Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 tbsp (113 g) unsalted butter, softened
- 2 cloves garlic, finely minced
- 2 tbsp fresh dill, finely chopped; 1 tbsp parsley, chopped
- 1 tsp lemon zest; 1 tsp lemon juice
- Kosher salt (1 1/2 tsp total divided) and black pepper (3/4 tsp total divided)
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 3/4 cup all-purpose flour
- 2 large eggs + 1 tbsp water + 1 tsp Dijon mustard
- 1 1/2 cups breadcrumbs (1 cup fine dry + 1/2 cup panko), 1/2 tsp paprika, 1/2 tsp garlic powder
- 1 to 1 1/2 cups neutral oil for shallow frying
- To serve: 6 cups hot mashed potatoes, 2 cups buttered peas, lemon wedges, extra dill
Do This
- 1. Mix butter, garlic, dill, parsley, lemon zest/juice, 1/2 tsp salt, 1/4 tsp pepper. Roll into a 6-inch log; freeze 25–30 minutes until firm.
- 2. Pound chicken to an even 1/4 inch; season both sides with 3/4 tsp salt and 1/2 tsp pepper.
- 3. Cut butter into 4 batons. Roll one baton inside each breast, tucking sides to fully enclose; wrap tightly. Freeze 15 minutes.
- 4. Set up breading: flour; beaten eggs + water + Dijon; breadcrumbs mixed with paprika, garlic powder, 1/2 tsp salt. Dredge flour → egg → crumbs → egg → crumbs.
- 5. Fry in 1/2 inch 350°F oil until deep golden, 2–3 minutes per side. Transfer to rack.
- 6. Finish in 375°F oven until 165°F internal, 12–15 minutes; rest 5 minutes.
- 7. Serve over mashed potatoes with peas; cut to let dill–garlic butter cascade. Garnish with dill and lemon.
Why You’ll Love This Recipe
- That classic gush of dill–garlic butter becomes the sauce for your plate.
- Double-breading and smart chilling minimize leaks and guarantee shatter-crisp crust.
- Shallow fry for color, then oven-finish for perfectly cooked, juicy chicken.
- Make-ahead friendly: form and freeze for a special-occasion dinner any night.
Grocery List
- Produce: Garlic, fresh dill, fresh parsley, 1 lemon, potatoes (Yukon Gold recommended), frozen or fresh peas.
- Dairy: Unsalted butter, eggs, milk or cream for mashed potatoes (optional).
- Pantry: Boneless skinless chicken breasts, all-purpose flour, fine dry breadcrumbs, panko breadcrumbs, Dijon mustard, paprika, garlic powder, kosher salt, black pepper, neutral oil (canola/vegetable).
Full Ingredients
Garlic–Dill Butter
- 8 tbsp (113 g) unsalted butter, softened
- 2 cloves garlic, very finely minced
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Chicken
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Breading
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 tsp Dijon mustard
- 1 1/2 cups breadcrumbs (1 cup fine dry + 1/2 cup panko)
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
For Frying & Finishing
- 1 to 1 1/2 cups neutral oil (enough for 1/2 inch depth in skillet)
- Oven preheated to 375°F (190°C)
To Serve
- 6 cups hot mashed potatoes (from about 2 lb potatoes, mashed with 4 tbsp butter and 1/2 cup warm milk)
- 2 cups peas, steamed and tossed with 1 tbsp butter and a pinch of salt
- Lemon wedges and extra chopped dill, for garnish
Step-by-Step Instructions
Step 1: Make the garlic–dill butter
In a bowl, mash together the softened butter, garlic, dill, parsley, lemon zest, lemon juice, 1/2 tsp kosher salt, and 1/4 tsp pepper until smooth and evenly combined.
Step 2: Shape and chill the butter
Spoon the butter onto a piece of parchment or plastic wrap. Roll into a tight log about 6 inches long and 1 inch thick, twisting the ends to seal. Freeze for 25–30 minutes until firm enough to slice cleanly. Cold butter is crucial to prevent leaks.
Step 3: Prep and pound the chicken
Working one at a time, place a chicken breast between two large sheets of plastic wrap. Pound gently with the flat side of a meat mallet or rolling pin to an even 1/4 inch thickness, aiming for a roughly rectangular shape. Season both sides with 3/4 tsp kosher salt and 1/2 tsp pepper divided among all pieces.
Step 4: Enclose the butter and chill again
Cut the chilled butter log into 4 equal batons. Lay one baton about 1 inch from a short edge of the pounded chicken. Fold the sides in over the butter, then roll up tightly like a burrito to fully enclose. Wrap each roll snugly in plastic wrap, twisting the ends to compress into a neat cylinder. Freeze 15 minutes to firm up before breading.
Step 5: Set up a double-breading station
Place flour in one shallow dish. In a second, whisk eggs with 1 tbsp water and 1 tsp Dijon. In a third, combine the breadcrumbs, paprika, garlic powder, and 1/2 tsp kosher salt. Unwrap chicken and work one piece at a time: dredge in flour (shake off excess), dip in egg, coat in crumbs; then dip again in egg and coat again in crumbs to double-bread. Press crumbs on firmly, especially at seams and ends. Place on a rack and refrigerate 10 minutes while you heat oil and preheat the oven to 375°F (190°C).
Step 6: Shallow-fry to golden
Heat 1/2 inch neutral oil in a large skillet to 350°F (use an instant-read thermometer). Fry 2 pieces at a time, seam-side down first, until deep golden brown, 2–3 minutes per side. Adjust heat to keep oil near 350°F. Transfer to a wire rack set over a sheet pan. Repeat with remaining pieces.
Step 7: Finish in the oven, rest, and serve
Move the rack and sheet pan to the 375°F oven. Bake until the thickest part of the chicken reaches 165°F, 12–15 minutes. Rest 5 minutes to let juices settle and butter calm slightly. Serve each Chicken Kiev over a bed of hot mashed potatoes with a side of buttered peas. Slice the top open so the dill–garlic butter cascades over the potatoes. Garnish with extra dill and a squeeze of lemon.
Pro Tips
- Butter must be firm. Soft butter is the number-one cause of blowouts.
- Pound evenly to 1/4 inch so it rolls smoothly and cooks evenly.
- Double-breading seals in the butter; press crumbs onto the ends and seams.
- Chill after forming and after breading. Cold centers + tight seal = less leaking.
- Use a thermometer: 350°F oil for frying; 165°F internal temperature to finish.
Variations
- Herb swap: Try tarragon and chives in place of dill and parsley, and add a pinch of white pepper for a classic French touch.
- Parmesan crumb: Replace 1/3 cup of the breadcrumbs with finely grated Parmesan; add a pinch of cayenne for gentle heat.
- Air fryer option: Spray double-breaded Kiev lightly with oil and cook at 360°F (182°C) for 18–22 minutes, turning halfway, until 165°F. It will be lighter but still crisp.
Storage & Make-Ahead
Formed, uncooked Chicken Kiev (after double-breading) can be refrigerated up to 24 hours or frozen up to 2 months. To cook from frozen, bake on a rack at 375°F (190°C) for 30–35 minutes until 165°F; for extra color, pan-sear 1–2 minutes per side before baking. Leftovers keep 2 days in the refrigerator; reheat on a rack at 350°F (177°C) for 10–12 minutes. Note: Reheated Kiev may release more butter than freshly cooked.
Nutrition (per serving)
Approximate for 1 Chicken Kiev (no sides): 720 calories; 42 g fat (17 g saturated); 34 g carbohydrates; 3 g fiber; 44 g protein; 980 mg sodium.
