Chicken Kiev has always felt like a dish that puts on a little show. Picture this: you cut through the golden crust and a stream of garlicky butter pours out like it’s been waiting all day just for you. I still remember the first time I made it at home—I held my breath as I sliced in, wondering if the butter would stay hidden until the very last second. Spoiler: it did, and it was glorious. I love recipes like this because they’re dramatic without being complicated. Sure, it looks fancy enough to impress guests, but once you try it, you’ll see how doable it is. This isn’t one of those chicken easy recipes that leaves you with bland meat. No, this one packs buttery, garlicky flavor into every bite. It feels like a celebration meal, but you can pull it together on a random Tuesday too. If you’ve ever searched for an easy chicken dinner that feels like it came from a restaurant, this is it. This chicken recipe easy is crispy on the outside, juicy on the inside, and packed with enough garlic and herbs to make your kitchen smell like heaven. So grab your chicken, your butter, and maybe a little courage—we’re making chicken Kiev tonight.

1) Key Takeaways
2) Easy Chicken Kiev Recipe
3) Ingredients for Chicken Kiev
4) How to Make Chicken Kiev
5) Tips for Making Chicken Kiev
6) Making Chicken Kiev Ahead of Time
7) Storing Leftover Chicken Kiev
8) Try these Main Course next!
9) Chicken Kiev
10) Nutrition

1) Key Takeaways

This recipe brings crispy chicken with a garlic butter surprise inside.
The steps are simple enough for home cooks to master.
With a little planning, this can work as a weeknight dinner or a special meal.
Chicken recipes like this show how comfort food can feel both homely and impressive.

2) Easy Chicken Kiev Recipe

I love when food feels a little playful. Chicken Kiev does just that. You slice into the crust, and the garlic butter spills out like it’s been waiting for applause. The first time I tried making it, I was nervous. Would the butter leak out too soon? Would the breading stay crisp? Turns out, the chicken behaved, and I got hooked on making it again.

What makes this one of my favorite chicken recipes is how it balances flavor and texture. You get crunch from the coating, tenderness from the chicken, and richness from the butter inside. It’s dramatic, but in a cozy kitchen way, not a show-off chef way. This is the kind of chicken easy recipes that people ask for again and again.

If you’re after a recipe chicken that’s both comforting and exciting, Chicken Kiev deserves a spot on your table. It’s an Easy Chicken dish with personality, and that’s rare enough to treasure.

3) Ingredients for Chicken Kiev

Chicken Breasts: I start with boneless, skinless chicken breasts. Flattening them makes rolling easier, and it helps the butter stay hidden inside. The thinner the chicken, the more even it cooks.

Butter: Softened butter is the heart of this recipe. Mix it with garlic and herbs, and it turns into the flavorful surprise you find when cutting open the chicken.

Garlic: Fresh garlic adds bite and fragrance. When it melts with the butter, it perfumes the whole kitchen in the best way.

Herbs: Parsley and dill bring brightness to the butter mix. You can swap them with what you have, but fresh herbs make the butter taste lively.

Lemon Juice: Just a touch of lemon juice sharpens the butter filling, balancing richness with freshness.

Flour, Eggs, Breadcrumbs: These three form the breading station. Flour sticks to chicken, egg helps bind, and breadcrumbs give the golden crunch everyone loves.

Oil: A neutral oil like vegetable oil works best for frying. It crisps the breading without adding strong flavor.

4) How to Make Chicken Kiev

Step 1. Mix butter, garlic, parsley, dill, and lemon juice. Shape into a log, wrap in plastic, and freeze. The firm butter stays in place when you roll the chicken.

Step 2. Place chicken breasts between parchment sheets and pound them flat. Aim for even thickness, about a quarter inch, so they roll easily and cook evenly.

Step 3. Place a slice of frozen butter in the center of each piece. Roll tightly, tucking in the edges to keep the butter inside. Secure with toothpicks if needed.

Step 4. Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each chicken roll in flour, dip in egg, then cover with breadcrumbs.

Step 5. Heat oil in a skillet on medium heat. Fry the rolls until the coating turns golden. Keep the heat steady so the crust browns without burning.

Step 6. Move the chicken to a baking sheet and cook in the oven at 350°F for about twenty minutes. This finishes cooking the inside without breaking the crust.

Step 7. Remove toothpicks and serve. Slice carefully and let the butter spill out. It’s a small moment of joy every time.

5) Tips for Making Chicken Kiev

I’ve learned a few tricks after making this recipe many times. First, don’t skip freezing the butter. If the butter is soft when you roll, it will leak during cooking. Frozen butter stays put until you want it.

Keep your oil at medium heat. Too hot, and the crust burns before the chicken cooks through. Too cool, and the breading turns greasy. Aim for steady, gentle frying before baking.

Breadcrumbs matter. I like using panko because it makes the crust extra crisp. Regular breadcrumbs work, but panko gives that satisfying crunch that makes chicken recipes stand out.

6) Making Chicken Kiev Ahead of Time

I often prep the butter mix a day early. Shaping it into a log and freezing it saves time when I’m ready to cook. Sometimes I even roll the chicken ahead, then keep it chilled until frying and baking.

If you plan to serve guests, this trick takes the pressure off. You can do most of the work earlier, then finish the frying and baking just before serving. That way, the chicken hits the table hot and crisp without leaving you stuck in the kitchen.

Having a freezer stash of rolled chicken Kievs feels like magic. You can go from freezer to skillet to oven in under an hour, and dinner still feels special.

7) Storing Leftover Chicken Kiev

Leftovers never last long in my house, but when they do, I store them in an airtight container. They keep in the fridge for up to three days. Reheat them in the oven to bring the crust back to life. Avoid the microwave, which makes the breading soggy.

If you want to freeze cooked Kiev, wrap each piece tightly. When you reheat, bake from frozen at a lower heat so the chicken warms through without drying out. It may not be quite the same as fresh, but it’s still tasty.

Sometimes I slice leftover chicken and add it to a salad. That garlic butter flavor lingers even cold, making it more than just a plain piece of chicken.

8) Try these Main Course next!

9) Chicken Kiev