High Fructose Corn Syrup Free Herb Butter Chicken Kiev
Chicken Kiev has a reputation for being a restaurant-only dish, but this from-scratch version proves it belongs in your home kitchen. The real magic is in that herb butter core ā a blend of softened unsalted butter, fresh parsley, chives, and thyme that melts into a pool of fragrant, savory sauce the moment you cut in. Every single ingredient here is whole and straightforward, which means none of the sneaky sweeteners or processed additives that show up in store-bought breaded chicken products. The breading is just flour, egg, and plain breadcrumbs seasoned with sea salt ā nothing more, nothing less. Pounding the chicken thin, wrapping it tightly around the chilled butter log, and doing a quick stovetop sear before finishing in the oven is the technique that keeps everything juicy and locked in. The result is a golden, crispy exterior giving way to tender chicken and a rush of herby, buttery goodness that feels genuinely impressive. It's the kind of dinner that makes people think you spent all day in the kitchen ā even though the process is completely manageable.
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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 oil 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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