French🥩 Meat

Chicken Kiev

Name: Chicken Kiev
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: ½ lb Unsalted butter; 2 tsp Tarragon; 1 tbsp Fresh parsley, chopped; 2 tbsp Fresh garlic, minced; ~½ tsp Salt; ~¼ tsp Cracked black pepper; 1 large Chicken breast; ~½ cup All-purpose flour; 2 whole Eggs; ~1 cup Seasoned panko breadcrumbs; ~2 cups Cooking oil (avocado or vegetable oil, high smoke point preferred)

⏱ 30 min🍽 Serves 2

A classic Eastern European dish featuring a juicy chicken breast filled with aromatic garlic and herb-infused compound butter, coated with a crispy breadcrumb crust. Traditionally served with buttery mashed potatoes to capture the melting butter as you cut into each breast, creating a rich and satisfying meal.

Adapted from a video by Chef Jean-Pierre

Chicken Stuffed with BUTTER (Kiev/kyiv) | Chef Jean-Pierre

Watch on YouTube

Ingredients

Unsalted butter½ lb
Tarragon2 tsp
Fresh parsley, chopped1 tbsp
Fresh garlic, minced2 tbsp
Salt~½ tspest.
Cracked black pepper~¼ tspest.
Chicken breast1 large
All-purpose flour~½ cupest.
Eggs2 whole
Seasoned panko breadcrumbs~1 cupest.

Steps

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1
Prepare the compound butter by combining softened unsalted butter with tarragon, fresh parsley, minced garlic, salt, and cracked black pepper. Mix thoroughly until all ingredients are evenly distributed throughout.
2
Form butter sticks by laying plastic wrap on a cutting board, placing the compound butter mixture on it, then rolling it tightly into a cylindrical shape. The size should be manageable to fit inside the chicken breast. Freeze or chill until the butter becomes firm.
3
Prepare the chicken breast by identifying the inside surface (rougher side). Using a sharp knife, carefully cut a pocket along the inside of the breast, making it deep enough to hold the butter stick without piercing through to the other side. Keep the blade steady and level to maintain proper depth control.
4
Stuff the butter stick into the pocket of the chicken breast. Retrieve the hardened butter stick from the freezer and gently insert it into the pocket. If needed, use a toothpick to seal any openings where the butter might leak out during cooking.
5
Set up three shallow dishes for the breading station: one with flour mixed with salt and pepper, one with beaten eggs, and one with seasoned panko breadcrumbs.
6
Coat the stuffed chicken breast thoroughly in flour. This flour layer helps the egg coating adhere properly to the chicken.
7
Dip the flour-coated chicken into the beaten egg, ensuring complete coverage. The egg acts as a binder to help the breadcrumbs adhere.
8
Roll the egg-coated chicken in seasoned panko breadcrumbs, pressing gently to ensure the coating adheres evenly. Avoid over-coating; a single, even layer is sufficient.
9
Heat cooking oil to approximately 365°F (185°C). Carefully place the breaded chicken into the hot oil and fry for about 1-2 minutes per side until golden brown. This step is for browning only; the chicken will finish cooking in the oven.
10
Transfer the browned chicken to a preheated oven set to 365-375°F (185-190°C). Bake for approximately 15 minutes, checking that the internal temperature reaches 160°F (71°C). Use a silicone baking mat or parchment paper to prevent sticking.
11
Plate the cooked chicken breast on top of buttery mashed potatoes. Cut into the chicken, allowing the melted compound butter to flow out and soak into the potatoes. Serve immediately and enjoy the moist, rich chicken.

Chicken Kiev

Ingredients

Steps

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