Chicken Kiev Recipe
by Sommer Collier — last updated on Oct 1, 2026 
This classic chicken Kiev recipe has become my go-to for whenever I’m craving a comforting dinner that’s rich, buttery and surprisingly easy to make. Every bite features juicy chicken breast stuffed with a creamy garlic-herb filling, and then coated in crispy golden panko, for the ultimate combination of crunchy, tender and gooey goodness!
This juicy, buttery, crunchy chicken Kiev recipe is one of my all-time favorites! This Russian-based dish is the perfect balance of special occasion decadence and comfort food, and it’s surprisingly quick and easy to make. I’m obsessed with dishes that pack a little surprise (like my spinach stuffed chicken breast) and when you cut into this chicken Kiev, a fragrant pool of melted butter pours out. It coats the tender chicken in a delicious rich sauce that makes every bite seriously good. Now, my simplified version of this classic dish offers all the incredible flavors you’re used to with way less fuss and far fewer steps. You still get that incredible crunch from those crispy golden panko breadcrumbs followed by that creamy chicken filling. Trust me, this 30 minute meal will become a regular on your weekly dinner rota, and you won’t need to wait for a fancy occasion to make it!
Jesse – ⭐⭐⭐⭐⭐ Oh my goodness, this is an amazing recipe that is going to go into our recipe rotation!
Table of Contents
Sommer’s Recipe Highlights
Quick and Easy – This decadent recipe is ready to serve in less than 30 minutes, and I love that it only requires a handful of ingredients and a few steps to prepare. So, you can have a restaurant-quality dinner at home in no time!
Perfectly Bubbly Center – When it comes to comfort food, I have to admit this crispy chicken is definitely one of my favorites. From texture and taste, every bite is sensational. Now, what I especially love about this dish is that incredible bubbly center that seeps out once you cut into the juicy, tender chicken breast.
Special for Guests – Whenever I have guests over, and especially during the chillier months, this is one of those dishes that I love to serve. It’s divine and impressive, but the best part is that it’s easy enough to make even for novice cooks. I would definitely add it to my rota of special occasion recipes alongside this sheet pan chicken bruschetta recipe.
Key Ingredients and Tips
- Boneless chicken breast – I prefer using small chicken breasts to make this recipe because they’re much easier to pound into thinner fillets. That also makes them easier to roll and cook! Make sure the chicken breasts are also skinless. They should be around 4-5 ounces per breast. If you use larger breasts, you risk browning the crust before the chicken is fully cooked on the inside. In this case, you would either need to finish the chicken Kiev in the oven so the breasts can cook through. Or you would need to cut each large breast into two cutlets, and then butterfly each cutlet.
- Butter – Unsalted butter is definitely the star of the show when it comes to making this decadent dish. The butter makes that bubbly center rich, and it melts into the chicken as it cooks adding serious flavor and moisture.
- Parsley – For some freshness and a beautiful pop of color, I use fresh parsley that I chop up into coarse pieces.
- Garlic – Even a little bit of fresh garlic cloves goes a really long way here! It adds a deep savoriness to every bite, and more importantly, tons and tons of aromas.
- Lemon pepper seasoning – You can use a store-bought version or make your own if you have time. Lemon pepper seasoning adds a bright citrus note and a little kick of pepper at the end of every bite.
- Panko bread crumbs – For that incredibly crunchy, crispy coating, I love to use panko breadcrumbs instead of regular breadcrumbs. They bake into a gorgeous golden brown crust that’s also lighter.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Butterfly the chicken – To start off this comforting dish, I butterfly each chicken breast by cutting it through the middle, but keeping them intact on one side. Essentially, you want the breast to look like a butterfly or an open book.
Fill it up – Then, I add some butter, parsley, garlic, and lemon pepper seasoning onto the middle of each breast. There’s no need to pre-mix it in a bowl, it will form a buttery sauce inside the chicken.
Close – Once I’ve filled each breast with that delicious herbaceous mixture, I close each breast up and I press down around the edges.
Prep – Then, I beat the eggs and pour them into one pan. In another, I add the panko, and in a final shallow pan, I pour in the flour and some salt.
Heat up the oil – Before moving on to coating, I heat up about a quarter of an inch of oil in a skillet over medium heat.
Dredge – Now, the fun part! I coat each chicken breast in flour, then I dunk it into the egg mixture, and finally, I toss it in the panko to make that golden crust. From several trial and errors, I’ve discovered that it’s essential to coat the chicken really, really well in eggs because they act as a type of glue that helps the breasts stay closed.
Fry – Now, I fry up each chicken breast for about 5 minutes per side, until the breadcrumbs are golden brown and beautiful.
Drain – I always transfer the cooked chicken breasts onto a pan lined with kitchen paper so that the excess oil drains.
Recipe Variations
- Cheesy – Although it’s not traditional, I loooove a gooey cheesy center, and to make that, add in some fresh mozzarella slices or gruyere. Both bake up beautifully into melted goodness.
- Parmesan crust – Sprinkle some grated parmesan into the breadcrumbs mixture for a cheesy, sharp finish.
- Herbs – Switch up the herbs by using fresh chives, dill, or tarragon instead of parsley.
- Spice – If you are a fan of heat, mix some crushed red pepper flakes or cayenne pepper into the breadcrumb mixture.
Serving Suggestions
I really like to pair this decadent breaded chicken recipe with simpler sides. They help the main star really shine, and honestly, this dish is so rich and filling on its own. Here are some of my favorite ways to enjoy this recipe:
- Pair it with some mashed potatoes or roasted creamy cauliflower rice for a lighter option.
- For a fancier twist, serve it with some Duchess potatoes or garlic butter scalloped sweet potatoes.
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!
Storing
This main dish is best served fresh for ideal texture. However, you can refrigerate leftovers in an airtight container for 3-5 days. Reheat leftovers in the oven or in a microwave in short bursts or in an air fryer. Cooked chicken pieces can be frozen in an airtight freezer-safe container for up to 2-3 months.
Frequently Asked Questions
Yes, you can prepare Chicken Kiev ahead of time and store it in the refrigerator. However, it’s best to cook it shortly before serving to ensure the filling is hot and melted.
Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) for safe consumption.
So, I recommend that you seal the edges of the chicken really well to prevent that from happening. Sometimes it helps to actually chill the filled chicken before breading it, too. You can also try rolling and tucking the ends like a burrito!
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More Easy Chicken Recipes
Chicken Kiev Recipe
Ingredients
- 4 small boneless chicken breasts
- 6 tablespoons butter
- 4 teaspoons parsley chopped
- 1 clove garlic minced
- 1 teaspoon lemon pepper seasoning
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 teaspoons salt
- oil for frying
Instructions
- 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.
Your recipes have always been ‘spot on’
Another great change up from regular chicken, thank you
thank you
yummy dish, thank you, love this classic and even fun to make with butterfly technique!
Just a side note that if you mix your butter (room temp) herbs and garlic roll it and wrap in plastic wrap freeze it and when u are ready to place butter in the breast cut the frozen mixed butter and then coat and fry. The butter will not just melt away it will be more aps to not leak due to it being colder then fridge or room temp butter.
This is really amazing! It was a huge hit at my house!
This recipe is so good! I don’t think anything that’s filled with butter could be bad!
Oh my goodness, this is an amazing recipe that is going to go into our recipe rotation!