Oven-Baked Chicken Kiev
A healthier, baked version of the classic Chicken Kiev. Tender chicken breast is stuffed with a savory garlic-herb butter, then coated in a crispy panko crust and baked until golden brown and delicious.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 638 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
herb_butter
- 60 gunsalted butter, softened
- 2 tbspfresh parsley, finely chopped
- 2 clovegarlic, minced
- 0.25 tspsalt
- 0.25 tspblack pepper, freshly ground
Ingredients
- 4 pcschicken breast, boneless, skinless, about 180g each
- 0.5 tspsalt
- 0.5 tspblack pepper
- 2 tbspolive oil
breading
- 0.5 cupall-purpose flour
- 2 pcsegg, large, lightly beaten
- 1.5 cuppanko breadcrumbs
Equipment
baking sheet · mixing bowl · parchment paper · knife · oven · cutting board · shallow dishes · meat mallet
The method
Step by step
- 1
In a small bowl, mix the softened butter, chopped parsley, minced garlic, and the smaller portions of salt and pepper until well combined.
About 3 min
- 2
Divide the herb butter into four equal portions and shape each into a small log. Place on a parchment-lined plate and freeze for at least 30 minutes until firm.
About 2 min
Cook’s note: A firm, frozen butter log is key to preventing leaks during baking.
- 3
While the butter freezes, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
About 5 min
- 4
Place a chicken breast between two sheets of plastic wrap and use a meat mallet to pound it to an even thickness of about 0.5 cm (1/4 inch). Repeat for all breasts.
About 8 min
Cook’s note: Be careful not to pound too hard and create holes in the chicken.
- 5
Lightly season both sides of each flattened chicken breast with the remaining salt and pepper.
About 1 min
- 6
Place one frozen butter log onto the center of a chicken breast. Fold in the shorter sides first, then tightly roll the chicken from a long side to completely enclose the butter.
About 4 min
Cook’s note: If the chicken doesn't stay sealed, you can secure the seam with a toothpick.
- 7
Arrange three shallow dishes for the breading: one with flour, one with the beaten eggs, and one with the panko breadcrumbs.
About 2 min
- 8
Dredge a chicken roll in flour, then dip it in the egg, and finally press it firmly into the panko to coat all sides.
About 3 min
Cook’s note: Use one hand for the dry ingredients (flour, panko) and the other for the wet (egg) to keep your fingers from getting clumpy.
- 9
Place the breaded chicken roll seam-side down on the prepared baking sheet and repeat with the remaining chicken.
About 2 min
- 10
Drizzle the olive oil over the tops of the chicken. Bake for 25-30 minutes, until the chicken is cooked through and the crust is golden brown.
About 25 min
Cook’s note: The internal temperature of the chicken should reach 74°C (165°F).
- 11
Let the chicken rest on the baking sheet for 5 minutes before serving. Remember to remove any toothpicks before cutting.
Cook’s note: Resting allows the juices to redistribute and prevents the hot butter from gushing out immediately.
Per serving
Nutrition
- Calories
- 637.9kcal
- Protein
- 63.4g
- Carbs
- 26.6g
- Fat
- 29.3g
- Fibre
- 1.7g
- Sugar
- 1.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) for 10-15 minutes until warmed through and crispy.