This Easy Chicken Kiev delivers a golden, crispy crust with tender chicken inside, and a burst of flavorful lemon-herb garlic butter when you slice into it.

With a simplified method, you can create this classic Eastern European dish easily at home—no pounding or complicated rolling needed!

Why You’ll Love This Easy Chicken Kiev

Simplified technique – no need to chill or roll the butter

Crispy exterior, juicy interior – perfect textures in every bite

Burst of garlic butter – rich, flavorful surprise inside

Family favorite – impressive yet approachable

Great for special occasions – but simple enough for weeknights

Pairs with many sides – versatile main course

What You’ll Need (Ingredient Highlights)

For the Chicken:

Chicken breasts – large, boneless, skinless

Eggs – for dredging

Flour – helps the coating stick

Panko breadcrumbs – for extra crunch

Salt and black pepper – simple seasoning

Light olive oil or canola oil – for frying

For the Lemon-Herb Garlic Butter:

Unsalted butter – room temperature for easy mixing

Garlic – finely minced for bold flavor

Lemon juice – brightens up the butter

Fresh parsley – adds freshness

Salt and pepper – to season the butter

Pro Tips Before You Start

Use soft butter for easy mixing of garlic butter

Cut deep but carefully when making pockets in the chicken

Seal the chicken pockets well to avoid butter leakage

Preheat the oil – a breadcrumb should sizzle when dropped in

Be cautious when slicing open cooked Chicken Kiev — hot butter will ooze out!

How to Make Easy Chicken Kiev

Prepare the garlic butter
In a bowl, mash together butter, garlic, lemon juice, parsley, salt, and pepper until smooth and combined.

Create pockets in the chicken
Slice each chicken breast in half horizontally, creating two equal portions.

Cut a deep pocket into the side of each portion without cutting all the way through.

Stuff the chicken
Fill each pocket with about 1 tablespoon of the garlic butter.

Close and press lightly to distribute the butter inside.

Pinch any openings shut. Season the outside with salt and pepper.

Dredge the chicken
Dredge each stuffed chicken breast first in flour (shake off excess), then dip in beaten eggs, and finally coat in panko breadcrumbs.

Fry the chicken
Heat about 1/3 inch of oil in a deep skillet over medium heat.

When hot, fry chicken in a single layer for about 4 minutes per side, until golden brown and cooked through.

Garnish and serve
Sprinkle fried chicken with salt, garnish with fresh parsley, and squeeze lemon juice over the top.

Serve immediately.

What to Serve It With

Mashed potatoes or garlic butter roasted potatoes

Steamed green beans or asparagus

Simple side salads with vinaigrette

Buttered noodles or rice pilaf

Fresh lemon wedges for extra zing

Variations / Substitutions

Add chopped herbs like dill or chives to the garlic butter

Spice it up with a pinch of cayenne in the butter

Try different breadcrumbs – regular or homemade breadcrumbs work too

Use chicken thighs for a juicier alternative

Make it oven-baked for a lighter version (after dredging, bake at 400°F until golden)

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 3 days

Reheat: Warm gently in a 300°F oven to maintain crispiness

Freezer: Freeze uncooked breaded chicken (without frying) for up to 2 months; thaw before frying

Avoid microwaving: It can make the crust soggy

FAQs

Can I prepare Chicken Kiev ahead of time?
Yes, assemble and bread the chicken, then refrigerate until ready to fry.

What if the butter leaks out during cooking?
It’s okay! Just make sure pockets are sealed well and handle carefully while frying.

Can I bake Chicken Kiev instead of frying?
Yes! Bake at 400°F for about 20–25 minutes until golden and cooked through.

Why use panko breadcrumbs?
Panko creates a lighter, crunchier crust compared to regular breadcrumbs.

How do I know when the chicken is done?
The internal temperature should reach 165°F when checked with a thermometer.

Can I use frozen chicken breasts?
Thaw completely before using to ensure even cooking and easy pocket cutting.

What oil is best for frying?
Light olive oil or canola oil works best for a neutral taste and high smoke point.

Final Thoughts

This Easy Chicken Kiev delivers restaurant-quality results with minimal effort.

Juicy chicken paired with a flavorful stream of lemon-herb butter will have everyone asking for seconds.

It’s the perfect centerpiece for a memorable dinner!