How Long Do You Cook A Chicken Kiev For

Mom's Baked Chicken Kiev is so juicy and flavorful! Garlic butter, your favorite herbs, in a crispy parmesan coating. You will not be disappointed!

This recipe for my Mom's Baked Chicken Kiev is a recipe she made for us when my sister and I were small. I remember her teaching us how to make it and I remember loving to pound the chicken! I have always loved the taste of this chicken and so will you.

My Mom's Baked Chicken Kiev is fantastic and worth the work! The herb butter can be made with any spices that you want but don't worry, I am going to suggest some of my favorites.

Options include tarragon, parsley, thyme, sage, marjoram, or any combination of them. I suggest trying the recipe with herbs that you are familiar with first with and then experiment with different variations later on.

Myself, I always use parsley (1 tsp.) and usually I use dill (1 tsp.) and tarragon (1 tsp). I also love making this chicken with just garlic butter. I always keep a ready made stick around for such an occasion!

They all taste great in their own way and you will just have to figure out which version your family prefers the most.

Why is it called Chicken Kiev?

There are so many possibilities as to how this recipe originated but the best I can find is that a Russian chef invented Chicken Kiev in the late 1700s to early 1800s. Kiev is the capital of Ukraine but Chicken Kiev did not get its name from there.

Chicken Kiev was named as it was marketed for Russian restaurants in Europe and America and is made of a pounded chicken fillet, rolled around flavored butter, coated with eggs and crumbs, and either fried or baked. For more information you can have a look here.

What is Chicken Kiev stuffed with?

Chicken Kiev is filled with butter and your favorite herbs and spices! Everything from tarragon, parsley, thyme, sage, marjoram, or any combination of them will work and taste beautifully!

Ingredients in the Best Baked Chicken Kiev

chicken breasts
softened butter
dried herbs such as tarragon, parsley, thyme, sage, marjoram, or any combination
garlic powder
salt
pepper
egg
flour
breadcrumbs, panko or crushed cornflakes
Parmesan cheese

How to make the Best Baked Chicken Kiev

In a small bowl, combine butter and herbs of your choice, garlic, salt, and pepper. Whip butter mixture together until totally blended using a fork or spatula.

Place your chicken breasts into a resealable bag and get ready to pound your chicken. I find using a resealable bag eliminates little bits of chicken from flying all over your kitchen while pounding it!

That being said, you don't have to use a bag at all. Simply place the chicken breasts on your cutting board until they are about ¼ to ½ of an inch thick. Do your best not to tear the chicken.

At your workstation, take each flattened piece of chicken and place the widest end away from you.

Sprinkle each piece of chicken with salt and pepper.

Using a spoon or I think a butter knife, smear butter mixture across the top of each flattened chicken breast. My friend Julie divides the butter amongst the chicken breasts and just uses her fingers to smear the butter on each.

Regardless of how you do it make sure you divide up all of the butter and use it all.

Tightly roll each chicken breast away from you, as tightly as possible. Place rolled chicken breasts seam side down so they stay rolled up.

Repeat with each chicken breast until all of the rolling is done.

Using a fork, in a shallow dish, stir egg and water or milk together until blended.

In another shallow plate or dish combine your favorite crumbs and parmesan cheese.

Place your flour into a shallow bowl or plate as well.

Dip each rolled chicken breast into the flour until coated. Gently shake each chicken piece to remove any excess flour.

Next, dip in egg mixture, allowing excess egg to drip off.

Last, coat each chicken breast your crumb mixture and try your best not to miss a spot!

Place each rolled breast on your prepared rimmed baking sheet with a rack. Do your best to place each chicken breast seam side down.

Sprinkle a little dried parsley on top of each piece of chicken if desired, I usually do!

Bake until golden brown, usually 40 to 45 minutes.

Let rest for 5 minutes on wire rack before serving.

When baking the chicken breasts, some butter may leak out – that is ok just pour the melted butter on top of the chicken before serving and slicing. Absolutely delicious!

Serve and enjoy!

I truly believe you can never have too many chicken recipes so I have listed some of our other favorites below. Hopefully you will enjoy them as much as we do!

Other Delicious Chicken Recipes to Try

Perfect Oven Barbecued Chicken

Sweet Dijon Chicken Breasts

Ultimate Pizza Chicken

Cheesy Barbecue Bacon Chicken Breast

Balsamic Orange Maple Glazed Chicken

Sweet Balsamic Apple Glazed Chicken Breasts

Bacon or Prosciutto Wrapped Cream Cheese Stuffed Chicken Breasts

Island Glazed Chicken Breasts

Supreme Sweet Chicken Breast

Maple Garlic Glazed Chicken Breasts

Crispy Onion Honey Mustard Chicken

Sweet Italian Chicken

Balsamic Raspberry Garlic Chicken

The Best Alice Springs Chicken Copycat

Bacon Wrapped Barbecue Chicken

Onion Ranch Chicken

Cheesy Onion Ranch Chicken

Cheesy Salsa Baked Chicken

Honey Mustards Chicken

Captain Crunch Chicken

Trevor's Stuffed Chicken

Easy Crunchy Mexican Chicken

Ritzy Parmesan Chicken

Cheesy Sweet Ranch Chicken

Crunchy Caesar Chicken

Oven Baked Alfredo Chicken

Bacon Hasselback Chicken

Cheesy Hasselback Chicken

Cordon Bleu Hasselback Chicken

Quick and Easy Apricot Chicken

Garlic Cheddar Chicken

Crunchy Barbecue Onion Chicken

Mom's Baked Chicken Kiev

Mom's Baked Chicken Kiev Video

Mom's Baked Chicken Kiev

Mom's Baked Chicken Kiev is so juicy and flavorful! Garlic butter, your favorite herbs, in a crispy parmesan coating. You will not be disappointed!

Course Main Course

Cuisine American

rimmed baking sheet

4 chicken breasts, boneless, skinless
½ cup butter, unsalted, room temperature - (1 stick)
1 tblsp herbs, dried (tarragon, parsley, thyme, sage, marjoram, or any combination)
1 tsp garlic powder plus extra for seasoning chicken
1 tsp salt - plus extra for seasoning chicken
¼ tsp black pepper plus extra for seasoning chicken
2 eggs beaten with 1 tsp water or milk
1 cup flour
2 cups breadcrumbs, panko or crushed cornflakes
¼ cup Parmesan cheese, grated or shredded

Preheat your oven to 350 degrees.
Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.
Combine butter, 1 tablespoon of spices of your choice, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper in the bowl. Use a fork or spatula to blend together..
Myself, I always use parsley (1 tsp.) and usually I use dill (1 tsp.) and tarragon (1 tsp) as well. We also use just 1 tablespoon of thyme. I also love making this chicken with just garlic butter. I always keep a store bought stick around for such an occasion! You see so many options and so little time!
Place chicken breasts, 1 at a time, in a resealable bag to prevent mess if desired, and pound to about ¼ inch thick, without tearing the chicken if at all possible.
Once the chicken has been flattened place a chicken breast on a flat surface with its widest end away from you.
Season each piece of chicken with sprinkles of salt and pepper.
Using a butter knife, smear butter mixture across the top of each flattened chicken breast.
Then tightly roll each chicken breast away from you, as tight as possible. Repeat with each chicken breast.
Place egg and milk or water mixture in a shallow dish. Mix together with a fork!
In another shallow dish combine crumbs and parmesan cheese.
Place flour into a shallow bowl as well.
Coat chicken rolls with flour and shake to remove any excess.
Next, dip in egg mixture, let excess drip off.
Then coat each chicken breast with crumb mixture. Try not to miss a spot!
Place the rolled breast on your prepared baking sheet and rack, with the seam side down if possible.
Sprinkle a little dried parsley on top of each piece of chicken if desired, I usually do!
Bake in 350 degree oven until golden brown, approximately 40-45 minutes or done.
Let chicken rest for 5 minutes on wire rack before serving.
When baking the chicken, some butter may leak out – that is ok just pour the melted butter on top of the chicken before slicing. Delicious and enjoy every bite!