Celery 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 rolled, chilled, and tucked inside a pounded chicken breast before the whole thing is breaded and cooked to perfection. The technique ā butterflying, pounding, rolling, and sealing ā sounds involved, but each step is straightforward and the results are genuinely restaurant-worthy. For anyone navigating a celery-free lifestyle, this recipe is a clean win: every ingredient is clearly listed, there's no mirepoix, no celery seed, and no store-bought sauces or spice blends that might sneak it in. The breading is a simple three-bowl setup of flour, egg, and seasoned breadcrumbs, so you stay in full control of what goes into the dish. A quick sear in the skillet builds that deep golden crust, and a short oven finish ensures the chicken is cooked through without drying out. Serve it the moment it comes off the rack and that herb butter does all the talking.
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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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