What’s in This Baked Chicken Kiev Recipe?
These juicy chicken breasts are literally packed with flavor! Crispy, juicy, and loaded with herb butter, this baked chicken kiev is sure to become a firm favorite!
Butter: Unsalted butter melts into the chicken as it bakes, creating a pocket of juicy flavor! Herbs: Minced fresh parsley and green onion, along with a bit of garlic, gives the butter filling a flavorful punch! Chicken: Boneless, skinless chicken breasts work best for stuffing. For a shortcut, look for thin-sliced chicken breasts at the grocery store. This will save you the time and mess of pounding your chicken flat. Breadcrumbs: We like Panko breadcrumbs for their light and crisp texture, but any breadcrumbs will do. Spices: Paprika and cayenne pepper give this chicken a bit of a spicy kick. Buttermilk: Tenderizes the chicken and helps the breading stick.
Variations on Easy Chicken Kiev
Herbs: Fresh herbs will make for the most flavorful butter, but you can substitute with a smaller quantity of dried herbs (1 teaspoon of dried chives and 1 tablespoon of dried parsley). Butter: Substitute with an equal amount of blue cheese, omitting the garlic and herbs, if desired.
How to Store and Reheat
Store leftover baked chicken Kiev in an airtight container in the refrigerator for up to 3 days. To reheat chicken Kiev, place it in a covered baking dish in the oven at 350°F until the internal temperature reaches 165°F.
How to Freeze
Baked Chicken Kiev can be frozen raw or cooked.
Raw: To freeze chicken Kiev raw, assemble the chicken rolls (without breading them) and store in an airtight container in the freezer for up to 2 months. Allow rolls to thaw in the refrigerator overnight before breading and baking. Cooked: To freeze chicken Kiev fully cooked, place the chicken rolls in an airtight container in the freezer for up to 2 months. Allow rolls to thaw in the refrigerator overnight before reheating.
Notes from the Test Kitchen
Make the garlic and herb butter log up to 4 days in advance. Chill in the refrigerator until ready to use. Assemble the chicken rolls (without breading them) up to 1 day in advance and refrigerate in an airtight container until ready to use. Bread just before baking.
How to Make Baked Chicken Kiev Step by Step
Make the Butter Log: In a small bowl, combine ¼ cup of unsalted butter and 1 tablespoon each of parsley, green onion, and minced garlic. Spoon onto a piece of plastic wrap and form into a small log. Twist closed and freeze for 40 minutes, until firm. Pound the Chicken: Butterfly 4 boneless, skinless chicken breasts horizontally, then pound each half to ¼-inch thickness. Season with salt and pepper. Stuff the Chicken: Cut the butter log lengthwise into 4 equal pieces, then place 1 piece in the center of each chicken breast. Tightly roll up each piece of chicken from the long side, tucking the ends under and securing them with toothpicks. Chill for 30 minutes. Dredge the Chicken: While the chicken chills, preheat the oven to 425°F. Spray a baking dish with cooking spray and set aside. Create a breading station. In a shallow bowl, combine 1 cup of Panko breadcrumbs, ½ teaspoon of ground paprika, ¼ teaspoon of ground cayenne pepper, and the remaining 2 tablespoons of parsley. Place ⅓ cup of buttermilk in another shallow bowl. Dip the chicken into the buttermilk, then coat evenly with the breadcrumb mixture. Bake the Chicken: Place the chicken in the prepared baking dish, seam side down. Bake, uncovered, 35-40 minutes, or until chicken reaches an internal temperature of 165°F. Remove and discard the toothpicks before serving.
More Stuffed Chicken Recipes We Love
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