Easy Chicken Kiev Recipe (VIDEO)
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Chicken Kiev is making a comeback!! With this simplified method, it’s easier than ever to pull this off and you’ll enjoy one of the best chicken recipes of your life. Chicken Kiev (a.k.a. “Chicken Supreme”) is a classic Eastern European recipe from the early 1900’s and wait until you see what’s inside!! Chicken breast can be tricky and readers are constantly asking me for great chicken breast recipes. This one really delivers! You will savor every bite.
Watch How to Make Easy Chicken Kiev:
The inspiration for this recipe came from our original recipe for Chicken Kiev and the clever preparation method was inspired by Grace Parisi. I love this simplified method because you don’t have to pound the chicken or refrigerate the butter and it cooks faster since it’s flat and not rolled into a ball. You’ll still enjoy all the same amazing flavors, just quicker and easier!
Slice through the crisp exterior and juicy Chicken Kiev and you’ll get a stream of hot lemon-herb and garlic butter that makes the chicken incredibly moist and flavorful. That butter is so simple to make and it is the secret weapon for some of our MOST popular recipes like Roasted Salmon and Asparagus and Roasted Turkey! It’s a truly amazing mix of fresh flavors.
Ingredients for Easy Chicken Kiev:
3 large chicken breasts (12 oz each breast)
2 eggs, beaten
1/2 cup flour
2 cups Panko bread crumbs
Salt and Pepper to taste
Extra light olive oil or Canola oil to sauté
Ingredients for Lemon-Herb Garlic Butter:
6 Tbsp unsalted butter, room temp
1 large garlic clove, minced
1 Tbsp lemon juice, plus more to drizzle over finished chicken
2 Tbsp chopped fresh parsley
1/2 tsp salt (we use sea salt)
1/2 tsp black pepper, freshly ground
How To Make Easy Chicken Kiev:
1. In a medium bowl, use a fork to mash together all Kiev butter ingredients, just until lemon juice is incorporated into the butter. It takes a couple minutes but it will come together :).
2. Using a sharp slim knife (like this one), cut chicken breasts in half lengthwise, keeping both halves about equal in size and thickness. Carefully cut a pocket into the side of each chicken breast as deep and wide as you can go without cutting through the chicken breast (about a 2″x3″ pocket). Stuff each chicken breast with 1 Tablespoon of Kiev butter then close the pocket and push over the top of the chicken breast to disperse butter. Pinch the opening to seal. Season both sides of chicken breast with salt and pepper.
*Tip: If you do happen to slice all the way through chicken while making the pocket, simply slice a thin layer of chicken breast near the hole and fold it over to patch the hole. It works!
3. Dredge chicken in flour, dusting off excess then dip in eggs making sure to get a good egg coating all around and letting any excess egg drip off. Finally dip into the bread crumbs. Transfer to a platter while forming remaining chicken Kievs.
4. Add 1/3″ of oil to a large deep skillet and place over medium heat. Once the oil is hot (a bread crumb should sizzle when you add it to the pan), add chicken in a single layer and fry until golden brown (4 minutes per side). Season the fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top then serve.
Be careful of the first spurt of hot butter when you cut the chicken. Dip each bite of chicken into the melted seasoned butter. So delicious!!
*Cooks Secret: Don’t skip the sprinkle of salt and squeeze of fresh lemon juice over the sautéed Chicken Kiev at the end. It really elevates the recipe and makes every layer so full of flavor and completely irresistible.
Easy Chicken Kiev Recipe
Ingredients
For the Chicken Kiev:
- 3 large chicken breasts, 12 oz each breast
- 2 eggs, beaten
- 1/2 cup flour
- 2 cups Panko bread crumbs
- Salt and Pepper to taste
- Extra light olive oil or Canola oil to sauté
For the Lemon-Herb Garlic Butter:
- 6 Tbsp unsalted butter, room temp
- 1 large garlic clove, minced
- 1 Tbsp lemon juice, plus more to drizzle finished chicken
- 2 Tbsp chopped fresh parsley
- 1/2 tsp salt, we use sea salt
- 1/2 tsp black pepper, freshly ground
Instructions
- In a medium bowl, mash together all Kiev butter ingredients with a fork, just until lemon juice is incorporated into the butter. It takes a couple mins but it does come together.
- Using a sharp slim knife, cut chicken breasts in half lengthwise, keeping both halves equal in size and thickness. Carefully cut a pocket into the side of each chicken breast as deep and wide as you can go without cutting through the chicken breast (about a 2"x3" pocket). Stuff each chicken breast with 1 Tbsp of Kiev butter then close the pocket and push over the top of chicken breast to disperse butter. Pinch the opening to seal. Season both sides of chicken breast with salt and pepper.
- Dredge chicken in flour, dusting off excess then dip in eggs making sure to get a good egg coating all around and letting any excess egg drip off. Finally dip into the bread crumbs. Transfer to a platter while forming remaining chicken Kievs.
- Add 1/3" of oil to a large deep skillet and place over medium heat. Once the oil is hot (a bread crumb should sizzle when you add it to the pan), add chicken in a single layer and fry until golden brown (4 min per side). Repeat with second batch. Season hot fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top then serve. Be careful of the first spurt of hot butter when you cut the chicken.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Do you have to use unsalted butter, or will salted work just as good?
Hi Paul. I prefer to use unsalted because then I can control how much salt to add to the recipe based on preference. If you use salted omit or cut back the remainder of the salt called for in the recipe.
Hi, this recipe looks so good!!Can I bake the chicken instead of frying?
Hi Elena, I honestly have never tried baking this so I’m not sure if the butter would stay put since the oil does help to seal the chicken breast. Sorry I can’t be more helpful with your question.
I’ve meant to post this for some time, but this is superb, and not to difficult. I used a boning knife to make the pocket in the chicken breast quarters. It worked like a charm, and I chilled the butter mixture. I didn’t think that the butter would stay in, but it did!! This is a great company dish, perfect with kasha and mushrooms, or mashed potatoes. Even my mother was impressed. Thanks so much for a great tweak to an old and timeless classic.
What do you do with the chicken tenders?
Hi Jane! I’m so glad you love the recipe! These reheat really well if you have leftovers. The spurt of butter isn’t as prominent when reheated but they are still super juicy and flavorful.
OMG, this was incredibly the best chicken dish I made. My husband absolutely loved it, so did I!! It is a keeper. Next time I make it I will serve it with buttered noodles with Parmesan. EXCELLENT!!
I’m so glad you loved it. Thank you for sharing.
Hi, Natasha! I am so happy I found you! Your recipes never fail and I always get tons of compliments!
Although, it is very important for us, Ukrainians, if you spell the capital correctly. It’s Kyiv and never Kiev.
I’m so happy you discovered our blog. Welcome! 🙂
Pretty simple and very tasty! Thank you for this recipe – all the other ones looked too time consuming!
You’re welcome, Karina! Thank you for sharing.
Amazing and delicious weeknight dinner option! Very easy to make and the hubby was loving it! Exact words – Great Find!
That’s just awesome! Thank you for sharing your wonderful review, Lisa!
Awesome review and feedback, thank you!
Could this be cooked in an air fryer? If so, at what temperature and for how long?
Also, do you have nutrition information for this recipe?
Hi Cyndy, I haven’t tested this in an Air Fryer to advise. If you happen to experiment, I would love to know how it goes.
This was soooo good. I was actually surprised how flavorful the butter mix inside made the crispy chicken. Only change I made was used part dried parsley and small amount of dried basil (had no fresh parsley) and loved them. I’ve been cooking/baking almost 50 yrs but had never made chicken Kiev and this recipe was great. I love your recipes and especially your videos. I’ve shown your site to a bunch of friends too. Thanks for the wonderful recipes and site.
Aww, that’s the best! Thank you so much for sharing that with me, Brenda. I’m all smiles hearing you’re sharing this with your friends also! Thank YOU 🙂
I made this last night and it came out amazing! Easy weeknight dinner but still felt a little fancy. I added a little dill to the garlic butter mixture and served the chicken with rice pilaf and cucumber salad. I would definitely make this again.
Yum! Thank you so much for sharing that with me, Jane! I’m so glad you enjoyed it!
Hi! I prepared this chicken all the way up to the point of sautéing it, prepping the night before the dinner. I put the stuffed & egged/floured/breaded chicken in the fridge overnight & fried it the next evening. It came out absolutely perfect & my company loved it. Thanks so much for this great recipe, & so good to know it’s make-ahead friendly. : )
Great idea, B! I bet that saved some time when prepping for company! Thank you so much for sharing that with me!
I should have watched the video first! I misunderstood the written directions and didn’t cut each breast in half first….and then make a pocket! Made the pocket in the full breast! So my giant Kiev is now in the oven cooking through! Next time will be better!
Oh no, I hope your giant kiev will still be good! Don’t worry, I’m sure it will already be perfect on your next try.
Thanks Natasha!
The Chicken Kiev made me a hero at dinner tonight!
You’re so very welcome! I’m happy it worked out 🙂
Hi Natasha,
This was so good! I will be making this again and again 😋I didn’t have any parsley so I used basil. I love all your recipes and videos!! You are my inspiration for deciding what to make, can’t wait to try another recipe.
Thanks for sharing 🙂
Lynda
That’s a good idea and great to hear that you liked it. Thanks for sharing that with us, Lynda.
Delicious! We doubled the butter filling recipe and served the extra over angel hair pasta. We also made the roasted asparagus. Fabulous dinner! Can’t wait to make this dinner again and again!
That’s just awesome! Thank you for sharing your wonderful review, Mar!
What is Kiev butter for your chicken Kiev dinner Waiting for your cookbook to come out
Hi Geri, it is the Lemon-Herb Garlic Butter that I list in the recipe. Thank you for patiently waiting for my cookbook.
Wow! What a find. I’m 62 now and really don’t like to cook. Natasha made it easy for me to make food dishes that everyone requests over and over again. Thank you!
Aww, thank you so much for sharing that with me, Denise!
These are wonderful and so much flavor They can be enhanced by serving them on a bed of spaghetti noodles with a brown butter garlic sauce. The sauce goes so well with the lemon garlic butter from inside. Thank you and your husband for all the hard work you both do. Your recipes are phenomenal! and your videos are so helpful.
Thank you so much, Jeff. I appreciate the review and the encouragement. We try to put our best work forward. Thank you for noticing and taking a moment to share.
You should have your own show. I can’t wait to make this with a rice pilaf side.
Thank you for that wonderful compliment, Rick!
I agree 100%-any recipe I’ve tried is pretty easy and oh so good! Thanks, Natasha
So glad to hear that! Thanks, Carol.
I noticed that you used Japanese Style Panko bread crumbs…can you use reg. or Italian bread crumbs instead…Anxious to try this delicious looking recipe.
Hi Nancy, I’ve always made it with panko bread crumbs, but a few of my readers have made other substitutions successfully.
Hello Natasha. We Love your site. I try to make at least one maybe more recipes over a weekend for us to enjoy. Thank you for sharing your recipes and your pictures with all of us. Loved your vacation picture. 💛 Carolyn
Aww, thank you, Carolyn! You’re so nice and thoughtful with this lovely comment! I’m happy to hear you’re enjoying my recipes!
This was a huge hit with my wife and stepdaughter tonight. I served on egg noodles with roasted asparagus and a psuedo caesar salad and a slice of sourdough. Thank you!
I’m so glad to hear this was a hit, Jonathan!!
How can I make this dish ahead of time and serve it when company comes?
Hi Patty, These reheat really well :). The spurt of butter isn’t as prominent when reheated but they are still super juicy and flavorful 🙂
Made this for my husband for Father’s Day. Big hit and so easy to make. Another Natasha favorite! Thank you!
That is perfect! I’m glad the recipe was a hit, Erin. Thank you for your review!
Looks fantastic! Could this be done in an air fryer? I may have to give it a try.
Hi Tom, I haven’t tested this in an Air Fryer to advise. If you happen to experiment, I would love to know how it goes.
I made this recipe last night. My chicken breast was a little on the small side so I accidentally cut all the way through! conundrum? nope. I cut the chicken into cutlets, breaded and pan fried them and heated the sauce in a separate pan. I just poured the sauce over the cutlets and voila. It was excellent. your recipes are fantastic even when mistakes are made!
Thank you so much for sharing that with me. I’m glad it worked out!
yes easy recipes ,i cook that but instead of butter i used cheese ,my kids like that recipes very much .I try your recipies chicken with stuff butter.Thank you Natasha
Thank you so much for sharing that with me. I’m so glad you all enjoyed it!
I made this and it was very good! It was easy to make and my wife loved it!
Thank you for sharing that with me, Donald! I’m glad you both enjoyed this recipe.
For 39 years, I’ve been making chicken Kiev for my husband’s birthday dinner. I found this one today and made it. Super easy and with his first bite, my husband said, “This is the best every”. Thank you!
That’s just wonderful, Barbara! I’m so happy you both enjoyed it; I appreciate the excellent review.
Natasha: I first had chicken Kiev in a restaurant in Istanbul at a place reportedly owned by two distant female cousins of Tsar Nicholas. It was super delicious and I have just tried doing it myself (after about 60 years!) I am so grateful for your video (was having trouble with the butter seeping out). Thought you might want to know that the chef had somehow managed to wrap the chicken breast around a bone (looked like the leg bone). When the fork hit, the butter came gushing out. So delicious. Thank you so much for your very helpful video.
Yum! That sounds delicious! Thank you for sharing that with me.
I used your recipe to make chicken kiev for the first time and it came out beautifully. Time consuming but easy and delicious. Thank you
I’m glad you enjoyed this recipe, Alice. Thanks for your great feedback!
I just made this tonight for my family and we all loved it! I like that the recipe is easy to follow. I have never fried anything before, so I was nervous it wouldn’t turn out well, but it was delicious. Just a note, I used gluten free flour and gluten free bread crumbs, as my daughter has a gluten intolerance. Very delicious!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
KUDOS to you!GREAT RESULTS! My father [former Soviet Union POW] treated his me to eat at CHICKEN KIEV at The Russian Tea Room, adjacent to Carnegie Hall in Manhattan, NYC.
I enjoyed it tremendously.
YOUR RECIPE & TECHNIQUES were followed by me. FANTASTIC RESULTS!!! Reminded me of Chicken Kiev at The Russian Tea Room, NYC meals I had with my parents. P.S. I added my own, additional dry spices, “just because I had them” and wanted to experiment:
e.g. thyme, turmeric, chives, a “dash” of chile powder. But my efforts would have been a failure without your technique of “cutting a pocket in the side of the chicken breast” in which to place the spiced up cold butter.
By the bye – I melted butter in a small “ice cream scoop” sized bowl over 1″-2″ simmering water and THEN added all my spices to the melted butter.
THEN I placed the bowl of melted butter & spices in the freezer for 15-30 minutes.
The cold, solidified butter with spices was then easily placed INSIDE the cut pocket of the chicken breast. Worked great for me:). Thank you, Natasha! 🙂
Thank you so much for sharing!
I’m an old man that has just recently started cooking, so I am not sophisticated at all. But I know what tastes good. MY wife liked it; my son liked it, but I was so disappointed – because they dont know what it can taste like. I made it faithfully to the recipe, ok, but was sceptical about the lemon. It ruined it! Actually it needed more than that. Needed to be a whole juicy breast, not a half one, and needed to pour out buttery garlic, but didnt. Thanks anyway, but I wont make this again.
Lemon, chicken and butter are a classic flavor pairing. My best suggestion would be to use freshly squeezed lemon juice. Also, you might watch the video for techniques in preparing this for the butter not to escape.
Hi Natasha!
I made the Easy Chicken Kiev for lunch this afternoon.
It was simple and so delicious. Love your recipes!
So great to hear that you enjoyed this recipe for lunch! Thanks for your great feedback.
Hello Natasha, I love all your recipes and love watching your videos.
Do you have a recipe for Borscht I used to eat it all the time when I was growing up
Thank you looking forward to seeing more of your videos
Hi Vilma! We sure do! You can find the Borscht recipes HERE.
I’m making this for dinner but I don’t have fresh parsley. Can it be subbed with dried parsley flakes or a different seasoning if I can’t find the parsley?
Hi Caroline, we prefer fresh but dried may work also.
I am looking forward to trying the chicken kiev recipe, but was curious about the ‘cook’ time, which shows 16 minutes. Would part of that time be in the oven, because I didn’t find anything in the instructions about oven time. There only seemed to be 4 minutes on each side stovetop, but I didn’t think this would be enough time to cook the chicken thoroughly. Please advise if there is any oven time required and if so, at what temperature. I have enjoyed several of your recipes, so I look forward to making this one as well. Thank you.
Hi Susan, since the chicken is cut in half it is rather thin and cooks faster. We do not put it in the oven for this easy version. Do make sure your chicken reads at 165 to make sure it is safe to eat.
It was celebrate the very talented Natasha at our house today!! Beautiful Breakfast Egg Muffins this A M & delicious Chicken Kiev for dinner. Sorry, it was just too enticing to stop for pictures!!!! Both dishes very delicious!!! Thank you ,Natasha, for sharing your expertise!!!!!!
Wow sounds like you had an awesome dinner! I hope everyone had fun and thanks for sharing this with us.
I made your chicken kiev this evening and it was delicious!!!!!
It was so easy to make and a big hit with my husband, who can be a tough food critic.
Thanks so much Natasha and keep posting all your excellent recipes.
Isn’t that the best when the husband’s LOVE the dish! That’s so great!
This recipe is among our family favorites. I have made it numerous times and it never disappoints!
I’m so glad to hear that, Marina! Thank you for that amazing review!
OMG it was good. A keeper recipe for sure. The entire family loved it. So easy. Thanks so much for sharing,
Liane
You’re welcome, Liane! I’m so glad your family loved this!
This recipe was amazing! I was a little nervous that the butter mixture would run out and I may stuff a little more in next time. With the leftover garlic butter I put that on some fresh asparagus and it was delicious. I forgot to use salt and pepper before I dipped the chicken into the flour, but added it after it was cooked. I will definitely make this again! Thank you!
I’m so happy to hear that! Thank you for sharing your great review!
This chicken came out crispy and delicious. Unfortunately, the type of chicken breast I got was pretty shredded on one side so it was harder to cut and stuff it. Do you have some ideas of where to buy better chicken breasts? I had some pieces that i just rubbed in some garlic butter, breaded and then fried without stuffing and they came out good too.
I’m so happy you enjoyed that. I can’t speak to the shredded part, that may be due to the brand and how they process the meat. Maybe try a different brand? I hope you find what you’re looking for.
Yes yes yes!!! This was easy, and amazing! Much better then the frozen stuff i usually buy. 5 stars all day!!
That’s just awesome!! Thank you for sharing your wonderful review, Jeremy!
Amazingly delicious and beautiful! If you have any openings in your chicken breast be sure to seal the inner edges with the egg and the butter will not flow out. Worked like a charm for me!
I’m so happy to hear that! Thank you for sharing your great review and tip!
Yup, delish. I couldn’t get the lemon juice to blend with the butter by hand but my little mixer did the trick. Otherwise, it was super tasty, nothing I would change or add.
Thank you for sharing your review with us, Lesly! I’m so happy you enjoyed that!
Awesome! I don’t think I will ever go back to using a mallet and pounding the chicken flat. This was so tasty and so easy to make.
I served it with potato-leek soup and kale salad.
That’s so great! It sounds like you have a new favorite!
This has become one of my favorite chicken recipes!!!
Can this possibly be freezer friendly?
Hi Elena! I honestly have not tried freezing these but because of the butter, I would think it’s best to freeze these before cooking them, but I just haven’t tested that to say for sure.
Great and easy, I addeded a tablespoon of pinot gregio to the butter and garlic mixture.
I’m so happy you enjoyed that, Ed. Thank you for sharing that with us!
Can you bake the chicken instead of frying?
Hi Carol, I honestly have never tried baking this so I’m not sure if the butter would stay put since the oil does help to seal the chicken breast. Sorry I can’t be more helpful with your question.
These are soooo yum! Idk if you tried but I’m looking for freezer meal ideas and was wondering if there would work.. what do you think? Freeze them fully cooked or just prepped and fry/bake frozen?
Thank you!
Hi Rita, I honestly have not tried freezing these but because of the butter, I would think it’s best to freeze these before cooking them, but I just haven’t tested that to say for sure. I just made a batch of these last week – I wish I had tested that!! 🙂
I buy chicken Kiev in the freezer section at the store sometimes. The chicken is raw, thus the need to thoroughly cook. Makes sense not to cook before freezing. Maybe freeze on cookie sheet then transfer to something else like foil to reduce freezer burn.
Thank you for sharing this with us, Toni. I think that sounds like a great idea.
Try freezing them on a baking sheet for 20 to 30 minutes. Then use a spatula to free them from the baking sheet and place in a Ziploc bag. If you keep them frozen until you need to thaw for frying, they will hold together. Also, do not try to stuff more chicken into the bag than it can comfortably hold. You don’t want to crowd them or you risk damaging the coating of crumbs
This was delicious!! It’s easy to make and my husband complimented how juicy and tasty the chicken was 🙂 Will definitely be making this meal again.
I’m glad to hear you both love the recipe Lucy! Thanks for sharing your excellent review!
Mmmmm! Love it! So glad I tried this recipe! Thank you 😘
What dressing/sauce would you recommend for those who like to pour something over everything (my husband)?
Hi Rota, this one doesn’t need a sauce since it has that buttery sauce inside but if you wanted to, you could add a gravy like this one on the side 🙂
Hi, Natasha, I’m thinking of making these for guests to come next Sanday. My question is: the family that’s coming consists of 9 people, plus 7 of us. May I bake this chicken, or it won’t be authentic recipe at the end? And if I’m going to fry them, how should I keep them warm without breadcrumbs getting soggy? Thank you.
Hi Nat, that is a big crowd! This chicken recipe is best served when it is freshly made because the melted butter inside makes it so special and memorable. It is difficult to keep these warm and crisp if you are making them ahead. You could stuff the chicken ahead but I would probably bread and fry just before serving, which may be more work than you would like before serving a large crowd. I always make this recipe on a skillet for 2 reasons: frying in oil makes the exterior really crispy and golden and because the chicken cooks quicker in oil, it helps to seal the butter in.
Beyond delicious! My kids ate every bit of their chicken. Super crisp, not greasy-So moist, lemon and garlic pop for sure! My husband licked his knife! LOL . Definitely will make this one again!!!
Awesome! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review Jill!
This was so delicious!! I am making it again today just because i’ve been craving it ever since I tried it 🙂
That’s wonderful Dina! Sounds like you may a found a new favorite!
A Chef friend turned me on to this new oil. Refined high oleic sunflower oil with 83% monounsaturated fat (the one doctors say is the good fat, same as in olive oil). It’s called sunvella frypure. So I’ve been experimenting with it and tried it on your recipe and the results were amazing. This healthy oil comes from Ukraine turned out it matched Chicken Kiev origin. It was the topic of conversation the entire evening.
Did any one else hear about this oil Sunvella? Try it? What do you think?
where can I buy this oil Im Ukrainian
Recommend adding canola oil to list of ingredients for this recipe as well as your other Chicken Kiev recipe. Looking forward to trying both! Thanks.
Thank you so much for bringing that to my attention. I’m not sure how I missed it. Fixed!! 🙂
I made these tonight and they were very tasty and juicy! Yumm 🙂🙂👍 thank you!!
You’re welcome Alla! I’m happy to hear you love the recipe! 🙂
I LOVE CHICKEN KIEV!!! I’m going to try to make this in our Air Fryer!!! I can’t wait!
Let me know what you think Kimmi! 🙂
Made these last night. I think i needed to beat the butter with the Kiev ingredients a bit more because mine didnt look like the picture, also my chicken breasts were too thick and big. Next time i will buy smaller chicken breasts. They tasted good, but i think it would taste better if i didnt make the small errors lol Will def make these again.
Natasha, can you please share where you bought the chicken from? Yours looks super juicy lol
Hi Tina, I purchased mine at Costco – they were the organic ones and I thought they were just the right size. I know what you mean by the jumbo chicken breasts and I do think medium chicken breasts work better for this recipe. I’m glad you still liked the taste! 🙂 It does take a little bit to work the lemon juice into the butter but it does come together eventually 😉
Thank you! I need to stock up on the Costco organic chickens lol I will def try it again since the taste was great! 🙂
You’re welcome! Our local Fred Meyer has the same size in their organic chicken breasts if that helps 🙂
Natasha, this recipe is delicious. Made it for my family and they said it was the most moist chicken breast they ever tried. Thank you for another great and simple recipe!
That is quite a compliment! 🙂 I’m so happy your family loved it!
What kind of oil works best for frying? I want to make these tonight but i feel like the olive oil i have sucks in all the oil into the foods. Any recomendations?
Hi Tina, the oil I use for pretty much everything is an extra light olive oil that has a pretty high smoke point and no scent. I buy it at Costco. You can use any frying oil that you prefer though – either vegetable or canola oil or grapeseed oil would also work. Usually if your food is soaking up oil, it means your oil isn’t quite hot enough for frying. I hope that helps 🙂
Great, thank you so much!
Easy! Amazing! Delicious! Thank you so much for sharing, Natasha.
I am so happy you loved it!! Thank you for your amazing review!
natasha where is the pan from? Thanks!
Hi Olga, it is by Staub and I love how versatile it is! I included a link above in the post as well if you need to reference it in the future 🙂
I once had a bad experience with chicken Kiev. Many years ago I helped a friend make it, and all I remember of the experience is mangled chicken breasts, broken toothpicks, the butter leaking all over the place (no spurt!), and a terrible mess to clean up. I have always wanted to try making them again, but have been afraid to. Well, this recipe gave me the courage to try again, and they were wonderful, and surprisingly easy! Yum, yum, yum. Served with a wild rice side and a green salad. Will definitely make these again. Thanks for helping me overcome a kitchen phobia! 🙂
I am all smiles reading your comment!! YESS!! That just made my day to read your wonderful review. I’m so happy for your success!
If this is chicken Kiev, what is the chicken that has butter and cheese in the center? I make this and originally thought it was a recipe for Kiev…looking forward to making this…
Hi Millie, typically the one with cheese inside is referred to chicken cordon bleu but it usually also has ham wrapped inside. But there are so many different kinds of stuffed chicken out there so it may be something else 🙂
Natasha you are so right. The most unusual stuffed breast I think I ever had was one my folks had made (they were incredible cooks) that was stuffed with a shrimp mixture (if I EVER find that darned recipe again I’ll share it with you!) … We had a work line at the big ole table with each of us on a different task getting them put together, but they were worth it. I know they sound weird, but holy buckets! 🙂 Thanks for this recipe!
Oh please do! Shrimp stuffing sounds awesome!! 🙂
Hi Natasha,
Could this dish be made the day before and reheated in the oven the next day? If I make this for a crowd, it would take too long to reheat each one in the frying pan.
I’m always on the look out for make ahead recipes.
Hi Marlene, I think that would work just fine. These reheat really well :). The spurt of butter isn’t as prominent when reheated but they are still super juicy and flavorful 🙂
So easy and so delicious!
Thank you Tatiana, I’m glad you liked it 😀.
This looks very much like the chicken schnitzel that I make, with a delicious sauce hiding inside! Do you think I could use large chicken cutlets instead of cutting a chicken breast in half?
Hi Debra, you could do it that way but you might consider baking it afterwards to ensure it is fully cooked through (like I did in my original chicken kiev), or use an instant read meat thermometer (but there’s a good chance you’d poke through where the butter is).
The chicken looks amazingly good! What would be the best side dish for this recipe?
Hi Ella, you can’t go wrong with mashed potatoes and asparagus! 🙂
Looks good! Planning to make them today.
Awesome! I hope you LOVE the recipe! 🙂
Made these last night for dinner and we loved it! Very easy and very yummy, perfect combo! Love the touch of lemon! I add lemon to everything! Have you tried reheating them? How? ALso do you think baking instead of frying would achieve the same result?
Thank you so much for posting this recipe!
Hi Rita, I’m so glad you enjoyed the recipe!! 🙂 Thank you for sharing your great review :). I have reheated a couple the next day on the skillet and they crisp up and taste amazing the next day also. 🙂 The breading on the chicken prevents that “reheated chicken” taste if you know what I mean ;). I haven’t tried baking them so I’m not sure if it would work the same way or if the chicken would create the same seal as it does when it is pan fried. I wish I could be more help with that question.
This recipe was amazing! I was a little nervous that the butter mixture would run out and I may stuff a little more in next time. With the leftover garlic butter I put that on some fresh asparagus and it was delicious. I forgot to use salt and pepper before I dipped the chicken into the flour, but added it after it was cooked. I will definitely make this again! Thank you!
Lemon herb garlic butter?!?!?! How could it get any better! That flavor combo is amazing and the perfect touch for this!
I just love that butter on so many things. I always smell it once it’s whipped together – it smells so good and is absolutely scrumptious 🙂
This looks like a perfect weeknight dinner! Thanks for sharing =)
You’re welcome Sara! It is SO SIMPLE! Tell me what you think if you decide to make it please. 🙂
I used to make it the hard way years ago..was always a LOT of work.I saw your recipe today and thought I’d give it a whirl. It’s in the fridge now gonna fry it later..it was definitely so much easier to prepare, I’ll let you know how it come out, but so far..so much less work, no wired ET fingers to bread it❤️
I’m’ so happy to hear that!
Hi Natasha! This looks easy!
It is so simple! 🙂
Wow Natasha, this Easy Chicken Kiev Recipe looks amazing! I love how you stuffed it with garlic butter, it looks and sounds so good! Pinning it to my Chicken Recipe Board on Pinterest!
It is SO GOOD! Let me know what you think if you decide to make it! 🙂