Mom’s Baked Chicken Kiev is so juicy and flavorful! Garlic butter, your favorite herbs, in a crispy parmesan coating. You will not be disappointed!
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.
My Mom’s Baked Chicken Kiev is fantastic and worth the work! The herb butter can be made with any spices that you want but don’t worry, I am going to suggest some of my favorites.
Options include tarragon, parsley, thyme, sage, marjoram, or any combination of them. I suggest trying the recipe with herbs that you are familiar with first with and then experiment with different variations later on.
Myself, I always use parsley (1 tsp.) and usually I use dill (1 tsp.) and tarragon (1 tsp). I also love making this chicken with just garlic butter. I always keep a ready made stick around for such an occasion!
They all taste great in their own way and you will just have to figure out which version your family prefers the most.
Why is it called Chicken Kiev?
There are so many possibilities as to how this recipe originated but the best I can find is that a Russian chef invented Chicken Kiev in the late 1700s to early 1800s. Kiev is the capital of Ukraine but Chicken Kiev did not get its name from there.
Chicken Kiev was named as it was marketed for Russian restaurants in Europe and America and is made of a pounded chicken fillet, rolled around flavored butter, coated with eggs and crumbs, and either fried or baked. For more information you can have a look here.
What is Chicken Kiev stuffed with?
Chicken Kiev is filled with butter and your favorite herbs and spices! Everything from tarragon, parsley, thyme, sage, marjoram, or any combination of them will work and taste beautifully!
Ingredients in the Best Baked Chicken Kiev
- chicken breasts
- softened butter
- dried herbs such as tarragon, parsley, thyme, sage, marjoram, or any combination
- garlic powder
- breadcrumbs, panko or crushed cornflakes
- Parmesan cheese
How to make the Best Baked Chicken Kiev
Place your chicken breasts into a resealable bag and get ready to pound your chicken. I find using a resealable bag eliminates little bits of chicken from flying all over your kitchen while pounding it!
That being said, you don’t have to use a bag at all. Simply place the chicken breasts on your cutting board until they are about ¼ to ½ of an inch thick. Do your best not to tear the chicken.
I truly believe you can never have too many chicken recipes so I have listed some of our other favorites below. Hopefully you will enjoy them as much as we do!
Other Delicious Chicken Recipes to Try
Mom’s Baked Chicken Kiev Video
Mom's Baked Chicken Kiev
- rimmed baking sheet
- 4 chicken breasts, boneless, skinless
- ½ cup butter, unsalted, room temperature - (1 stick)
- 1 tblsp herbs, dried (tarragon, parsley, thyme, sage, marjoram, or any combination)
- 1 teaspoon garlic powder plus extra for seasoning chicken
- 1 teaspoon salt - plus extra for seasoning chicken
- ¼ teaspoon black pepper plus extra for seasoning chicken
- 2 eggs beaten with 1 teaspoon water or milk
- 1 cup flour
- 2 cups breadcrumbs, panko or crushed cornflakes
- ¼ cup Parmesan cheese, grated or shredded
- Preheat your oven to 350 degrees.
- Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.
- Combine butter, 1 tablespoon of spices of your choice, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper in the bowl. Use a fork or spatula to blend together..
- Myself, I always use parsley (1 tsp.) and usually I use dill (1 tsp.) and tarragon (1 tsp) as well. We also use just 1 tablespoon of thyme. I also love making this chicken with just garlic butter. I always keep a store bought stick around for such an occasion! You see so many options and so little time!
- Place chicken breasts, 1 at a time, in a resealable bag to prevent mess if desired, and pound to about ¼ inch thick, without tearing the chicken if at all possible.
- Once the chicken has been flattened place a chicken breast on a flat surface with its widest end away from you.
- Season each piece of chicken with sprinkles of salt and pepper.
- Using a butter knife, smear butter mixture across the top of each flattened chicken breast.
- Then tightly roll each chicken breast away from you, as tight as possible. Repeat with each chicken breast.
- Place egg and milk or water mixture in a shallow dish. Mix together with a fork!
- In another shallow dish combine crumbs and parmesan cheese.
- Place flour into a shallow bowl as well.
- Coat chicken rolls with flour and shake to remove any excess.
- Next, dip in egg mixture, let excess drip off.
- Then coat each chicken breast with crumb mixture. Try not to miss a spot!
- 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!
- Bake in 350 degree oven until golden brown, approximately 40-45 minutes or done.
- Let chicken rest for 5 minutes on 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. Delicious and enjoy every bite!