Easy Chicken Kiev
Easy Chicken Kiev Recipe – This easy pan-fried chicken recipe features tender chicken breast stuffed with a creamy garlic butter filling, and then coated in crispy panko breadcrumbs. It’s the perfect 30 minute recipe for busy weeknights!
Why We Love This Easy Chicken Kiev Recipe
Juicy, buttery, crunchy Chicken Kiev is one of my favorites! This Russian-based dish is the perfect balance of special occasion decadence and comfort food, well, comfort. Traditionally to make Chicken Kiev, chicken breasts are filled with butter and herbs, rolled, battered, and then fried. When cut open, the melted butter pools out, forming a rich sauce to dip each bite of chicken into. This method creates a delicious main dish, but is definitely one of the more difficult recipes for feeding a group of people.
I wanted to replicate that crave-ably rich, luxurious flavor of classic Chicken Kiev Recipe as a meal that could be made for a crowd or as a satisfying weeknight dinner for the family. You know, something not insanely complex to make but still exciting to enjoy. This simplified version offers all the wonderful flavor of traditional Chicken Kiev with way less fuss and far fewer steps!
This recipe is ready to serve in less than 30 minutes, and only requires a handful of ingredients and a few steps to prepare. Some classic Chicken Kiev recipes ask you to cut a pocket inside each chicken breast to stuff the butter inside. You can certainly do this, and if done well, it does make butter seepage less likely. However, it can be quite tricky and time-consuming to cut pockets, or to pound and roll the chicken in the traditional method. I have found if you butterfly the breast and coat them thoroughly in egg wash, they seal back together rather well. This easy butterflying method saves time and ensures a perfect pan-fried stuffed chicken dish every time!
Ingredients You Need
Easy pan-fried chicken breasts are stuffed with simple ingredients for flavors that are both fresh and decadent.
Here is everything you need to make the best Stuffed Fried Chicken recipe:
- Boneless chicken breasts – small breasts work best for this recipe
- Butter – unsalted is preferred
- Parsley – fresh and chopped
- Garlic – minced
- Lemon pepper seasoning – store bought or homemade
- Eggs – the binder for breadcrumbs
- Panko breadcrumbs – for the crunchiest, lightest coating
- All-purpose flour – or your favorite gluten-free mix
- Salt
- Oil – for frying
How to Make Chicken Kiev
- First, prepare the chicken breasts. Lay the chicken breasts out on a cutting board. With a knife parallel to the board, “butterfly” each breast by cutting it through the middle, leaving one long edge intact, so you can open it like a book. Take a look at the pictures above and below for examples of how your breasts should be sliced and opened.
- Once you’ve opened the breasts, in the center of each place butter, a bit of chopped parsley, some fresh minced garlic, and a generous sprinkle of lemon pepper. Be sure to not overfill!
- Carefully close the chicken breast over the filling and press around the edges.
- Next, set out three shallow pans: one for the eggs, one for panko breadcrumbs, and one for flour and salt.
- Set a large skillet over medium heat, and add the oil.
- Working with one piece of chicken at a time, dunk the closed stuffed chicken breasts in the flour, then in egg mixture, and then in the panko breadcrumbs to create a crust. Set the coated breasts on a clean cutting board or plate.
Pro Tip: It is very important that the eggs thoroughly coat the entire surface of the breasts, including the cut edges, as to “glue” the breasts shut. This will help to ensure that the butter doesn’t seep out while cooking!
- Once the oil is hot, carefully place the chicken breasts in the skillet. Cook for several minutes per side, until golden.
- Gently flip the breasts only once during cooking, being cautious so that the oil doesn’t splatter.
- Remove the pan-fried chicken from the skillet, and rest on a paper towel-lined plate to absorb the excess oil.
- Serve these easy stuffed chicken breasts while warm with your favorite sides.
Get the Complete (Printable) Easy Chicken Kiev Recipe Below. Enjoy!
Serving Suggestions
Butter-stuffed chicken breasts are delicious with many comforting side dishes. Try them with the Best Mashed Potatoes, or Creamy Cauliflower Rice for a lighter side that pairs perfectly with this rich dish!
For a truly fancy meal, serve Chicken Kiev with Duchess Potatoes or Garlic Butter Scalloped Sweet Potatoes.
These saucy pan-fried stuffed chicken breasts are also wonderful to enjoy over rice, noodles, and polenta… basically, anything starchy that soaks up all of that perfect buttery goodness!
Frequently Asked Questions
Yes, you can prepare Chicken Kiev ahead of time and store it in the refrigerator. However, it’s best to cook it shortly before serving to ensure the filling is hot and melted.
Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) for safe consumption.
Chicken Kiev is best served fresh for the best texture. However, you can refrigerate leftovers. Once cool, store chicken in an airtight container for 3-4 days.
Looking for More Easy Retro Recipes? Be Sure to Try:
- Retro Pineapple Casserole Recipe
- Retro Cornbread Salad Recipe
- Retro Crockpot Roast Beef (Shredded Beef)
- Easy Retro Sausage Balls Recipe
- Retro Taco Pizza Recipe (Layered Taco Dip)
- Skinny Chicken A La King Recipe
- Cheesy Scalloped Potatoes (au Gratin) Recipe
- Smoky Oven Baked Salmon with Horseradish Sauce Recipe
- Stuffed Flank Steak with Prosciutto and Mushrooms Recipe
- Skinny Pasta Primavera Recipe
Get the Complete (Printable) Easy Chicken Kiev Recipe Below. Enjoy!
Easy Chicken Kiev Recipe
Video
Ingredients
- 4 small boneless chicken breasts
- 6 tablespoons butter
- 4 teaspoons parsley chopped
- 1 clove garlic minced
- 1 teaspoon lemon pepper seasoning
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 teaspoons salt
- oil for frying
Instructions
- Lay the chicken breasts out on a cutting board. With a knife parallel to the board, “butterfly” each breast by cutting it through the middle, leaving one long edges intact, so you can open it like a book.
- Open the breasts. In the center of each breast place: 1 ½ tablespoons butter, 1 teaspoon chopped parsley, a scant sprinkle of fresh minced garlic, and a generous sprinkle of lemon pepper seasoning.
- Close the chicken breast over the filling pressing around the edges.
- Set out three shallow pans. Place the eggs in one, then beat the eggs. Place the panko breadcrumbs in the second pan. Place the flour and salt in the third pan. Toss to mix the salt into the flour.
- Set a large skillet over medium heat. Add approximately ¾ inch of oil.
- One at a time, dunk the closed chicken breasts in flour, then in egg mixture, then in the panko breadcrumbs to create a crust. (It’s important that the eggs thoroughly coat the entire surface of the breasts, as to “glue” the breasts shut so the butter doesn’t seep out while cooking.)
- Once the oil is hot, carefully place the chicken breasts in the skillet. Cook for 4-5 minutes per side, gently flipping once, so the oil doesn’t splatter.
- Remove from the pan and rest on a paper towel lined plate to absorb the excess oil. Serve warm.
yummy dish, thank you, love this classic and even fun to make with butterfly technique!
Just a side note that if you mix your butter (room temp) herbs and garlic roll it and wrap in plastic wrap freeze it and when u are ready to place butter in the breast cut the frozen mixed butter and then coat and fry. The butter will not just melt away it will be more aps to not leak due to it being colder then fridge or room temp butter.
This is really amazing! It was a huge hit at my house!
This recipe is so good! I don’t think anything that’s filled with butter could be bad!
Oh my goodness, this is an amazing recipe that is going to go into our recipe rotation!