Chicken Kievs

Chicken Kievs

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(36 ratings)

Prep: 20 mins Cook: 30 mins - 40 mins


Makes 8
This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal549
  • fat35g
  • saturates17g
  • carbs31g
  • sugars2g
  • fibre2g
  • protein30g
  • salt1.02g
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  • 8 skinless, boneless chicken fillets
  • 225g dried breadcrumbs
  • 75g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 5 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g plain flour
  • pinch paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 4 tbsp sunflower or vegetable oil, for frying

For the garlic butter

  • 4 garlic cloves, crushed
  • 2 tbsp finely chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 200g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.

  2. Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

  3. Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

  4. To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

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Comments, questions and tips

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10th Sep, 2011
see, I didn't rate these at all. I don't think these should be labelled "easy" - I'm no novice cook, and I've breadcrumbed things plenty of times before. The instructions weren't very helpful about getting the butter inside, and despite my efforts I couldn't seal the butter in - I knew after I'd egged and breadcrumbed it wasn't going to work. They were perfectly alright, but they weren't what I was after from a chicken kiev. I'll buy the shop version next time instead of faffing about for several hours with garlic butter only to have it leak everywhere.
19th May, 2011
Really tasty crisp coating. The chicken breasts I had were a bit thin so had trouble making the holes for the butter and some came out but still tasty and moist.
16th Apr, 2011
Brilliant recipe and very good instructions. I had a bit of a problem getting the butter into the breasts, but it's encouraging to find ever ham-fisted cooks get a tasty end result! Superb.
2nd Feb, 2011
These kievs are gorgeous and I will definately be making them again...I agree a little decadent for mid-week, more a treat for the weekend. I was a bit sceptical about the double coating of the egg, flour and breadcrumbs, but it really worked well and formed a very crispy coating to the chicken....delicious.
21st Jan, 2011
I will never buy shop made Kievs again! These are fantastic. Very filling, I use the smallest chicken breats I can. I think it's also better to use the garlic butter slightly defrosted. Once you cut the hole to poke the butter into insert a finger to open it up more & tuck over the flat bit of breast before dipping & covering in breadcrumbs. You need to be near a sink - your fingers get clumps of breadcrumbs on by the time you've done 3!!!! I also got a supply of shop bought disks of garlic & herb butter which save a bit of time. Fab recipe.
5th Jan, 2011
Have just done a batch of 10 for the freezer, as they are absolutely lovely! Almost feels a little bit decadent for midweek, and would be a worthy dinner party offering. First time I did these I tried to 'skimp' on egg thinking 'surely not 5!', but its simply not worth the hassle! Lovely!
25th Oct, 2010
In the tips for freezing it says for bets results cook from frozen but I always thought chicken should be defrosted BEFORE cooking. There is another (modern day) kiev recipe on the site that says defrost before cooking. Does anyone know if it is OK to cook from frozen
19th Sep, 2010
Followed the recipe and the family loved them. Although I did have a slight problem with not cutting through the flesh and some of the butter did leak out but it didn't seem to matter to the taste.
11th Sep, 2010
Really tasty!
Frantic Flapjack
27th Aug, 2010
Superb!! Did exactly as the recipe and they were just great. Family loved them.


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