Low Sugar Herb Butter Chicken Kiev
Classic chicken Kiev has a reputation for being restaurant-only territory, but this version is completely achievable at home and delivers that iconic molten herb butter moment every single time. The filling is a simple compound butter made with fresh parsley, chives, and thyme ā nothing more, nothing less ā so every bit of flavor comes from real ingredients rather than sweetened sauces or marinades. That matters a lot when you're keeping a close eye on added sugars, since many store-bought or restaurant versions sneak them into breadcrumb coatings or pre-seasoned chicken. Here, the breading is just plain breadcrumbs, flour, egg, and salt, which keeps the crust crisp and honest. The technique ā pounding the breast flat, rolling it tightly around the chilled butter log, searing until golden, then finishing in the oven ā sounds involved but follows a clear, logical sequence that builds confidence as you go. When you cut into it at the table, that rush of herby, garlicky butter pooling onto the plate is genuinely one of the most satisfying things a home cook can pull off.
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Learn more āIngredients
4 servings
For the herb butter
- 6 tbsp unsalted butter, softened
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh thyme leaves
- Ā½ tsp fine sea salt
For the chicken
- 4 boneless, skinless chicken breasts (about 7ā8 oz each)
- Ā½ tsp fine sea salt
For the breading
- Ā½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- Ā½ tsp fine sea salt
For cooking
- 3 tbsp neutral oil (such as sunflower or avocado oil)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Make the herb butter: In a small bowl, mash together the softened butter, parsley, chives, thyme, and 1/2 tsp salt with a fork until the herbs are evenly distributed throughout the butter. Scrape the mixture onto a sheet of plastic wrap, roll it into a log about 1 inch in diameter, and twist the ends to seal. Refrigerate for at least 30 minutes, until firm.
- 2
Butterfly each chicken breast: Place one breast flat on a cutting board and, holding your knife parallel to the board, slice horizontally through the thickest part, stopping about 1/2 inch from the opposite edge so the breast opens like a book. Lay a sheet of plastic wrap over the opened breast and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts.
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