Easy Chicken Kiev Recipe – Great Chicken Dish for Quick Lunch or Dinner

If you’ve never had Chicken Kiev before, prepare to have your taste buds blown away. This buttery, garlicky, golden-crusted beauty is what happens when crispy comfort food meets classy dinner vibes. It's a juicy, breaded chicken breast that hides a molten surprise inside—a hot, garlicky butter center that oozes out like a delicious volcano when you cut into it. Sound fancy? Nope, not with this easy Chicken method. Trust me, it’s totally doable—even if your cooking skills are more “toast and eggs” than “five-star chef.”

This Chicken Kiev Recipe skips the fuss and brings the flavor. Whether you're whipping it up for a weeknight dinner or trying to impress guests, it hits the spot every single time. Wanna test if your oil’s hot enough? Drop a breadcrumb in—if it sizzles right away, you're good to go. (Or just be a pro and use an instant-read thermometer—350–375°F is your sweet spot.)

Trying to keep it light? Pop it in the air fryer at 400°F for 6–8 minutes. Flip halfway and boom—crispy Chicken Kiev with less oil. How’s that for one of the smartest chicken dinner recipes out there?

Oh, and FYI: you can totally prep this in advance. Store it in the fridge after breading and fry it when you're ready to serve. Perfect for those last-minute dinner parties or “I forgot to cook” moments.

Leftovers? (If there are any.) Keep 'em in the fridge for up to 5 days, or freeze them individually for a quick heat-and-eat option later. Saute or air fry to bring that crunch back!

Whether you're digging into new chicken dishes recipes, searching for quick lunch recipes, or just need fresh chicken dinner ideas, this one’s a keeper. It even gives turkey recipes a run for their money.

Easy Chicken Kiev Recipe – Great Chicken Dish for Quick Lunch or Dinner

Author: Aleda | Category: Dinner

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 6

Ingredients:

Lemon-Herb Garlic Butter:

• 6 tablespoons unsalted butter, softened
• 1 large garlic clove, finely minced
• 1 tablespoon fresh lemon juice (plus extra lemon wedges for serving)
• 2 tablespoons chopped fresh parsley, with more for garnish
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper

For the Chicken:

• 3 large boneless skinless chicken breasts (about 12 oz each)
• 2 eggs, beaten
• ½ cup all-purpose flour
• 2 cups Panko breadcrumbs
• Salt and pepper to taste
• Light olive oil or canola oil for frying

Directions:

1. Mix the Herbed Butter: Start by combining the softened butter, garlic, lemon juice, parsley, salt, and pepper in a bowl. Use a fork to mash everything together until smooth and fully blended. It might take a bit, but it’ll come together nicely.
2. Prep the Chicken: Take each chicken breast and slice it in half horizontally so you end up with two thinner cutlets. Then, using a small sharp knife, carefully create a deep pocket in the side of each piece. Don’t cut all the way through! Spoon about 1 tablespoon of the lemon-garlic butter into each pocket, then press gently to help spread the butter. Seal the pocket by pinching it closed. Season both sides with salt and pepper.
3. Set Up Breading Stations: Line up three bowls or shallow dishes: one with the flour, one with the beaten eggs, and one with the Panko breadcrumbs. First, coat each chicken piece in flour and shake off any extra. Next, dip into the egg wash, letting any excess drip away. Finish by pressing each piece into the breadcrumbs to cover evenly. Set aside on a plate as you coat the rest.
4. Cook the Chicken: Pour enough oil into a large skillet to reach about ¼ inch depth. Heat over medium heat until hot—350°F is your goal, or test with a breadcrumb (it should sizzle right away). Carefully place the breaded chicken in the pan, working in batches if needed. Fry for around 4 minutes per side or until crispy, golden, and the internal temperature hits 165°F. Turn down the heat if it’s browning too quickly.
5. Finish & Serve: While still hot, give each piece a pinch of salt, sprinkle with fresh parsley, and squeeze some lemon over the top. When slicing in, be cautious of the molten butter inside—it’s hot and delicious!

Pro Tips:

• Butter Leak Fix: If the butter sneaks out during prep, flip the chicken and cut a small flap to seal the opening from the outside.
• Make-Ahead Friendly: Once breaded, the uncooked chicken can be wrapped and refrigerated until you’re ready to fry. You may need to add a minute or two to the cooking time.
• Storage: Let leftovers cool, then refrigerate in a sealed container for up to 5 days. For freezing, wrap each piece separately in plastic wrap and freeze until solid. Transfer to a container or freezer bag and store for up to 3 months. Thaw in the fridge before reheating in a pan or air fryer for that crisp finish.

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