Description
Chicken Kiev with Garlic Butter is a classic, elegant dish featuring tender, juicy chicken breasts encasing a flavorful garlic and herb-infused butter center. Coated in a golden, crispy breadcrumb crust, this recipe delivers a perfect balance of moist richness and satisfying crunch. Ideal for any meal occasion, it offers a sophisticated yet approachable preparation that guarantees a flavorful, aromatic experience with every bite.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Garlic Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 fresh garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- Salt and pepper, to taste
Breading
- 1 cup all-purpose flour (or gluten-free flour substitute)
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (panko preferred, or gluten-free breadcrumbs)
- Salt and pepper, for seasoning flour
Frying
- Vegetable or canola oil, enough for frying (neutral flavor, high smoke point)
Instructions
- Prepare the Garlic Butter: In a small bowl, mix softened unsalted butter with minced garlic and finely chopped parsley. Season with a pinch of salt and pepper. Shape into a small log or several portions using plastic wrap. Refrigerate until firm and easy to handle.
- Pound the Chicken: Place each boneless, skinless chicken breast between two sheets of plastic wrap. Gently pound with a meat mallet or rolling pin until about 1/4 inch thick, creating an even surface suitable for rolling.
- Roll the Chicken Around Garlic Butter: Place a chilled portion of garlic butter in the center of each flattened chicken breast. Fold the sides over the butter and roll up tightly, ensuring the butter is fully enclosed. Secure with toothpicks if necessary.
- Coat the Chicken: Set up a breading station with three shallow bowls: one with flour seasoned lightly with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dredge each rolled chicken breast first in the flour, then dip in the egg, and finally coat thoroughly with breadcrumbs. For an extra crispy crust, repeat the egg and breadcrumb step once more.
- Fry Until Golden: Heat vegetable or canola oil in a deep pan or skillet over medium heat to about 320°F-350°F. Carefully place the breaded chicken rolls in the hot oil. Fry, turning frequently, until all sides are golden brown and crisp, about 7 to 10 minutes. Remove and drain on paper towels.
- Finish Cooking: Transfer the fried chicken rolls to a preheated oven at 350°F (175°C) and bake for 10 to 12 minutes to ensure the chicken is cooked through and the garlic butter melts inside.
Notes
- Chill the garlic butter thoroughly before wrapping to prevent premature melting during frying.
- Use a meat mallet gently to avoid tearing the chicken and causing butter leakage.
- Double-dip the coating (egg and breadcrumbs twice) for extra crispy crust.
- Maintain frying oil temperature between 320°F and 350°F for golden crust without burning.
- Let the cooked Chicken Kiev rest for a few minutes before slicing to keep the garlic butter inside.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Frying and Baking
- Cuisine: European
Nutrition
- Serving Size: 1 Chicken Kiev
- Calories: 450
- Sugar: 1g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Chicken Kiev, Garlic Butter Chicken, Crispy Chicken, Stuffed Chicken Breast, Elegant Chicken Recipe, Classic Chicken Dish