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Picture of chicken Kiev sliced in half.

Chicken Kiev Recipe

Chicken Kiev is a sumptuous dish that is juicy on the inside, covered in a crispy crust! Learn this recipe and make a restaurant-quality dish right in your kitchen!
Course Main Course
Cuisine American
Keyword Chicken Kiev Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 771kcal
Author Catalina Castravet


Butter Mixture:

  • 6 tablespoons unsalted butter room temperature
  • 4 cloves garlic minced
  • 1/4 teaspoon salt
  • 3 tablespoons chopped parsley
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon finely chopped fresh thyme


  • 4 small/medium chicken breasts skinless and boneless
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 2 eggs beaten
  • 2 cups panko bread crumbs
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups vegetable oil for frying or as needed


Butter Mixture:

  • Mix all the ingredients in a bowl.
  • Make a log and wrap in plastic wrap, refrigerate until cold, at least 15-30 minutes.


  • Butterfly chicken breasts and pound them using a kitchen mallet into 1/4-inch thickness.
  • Season butterflied and pounded chicken breasts with salt and pepper.
  • Place 1/4 the butter mixture in the center and fold the chicken over the butter to form a tight pocket and bring the chicken sides together underneath to form a round ball. The top of the chicken will be smooth and the bottom will be gathered.
  • Tightly wrap each ball in plastic wrap, and chill in the freezer until slightly firm, about 30 minutes.
  • In a medium shallow bowl whisk flour and 2 teaspoons salt of salt.
  • Whisk eggs together in another shallow bowl.
  • Add panko bread crumbs, paprika, garlic powder, and onion powder into another bowl and mix.
  • Take each cold chicken ball and gently press it into the flour mixture to coat it entirely, shake off any excess flour.
  • Dip into the beaten eggs, then press into the bread crumbs mixture.
  • Place breaded chicken balls onto a plate, cover with plastic wrap, and return to the freezer to chill for another 15 minutes.


  • Heat oil in a deep-fryer or large saucepan to 350 degrees F and preheat oven to 400 degrees F.
  • Line a baking sheet with aluminum foil and set aside.
  • Add the chicken, gathered-side down, in hot oil and fry until lightly golden on both sides, about 1 minute per side. Transfer to the prepared baking sheet. Sprinkle lightly with some salt and pepper over the top and bake for about 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
  • Let rest for 5 minutes before serving.



Calories: 771kcal | Carbohydrates: 45g | Protein: 58g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 272mg | Sodium: 1975mg | Potassium: 1026mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1148IU | Vitamin C: 8mg | Calcium: 126mg | Iron: 5mg