18 Classic Chicken Kiev Recipes Delicious

Craving crispy, buttery comfort food that feels fancy but is totally doable at home? Look no further than Chicken Kiev—the golden, garlicky, herb-stuffed classic that never goes out of style. Whether you’re a traditionalist or love a modern twist, we’ve rounded up 18 irresistible recipes to satisfy every craving. Get ready to impress your family (or just treat yourself) with these delicious takes on a timeless favorite!

Traditional Chicken Kiev with Garlic Butter

This classic dish is a showstopper—crispy golden breadcrumbs give way to a burst of herby garlic butter, making every bite irresistible.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup vegetable oil (for frying)

Instructions:

1. Make the garlic butter: In a bowl, mix softened butter, minced garlic, parsley, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Shape into a 4-inch log, wrap in plastic, and freeze for 20 minutes.
2. Prep the chicken: Cut a pocket into each chicken breast. Slice the chilled butter log into 4 equal pieces and stuff one into each pocket. Seal edges with toothpicks.
3. Bread the chicken: Dredge each breast in flour, dip in beaten eggs, then coat with panko, pressing gently to adhere.
4. Fry: Heat oil in a large skillet over medium heat. Fry chicken for 5–6 minutes per side until deep golden and internal temperature reaches 165°F. Drain on paper towels.

The magic here? That molten garlic butter center—pure comfort food elegance with minimal fuss. Serve with a simple salad to let the Kiev shine.

Tip: For extra-crispy breading, chill the breaded chicken for 15 minutes before frying.

Herb-Infused Chicken Kiev with Parsley and Dill

This golden, buttery Chicken Kiev is bursting with fresh herbs and a satisfying crunch—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup unsalted butter, softened
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil (for frying)

Instructions:

1. Prep the filling: In a bowl, mix 1/2 cup softened butter, 2 tbsp parsley, 1 tbsp dill, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Shape into four 1-tbsp logs; freeze for 15 minutes.
2. Stuff the chicken: Cut a pocket into each chicken breast. Insert one butter log, then seal edges tightly with toothpicks.
3. Bread the chicken: Dredge each breast in flour, dip in beaten eggs, then coat with panko, pressing gently to adhere.
4. Fry: Heat 1/4 cup vegetable oil in a skillet over medium. Cook chicken for 5–6 minutes per side until deep golden and internal temp reaches 165°F.
5. Rest & serve: Let chicken rest 5 minutes before removing toothpicks. Slice to reveal the molten herb butter center.

The magic here? That herb-packed butter core stays locked in until the first glorious cut. Serve with crusty bread to soak up every drop.

Tip: For extra-crispy breading, chill stuffed chicken for 30 minutes before frying.

Crispy Panko Chicken Kiev

This twist on the classic Chicken Kiev delivers an irresistible crunch thanks to golden panko breadcrumbs—perfect for impressing weeknight diners or weekend guests.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tbsp chopped fresh parsley
• 2 garlic cloves, minced
• 1 tsp lemon zest
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 tsp paprika
• 1/4 cup vegetable oil (for frying)

Instructions

1. Make the herbed butter: In a bowl, mix softened butter, parsley, garlic, lemon zest, 1/4 tsp salt, and black pepper until combined. Shape into a 4-inch log, wrap in plastic, and freeze for 15 minutes.
2. Prep the chicken: Cut a pocket into the side of each chicken breast. Slice the butter log into 4 pieces; stuff one into each pocket. Secure with toothpicks.
3. Bread the chicken: Set up three bowls: flour (mixed with remaining 1/4 tsp salt), beaten eggs, and panko (mixed with paprika). Dredge each breast in flour, dip in egg, then coat in panko, pressing gently to adhere.
4. Fry: Heat oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until deeply golden and an internal thermometer reads 165°F. Drain on a wire rack.

The magic here? That crispy panko shell locks in the garlicky butter, so every slice spills with flavor. Serve immediately for maximum crunch.

Tip: For extra insurance against leaks, chill breaded chicken for 20 minutes before frying.

Cheesy Chicken Kiev Stuffed with Mozzarella

This Cheesy Chicken Kiev is a crispy, golden delight with a gooey mozzarella surprise inside—perfect for impressing family or friends without fuss!

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup shredded mozzarella cheese
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup unsalted butter, melted
• 1 tbsp olive oil

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff each with 1/4 cup mozzarella cheese and press edges to seal.
3. In separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs mixed with 1 tsp garlic powder, 1 tsp dried parsley, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Dredge each chicken breast in flour, dip in egg, then coat evenly with the seasoned panko mixture.
5. Place chicken on the baking sheet. Drizzle with 1/4 cup melted butter and 1 tbsp olive oil.
6. Bake for 25 minutes until golden and crispy, or until internal temperature reaches 165°F.

The magic here? Cutting into that crispy crust to reveal a stretchy, molten mozzarella center—it’s a guaranteed crowd-pleaser!

Tip: For extra flavor, mix a pinch of Italian seasoning into the breadcrumbs.

Spicy Chicken Kiev with Chili Butter

Spicy Chicken Kiev with Chili Butter

This twist on the classic Chicken Kiev packs a punch with fiery chili butter oozing from tender, golden-crusted chicken—perfect for spice lovers who crave a little drama at dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tbsp finely chopped fresh parsley
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup vegetable oil, for frying

Instructions

1. In a bowl, mix softened butter, parsley, chili powder, smoked paprika, cayenne, garlic powder, and salt until combined. Shape into a 2-inch log, wrap in plastic, and freeze for 15 minutes.
2. Cut a pocket into each chicken breast. Slice the chilled butter log into 4 pieces and stuff one into each pocket. Seal edges with toothpicks.
3. Dredge chicken in flour, dip in beaten eggs, then coat evenly with panko. Chill for 10 minutes to set the crust.
4. Heat oil in a skillet over medium-high. Fry chicken for 5–6 minutes per side until deep golden and internal temperature reaches 165°F. Drain on paper towels.

The magic here? Cutting into the crispy exterior releases a river of spicy, herbed butter that doubles as a built-in sauce. Serve with crusty bread to soak it all up!

Tip: For extra heat, add a pinch of crushed red pepper flakes to the butter mix.

Lemon and Thyme Chicken Kiev

This buttery, herbed chicken Kiev is a showstopper with a bright citrus twist—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh thyme leaves, finely chopped
• 1 tbsp lemon zest (from about 1 large lemon)
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/4 cup vegetable oil (for frying)

Instructions:

1. In a bowl, mix 1/2 cup unsalted butter, 2 tbsp fresh thyme, 1 tbsp lemon zest, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until combined. Shape into a 4-inch log, wrap in plastic, and freeze for 20 minutes.
2. Cut a pocket into each chicken breast. Slice the chilled butter log into 4 equal pieces and stuff one into each pocket. Secure with toothpicks.
3. Dredge chicken in 1 cup flour, dip in 2 beaten eggs, then coat with 1 1/2 cups panko, pressing gently to adhere.
4. Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry chicken for 4–5 minutes per side until golden and crispy. Transfer to a baking sheet and bake at 375°F for 15–18 minutes, until internal temperature reaches 165°F.

The magic here? Cutting into that crispy crust releases a river of lemony, thyme-infused butter—pure comfort with a gourmet touch.

Tip: For extra crunch, toast the panko in a dry skillet for 2–3 minutes before breading.

Gluten-Free Chicken Kiev with Almond Flour Coating

Crispy on the outside, juicy on the inside—this gluten-free twist on Chicken Kiev packs all the buttery garlic flavor you love, with a nutty crunch from almond flour.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 2 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 clove garlic, minced
• 2 tbsp avocado oil (or other high-heat oil)

Instructions:

1. Prep the filling: In a small bowl, mix 2 tbsp softened butter, 1 tbsp parsley, and 1 minced garlic clove. Shape into a log, wrap in plastic, and freeze for 10 minutes.
2. Butterfly the chicken: Cut a pocket into each chicken breast, being careful not to slice through. Stuff each with 1/4 of the chilled butter mixture, then seal the edges with toothpicks.
3. Bread the chicken: Whisk 1 egg in a shallow bowl. In another bowl, mix 1/2 cup almond flour, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Dip each breast in egg, then coat evenly in the almond flour mixture.
4. Pan-fry: Heat 2 tbsp avocado oil in an oven-safe skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer skillet to a 375°F oven and bake for 15 minutes (internal temp should reach 165°F).

The almond flour coating stays extra-crispy without gluten, while the garlic-herb butter melts into every bite. Tip: Let the chicken rest 5 minutes before slicing—this keeps the butter from escaping too quickly!

Baked Chicken Kiev with Parmesan Crust

This twist on the classic Chicken Kiev swaps frying for baking, giving you all the crispy, cheesy goodness without the mess!

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup unsalted butter, softened
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 2 large eggs, beaten
• 1 tbsp olive oil

Instructions:

1. Prep the filling: In a bowl, mix softened butter, minced garlic, parsley, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Divide into 4 equal portions and freeze for 10 minutes to firm up.
2. Stuff the chicken: Cut a pocket into each chicken breast. Insert one portion of the butter mixture, then seal the edges with toothpicks.
3. Make the crust: In a shallow dish, combine panko, Parmesan, oregano, and garlic powder. Dip each chicken breast in beaten eggs, then coat thoroughly with the breadcrumb mixture.
4. Bake: Place chicken on a greased baking sheet, drizzle with 1 tbsp olive oil, and bake at 400°F for 25–30 minutes until golden and internal temperature reaches 165°F.

The magic here? The Parmesan crust locks in the garlic-herb butter, so every juicy bite oozes flavor. No soggy breading—just crunch!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

Garlic and Herb Chicken Kiev with Creamy Sauce

Crispy on the outside, juicy on the inside—this Chicken Kiev is a showstopper with a garlicky, buttery surprise that pairs perfectly with a velvety cream sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil
• 1/2 cup heavy cream
• 1/4 cup chicken broth

Instructions:

1. Prep the filling: In a bowl, mix 1/2 cup softened butter, 4 cloves minced garlic, 2 tbsp parsley, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Shape into four 1-tbsp logs and freeze for 10 minutes.
2. Stuff the chicken: Cut a pocket into each chicken breast. Insert a butter log, then seal edges with toothpicks.
3. Bread the chicken: Dredge in 1 cup flour, dip in 2 beaten eggs, then coat with 1 cup panko.
4. Pan-fry: Heat 1/4 cup oil in a skillet over medium. Cook chicken 4–5 minutes per side until golden and internal temp reaches 165°F.
5. Make the sauce: Pour off excess oil, then add 1/2 cup heavy cream and 1/4 cup broth. Simmer 3 minutes, scraping up browned bits.

The magic here? Cutting into the crispy crust releases a river of garlic-herb butter—worth every indulgent bite.

Tip: Freeze the butter logs solid for easier stuffing, or swap panko for crushed cornflakes for extra crunch.

Chicken Kiev with Truffle Butter Filling

This elevated twist on classic Chicken Kiev wraps tender chicken around a rich, earthy truffle butter that oozes out with every bite—pure comfort food magic.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tbsp truffle oil
• 1 tsp finely chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt, plus extra for seasoning
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/4 cup neutral oil (like canola), for frying

Instructions:

1. Make the truffle butter: In a small bowl, mix softened butter, truffle oil, parsley, garlic powder, 1/2 tsp salt, and black pepper until combined. Shape into a 2-inch log, wrap in plastic, and freeze for 15 minutes.
2. Prep the chicken: Butterfly each breast by slicing horizontally, leaving one edge intact. Pound to 1/4-inch thickness between parchment paper. Season lightly with salt.
3. Stuff and roll: Cut truffle butter into 4 pieces. Place one piece in the center of each breast. Fold edges over, roll tightly, and secure with toothpicks.
4. Bread: Dredge each roll in flour, dip in beaten eggs, then coat in panko, pressing gently to adhere.
5. Fry and bake: Heat oil in an oven-safe skillet over medium. Brown rolls on all sides (about 2 minutes per side). Transfer skillet to a 375°F oven; bake for 15 minutes until internal temp reaches 165°F.

The golden crunch gives way to a luxurious truffle butter river—this is not a knife-and-fork affair (napkins required!).

Tip: For extra flavor, stir 1 tsp grated Parmesan into the panko before breading.

Air Fryer Chicken Kiev for a Healthier Option

Craving crispy, buttery Chicken Kiev without the deep-fry guilt? This air-fryer version delivers all the flavor with a fraction of the oil.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 4 tbsp unsalted butter, softened
• 1 tbsp finely chopped fresh parsley
• 1 tsp minced garlic
• 1/2 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 1 tbsp grated Parmesan cheese
• 1 large egg, beaten
• 1 tbsp all-purpose flour

Instructions:

1. Make the herbed butter: Mix 4 tbsp softened butter, 1 tbsp parsley, 1 tsp garlic, 1/2 tsp lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Roll into a log, wrap in plastic, and freeze for 10 minutes.
2. Prep the chicken: Pound chicken breasts to 1/4-inch thickness. Cut a pocket into each breast, then stuff with half the herbed butter. Seal edges with toothpicks.
3. Bread the chicken: Dredge chicken in 1 tbsp flour, dip in beaten egg, then coat with a mix of 1/2 cup panko, 1 tbsp Parmesan, and remaining 1/4 tsp salt and 1/4 tsp pepper.
4. Air fry: Spritz with oil and cook at 375°F for 12-14 minutes, flipping halfway, until golden and internal temp reaches 165°F.

The magic? That molten garlic-herb butter stays perfectly sealed inside the extra-crispy panko crust—no messy frying required!

Tip: For even browning, pause halfway to spritz the breading lightly with oil.

Chicken Kiev Casserole with Mashed Potatoes

This comforting twist on Chicken Kiev bakes the classic flavors into a creamy, golden casserole topped with fluffy mashed potatoes—no fussy rolling required!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 cups mashed potatoes (prepared with 2 lbs russet potatoes, 1/2 cup milk, 4 tbsp butter, and 1 tsp salt)
• 4 tbsp butter, melted
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried parsley
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Stir in minced garlic, 1 tsp dried parsley, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute more.
2. Transfer chicken to a greased 9×13-inch baking dish. Drizzle with 4 tbsp melted butter, then spread mashed potatoes evenly over the top.
3. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan. Bake for 20–25 minutes until bubbly and the cheese is lightly golden.

The magic here? The buttery garlic sauce seeps into the mashed potatoes as it bakes, creating pockets of rich flavor in every bite.

Tip: For extra crunch, broil for the last 2–3 minutes—just watch closely to avoid burning!

Chicken Kiev Bites with Dipping Sauce

These golden, buttery bites pack all the flavor of classic Chicken Kiev into a fun, shareable appetizer—perfect for game day or a cozy night in.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tbsp finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup sour cream
• 1 tbsp chopped fresh dill
• 1 tbsp milk
• Vegetable oil, for frying

Instructions

1. Make the herbed butter: Mix softened butter, parsley, garlic, lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper. Roll into 12 small balls; freeze 10 minutes.
2. Stuff the chicken: Press a butter ball into each chicken cube, sealing edges tightly. Chill 15 minutes.
3. Bread the bites: Dredge chicken in flour, dip in eggs, then coat with panko. Place on a parchment-lined tray.
4. Fry: Heat 1 inch of oil to 350°F in a deep skillet. Fry bites in batches for 3–4 minutes until golden. Drain on paper towels.
5. Make the sauce: Whisk sour cream, dill, milk, remaining 1/4 tsp salt, and 1/8 tsp black pepper.

The magic? That molten garlic-herb butter center stays perfectly contained until the first crunchy bite. Serve immediately for maximum ooze!

Tip: For baked bites, spray with oil and bake at 400°F for 18–20 minutes—but frying delivers the crispiest results.

Stuffed Chicken Kiev with Spinach and Feta

This twist on the classic Chicken Kiev swaps garlic butter for a tangy, herby spinach and feta filling that oozes beautifully when sliced.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh dill, minced
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 3 tbsp olive oil, divided

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix spinach, feta, dill, lemon zest, garlic powder, salt, and pepper.
3. Slice a pocket into each chicken breast horizontally, leaving edges intact. Stuff each with 1/4 of the spinach-feta mixture. Secure with toothpicks.
4. Dredge chicken in flour, dip in eggs, then coat with panko, pressing gently to adhere.
5. Heat 2 tbsp olive oil in a skillet over medium-high. Sear chicken for 3 minutes per side until golden. Transfer to the baking sheet.
6. Drizzle with remaining 1 tbsp oil. Bake for 20 minutes until internal temperature reaches 165°F.
7. Rest 5 minutes before slicing. Remove toothpicks before serving.

The crispy panko crust gives way to a vibrant, melty filling that’s lighter than traditional Kiev but just as satisfying.

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before breading.

Chicken Kiev with a Crispy Cornflake Coating

This twist on classic Chicken Kiev swaps breadcrumbs for crunchy cornflakes, adding a satisfying texture to every bite.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tbsp finely chopped fresh parsley
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crushed cornflakes
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 tbsp vegetable oil

Instructions:

1. Prep the filling: In a small bowl, mix softened butter, parsley, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Shape into a 2-inch log, wrap in plastic, and freeze for 15 minutes.
2. Stuff the chicken: Cut a pocket into the side of each chicken breast. Slice the chilled butter log into 4 pieces and stuff one into each pocket. Secure with toothpicks.
3. Bread the chicken: Dredge chicken in flour, dip in beaten eggs, then press firmly into crushed cornflakes to coat.
4. Pan-fry: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Cook chicken for 3–4 minutes per side until golden. Transfer to a baking sheet.
5. Bake: Bake at 375°F for 15–18 minutes until chicken reaches 165°F internally. Rest for 5 minutes before serving.

The cornflake crust stays extra crisp even after baking, while the garlic-herb butter melts into a luscious surprise inside. Perfect for impressing guests without fuss!

Tip: For extra crunch, lightly toast the cornflakes before crushing them.

Chicken Kiev Skewers with Zesty Marinade

These juicy, garlicky skewers pack all the buttery goodness of classic Chicken Kiev into a fuss-free grilled version—perfect for weeknights or backyard BBQs.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1/4 cup melted butter
• 3 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/4 cup melted butter, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp parsley, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add chicken to the marinade, tossing to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Thread chicken onto skewers, leaving small gaps between pieces. Discard excess marinade.
4. Grill over medium-high heat (400°F) for 12–14 minutes, turning occasionally, until chicken reaches 165°F and edges are lightly charred.

The magic here? The marinade doubles as a basting sauce, creating crispy, golden bits while keeping the meat tender. Serve with extra lemon wedges for a bright kick.

Tip: For extra flavor, brush skewers with a little extra melted butter right after grilling.

Chicken Kiev Burger with Garlic Aioli

This juicy, garlicky twist on a classic burger packs all the buttery, herby goodness of Chicken Kiev into a handheld delight—perfect for summer cookouts or cozy weeknights.

Ingredients

• 1 lb ground chicken
• 4 tbsp unsalted butter, softened
• 2 tbsp chopped fresh parsley
• 2 garlic cloves, minced (divided)
• 1 tsp lemon zest
• 1/2 tsp salt (divided)
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1 tbsp olive oil
• 4 brioche burger buns, toasted

Instructions

1. In a small bowl, mix 2 tbsp softened butter, 1 tbsp parsley, 1 minced garlic clove, lemon zest, 1/4 tsp salt, and black pepper. Roll into 4 small balls; freeze 10 minutes.
2. Divide ground chicken into 4 patties. Press a butter ball into the center of each, sealing edges tightly.
3. Heat olive oil in a skillet over medium. Cook patties 5–6 minutes per side until golden and 165°F inside.
4. Mix mayonnaise, remaining 1 minced garlic clove, 1 tbsp parsley, and 1/4 tsp salt for the aioli. Spread on buns, add patties, and serve.

The magic here? Cutting into the burger releases a burst of herbed butter—just like the classic dish, but with zero fork required.

Tip: Freeze the butter balls longer (up to 30 minutes) if your kitchen is warm—this helps them stay intact while cooking.

Mini Chicken Kiev Sliders for Party Appetizers

These buttery, garlicky sliders pack all the flavor of classic Chicken Kiev into bite-sized party perfection—perfect for passing around or stacking on a platter.

Ingredients:

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tbsp finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, softened
• 1 tbsp lemon juice
• 12 mini slider buns
• 1 tbsp olive oil

Instructions:

1. Make the garlic butter: Mix softened butter, lemon juice, and half the minced garlic (1 clove) in a small bowl. Chill for 10 minutes.
2. Prep the chicken: In a large bowl, combine ground chicken, panko, Parmesan, egg, parsley, remaining garlic (1 clove), salt, and pepper. Mix gently until just combined.
3. Shape and stuff: Divide chicken mixture into 12 equal portions. Flatten each into a thin patty, place 1 tsp garlic butter in the center, and fold edges to seal (like a dumpling).
4. Cook: Heat olive oil in a skillet over medium heat. Cook sliders for 4–5 minutes per side, until golden and internal temperature reaches 165°F.
5. Serve: Toast slider buns lightly, then assemble with chicken patties. Garnish with extra parsley if desired.

The magic here? That molten garlic butter center oozes out when bitten—just like the classic dish, but way more shareable.

Tip: For extra crunch, toast the slider buns with a brush of the garlic butter before assembling.

Conclusion

From crispy to creamy, these 18 Classic Chicken Kiev Recipes offer something for every home cook! Whether you’re craving a traditional version or a modern twist, there’s a delicious option waiting for you. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share it on Pinterest so others can enjoy these golden, buttery delights too. Happy cooking!