Chicken Kiev is a timeless classic that combines juicy chicken breast with a luscious garlic herb butter center, all wrapped in a crispy golden crust. If you’ve ever wondered how to make chicken kiev at home, you’re in for a treat! This article will walk you through the entire process with simple steps and tips to create this impressive dish that’s perfect for any occasion.
What Is Chicken Kiev?
Chicken Kiev is a dish of boneless chicken breast pounded thin, stuffed with a flavorful compound butter made of garlic, herbs, and lemon, then breaded and cooked until crispy on the outside and tender inside. When sliced, the melted butter oozes out, creating a rich and aromatic experience. Originating from Eastern Europe, it’s influenced by French haute cuisine and remains popular worldwide today.
Ingredients You’ll Need
To make classic chicken kiev, gather the following ingredients:
– 4 boneless, skinless chicken breasts
– 1 stick (about 1/2 cup) unsalted butter, softened
– 2 teaspoons fresh parsley, finely chopped
– 1 garlic clove, minced (or garlic powder as an alternative)
– Zest and juice of half a lemon (optional but recommended)
– Salt and black pepper to taste
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs (panko works great for extra crunch)
– Neutral oil for frying (vegetable or avocado oil)
Preparing the Garlic Herb Butter
The star of chicken kiev is the herb butter inside. Here’s how to prepare it:
- In a bowl, mix softened butter with minced garlic, chopped parsley, lemon zest, lemon juice, salt, and pepper until well combined.
- Shape the butter mixture into a small log or several small logs using plastic wrap.
- Freeze the butter logs for about 20-30 minutes until firm enough to handle.
Preparing the Chicken
- Using a sharp knife, slice each chicken breast horizontally to create a pocket or butterfly it open without cutting all the way through.
- Place the chicken between two sheets of plastic wrap and gently pound it with a meat mallet until about 1/4 inch thick. This helps the chicken cook evenly and makes it easier to roll.
- Season the chicken with salt and pepper on both sides.
Assembling the Chicken Kiev
- Place a chilled butter log inside the pocket or on one edge of the flattened chicken breast.
- Carefully roll the chicken around the butter, tucking in the sides tightly to seal the butter inside. You can use toothpicks or kitchen twine to secure the roll if needed.
- Wrap the rolled chicken in plastic wrap and freeze again for 15-20 minutes to firm up the shape before breading.
Breading the Chicken
To get that perfect crispy crust:
- Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- Remove the chicken rolls from plastic wrap.
- Dredge each roll in flour, shaking off excess.
- Dip into the egg wash, coating thoroughly.
- Roll in breadcrumbs, pressing gently to ensure the coating sticks well.
- For an extra crispy crust, repeat the egg and breadcrumb step once more.
Cooking the Chicken Kiev
- Heat oil in a frying pan over medium-high heat until it reaches about 350°F (175°C).
- Fry the chicken kievs for 3-4 minutes on each side until golden brown. Don’t overcrowd the pan; cook in batches if necessary.
- Transfer the fried chicken to a baking tray lined with parchment paper or a rack.
- Bake in a preheated oven at 375-400°F (190-200°C) for 10-15 minutes until cooked through. The internal temperature should reach 165°F (74°C).
Serving Suggestions
Chicken Kiev is best served hot, sliced open to let the buttery garlic sauce flow. It pairs beautifully with:
– Creamy mashed potatoes
– Steamed vegetables or green beans
– A fresh garden salad
– Rice pilaf or buttery noodles
For an extra touch, drizzle some lemon juice over the top or garnish with fresh parsley.
Tips for Perfect Chicken Kiev
– Make sure the butter is very cold and firm before stuffing the chicken to prevent it from leaking during cooking.
– Pounding the chicken evenly helps avoid tearing and ensures even cooking.
– Double breading creates a thicker, crunchier crust that holds the butter inside better.
– Don’t skip the resting time after baking; it helps the juices redistribute and keeps the chicken moist.
Chicken Kiev might seem fancy, but with this straightforward method, you can easily impress your family and friends with a restaurant-quality meal right at home.
Enjoy your delicious homemade chicken kiev — a true classic that never goes out of style!