Caffeine Free Herb Butter Chicken Kiev
Classic chicken Kiev has a reputation for being restaurant-only territory, but this from-scratch version proves it's absolutely achievable at home ā and every bit as dramatic when you cut into it. The real star is the herb butter tucked inside: a fragrant blend of parsley, chives, and thyme that melts into a pool of savory, aromatic sauce the moment you slice through the golden crust. Butterflying and pounding the breasts to an even thickness is the key technique here, ensuring the chicken cooks through evenly while keeping that butter pocket perfectly sealed. The double-chill method ā refrigerating the butter log before assembly and chilling the rolled breasts before breading ā is what stops everything from unraveling in the pan. A quick stovetop sear locks in that deep, crackling crust before the oven finishes the job gently and thoroughly. Every ingredient in this recipe is naturally free of stimulants, so there's no need to scrutinize labels or swap anything out ā just straightforward, wholesome cooking from start to finish. Serve it the moment it comes out of the oven and watch it disappear.
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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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