United States Flag

United States

Chicken Kiev

Chicken Kiev is a classic gourmet Russian dish. It is named after the capital of Ukraine and is seen as somewhat of the Russian or Eastern European answer to cordon bleu. It is extremely decadent. Fried and stuffed with butter, it is not an everyday dish. Every so often, however, it is perfectly fine to eat like Russian nobles of old.

Recipe Servings: 4

Prep Time
30 minutes
+ 2 hours resting
Cook Time
15 minutes
Total Time
2 hours 45 minutes
Gluten Free
Dairy Free


  • 8 Tbsp butter, at room temperature
  • 1 tsp dried parsley
  • 1 tsp tarragon
  • 1 tsp salt, plus more to taste
  • ¼ tsp ground black pepper, plus more to taste
  • 2 boneless, skinless chicken breasts, halved
  • 2¼ cups panko breadcrumbs, divided
  • eggs
  • 1 Tbsp water
  • Vegetable oil, as needed for frying


  1. Combine butter, parsley, tarragon, salt, and pepper in a large bowl or standing mixer. Combine well, roll into a log on wax paper, and place in the freezer.
  2. Place chicken breasts between two pieces of plastic wrap and pound flat, about ⅛ inch thick. Season each piece of chicken with salt and pepper.
  3. Remove butter mixture from freezer and divide into four even pieces. Place one piece each in the center of a breast of chicken. Add ½ tablespoon of panko to the center of each piece of chicken as well.
  4. Fold the edges of each piece of chicken in and roll them tightly to make four logs. The butter should be completely enclosed. Wrap tightly with plastic wrap and/or hold roll together with toothpicks to help chicken maintain shape.
  5. Chill the chicken in the refrigerator for at least 2 hours.
  6. Create an egg wash by mixing 2 eggs with 1 tablespoon of water. Then set up a breading assembly line, with one bowl containing the egg wash and the other containing the remaining panko. 
  7. Heat about ½ inch of oil in a pan over medium-high heat until it reaches around 375°F.
  8. Completely coat each chicken breast by dipping in the egg wash and then in the panko. Fry each breast in the oil on all sides until golden brown and internal temperature reaches 165°F.
  9. Allow 5–10 minutes on a wire rack to cool. Serve warm.

Subscribe Now!

View Options

Sign In

Please enter your email address and password.

Forgot Password?

Forgot Password

Please enter your email address to reset your password.