Cinnamon 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 with a little patience and the right technique. The star of the show is a compound butter packed with fresh parsley, chives, and thyme ā rolled, chilled, and tucked inside each pounded breast so that when you cut in, a pool of fragrant herb butter spills out dramatically onto the plate. The breading is a straightforward flour-egg-breadcrumb setup that crisps up beautifully in the pan before finishing in the oven, giving you that satisfying golden crunch without any complicated coatings. For anyone navigating warm-spice sensitivities, this recipe is a genuinely safe and satisfying option ā every ingredient is clean and clearly listed, with no blends or spice mixes that might sneak in unwanted flavors. The sear-then-bake method is the real secret here, locking in color and ensuring the chicken cooks through evenly without drying out. Fresh parsley scattered over the top at the end keeps things bright and a little elegant. This is the kind of dinner that looks impressive enough for guests but is secretly just a matter of following the steps.
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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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