Chef John's Chicken Kiev Recipe

Absolutely 5 stars (and then some) on this one! A lot of prep work but OMG the end result is so incredibly decadent it's beyond words. I served this to a private group of friends and everyone, I mean EVERYONE, just about fainted from either the butter or the incredible taste! Paired with a mixed salad and mashed potatoes...If you don't try it, you will never know. 5 Thumbs up Chef John! You hit this one out of the ballpark!

Absolutely scrumptious! It is a bit time consuming, so I made several batches of the herb butter to keep in the freezer for future use. Made this exactly as written, but air fried at 400 for 30 minutes in a Breville toaster oven with an air fry feature. Placed just enough foil under the chicken breast to catch butter if it didn't hold solid. It held beautifully! Can out crispy on the outside and moist and flavorful throughout. Will be making this again!!

It wasn't much work at all. Although it took 2 hours from the moment I started, most of the time was spent just waiting for things to freeze and cook. I don't know where he finds such small chicken, the ones we buy here are about double the size, so they were hard to work with and turned really big. Next time I'll try cutting them in the center to have thinner pieces. We don't like deep frying so we just sprayed some oil and air fried for a few minutes before throwing it into the oven. Unfortunately most of the butter leaked in the oven, either it was missing that deep frying to stick well, or more likely, I just didn't close them well enough. Either way, although we skipped the deep frying, the texture was perfect, crispy and crunchy from the outside, soft from the inside, and the taste was great. Don't be shy adding extra garlic and parsley, and if you like spicy food like us, then enough pepper.

You need to apply patience when making this recipe. And the folding of the chicken in step 2 sucks! But! Work through it because it is sooooo good! Made exactly except used dried parsley instead of fresh in the butter mix. I MIGHT consider adding some additional seasonings to the panko mix (garlic powder, onion powder, maybe Italian seasoning) in case the butter breaks free BUT! It was so good as written. I did remove from the oven at 160, covered with foil to let rest until the internal temp was 165 (about 5-7 min). This helped preserve the poor folding skills/butter filling earlier. Using a spoon, drizzled the little butter mix that did escape over the breasts. Served with Parmesan risotto from this site and felt like we were eating out! I am so proud of myself that I came, I saw and I conquered this recipe! It’s actually not as hard as it seems! Thanks Chef John!

Well....I totally screwed this up and it was still good. We are avoiding white flour and bread so I used almond flour and made breadcrumbs from whole wheat bread. Also I didn't have any plastic wrap so used tin foil. Apparently my new fry thermometer isn't accurate . The oil had started to smoke so I was concerned it was hotter than the thermometer was showng. When I dropped the chicken in the breading almost instantly burned. I pressed on anyway. Fortunately using the tin foil worked and my chicken stayed together. Other than the breading, the chicken tasted great and was perfectly cooked, and the butter over cauliflower rice was delightful. We will make it again for sure and hopefully get it right next time.

Awesome recipe. I follow it to a “T”up to the actual cooking. I fry according to the recipe to brown them, then I stick them in the fridge overnight. Next day I bake in a 350 degree preheated oven for 45 minutes. Great way to make a day ahead!

I have been making Chicken Kiev for years but this technique resulted in the best I've ever made! My husband thinks so, too! During the prep, something came up (such is life) and I found that I would not be able to finish and serve the dish until the next day. I was able to continue prepping the chicken to the stage of tightly wrapping each breast ball in plastic wrap. Instead of the freezer, I put in the refrigerator. The next day, I continued just as if I had no interruptions, chilled the balls in the freezer for the 30 minutes and continued from there. Actually, I'm glad the interruption happened because now I know that I can do most of the busy work up to a day in advance. Other than the delay, I followed the recipe exactly.

Always comes out perfect, however for less seasoned chefs, myself included, I have to use toothpicks to hold the chicken together. Just remember to tell your dinner guests.

I baked them instead of frying and the were delicious! 350 for 20-30 minutes depending on thickness of chicken. I served it will roasted broccoli and rice pilaf. A little time consuming but totally worth it!

I remember eating this on special occasions growing up- I’m half Russian half Ukrainian. I also remember begging my Babushka to teach me and she tried but my butter would leak all over the place!! Thanks chef John for ACTUALLY teaching me how to do this properly! The only small change ( and this is just the way I remember it) is we used dill instead of parsley and plain bread crumbs mixed with a bit of corn flakes for crispy texture. Apart from that personal change this is exactly a piece of my childhood.

Unfortunately because of the COVID-19 I could only find one store out of three that had chicken breast and they were huge. But my daughter and I had some family time together and prepare this with minor adjustments to suit the larger breast. The result was fantastic. I never had chicken Kiev before, so I wanted to try something new. I am very grateful for this recipe because it is absolutely delicious.

Loved this recipe! It took me a little longer to make then the estimates suggested, but all good things take time and it was so worth it!! Next time I'm going to make extras and keep in the freezer for future meals.

I love Chef John!

Great recipe! But Kyiv is in Ukraine. It's a ukranian dish.

Husband loved. My first attempt at something like this came out great

Amazing dinner - saved with mixed vegetables and fried otatoes

Great

Great recipe. I use ground turkey or chicken as its easier to form a perfect ball without any leaks

This recipe is ridiculously easy and surprisingly delicious.

The recipe is straightforward but the results are amazing.