Mom's Baked Chicken Kiev

Baked Chicken Kiev is a wonderfully juicy and crunchy chicken dish using herb-infused butter. You simply wrap the chicken around a cold piece of herbed garlic butter, bread it, and bake it to golden perfection. As you cut into the tender meat, the melted butter oozes out, creating an indulgent and flavorful experience. YUM!

This recipe for my Mom's Baked Chicken Kiev is a recipe she made for us when my sister and I were small. I remember her teaching us how to make it and I remember loving to pound the chicken! I have always loved the taste of this chicken and so will you.

If you're looking for more chicken recipes for dinner, try my garlic chicken thighs, baked garlic parmesan chicken or our Air Fryer Chicken Tenders with Flour recipe. You can pair any of these chicken dishes with the delicious side dishes mentioned in what to serve with chicken cutlets.

What is Chicken Kiev?

It's a chicken recipe made by pounding out chicken until it's then and then stuffing it with cold butter before coating it in egg and breadcrumbs.

There are various claims as to its origin and the history surrounding this stuffed chicken dish isn't well documented. It seems likely that it is a marriage of French and Russian cuisine. There are a variety of versions around these days but in most Western cultures it's made with garlic and herbs added to the butter.

Why You Will Love This Oven Chicken Kiev Recipe

• Simple Ingredients. All of the required ingredients for this easy chicken dinner are common and can be easily found at your local grocery store.
• Family-Friendly Meal. Each bite of this kid-friendly, juicy chicken includes a burst of flavor from the herb butter that you won't forget.
• Versatile Dish. It's perfect as a weeknight dinner or an impressive meal for guests.

Ingredients

• Chicken Breasts: You want to use boneless and skinless chicken breasts. Another option is to use boneless, skinless chicken thighs though they take slightly longer to cook.
• Butter: If you don’t have unsalted butter, use salted butter and reduce the added salt in the recipe by half of a teaspoon.
• Dried Herbs: Choose from tarragon, parsley, thyme, sage, marjoram, or any combination. I always use parsley, dill, and tarragon. I also love making this chicken with only thyme on its own. Sometimes I even skip the herbs and just use garlic butter.
• Garlic Powder: Using garlic powder keeps this easy since it relies on pantry staples and requires no prep. You can also use chopped fresh garlic but will need to use about a tablespoon of fresh garlic to replace the garlic powder.
• Egg and All-Purpose Flour: Helps the crumbs stick to the chicken so it doesn't fall off during cooking.
• Breadcrumbs: Use your favorite breadcrumbs, panko, or crushed cornflakes.
• Parmesan Cheese: A little grated adds wonderful flavor. For a nuttier flavor and finer texture, use grated Parmesan cheese in your breadcrumb mixture.

See the recipe card below for the full ingredient list and the exact quantities of each ingredient.

Variations

• Add Cheese: Add a slice of cheese or a sprinkling of some shredded mozzarella or cheddar on top of the butter layer right before you roll up the chicken.
• Add Meat: Add cooked slices of bacon or a slice of deli ham on top of the cheese slice instead of butter like our Air Fryer Chicken Cordon Bleu recipe.
• Use Fresh Herbs: You can substitute dried herbs with fresh ones at a ratio of 1:3, as the flavor of dried herbs is much more concentrated. For example, instead of 1 teaspoon of dried thyme use 1 tablespoon of fresh thyme.

How to Make the Chicken Kiev Baked in the Oven

Making oven-baked chicken kiev takes a bit of prep but is pretty easy once you get the hang of it. Here's a look at how to make it.

1. Combine the butter, a tablespoon of your choice of spices salt, and black pepper in the bowl.
2. Use a fork or spatula to blend them together.

3. Add the chicken breasts one at a time in a resealable bag or in between two pieces of plastic wrap. Pound each breast to about a quarter-inch thickness.

PRO TIP: Start pounding from the middle and moving towards the edges aiming for an even thickness. Avoid tearing the chicken if at all possible. This step is crucial for even cooking and easy rolling.

4. Place the chicken breast on a flat surface with its widest end away from you. Season each piece of chicken with sprinkles of salt and pepper. Use a butter knife, spread the butter mixture across the top of each flattened chicken breast.

5. Tightly roll each chicken breast away from you, as tight as possible. Use toothpicks to hold the chicken together and seal the edges as best you can, if needed.
6. Place the egg and milk or water mixture in a shallow dish. Mix together with a fork!

7. Combine the crumbs and parmesan cheese in a bowl or plate.
8. Place the flour into a shallow bowl as well. Coat the chicken rolls with flour and shake to remove any excess.

9. Dip each piece of chicken in the egg mixture and let the excess drip off.
10. Coat each piece of chicken breast with the crumb mixture. Be sure to press firmly so that it sticks and creates a uniform crust. Try not to miss a spot!

11. Place the rolled breast on your prepared baking sheet and rack, with the seam side down if possible. Sprinkle a little dried parsley on top of each piece of chicken if desired, I usually do!
12. Bake the chicken in a 350° oven until golden brown. It's usually about 40-45 minutes. Let the chicken rest for 5 minutes on the wire rack before serving. When baking the chicken, some butter may leak out – that is ok just pour the melted butter on top of the chicken before slicing.

PRO TIP: Baking on a higher rack closer to the heat source helps make the chicken crunchier.

⭐️ Hint: After breading the chicken, insert toothpicks to seal the edges and hold the chicken together and butter inside. Carefully remove all toothpicks after cooking and before serving to be safe.

If you love recipes like this breaded chicken kiev, you may also enjoy our Cheesy Salsa Baked Chicken, Oregano Chicken our Easy Crock Pot Salsa Chicken Version which is delicious.

Storage

• Refrigerator: Place the cooled-down leftover chicken inside an airtight container or wrap it securely in plastic wrap or aluminum foil. Store in the fridge for up to three days.
• Freezer: Place leftover chicken on a baking sheet lined with parchment paper and freeze until firm, about two hours. Transfer the chicken to a freezer bag or airtight container for up to three months.
• Make Ahead: After rolling and breading the chicken, follow the same instructions above for freezing it. When you're ready to use the chicken place the frozen chicken kiev on a baking pan and preheat your oven. Bake the chicken in the oven and add an extra 20 minutes or so to the baking time since it's frozen.
• Reheat: Baked chicken kiev should only be reheated once, so only warm the portions you plan to eat. For best results reheat it in a preheated 350° oven on a rimmed baking sheet with a rack for 10-15 minutes or until it's heated through. You can also reheat in the microwave on medium power for 1-2 minutes per piece. Reheat in intervals to avoid overcooking.

What to Serve with Chicken Kiev

• Vegetable Side Dish: Choose from my Vegetable Medley Casserole, Sweet and Sour Green Beans, Balsamic Green Beans, or Green Beans with Bacon and Brown Sugar.
• Sweet Potatoes: These Air Fryer Frozen Sweet Potato Fries make a simple side dish or for something a bit more elaborate, I love this Sweet Potato Casserole and Candied Sweet Potatoes.
• Salad: For an easy side consider adding on a Mixed Greens Salad, Amish Broccoli Salad, Bell Pepper Salad, Easy Cold Asparagus Salad, or Easy Strawberry Spinach Salad.

Looking for a bit more inspiration for your meal? Explore this collection of Starch Side Dishes which includes dishes from mashed potatoes, bread to rice, and so much more. Perfect sides for this chicken dish.

Tips

• Evenly Sized Chicken Breasts. Buy chicken breasts that are similar in size so the chicken all finishes cooking at the same time.
• Crispy Coating Every Single Time. Bake your chicken on a rimmed baking sheet with a wire rack coated in cooking spray to allow the heat to circulate and create a crisp outer coating.
• Rest Your Chicken. Allow your chicken to rest for five minutes before serving so juices are able to redistribute making sure your chicken is nice and moist.
• Avoid Tearing the Chicken. Pounding gently, start from the center or thickest point of the breast and move outwards.
• Use Toothpicks. If they're needed they can help hold the chicken together during baking. Just be sure to remove them before serving.
• Don't Overcook the Chicken. Use a meat thermometer to make sure your chicken reaches the safe internal temperature of 165 degrees F without overcooking.

FAQ

More Delicious Chicken Recipes To Try

Do you like chicken breast? Here are some recipes you may also like to try.

Mom's Baked Chicken Kiev Video

Ready to get cooking? Remember that you can print this recipe if you would like.

This post was originally published in December 2019. It has been updated with new images and content.