Recipe
Traditional Chicken Kiev
Crisp, golden chicken breasts wrapped around parsley and garlic butter, with a rich melting centre and a breadcrumb coating that makes this classic supper feel properly special.
Ingredients
Method
25 mins prep20 mins cook45 mins total
Mix the softened butter with the garlic, parsley, salt and pepper. Shape it into four small logs and chill while you prepare the chicken.
Cut a deep pocket into the side of each chicken breast without cutting all the way through, then tuck a butter log inside and press the opening closed.
Coat each breast in flour, dip it in beaten egg and press it firmly into the breadcrumbs so the surface is completely covered.
Heat the oil in a large ovenproof frying pan and fry the Kievs over medium heat until golden on all sides.
Transfer the pan to an oven heated to 200°C (180°C fan) and bake for 15–20 minutes, until the chicken is cooked through and the butter is bubbling inside.
Rest the Kievs for 5 minutes before serving, taking care when cutting into them as the garlic butter will be very hot.
Notes
Seal the chicken pockets firmly and chill the shaped butter while you prepare the coating; this helps the filling stay inside during frying. Check the thickest part of the chicken is fully cooked before serving.
About this recipe
Traditional chicken Kiev is a comforting supper built around a small but satisfying reveal: cut through the crisp coating and warm garlic butter flows into the tender chicken. The contrast between the crunchy crumb and the fragrant, buttery centre makes it feel special without relying on elaborate ingredients.
The butter is mixed with garlic, parsley, salt and pepper, then chilled briefly in the shape of the chicken pockets before coating. A quick fry gives the crumbs their colour, while the oven finishes the breasts gently. Seal the edges well and let the Kievs rest before serving so the filling stays inside long enough to reach the plate.
