Chicken Kiev is a popular dish that consists of a boneless chicken breast pounded flat, wrapped around a piece of cold butter (usually herb-infused), and then breaded and fried. The dish is known for its rich and flavorful filling of butter, garlic, and herbs, which melts when the chicken is cooked, creating a deliciously savory sauce inside the crispy breaded chicken.

The name “Chicken Kiev” is derived from the Ukrainian city of Kiev, but the dish’s exact origin is a subject of debate. Some attribute it to Russian or French culinary influences, while others suggest it was created in Ukraine. Regardless of its origin, Chicken Kiev has become a beloved classic in many international cuisines and is often served with side dishes like mashed potatoes and vegetables.

Chicken Kiev

Recipe by caion


Prep time


Cooking time



To make Chicken Kiev, a boneless chicken breast is carefully butterflied or pounded flat, and a mixture of butter, garlic, herbs (commonly parsley or dill), salt, and pepper is placed in the center. The chicken is then folded over the filling to encase it completely, ensuring no leaks during cooking. Next, the chicken is dipped in egg, coated with breadcrumbs, and typically fried until golden brown and crispy, although it can also be baked for a slightly healthier version. When done, the chicken is juicy on the inside with a flavorful, buttery center and a crispy exterior.


  • For the Chicken:
  • 4 boneless, skinless chicken breasts

  • 4 tablespoons (1/2 cup) unsalted butter, softened

  • 2 cloves garlic, minced

  • 2 tablespoons fresh parsley, finely chopped

  • 1 tablespoon fresh dill, finely chopped (optional)

  • Salt and pepper to taste

  • 1 cup all-purpose flour

  • 2 large eggs, beaten

  • 2 cups breadcrumbs (you can use plain or seasoned breadcrumbs)

  • Vegetable oil, for frying

  • For Serving:
  • Lemon wedges

  • Fresh parsley or dill for garnish (optional)


  • In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, and dill (if using). Mix well until all the ingredients are thoroughly incorporated.
  • Season the butter mixture with salt and pepper to taste. Taste and adjust the seasoning as needed. Set aside.
  • Lay a chicken breast between two sheets of plastic wrap or parchment paper.
  • Use a meat mallet or the flat side of a rolling pin to gently pound the chicken breast to an even thickness of about 1/4 inch (6 mm).
  • Repeat this process with the remaining chicken breasts.
  • Take a pounded chicken breast and place a portion of the prepared garlic-herb butter in the center.
  • Fold the sides of the chicken over the butter, then roll it up tightly, ensuring the butter is completely sealed inside.
  • Use toothpicks to secure the chicken if necessary. Repeat with the remaining chicken breasts.
  • Roll each stuffed chicken breast in flour, making sure to shake off any excess.
  • Dip it into the beaten eggs, allowing any excess to drip off.
  • Roll the chicken in breadcrumbs, pressing gently to adhere the breadcrumbs to the chicken.
  • Heat about 1/2 inch (1.25 cm) of vegetable oil in a large skillet over medium-high heat.
  • Carefully add the breaded chicken breasts to the hot oil.
  • Fry the chicken for about 4-5 minutes per side or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  • Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
  • Remove the toothpicks.
  • Serve the Chicken Kiev hot with lemon wedges and garnish with fresh parsley or dill, if desired.

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