Black Pepper Free Herb Butter Chicken Kiev
Chicken Kiev has a reputation for being a restaurant-only dish, but this version proves it's completely achievable at home ā and the results are genuinely spectacular. The real magic is in that herb butter core: a blend of softened unsalted butter, fresh parsley, chives, and thyme that melts into a pool of fragrant, savory richness the moment you cut into the golden crust. For anyone avoiding black pepper, classic Kiev recipes can be a minefield since pepper shows up in nearly every breading and seasoning step ā here, fine sea salt does all the heavy lifting without sacrificing any depth of flavor. Each breast is pounded thin, wrapped tightly around a chilled butter log, and secured before hitting a triple-stage breading of flour, egg, and breadcrumbs for that satisfying crunch. The sear-then-bake method gives you a deep golden crust on the outside while keeping the chicken juicy and ensuring that butter pocket stays perfectly intact. It's the kind of dish that looks like you spent hours in a professional kitchen, even though the steps are straightforward once you get your mise en place together. Serve it the moment it comes out of the oven and let that herb butter do its thing.
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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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