Garlic Parmesan Chicken Kiev

This Parmesan Crusted Chicken Kiev features juicy chicken breasts stuffed with garlic herb butter and coated in crispy Parmesan panko breadcrumbs. A classic dinner that's easier to make than you might think.

Prep Time25

Cook Time35

Total Time1

Course: Chicken breast recipes

Cuisine: American

Keyword: chicken kiev recipe

Servings:

Author: Tatiana

Ingredients

Garlic Parmesan Herb Butter

6 tablespoons unsalted butter softened
3 garlic cloves finely grated
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 teaspoon lemon zest
2 tablespoons finely grated Parmesan cheese
¼ teaspoon kosher salt

Chicken

2 large boneless skinless chicken breasts (about 8–10 ounces each)
¼ cup all-purpose flour
2 large eggs beaten
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper

Parmesan Panko Coating

1 cup panko breadcrumbs
¼ cup finely grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon dried parsley
¼ teaspoon paprika

For Frying

Extra-light olive oil canola oil, or another neutral oil with a high smoke point

Instructions

Make the Garlic Butter: In a medium bowl, mix the butter, garlic, parsley, chives, lemon zest, Parmesan, and salt until well combined.
Transfer the mixture to a sheet of plastic wrap and shape it into a log about 4 inches long. Wrap tightly and freeze until very firm, about 30 minutes.
Prepare the Chicken: Place each chicken breast on a cutting board. Using a small sharp knife, carefully cut a deep pocket into the thickest side of each breast, being careful not to cut all the way through.
Season the chicken inside and out with the salt, garlic powder, onion powder, and black pepper.
Stuff the Chicken: Cut the frozen butter log in half. Stuff one piece into each chicken breast, pushing it deep into the pocket. Press the opening closed as tightly as possible.
Bread the Chicken: Place the flour in one shallow bowl, the beaten eggs in a second bowl, and combine the panko, Parmesan, garlic powder, dried parsley, and paprika in a third bowl.
Dredge each chicken breast in the flour, then dip in the egg, and coat with the panko mixture. For a thicker crust, dip the pocket side back into the egg and breadcrumbs a second time.
Place the breaded chicken on a plate and freeze for 15–20 minutes.
Fry the Chicken: Preheat the oven to 350°F.
Pour enough oil into a large skillet to come about ½ inch up the sides. Heat over medium heat until shimmering.
Fry the chicken for 2–3 minutes per side, or until golden brown. Transfer to a wire rack set over a baking sheet.
Finish in the Oven: Bake for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F.
Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges for squeezing over the top.

Notes

Freeze the garlic butter until completely firm before stuffing the chicken. This helps prevent the butter from leaking during cooking.
Don't cut all the way through the chicken when making the pocket. A fully enclosed pocket keeps more of the garlic butter inside.
For the crispiest coating, chill the breaded chicken in the freezer for 15–20 minutes before frying.
Use freshly grated Parmesan for the best flavor and texture. Pre-shredded Parmesan doesn't melt into the coating as well.
An instant-read thermometer is the easiest way to ensure perfectly cooked chicken. The internal temperature should reach 165°F.
A small amount of butter leakage is completely normal. Spoon any melted garlic butter from the baking sheet over the chicken before serving.
Serve with lemon wedges. A squeeze of fresh lemon brightens the rich garlic butter and crispy Parmesan coating.
Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven until warmed through.

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