Recipe by Chef John
"I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life."
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chopped fresh flat-leaf parsley
4 (8 ounce)
skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and pepper to taste
panko bread crumbs
vegetable oil for frying, or as needed
Absolutely 5 stars (and then some) on this one! A lot of prep work but OMG the end result is so incredibly decadent it's beyond words. I served this to a private group of friends and everyone, I mean EVERYONE, just about fainted from either the butter or the incredible taste! Paired with a mixed salad and mashed potatoes...If you don't try it, you will never know. 5 Thumbs up Chef John! You hit this one out of the ballpark!
to stick the flattened chicken breast meat together more effectively, I would suggest that you add a touch of cornstarch (preferably organic!) to areas that you're sealing- it really makes a difference in how well the chicken holds together. I also use this for saltimbocca, and other stuffed chicken breast dishes. Flour works as well, but will affect the flavor, and may come loose.
Terrific and delicious recipe. I followed it exactly as directed and it turned out amazing!! Thank you Chef John for the rolling technique as well, the delicious center stayed put until the final reveal. I'll definitely use that technique with other stuffed chicken recipes. Yum!
I have been using allrecipes for years (9? 10?), and this is my first review. That should tell you how great the instructions were for making this dish. It was perfectly seasoned, perfectly spiced, perfectly timed, and the "how to" was perfectly explained. I have made this dish ONE TIME and it turned out divine. I am a pretty good cook, but I didn't think I could pull off cooking a wad of butter inside a chicken wrap without having it melt all over the place, but Chef John has explained things so that even the most novice cook could pull off a masterpiece. THIS RECIPE IS AMAZING; DON'T CHANGE A THING.
OMG! What a decadent Chicken Kiev. Chef John you did it again! A little more prep, but the ending results was magnificent. :-)
Chicken Kiev is my husband's favorite recipe! I've been using a very old recipe, which sometimes worked but wasn't always reliable. I'm so glad I found this one! The only change I would make is adding a little tarragon to the garlic butter. I love the taste of the tarragon with the other ingredients.
This was my first attempt at making Chicken Kiev and I followed eh instructions exactly for fear of messing it up. When you follow a Chef John's great video instruction, you really just can't go wrong. They came out absolutely perfectly! My husband was impressed and he thought it was delicious. I served it with roasted baby red potatoes and grilled asparagus. It does take a little bit of time to to do these, but well worth it!
Look no more for another chicken kiev recipe! There are other kiev recipes with more reviews, but this is the absolute best! My family loved it as it tasted like something that you would be served at a 5 star restaurant. Make sure you use fillets rather than the entire breast as it will take literally forever to pound it out into a thin layer. I didn't use a mortar and pestle for making the butter but I'm ordering one because I can only imagine that it'll make the filling taste even better. I froze the patties the night before and battered, fried, and baked the day of serving.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken Kiev
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 790
** Calories from Fat: 344
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