Skip to Content

Perfect Chicken Kiev Every Time!

Where the Garlic butter stuffed chicken Kiev comes from is hotly debated although it is almost certainly not Kiev. What is not debated is how utterly glorious and wonderful a perfect Kiev is!

Close up portrait image of a garlic chicken Kiev cut open releasing it's garlic butter and parsley all over a white plate, served with a side salad and mashed potato

The Perfect Kiev!

Defining the perfect Kiev is simple, a perfectly cooked chicken breast with a crispy golden breadcrumb coating. Very similar to a classic Wiener Schnitzel!

Then when you cut it open it should ooze with lots and lots of garlic butter.

If you feel a little adventurous with your crispy chicken coating then I can recommend my Cornflake chicken… Seriously, just go with it, it will blow your mind!

If you have been visiting my site for any period of time you will know that I am rather fond of butter.

It really does make everything better, whether it is the base for sauces like that in my veal scallopini or in my bread and butter pudding.

Sometimes a little goes a long way but when it comes to this recipe a lot goes even further.

It is not an everyday recipe, it is not even an every week recipe.

It is a rich and indulgent treat and one you can make in advance if you want.

Portrait overhead image of a crispy garlic chicken Kiev on a white plate, served with a side salad and mashed potato

The Secret.

The trick with this recipe is all in the preparation, it ain’t one you can knock up when you get home from the office.

I’ve spent years playing around with different methods for creating the perfect chicken Kiev. This recipe is where I experimentation reached the end of the search.

There are 3 ‘sections’ of recipe prep, you cannot rush them, there are no shortcuts.

  1. Making the Garlic Butter: This is pretty simple, but the key is lining a small bowl domed bowl around 7.5cm or 3″ with cling film to create the perfect shape. You can see from the images that the shape is still visible after cooking.
  2. Sealing The Kiev: More cling film to the rescue! After flattening the chicken breast it gets wrapped around the butter. The base of the Kiev will be a little thicker than the top, it is meant to be this way. It is absolutely critical that we let the chicken sit after this stage and wrap it tightly. This permits the chicken to rest and almost seal itself.
  3. Coating the Chicken Breast: Finally, we do a classic panne, ensuring that we double dip. Again resting for half an hour after this stage is very important. I use dried breadcrumbs from a packet for this, you could make your own. They do need to be very dry and they need to be fairly uniform in size.
Portrait image of a garlic chicken Kiev cut open releasing it's garlic butter and parsley all over a white plate, served with a side salad and mashed potato

Serving Suggestions.

Well, we have a wonderfully buttery chicken Kiev, surely the last thing we need is more butter right? Wrong!!!!!

As far as I am concerned serving this with anything other than mashed potato is a crime.

And yes that mashed potato has butter in it! 

It is the perfect thing for mopping up the butter that oozes out of the Kiev. My guide to mashed potatoes will fill you in with all you need to know about mash!

It is the conduit that makes it all simply perfect! I also like some green leaves to serve with it, because it makes it healthy… Heheheheheheheheheeee.

Enjoy, and remember, not every day, not every week!

Square image of a garlic chicken Kiev cut open releasing it's garlic butter and parsley all over a white plate, served with a side salad and mashed potato
Yield: 2 Servings

Buttery Chicken Kiev with Mashed Potato

Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 4 hours
Total Time: 5 hours

This recipe comes to you courtesy of butter... The chicken Kiev is a rich and indulgent dish, do not accept skinny substitutes, take it for being what it is, a magical treat to be enjoyed occasionally!


  • 2 Chicken Breasts
  • 100 g Softened Butter
  • 6 Garlic Cloves
  • 5 g Parsley
  • 50 g Breadcrumbs
  • 2 Eggs
  • 4 Tbsp Flour
  • Oil for frying.
  • Salt and Pepper to taste

For the Mashed Potato

  • 350 g Potato
  • 50 g Butter
  • Salt to taste


  1. Chop the parsley and mash the garlic cloves.
  2. Add them to the softened butter and mash.
  3. Divide this mix in half and form half domes.
  4. Wrap these in cling film and freeze for at least 30 minutes.
  5. Whilst the butter is firming up take you chicken breasts one at a time and sandwich between two sheets of grease proof paper.
  6. Bash each chicken breast flat so that it is an even 1cm thick all over ensuring that you only bash the underside of the chicken breast.
  7. Place the chicken breast on a large sheet of cling film with the smooth un-bashed side down.
  8. Remove the garlic butter from the cling film and place in the center of the chicken breast.
  9. Bring up the chicken so that the butter is completely covered and then wrap with the cling film.
  10. Work the cling film to form a perfect shape that covers the butter completely and evenly (although thicker at the bottom of the dome).
  11. Refrigerate these for 3 hours (as long as over night), this part of the process is essential!
  12. Now panne the Kievs by rolling in flour then dipping in the beaten egg and finally into the breadcrumbs.
  13. Repeat the final part of this process by double dipping into the egg and breadcrumbs.
  14. Place on a plate lined with baking parchment and allow to sit for 30 minutes in the refrigerator.
  15. Just before you are ready to cook the kievs, peel the potatoes and cut into 1.5cm cubes.
  16. Bring a pan of salted water to the boil and cook the potatoes until soft.
  17. Fill a frying pan that can be transferred to the oven with enough oil to form a 1cm pool and heat over a medium high heat.
  18. When hot add the kievs and spoon over the oil to make the breadcrumbs on top turn golden. This should take 3-4 minutes.
  19. Transfer to the oven and cook for 20-22 minutes at 200°c or 400°F.
  20. Your potatoes should be ready to mash just before the kievs are ready to serve.
  21. Press them through a potato ricer which as far as I am concerned is the best way to make mashed potato.
  22. Then mix in the butter.
  23. Serve immediately and listen for the squeals of delight as the kievs give up all that garlic butter!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1136Total Fat: 72gSaturated Fat: 42gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 449mgSodium: 1141mgCarbohydrates: 70gFiber: 6gSugar: 4gProtein: 54g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Sunday 6th of December 2020

What kind of breadcrumbs did you use? Fresh bread toasted or out of the container?

Brian Jones

Monday 7th of December 2020

I use dried breadcrumbs from a packet, I'll update my post to reflect that :)

Virginia Palagi

Friday 6th of November 2020

Can I use a cast iron skillet and any tips in doing so?

Brian Jones

Thursday 12th of November 2020

Hi Virginia.

There should be very few differences, initially, your pan will take longer to heat up than a conventional pan. But it will lose less of that heat as you cook due to the thermal properties of cast iron, you may also end up with a slight crispier base than I do, but that is extra flavour.

You should also remember that there is a pool of oil in the pan so just be super-mindful of the weight of a cast-iron pan when transferring to the oven, but if you cook with one a lot, which it sounds like you do, then I am sure I am teaching grandma to suck eggs there :)

Have fun, Brian


Friday 14th of February 2020

I’m going to try this for Valentine’s Day 2020! I certainly let you know how it was! We are foodies and try a lot of recipes! Wish me luck my husband loves chicken Kiev but we have only had schwans!! Pray this turns out!! Thank you for the recipe??

Brian Jones

Saturday 15th of February 2020

I hope it went well Lisa... It is a simple recipe but does require close attention in the preparation to ensure the butter stays on the inside :)


Saturday 21st of December 2019

Are you saying to lightly brown the breaded chicken in the oil on top of the stove and then take the whole pan, with the oil and put it in the oven? Let the chicken continue cooking in the bubbling oil, in the oven?

Brian Jones

Monday 23rd of December 2019

Yes that is correct.


Friday 26th of April 2019

This looks incredible!!! What a gorgeous way to prepare chicken. I bet it tastes so juicy too. Love that butter!

Brian Jones

Saturday 27th of April 2019

Thanks Julie

Skip to Recipe