Quick Chicken Kiev Recipe

Name: Quick Chicken Kiev
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breast halves (6 ounces each), lightly pounded to an even thickness; Salt; Freshly ground pepper; 1 stick unsalted butter, softened; 2 tablespoons finely chopped dill; 2 tablespoons finely chopped chives; All-purpose flour, for dusting; 3 large eggs, beaten; 1 1/2 cups panko bread crumbs, crushed; 2 tablespoons extra-virgin olive oil, plus more for frying; 1 tablespoon fresh lemon juice; 1 large bunch of arugula, stemmed

Servings: persons

4 skinless, boneless chicken breast halves (6 ounces each), lightly pounded to an even thickness
Salt
Freshly ground pepper
1 stick unsalted butter, softened
2 tablespoons finely chopped dill
2 tablespoons finely chopped chives
All-purpose flour, for dusting
3 large eggs, beaten
1 1/2 cups panko bread crumbs, crushed
2 tablespoons extra-virgin olive oil, plus more for frying
1 tablespoon fresh lemon juice
1 large bunch of arugula, stemmed

1
Carefully slice a pocket into the side of each chicken breast and season with salt and pepper.
2
In a small bowl, blend the butter with the dill and chives and season with salt and pepper.
3
Spoon half of the herb butter into the pockets and pinch closed.
4
Dredge the chicken in flour, tapping off the excess.
5
Put the eggs and bread crumbs in 2 separate shallow bowls and season with salt and pepper.
6
Dip the chicken in the eggs and then in the bread crumbs, sealing the pockets; dab any open spots with egg and sprinkle with bread crumbs to seal.
7
Place the chicken on a baking sheet and freeze for 5 minutes.
8
In a large skillet, heat 1/2 inch of olive oil until shimmering.
9
Add the chicken and fry over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes.
10
In a large bowl, whisk the 2 tablespoons of olive oil with the lemon juice and season with salt and pepper.
11
Add the arugula and toss.
12
Transfer the chicken to plates and top with the remaining herb butter.
13
Serve the arugula salad alongside.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 skinless, boneless chicken breast halves (6 ounces each), lightly pounded to an even thickness, Salt, Freshly ground pepper, 1 stick unsalted butter, softened, and more.

Yes, Quick Chicken Kiev falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Chicken Kiev

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions