Chicken Kievs

Chicken Kievs

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(56 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • juice ½ lemon



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


  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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Megan Jackson's picture
Megan Jackson
24th Jul, 2020
Pick your chicken breast wisely with this one! Trying to cut a pocket in a long thin breast was a nightmare. Also thought I could get away without chilling or freezing it but it was harder to stuff properly and it all melted out so I would actually follow the recipe how it says - even if you just chill the butter. It was delicious so if I had actually made it properly it would have been 10/10.
Jon Noble's picture
Jon Noble
2nd Jul, 2020
These kievs look great , I have the perfect Chicken Cordon bleu recipe at 'Cowbridge Kitchen' It is like a kiev but filled with Cheese & Ham. As tasty as anything, so if you like this recipe then check it out.
Tracey Guthrie's picture
Tracey Guthrie
2nd Jul, 2020
Everyone really enjoyed these. I made them the day before and left them in the fridge overnight to save time the following day. This really helped to firm them up and the butter didn't leak. The double coating of breadcrumbs made a big difference. Definitely recommend trying these.
recipes i want ...
25th May, 2020
It was delicious, although the garlic butter leaked a little.
15th Apr, 2020
Great recipe. It would be helpful to mention the chilling time near the prep and cooking time in the summary though. I had to rethink what to have for tea the first night.
20th Sep, 2018
Great recipe, followed it exactly and that turned out great. The garlic butter ended up running out of the middle so next time I will cut them smaller and put less butter in, but otherwise very good.
26th Nov, 2017
First time I had tried making Chicken Kiev's. Made the mistake of cutting through the breast on one, but it was still succulent and moist inside and had a garlic taste. Recipe is for 8 breasts so halved the amount to make 4. Very crispy and family ate everything ... and requested a repeat next Sunday
14th Jun, 2017
So easy to make - I didnt chill the butter as requested in the recipe. I was suprised at how easy it was to coat them - I thought i would get myself in a right mess. Doubling the coating works so well - the chicken was moist and the butter didnt leak out - very impressed and they went down well too.
19th Mar, 2016
iv used this recipe a few times, and its always come out great- even as a less experienced cook (im only 16) i find this recipe easy, if fiddly and a little time consuming. the chicken always stays moist, the breadcrumbs crisp nicely and the butter dosen't leak (except when i messed up and cut right through the breast) the garlic butter is well balanced in flavour- though it does benefit from a tsp of large flakes of sea salt and some garlic chives Overall a nice recipe that turns out well every time
31st Jul, 2014
These were amazing!!! Initially was worried there wouldn't be enough time for the butter to cool and harden before stuffing it into the chicken breasts, but we whacked it in the freezer for 20 mins and it was perfect! Even have some garlic butter left over for next time :-) My little boy loved them as did my partner! A real crowd pleaser!


14th Feb, 2020
Also confused about the freezing bit. Surely if it’s fried then frozen it’s barely cooked when you freeze it. I also thought it was a no-no to cook raw chicken straight from the freezer but if it is fully cooked then reheated from frozen all the butter will disappear... maybe I’ll just prep them then freeze, then defrost fully before cooking.
lulu_grimes's picture
5th May, 2020
Hello, You freeze them after you have coated them, at this point they are still raw. Then you can either defrost them and fry them before putting them in the oven, or as the tip suggests, bake them straight from frozen. If you don't want to make as many then the recipe can be halved or quartered. I often make the butter and freeze it in single batches, then I can make as many Kievs as I want quite quickly. I hope this helps.
CassieBest's picture
17th Feb, 2020
Hi Barrybubbles, You should not partially cook the chicken then freeze it, as it says below. This comment is incorrect and will be deleted. If you want to freeze the Kievs, do so at the end of stage 3. Then cook from frozen, for 45-50 mins without frying the Kievs first. I hope this helps, Cassie (Senior Food Editor, BBC Good Food)
2nd May, 2020
Hello, to be absolutely sure on this, freeze the uncooked chicken and then cook from frozen? Can I check that is safe? Thanks
26th Jun, 2019
Do I fry the Kiev before freezing it or simply freeze it and cook in the oven from frozen as instructed in the recipe?
Anthoy Hayes's picture
Anthoy Hayes
28th May, 2020
Try using garlic cream cheese instead of butter
Hanszinderfaan's picture
30th Jan, 2018
One way I found of stopping the filling from spilling out is wrapping them in foil individually, keeps them together, give them slightly longer in the oven and open the parcels for the last 15 minutes.
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