Chicken Kiev

Chicken Kiev

Although it may be named for the capital of Ukraine, this classic chicken dish is of French origin, not Russian. Chicken Kiev is simply a thinly pounded boneless chicken breast rolled around a portion of herb-flavored butter, covered in breadcrumbs and fried and/or baked. The result is a delicately flavored, buttery, moist piece of chicken that's delicious with a side dish of egg noodles and creamy mushroom sauce.

Chicken Kiev

  • Ingredients:
  • 4 boneless, skinless chicken breast halves (about 2 lbs)
  • 6 tablespoons unsalted butter, softened
  • 1 shallot, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon dried tarragon, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup flour
  • 3/4 cup dry breadcrumbs
  • 3/4 cup panko crumbs
  • 2 eggs
  • 1 tablespoon milk
  • Vegetable oil

Place the softened butter in a small bowl. Add the shallot, chives, parsley, tarragon, salt and freshly ground black pepper. Mix thoroughly, then, using a rubber spatula, transfer the mixture to a sheet of waxed paper. Shape into a rectangle about 2 inches wide by 4 inches long and smooth with the spatula to a uniform thickness. Place in the freezer for about 20 minutes.

While the butter chills, pound the chicken breasts between 2 sheets of plastic wrap to a thickness of about 1/4 inch. Season with a little salt and pepper and set aside.

Remove the butter from the freezer and cut into 2-inch by 1-inch pieces. Place one piece of butter in the center of each chicken breast. Roll as tightly as possible, tucking in the sides of the breast as best you can. Secure with a toothpick, place on a plate and refrigerate for 30 minutes.

Preheat the oven to 400°F and spray a small baking pan with nonstick spray.

Spread the flour on a sheet of wax paper, beat the eggs and milk together in a shallow dish and combine the breadcrumbs and panko on a separate sheet of wax paper.

Carefully roll each piece of chicken in the flour, then dip in the egg mixture, allow the excess to drain off, then roll in the crumbs, patting gently to help them adhere.

Cover the bottom of a large nonstick pan with vegetable oil and heat over medium-high heat. Add 2 pieces of chicken and turning carefully with tongs, cook until light golden on all sides, about 4 minutes total. Transfer to the prepared baking dish and repeat with the remaining chicken.

Bake for 15 to 18 minutes or until the chicken is no longer pink in the middle.

Makes 4 servings

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I’m Lynne Webb, editor &
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