Mom's Baked Chicken Kiev

Oven baked chicken kiev on a plate with a side of salad.

5 from 1 vote

Mom's Baked Chicken Kiev

This easy Oven Baked Chicken Kiev is so juicy and flavorful! Garlic butter, your favorite herbs, in a crispy parmesan coating. You will not be disappointed!

Servings: servings

Calories: 850kcal

Author: Karin and Ken

Ingredients

4 chicken breasts boneless, skinless
½ cup unsalted butter room temperature - (1 stick)
1 tablespoon dried herbs (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

Instructions

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..
NOTE: I often use one teaspoon each of parsley, dill, and tarragon. Sometimes it's just 1 tablespoon of thyme. I also love making this chicken with just garlic butter.
Place chicken breasts, one at a time, in a resealable bag or in between plastic 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 a sprinkle of salt and pepper.
Use a butter knife to smear butter mixture across the top of each flattened chicken breast.
Then 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!

Video

Notes

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. Start from the center or thickest point of the breast and move outwards, and pound gently.

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.

Nutrition