This post may contain affiliate links. Read my disclosure policy. Chicken Kiev is making a comeback!! With this simplified method, it’s easier than ever to pull this off and you’ll enjoy one of the best chicken recipes of your life. Chicken Kiev (a.k.a. “Chicken Supreme”) is a classic Eastern European recipe from the early 1900’s and wait until you see what’s inside!! Chicken breast can be tricky and readers are constantly asking me for great chicken breast recipes. This one really delivers! You will savor every bite.
Watch How to Make Easy Chicken Kiev:
The inspiration for this recipe came from our original recipe for Chicken Kiev and the clever preparation method was inspired by Grace Parisi. I love this simplified method because you don’t have to pound the chicken or refrigerate the butter and it cooks faster since it’s flat and not rolled into a ball. You’ll still enjoy all the same amazing flavors, just quicker and easier!
Slice through the crisp exterior and juicy Chicken Kiev and you’ll get a stream of hot lemon-herb and garlic butter that makes the chicken incredibly moist and flavorful. That butter is so simple to make and it is the secret weapon for some of our MOST popular recipes like Roasted Salmon and Asparagus and Roasted Turkey! It’s a truly amazing mix of fresh flavors.
Ingredients for Easy Chicken Kiev:
3 large chicken breasts (12 oz each breast) 2 eggs, beaten 1/2 cup flour 2 cups Panko bread crumbs Salt and Pepper to taste Extra light olive oil or Canola oil to sauté
Ingredients for Lemon-Herb Garlic Butter:
6 Tbsp unsalted butter, room temp 1 large garlic clove, minced 1 Tbsp lemon juice, plus more to drizzle over finished chicken 2 Tbsp chopped fresh parsley 1/2 tsp salt (we use sea salt) 1/2 tsp black pepper, freshly ground
How To Make Easy Chicken Kiev:
In a medium bowl, use a fork to mash together all Kiev butter ingredients, just until lemon juice is incorporated into the butter. It takes a couple minutes but it will come together :).
Using a sharp slim knife (like this one), cut chicken breasts in half lengthwise, keeping both halves about equal in size and thickness. Carefully cut a pocket into the side of each chicken breast as deep and wide as you can go without cutting through the chicken breast (about a 2″x3″ pocket). Stuff each chicken breast with 1 Tablespoon of Kiev butter then close the pocket and push over the top of the chicken breast to disperse butter. Pinch the opening to seal. Season both sides of chicken breast with salt and pepper.
Dredge chicken in flour, dusting off excess then dip in eggs making sure to get a good egg coating all around and letting any excess egg drip off. Finally dip into the bread crumbs. Transfer to a platter while forming remaining chicken Kievs.
Add 1/3″ of oil to a large deep skillet and place over medium heat. Once the oil is hot (a bread crumb should sizzle when you add it to the pan), add chicken in a single layer and fry until golden brown (4 minutes per side). Season the fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top then serve.
Be careful of the first spurt of hot butter when you cut the chicken. Dip each bite of chicken into the melted seasoned butter. So delicious!!
