Coconut 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 tucked inside a pounded chicken breast and sealed with a careful roll and breadcrumb coating. The whole thing gets seared until deeply golden, then finished in the oven so the inside stays juicy while the outside stays shatteringly crisp. For anyone navigating coconut-free cooking, this recipe is refreshingly straightforward ā the oil used for searing is sunflower or avocado oil, the breading is a simple flour-egg-breadcrumb setup, and there's nothing hidden in the ingredient list that could cause concern. Many store-bought or restaurant versions of this dish can sneak in unexpected fats or coatings, so making it from scratch puts you fully in control. The technique looks impressive but breaks down into manageable steps, making it a genuinely achievable weeknight showstopper or a dinner party centerpiece that will absolutely earn its applause.
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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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