Cashew Free Herb Butter Chicken Kiev
Few dishes deliver a more satisfying moment than slicing into a golden, crispy chicken roll and watching a pool of herbed butter spill out ā this classic preparation is pure comfort done right. The filling is made from scratch with softened unsalted butter, fresh parsley, chives, and thyme, so every bite is fragrant and rich without relying on any nut-based ingredients or store-bought compound butters that can hide unexpected additions. For anyone navigating tree nut allergies or sensitivities, the ingredient list here is refreshingly straightforward ā flour, eggs, breadcrumbs, and whole chicken breasts, nothing more complicated than that. The technique of butterflying and pounding the chicken flat ensures the herb butter stays fully sealed inside during the sear and oven finish, which also means you get that dramatic molten center every single time. Searing in a neutral oil like sunflower or avocado oil before transferring the skillet to a hot oven gives the crust a deep, even golden color that looks far more impressive than the effort involved. It's the kind of showstopper meal that works just as well for a weeknight dinner as it does for guests, and since everything is made from whole, identifiable ingredients, you can serve it with total confidence.
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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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