the center of each flattened chicken breast. Fold the sides over the butter, then roll tightly, ensuring the seam is on the underside.
- Wrap and Freeze: Wrap each roll tightly in cling film, twisting the ends to form a firm log shape. Freeze for 30 minutes until firm but not fully frozen.
- Set up Breading Station: Prepare three bowls: one with flour, one with the whisked egg, and one with panko breadcrumbs.
- Bread the Chicken Rolls: Remove the chicken rolls from cling film. Coat each roll first in flour, shaking off excess, dip in egg letting excess drip off, then roll in breadcrumbs pressing gently to adhere.
- Freeze Again: Return the breaded chicken to the freezer for another 30 minutes to firm up before cooking.
- Preheat Oven: Set the oven to 180°C (350°F) to be ready for baking after frying.
- Heat Oil: Heat about 1 liter of canola or vegetable oil in a heavy-based pot to 190°C (375°F).
- Fry Chicken: Carefully lower the chicken rolls into the hot oil and fry each side for 2-3 minutes until golden brown.
- Drain and Bake: Transfer the fried chicken rolls onto a rack set over a baking sheet.
- Bake: Bake in the preheated oven for 15 minutes or until the internal temperature reaches 65°C (150°F).
- Rest: Allow the chicken to rest for 2 minutes after baking for juices to redistribute.
- Serve: Garnish with finely chopped parsley and serve hot.
Notes
- Freezing the chicken both before and after breading helps the butter stay inside during cooking.
- Use a meat thermometer to ensure the chicken reaches the safe internal temp of 65°C (150°F).
- Adjust frying oil temperature carefully to avoid burning the breadcrumbs while ensuring the chicken cooks through.
- Can substitute fresh parsley with other fresh herbs like tarragon or chives for variation.
