Description
Classic Chicken Kiev features tender chicken breasts stuffed with a flavorful lemon-herb garlic butter, then coated in a crispy Panko breadcrumb crust and sautéed to perfection. This dish is a showstopper that’s as delicious as it is impressive, perfect for any dinner party or special occasion.
Ingredients
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For the Lemon-Herb Garlic Butter:
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6 tablespoons unsalted butter, room temperature
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1 large garlic clove, minced
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1 tablespoon lemon juice, plus more lemon wedges to serve
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2 tablespoons chopped fresh parsley, plus more for garnish
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1/2 teaspoon salt (sea salt recommended)
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1/2 teaspoon black pepper, freshly ground
For the Chicken Kiev:
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3 large chicken breasts (about 12 oz each)
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2 eggs, beaten
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1/2 cup all-purpose flour
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2 cups Panko breadcrumbs
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1/2 teaspoon salt and pepper (or adjusted to taste)
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Extra light olive oil or canola oil, for sautéing
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Instructions
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Prepare the Lemon-Herb Garlic Butter:
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In a bowl, mix the unsalted butter, minced garlic, lemon juice, chopped parsley, salt, and black pepper until well combined.
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Shape the mixture into a log or roll using plastic wrap and refrigerate for at least 30 minutes until firm.
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Prepare the Chicken Breasts:
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Butterfly the chicken breasts by slicing them horizontally, ensuring you don’t cut all the way through. Open the breasts like a book.
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Flatten the chicken with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
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Stuff the Chicken:
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Cut the chilled lemon-herb garlic butter into 3 portions.
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Place each portion in the center of the chicken breast and fold the chicken over to enclose the butter. Secure the edges with toothpicks to prevent the butter from spilling out while cooking.
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Bread the Chicken:
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Set up a breading station: one bowl with flour, one with beaten eggs, and one with Panko breadcrumbs.
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Season the flour and breadcrumbs with salt and pepper to taste.
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Dredge each stuffed chicken breast first in the flour, then dip it in the egg, and finally coat it with Panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
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Cook the Chicken:
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Heat the olive oil or canola oil in a large skillet over medium heat.
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Fry the chicken breasts for 3-4 minutes per side until golden brown and crispy.
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Reduce the heat to low, cover, and cook for another 5-7 minutes to ensure the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
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Serve:
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Remove the toothpicks before serving.
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Garnish with extra fresh parsley and lemon wedges to squeeze over the top.
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Notes
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Make sure the garlic butter is well-chilled before stuffing the chicken to prevent it from leaking during cooking.
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You can prepare the lemon-herb garlic butter in advance and store it in the refrigerator for a couple of days.
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If you prefer, you can bake the chicken in a preheated oven at 375°F (190°C) for about 20 minutes after browning it in the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Russian (with influences from French cuisine)