Homemade Chicken Kyiv

Homemade Chicken Kyiv are golden, oven-baked chicken dish filled with melting garlic butter. It offers a crisp exterior and a juicy centre. Perfect for a satisfying family meal or a relaxed weekend dinner.

Homemade Chicken Kievs Recipe - TheRecipe.Website

Prep Time 25

Cook Time 50

Total Time 1 15

Servings Kievs

Ingredients

For the Chicken:

4 large Chicken breasts
100 g plain flour
2 large eggs
150 g breadcrumbs panko or fresh
salt to taste
black pepper to taste
1 tbsp olive oil for baking

For the garlic butter:

100 g unsalted butter softened
4 cloves garlic finely minced
1 tbsp fresh parsley finely chopped
1 tsp lemon juice
1 pinch salt

Instructions

Make the garlic butter:

Place the softened butter in a bowl. Add the garlic, parsley, lemon juice and salt. Mix well until smooth.
100 g unsalted butter, 4 cloves garlic, 1 tbsp fresh parsley, 1 tsp lemon juice, 1 pinch salt
Next, shape the butter into a small log using cling film. Chill it in the fridge for about 20 minutes so it firms up.

Prepare the chicken:

Lay each chicken breast on a board. Carefully cut a deep pocket into the side without slicing all the way through.
4 large Chicken breasts
Then, cut the chilled garlic butter into four pieces. Push one piece into each chicken breast.
If needed, secure the opening with toothpicks to keep the butter inside.

Set up the coating station:

Place the flour in one bowl and season it lightly. Crack the eggs into a second bowl and beat them. Add the breadcrumbs to a third bowl.
100 g plain flour, 2 large eggs, 150 g breadcrumbs, salt, black pepper

Coating the chicken:

First, coat each chicken breast in flour. Then dip it into the egg. Finally, roll it in breadcrumbs until fully covered.
For a thicker crust, repeat the egg and breadcrumb step once more.

Chill before cooking:

Place the coated chicken in the fridge for 10–15 minutes. This step helps the coating stay firm during baking.

Cook the Chicken Kievs:

Preheat the oven to 200°C (180°C fan). Lightly oil a baking tray or use a wire rack.
1 tbsp olive oil
Place the chicken on the tray and drizzle or spray lightly with oil.
Bake for 25–30 minutes until golden and cooked through. The coating should be crisp, and the chicken should be piping hot inside.

Rest and serve:

Let the chicken rest for 5 minutes before serving. Remove any toothpicks carefully.
When cut open, the garlic butter should melt out beautifully.

Equipment

Notes

Serving:

Serve with a fresh green salad for a light contrast. Alternatively, pair with mashed potatoes, chips, or roasted vegetables for a heartier meal.

Tips for Best Results:

Always chill the garlic butter before stuffing the chicken.

Do not overfill the pocket, as the butter may leak out.

Double coating improves crunch and helps seal the filling.

Ensure the chicken is fully cooked before serving (juices should run clear).

Nutrition