Garlic Herb Chicken Kiev

Garlic Herb Chicken Kiev on a white square plate with parsley and lemon wedges, golden crust with herb butter oozing on white marble. — Garlic Herb Chicken Kiev—crisp, golden outside with a molten garlic-herb butter center. Photographed in bright daylight on white marble.

Garlic Herb Chicken Kiev brings restaurant magic to your kitchen with dependable, weeknight-friendly steps. First, we whip butter with parsley, dill, chives, garlic, and lemon zest. Then we chill it, roll it into thin chicken, and coat for crunch. Finally, a quick fry plus a short bake locks in that silky center.

Because the butter starts cold, it melts slowly and bastes the meat. Meanwhile, the panko blend delivers a shatter-crisp crust without greasiness. Every slice releases glossy, garlicky sauce that loves mashed potatoes, rice, or a bright salad.

Historically, Kyiv, Ukraine, gets the credit for this beloved cutlet, also known as Chicken Kyiv. Kyiv chefs refined and popularized the technique, and the name honors the capital’s proud culinary tradition. Today, the dish remains elegant, celebratory, and wonderfully approachable at home.

So, prep the butter log, heat your skillet, and get ready to slice. This crispy classic is reliable, impressive, and absolutely doable any night. Serve with lemon for brightness, and enjoy every buttery bite.

Recipe Yield: 4 servings

INGREDIENTS

Herb Butter
8 tbsp unsalted butter, softened
2 tbsp finely chopped parsley
1 tbsp finely chopped dill
1 tbsp finely chopped chives
2 garlic cloves, very finely minced
1 tsp lemon zest
1/4 tsp fine salt
1/8 tsp black pepper

Chicken & Coating
4 small boneless skinless chicken breasts (6–7 oz each)
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup all-purpose flour
1 tsp fine salt
1/2 tsp black pepper
2 eggs, beaten
1 tbsp Dijon mustard
1 cup panko breadcrumbs
1/2 cup plain breadcrumbs
1/2 tsp smoked paprika
1/4 tsp garlic powder
Pinch cayenne

For Cooking & Serving
1/2 cup neutral oil (avocado or canola)
1 tbsp unsalted butter
Lemon wedges, for serving
2 tbsp finely chopped parsley, for garnish

INSTRUCTIONS

1. Make and chill butter: Mash butter with herbs, garlic, zest, salt, and pepper until smooth; then form into a 6-in log on plastic wrap and freeze 20 minutes until firm.

2. Prepare the chicken: Meanwhile, trim chicken; then butterfly each breast and pound between sheets of plastic to 1/4-in thickness.

3. Season and stuff: Lightly season chicken with salt and pepper; then slice butter into 4 batons and place one near the short end of each breast.

4. Roll and seal: Fold sides over butter; then roll up tightly from the short end, tucking as you go. Secure seam with 2–3 toothpicks.

5. Set up coating: In one shallow bowl whisk flour with salt and pepper; then in a second whisk eggs with Dijon. In a third, combine panko, breadcrumbs, paprika, garlic powder, and cayenne.

6. Bread well: Dredge rolls in flour, then egg, then crumbs; press gently so coating adheres. Next, freeze 10 minutes to firm and help prevent leaks.

7. Start heat: Preheat oven to 375°F (190°C); then set a wire rack over a sheet pan.

8. Shallow-fry: Heat oil and butter in a large skillet over medium-high until shimmering; then fry kievs 2–3 minutes per side until deep golden.

9. Finish in oven: Transfer to rack; then bake 12–15 minutes until an instant-read thermometer in the thickest part reads 165°F (74°C).

10. Rest and serve: Finally, rest 5 minutes; remove toothpicks, garnish with parsley, and serve immediately with lemon wedges.

Helpful Tips to Perfect This Recipe

Freeze The Butter Log: Briefly freezing, then slicing, keeps the core solid; moreover, it dramatically reduces leaks while frying.
Double-Crumb For Crunch: Press the crumb mix on firmly; then, if you see thin spots, re-dip in egg and crumbs for extra insurance.
Rest Before Serving: Always rest five minutes; as a result, juices settle and the melted butter stays inside longer.

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