Almond Free Herb Butter Chicken Kiev
Few dishes deliver a more satisfying moment at the dinner table than cutting into a golden, crispy chicken roll and watching a pool of herbed butter spill out. This classic preparation layers fresh parsley, chives, and thyme into softened butter, which gets sealed inside a pounded chicken breast and coated in a simple flour, egg, and breadcrumb crust ā nothing fussy, nothing hidden. For anyone navigating nut allergies, this recipe is a genuinely safe bet because the breading relies entirely on plain breadcrumbs and all-purpose flour, with no almond flour, ground almonds, or nut-based coatings anywhere in sight. The technique of chilling the butter log and the assembled rolls before breading is what keeps everything intact through the sear and the oven finish, so don't skip those resting steps. A hard sear in neutral oil builds that deep golden crust, while a short oven bake brings the chicken to a safe internal temperature without drying it out. The result is juicy, buttery, and fragrant with fresh herbs ā the kind of recipe that feels restaurant-worthy but comes together in your own kitchen with total confidence.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!