Beef Free Herb Butter Chicken Kiev
Few dishes deliver a more satisfying moment at the dinner table than cutting into a golden, crispy roll and watching a pool of herbed butter cascade out. This classic preparation leans entirely on chicken, so there's no red meat in sight ā making it a natural fit for anyone keeping their plate beef-free without sacrificing anything in the way of indulgence or elegance. The filling is a simple compound butter loaded with fresh parsley, chives, and thyme, and the payoff when you slice through that crunchy breadcrumb crust is absolutely worth every step. Butterflying and pounding the breasts to an even thickness is the key move here ā it ensures the butter stays sealed inside during the sear and oven finish, so you get that dramatic molten center every time. The two-stage cooking method, a hard sear in a hot skillet followed by a short oven bake, gives you deep golden color on the outside and perfectly juicy chicken within. Serve it straight from the oven while the butter is still flowing, with a scatter of fresh parsley on top for a little color and brightness.
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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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