Best Chicken Kiev Recipe [Video] (2024)

FAQs

How to make chicken Kiev that doesn't leak? ›

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 two discs of butter inside each chicken breast, press to flatten and re-seal with your hands.

To prevent this, make sure you refrigerate or freeze your butter until it is really firm. More importantly though, ensure you secure the opening well with toothpicks. Run the toothpicks lengthways along the opening using at least two toothpicks per breast.

Always, I repeat ALWAYS put a piece of bread under your chicken Kiev when it's cooking… not only does it capture all the wonderful garlicky juices, but it creates the ultimate garlic bread for you to enjoy with your meal (and saves on clean up time) #c#chickenkiev l#lifehack c#cookinghack c#cooking g#garlic g# ...

Place Kievs in pan and cook. Cover with lid to prevent drying out. Turn after approximately 10 minutes. Cook for a further 10-15 minutes.

My Tip to Avoid Leaking Butter

Most often, people have issues with the herb and garlic butter leaking out of the chicken breast while it is baking. I have tried many ways to avoid this, but the trick that works the best for me is to stuff the opening where the herb and garlic butter with the chicken breast tender.

However, I find that a wet brine makes for a much moister cut of meat. To do this, dissolve 1/4 cup of salt in a cup of hot water and then dilute it with three cups of cold water. Add the chicken breasts and let sit for about an hour — but even as little as 15 minutes can help.

Keep it chilled and return the pastry to the fridge the moment it starts to feel soft or sticky. If the butter starts to melt and seep through the pastry when you are rolling and folding, lightly dust the area with a little flour, then chill for a bit. Butter that's too cold can also cause greasy pastry.

Wrap up and seal

If the Kievs don't stay sealed, then mix a little beaten egg and flour together to make a paste and use it like glue. If the breasts still uncurl, use a co*cktail stick to secure.

Help, butter leaks out when baking!

Just let them proof a bit longer so they get wobbly and increase visually in size. When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle.

One culinary enthusiast, known as @nefyn92 on X (formerly Twitter), shared his game-changing hack on the social media platform sparking a viral sensation. Instead of using garlic butter, he suggested placing bread under chicken Kievs while cooking to capture the garlic butter leakage and create delicious garlic bread.

How do you know when chicken Kiev is done? ›

Bake – Finish in the oven for 12 to 15 minutes or until the internal temperature of the chicken is 65°C / 149°F. When inserting the tip of the meat thermometer to check, be sure to only pierce the flesh partway through so you don't make a hole that causes the butter to ooze out!

Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish. Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices. This is particularly true of young chickens whose bones and skin are still very permeable.

The spelling Kyiv is AP style for the capital of Ukraine, in line with the Ukrainian government's preferred transliteration to English and increasing usage. The style for the food dish remains chicken Kiev.

"You're going to [cook the chicken in] one, two, three, four loads. You can only cook what the pan can hold," Brown said. In addition, adding salt to the pan can further stop moisture from leaking. Per Pro Family Chef, the maximum amount of water your chicken should release is three tablespoons.

Wrap up and seal

If the Kievs don't stay sealed, then mix a little beaten egg and flour together to make a paste and use it like glue. If the breasts still uncurl, use a co*cktail stick to secure.

Chicken Breasts: to make sure the cheese doesn't leak out of the chicken while baking, use large (at least 8-ounce) chicken breasts and chill the stuffed chicken breasts in the refrigerator before breading. Make-Ahead Tip: the breaded chicken can be refrigerated covered for up to 1 day.