Chef John's Chicken Kiev Recipe -
Chef John's Chicken Kiev Recipe
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Chef John's Chicken Kiev
A classic and impressive chicken dish with a secret surprise inside. See more

Chef John's Chicken Kiev

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    1 hr 35 mins


  1. Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
  2. Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
  3. Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
  4. Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  6. Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
  7. Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.
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Reviews More Reviews

Mar 18, 2014

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!

Mar 03, 2014

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.

Feb 26, 2014

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!

Jan 04, 2015

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.

Feb 02, 2015

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.

Oct 16, 2014

OMG! What a decadent Chicken Kiev. Chef John you did it again! A little more prep, but the ending results was magnificent. :-)

Aug 17, 2014

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!

Jul 08, 2014

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.


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  • Calories
  • 790 kcal
  • 40%
  • Carbohydrates
  • 62.2 g
  • 20%
  • Cholesterol
  • 281 mg
  • 94%
  • Fat
  • 38.3 g
  • 59%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 59.5 g
  • 119%
  • Sodium
  • 1579 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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