Chicken Kiev is a beloved dish that has been loved for years. This recipe for Chicken Kiev uses tender chicken breasts. They are stuffed with a rich garlic butter filling.
The chicken is then breaded and fried until it’s golden brown. When you cut into it, the garlic butter flows out. It’s a treat for your taste buds.
This Chicken Kiev recipe is perfect for any occasion. It’s great for a fancy dinner or a cozy night in. You’ll need just a few ingredients and some simple steps to make it. Impress your loved ones with this crispy chicken breast dish.
Contents
The History and Origins of Classic Chicken Kiev
The classic Ukrainian dish, Chicken Kiev, has a fascinating history. It spans continents and cultures. This dish is often linked to Eastern European cuisine but has French roots.
From French Roots to Eastern European Fame
In Eastern Europe, especially Ukraine and Russia, it became very popular. It was named Chicken Kiev after Ukraine’s capital. This shows how a French dish became a favorite in Eastern Europe.
Why It’s Called Chicken Kiev
The name “Chicken Kiev” is a topic of debate. Many believe it’s named after Ukraine’s capital. Some say Russian aristocrats in the 1700s created it, influenced by French cuisine.
Others point to French chef Nicolas Francois Appert in the early 1800s. He is said to have made the first côtelette de volaille recipe.
Chicken Kiev has grown from its origins to become a global favorite. It’s loved in homes and restaurants worldwide.
Essential Ingredients for Perfect Chicken Kiev Recipe
To make the classic Chicken Kiev, you need a special list of ingredients. At the center are boneless, skinless chicken kiev ingredients. These are the base for the delicious herb butter stuffing.
Unsalted butter, fresh parsley, garlic, and lemon zest are key. Each one adds something special to the dish. Together, they make the Chicken Kiev truly unforgettable.
| Ingredient | Quantity |
|---|---|
| Boneless, Skinless Chicken Breasts | 4 (approx. 7-8 oz each) |
| Unsalted Butter, Softened | 6 tbsp (90g) |
| Fresh Parsley, Finely Chopped | 2 tbsp |
| Garlic, Minced | 2 cloves |
| Lemon Zest | 1 tsp |
| Lemon Juice | 1 tbsp |
| Salt | 1/2 tsp |
| Black Pepper | 1/4 tsp |
| All-Purpose Flour | 1/2 cup |
| Eggs, Beaten | 2 |
| Panko Breadcrumbs | 1 cup |
| Vegetable or Canola Oil for Frying | 4 cups (1 litre) |
The secret to a great Chicken Kiev is the right mix of ingredients. The herb butter stuffing is a blend of butter, parsley, garlic, lemon zest, and spices. It’s the heart of the dish.
When you combine it with the chicken, you get a taste explosion. It’s a mix of flavors that will make your taste buds happy.
Creating the Perfect Herb Butter Filling
The secret to a memorable Chicken Kiev is its flavorful herb butter filling. This creamy, rich center is the dish’s highlight, enhancing the crispy, golden outside. To make the perfect herb butter, balance garlic and herbs well.
Garlic and Herb Combinations
Classic Chicken Kiev often uses parsley and garlic butter. But feel free to try other herb mixes. Mix softened butter with fresh herbs like dill, tarragon, or chives. The choices are vast! Just finely mince the herbs for even mixing.
Proper Butter Temperature Tips
Getting the butter just right is key for Chicken Kiev. It should be soft enough to mix herbs and seasonings well, yet firm enough to handle. Let the butter sit at room temperature for 30 minutes before mixing. After mixing, shape it into a log and freeze until firm, about 1 hour.
| Ingredient | Amount |
|---|---|
| Unsalted Butter, softened | 1/2 cup (113g) |
| Minced Garlic | 2 cloves |
| Minced Fresh Parsley | 2 tablespoons |
| Lemon Juice | 1 tablespoon |
| Lemon Zest | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Ground Black Pepper | 1/4 teaspoon |
By following these tips, you’ll make the perfect garlic butter filling and herb butter stuffing for your Chicken Kiev.
Preparing and Butterflying Chicken Breasts
To make the perfect Chicken Kiev, start by preparing and butterflying the chicken breasts. This method tenderizes the meat and lets the herb butter filling be neatly wrapped inside.
Begin by placing the chicken breasts between plastic wrap or parchment paper. Use a meat mallet or a heavy pan to gently pound them to about 1/4 inch thick. This ensures even cooking and makes rolling the filling easier.
- Carefully slice each chicken breast in half horizontally, leaving one side intact. This creates a “pocket” for the herb butter filling.
- Season the inside of the chicken pockets with a pinch of salt and pepper, ensuring even coverage.
- Place the butterflied chicken breasts in the refrigerator while you prepare the herb butter filling, allowing them to firm up for easier handling.
By taking the time to properly butterfly and season the chicken, you’ll set the stage for a Chicken Kiev that’s both visually impressive and bursting with flavor in every bite.
Step-by-Step Stuffing Technique
To make perfect Chicken Kiev, start by making a pocket for the garlic-herb butter. Use a sharp knife to slice into the chicken breast’s side. Cut almost through but keep one side together. This creates a pocket for the butter.
How to Create the Perfect Pocket
For the perfect pocket, slice the chicken’s thickest part. Cut parallel to the board but don’t go all the way through. Leave one side connected to make a pocket. With practice, you’ll get it right.
Sealing Methods for Butter Retention
After making the pocket, fill it with the chilled garlic-herb butter. Be careful not to overfill. Press the chicken edges together or use toothpicks to seal. Then, wrap the chicken in plastic wrap and chill for 30-60 minutes before breading and frying.
By following these steps, you’ll make a delicious Chicken Kiev. It’s sure to impress your guests.
The Ultimate Breading Process
Getting the perfect breaded chicken is key to making Chicken Kiev. You’ll need a breading station with three dishes. One for seasoned flour, another for beaten eggs, and the last for panko breadcrumbs.
- First, coat the stuffed chicken breasts in seasoned flour on all sides.
- Then, dip the floured chicken in beaten eggs, letting any extra drip off.
- Finally, press the chicken into panko breadcrumbs, covering it fully. Do this twice for extra crispiness.
For a perfectly breaded Chicken Kiev, make sure the chicken is fully coated. This locks in the garlic-herb butter and makes the outside crispy when fried.
| Ingredient | Amount |
|---|---|
| Skinless chicken breasts | 4 large |
| Salt (for brining) | 30g |
| Unsalted butter | 150g |
| All-purpose flour | 100g |
| Eggs (beaten) | 4 |
| Panko breadcrumbs | 300g |
| Garlic cloves | 2 |
| Herbs (parsley, chervil, lemon verbena, chives, basil, tarragon) | Hand-picked |
By carefully following this breading process, you’ll get the best breaded chicken with a breadcrumb coating. It will amaze your taste buds and impress your guests. Enjoy the crispy outside and the rich, buttery inside of the classic Chicken Kiev.
Oil Selection and Proper Frying Temperature
Frying the perfect chicken kiev requires the right oil and temperature. Choose a neutral-flavored oil with a high smoke point. Options include vegetable, canola, or peanut oil.
Best Oils for Crispy Results
- Vegetable oil
- Canola oil
- Peanut oil
These oils handle high frying temperatures well. They won’t burn or add bad flavors. Heat the oil to 350°F (175°C) for the best results.
Temperature Control Tips
- Use enough oil to cover at least half of the chicken kiev during frying.
- Keep the oil temperature steady for even browning and less oil absorption.
- Adjust the heat as needed to keep the oil at 350°F (175°C).
Choosing the right oil for frying and keeping the temperature right will help you make perfect chicken kiev every time.
Pan-Frying to Golden Perfection
Creating the perfect pan-fried chicken or frying chicken kiev starts with the final step. You’ve prepared and stuffed your chicken breasts. Now, it’s time to get that golden-brown crust that locks in the herb butter filling.
Start by heating a large skillet over medium-high heat. Add enough oil to cover the bottom. The best oil temperature is between 350°F to 400°F. When the oil starts shimmering, place the breaded chicken breasts in the pan carefully. Make sure not to overcrowd it.
- Pan-fry the chicken for 3 to 4 minutes on each side. This will make the outside golden brown and crispy.
- If the chicken browns too fast, lower the heat to medium-low. This helps the inside cook without burning the outside.
- To cook evenly, don’t overcrowd the pan. If needed, cook in batches.
Once the chicken is perfectly pan-fried, put it on a wire rack over a baking sheet. This lets any extra oil drip off. You’ll end up with a dish that’s crispy and evenly cooked.
“The secret to the perfect pan-fried chicken or frying chicken kiev is in the temperature and patience. Take your time to make sure each piece is golden brown and the filling stays inside.”
By following these easy steps, you’ll make the ultimate pan-fried chicken or frying chicken kiev. It will be crispy on the outside and full of flavor inside. Serve it with your favorite sides for a delicious meal.
Achieving the Perfect Crispy Coating
To get a crispy and crunchy coating on your crispy chicken breast, use the double breading method. This technique means breading the chicken twice. It creates a thick, irresistible crust that keeps the meat juicy and flavorful.
Double Breading Technique
- Set up your breading station with three shallow dishes. One for flour, one for beaten eggs, and one for double breading with panko breadcrumbs.
- Dredge the chicken breasts in flour first, making sure they’re evenly coated.
- Dip the floured chicken into the beaten egg mixture, letting any extra drip off.
- Then, coat the chicken thoroughly in panko breadcrumbs, pressing gently to help the crumbs stick.
- Repeat the egg and breadcrumb dipping process one more time for a double breaded exterior.
The double breading method makes a thicker, crunchier crust. This crust won’t fall off during cooking. It’s the secret to a crispy chicken breast that’s golden brown and full of flavor.
| Ingredient | Quantity |
|---|---|
| Flour | 1 cup |
| Eggs, beaten | 2 |
| Panko breadcrumbs | 2 cups |
By using this simple double breading method, you’ll get a perfectly crispy and crunchy coating. This coating seals in the juices and makes your homemade crispy chicken breast incredibly delicious.
Time and Temperature Guidelines
To make perfect chicken Kiev, pay close attention to cooking time and temperature. After pan-frying the breaded chicken, move it to the oven for baking. Preheat your oven to 400°F (200°C) and bake for 10-12 minutes.
For perfectly cooked chicken kiev, the internal temperature must hit 165°F (74°C). Use a meat thermometer to check the temperature. This ensures the chicken is fully cooked and the garlic-herb butter is melted.
After the chicken kiev reaches the right temperature, let it rest for 2-3 minutes. This step allows the juices to spread and the butter to set. It makes the dish even more delicious and satisfying.
| Cooking Time | Internal Temperature |
|---|---|
| 10-12 minutes in a 400°F (200°C) oven | 165°F (74°C) |
By sticking to these guidelines, you’ll get the classic cooking time chicken kiev just right. You’ll enjoy crispy breading, tender chicken, and a delicious internal temperature of the butter filling.
Best Side Dishes for Chicken Kiev
Chicken Kiev is a classic dish that deserves impressive side dishes. You can choose to soak up the garlic-herb butter or add a refreshing contrast. There are many options that pair perfectly with Chicken Kiev.
Mashed potatoes are a popular choice. The Easy Mashed Potatoes with Sour Cream recipe is quick and delicious. It takes just 10 minutes to prepare and serves 6 people with 3 pounds of Yukon gold potatoes.
For a veggie option, try roasted asparagus, green beans, or red cabbage slaw. These sides take 15 to 25 minutes to prepare. They make a complete meal easy to set up.
Looking for something starchier? Garlic and Oil Pasta, Glazed Carrots, or Corn on the Cob in an Instant Pot are great. They complement Chicken Kiev’s richness with their own flavors.
For a refreshing contrast, a Kale Caesar Salad or Cherry Tomato Salad can brighten up your plate. Other veggie sides like ratatouille, roasted root vegetables, and sunchokes also pair well with Chicken Kiev.
Choosing the right side dishes is key to a balanced meal that highlights Chicken Kiev. With so many options, you’re sure to find the perfect sides for a delicious dinner.
| Side Dish | Preparation Time | Serving Size |
|---|---|---|
| Easy Mashed Potatoes with Sour Cream | 10 minutes | 6 people |
| Roasted Asparagus | 15-20 minutes | 4-6 people |
| Red Cabbage Slaw | 20-25 minutes | 6-8 people |
| Garlic and Oil Pasta | 20 minutes | 4-6 people |
| Kale Caesar Salad | 15 minutes | 4-6 people |
“The key to a successful Chicken Kiev dinner is finding the right balance of flavors and textures in the side dishes. With so many delicious options, the possibilities are endless!”
Storage and Reheating Instructions
To enjoy your Chicken Kiev fully, proper storage and reheating are key. Leftover Chicken Kiev can be stored in an airtight container in the fridge for up to 4 days. When reheating, place the chicken on a baking sheet and warm it in a 350°F (175°C) oven for 10-12 minutes. This ensures it’s heated through.
Avoid microwaving, as it can make the breading soggy. This method helps keep the breading crispy.
If you want to freeze your Chicken Kiev, do it before cooking. Freeze the uncooked, breaded chicken for up to 3 months. Then, thaw it in the fridge before baking. This way, you preserve the flavors and crispy texture.
By following these tips, you can enjoy your Chicken Kiev’s delicious flavors for longer. Whether it’s for a quick meal or a special occasion, your Chicken Kiev will always impress.
FAQ
What is Chicken Kiev?
Chicken Kiev is a dish with boneless, skinless chicken breasts. They are stuffed with herb butter, then breaded and fried until golden.
Where does Chicken Kiev originate from?
Chicken Kiev comes from France, where it was called côtelette de volaille. It became popular in Eastern Europe, especially in Ukraine and Russia. It’s named after Ukraine’s capital.
What are the key ingredients for Chicken Kiev?
Chicken Kiev needs boneless, skinless chicken breasts, unsalted butter, and herbs. You’ll also need parsley, garlic, lemon zest and juice, eggs, flour, and breadcrumbs.
How do I prepare the herb butter filling?
Mix softened butter with minced parsley, garlic, lemon juice, zest, salt, and pepper. Shape into a log and freeze until firm. Try different herbs like dill or tarragon.
How do I prepare the chicken breasts for stuffing?
Pound the chicken breasts to about 1/4 inch thickness. Or, butterfly them by cutting horizontally, leaving one edge intact. This creates a pocket for the herb butter.
How do I stuff the chicken breasts?
Make a pocket in the chicken breast with a sharp knife. Place the herb butter in the center. Roll the chicken tightly around the butter, tucking in the sides. Seal the edges by pressing or using toothpicks. Wrap in plastic wrap and chill.
How do I bread the stuffed chicken?
Prepare a breading station with flour, eggs, and breadcrumbs. Dredge the chicken in flour, then egg wash, and finally breadcrumbs. Use panko breadcrumbs for extra crispiness.
What oil should I use for frying Chicken Kiev?
Use a neutral-flavored oil like vegetable, canola, or peanut oil. Heat it to 350°F (175°C) for frying.
How do I fry the breaded chicken?
Fry the chicken in hot oil for 3-4 minutes per side until golden. If it browns too fast, lower the heat. Don’t overcrowd the pan.
How can I achieve an extra crispy coating?
For extra crispiness, use double breading. After the first breading, dip in egg wash and then breadcrumbs again. This makes the crust thicker and crunchier.
What is the proper internal temperature for Chicken Kiev?
Use a meat thermometer to check the Chicken Kiev’s internal temperature. It should reach 165°F (74°C).
What are some good side dish options for Chicken Kiev?
Serve Chicken Kiev with sides like roasted carrots, rice pilaf, mashed potatoes, or steamed vegetables. The herb butter sauce goes well with starchy sides.
How do I store and reheat leftover Chicken Kiev?
Store leftover Chicken Kiev in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 10-12 minutes. Avoid microwaving to prevent soggy breading. Freeze uncooked, breaded Chicken Kiev for up to 3 months, thawing before cooking.
