Easy Chicken Kiev Recipe
When I was growing up, dinner parties were all the rage. It seemed liked adults would use any excuse to throw a feast that featured elaborate dishes. The more complicated a meal the more impressive it was seen by guests, and so foods were served stuffed, wrapped, tied, double-fried, and molded for the festivities. They took hours to prepare, but were so well-received they were worth the effort, according to my mom.
I mean, have you ever seen how the room lights up when an ornate Jello-mold is presented?! Grown me totally gets the appeal of hosting fun and fancy shindigs these days… But without quite so much hassle.
While not all retro dinner party recipes are still popular, there are several that have stood the test of time. And 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!
The Secret to Easy Chicken Kiev
Today’s stuffed chicken breasts recipe is easier and faster to make than classic Chicken Kiev. It is ready to serve in less than 30 minutes, and only requires a handful of ingredients and 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!
What Ingredients You Need To Make Stuffed Chicken Breasts
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 Chicken Kiev 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
- 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 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.
STUFFED FRIED CHICKEN 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!
Get the Complete (Printable) Easy Chicken Kiev Recipe Below. Enjoy!
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.
Give this recipe a try for your next dinner party, and I guarantee you and you guests will be dancing “the Hustle” with happiness!
What Goes Well with Chicken Kiev ?
Butter-stuffed chicken breasts are delicious with many comforting side dishes. Try them with the Best Mashed Potatoes, or Creamy Cauliflower “Mashed” Potatoes for a lighter side that pairs perfectly with this rich dish!
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!
Looking for More Easy Retro Recipes?
- Skinny Chicken A La King
- Cheesy Scalloped Potatoes (au Gratin)
- Smoky Oven Baked Salmon with Horseradish Sauce
- Stuffed Flank Steak with Prosciutto and Mushrooms
- Skinny Pasta Primavera Recipe
Easy Chicken Kiev Recipe
- 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.
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