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Chicken Kiev with Garlic Butter

Chicken Kiev with Garlic Butter
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Chicken Kiev with Garlic Butter is a classic comfort dish featuring tender boneless chicken breasts wrapped around a rich, garlicky butter filling, coated in a crispy panko crust. This recipe combines indulgent flavors with a perfectly crispy exterior and a melt-in-your-mouth filling, easy to prepare at home for elegant meals or cozy family dinners.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts

Garlic Butter Filling

  • 4 tbsp unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Coating

  • 1 cup all-purpose flour (or gluten-free flour for GF option)
  • 2 large eggs, beaten
  • 1 1/2 cups panko bread crumbs (or gluten-free breadcrumbs)
  • Salt and pepper to taste
  • Oil for frying (vegetable, canola, or sunflower oil)

Instructions

  1. Prepare the Garlic Butter Filling: Soften the unsalted butter at room temperature. Mix in the minced fresh garlic, chopped parsley, salt, and pepper until well combined. Shape the garlic butter mixture into small logs or balls. Wrap each in plastic wrap and freeze until firm to help keep the butter inside the chicken during cooking.
  2. Flatten the Chicken Breasts: Place each chicken breast between two sheets of cling film or parchment paper. Gently pound with a meat mallet or rolling pin until about 1/4 inch thick to create an even, thin surface for rolling.
  3. Assemble the Kievs: Place a frozen piece of garlic butter in the center of each flattened chicken breast. Fold the sides over the butter and roll tightly to enclose it completely, making sure to seal the edges well to prevent leakage.
  4. Coat the Chicken: Dredge each rolled chicken piece first in flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating once more.
  5. Fry or Bake: For frying, heat oil in a deep pan over medium-high heat (around 350°F / 175°C). Fry the Chicken Kievs gently for 4-5 minutes on each side until golden brown and cooked through. Alternatively, to bake, preheat the oven to 375°F (190°C) and bake for 25-30 minutes until crisp and fully cooked.
  6. Rest and Serve: Let the Chicken Kiev rest for a few minutes after cooking. This allows the juices to settle and prevents the garlic butter from spilling out immediately when cut.

Notes

  • Freeze the garlic butter filling to make handling easier and to prevent premature melting during cooking.
  • Seal the chicken edges tightly by overlapping and pressing firmly to avoid leakage of the butter.
  • Using panko breadcrumbs provides a lighter, crunchier texture compared to regular breadcrumbs.
  • Maintain oil temperature at about 350°F to ensure the crust fries to golden perfection without burning.
  • Resting the Chicken Kiev after cooking keeps the butter filling intact and the juices redistributed.

Nutrition

Keywords: Chicken Kiev, garlic butter chicken, crispy chicken recipe, comfort food, panko crust, easy chicken recipe, gluten free chicken, baked chicken Kiev

Find it online: https://dailydishez.com/chicken-kiev-with-garlic-butter/