Lactose Free Herb Butter Chicken Kiev
Classic chicken Kiev has a reputation for being rich and indulgent, and this version absolutely delivers ā a golden, crispy exterior giving way to juicy chicken and a molten pool of herb-flecked butter at the center. The filling is made with real unsalted butter blended with fresh parsley, chives, and thyme, so every bite carries that bright, savory punch without any dairy substitutes or compromises. Because butter is naturally free of lactose (the milk sugar is removed during churning), this dish works beautifully for people who need to avoid lactose but don't want to sacrifice flavor or richness. The breading is a straightforward flour, egg, and breadcrumb setup ā nothing hidden, nothing processed ā which makes it easy to trust what's going into the pan. Searing the rolls in neutral oil before finishing them in the oven builds that deep, crackling crust that makes cutting into one so satisfying. It takes a little technique to butterfly and roll the chicken properly, but the step-by-step process is very manageable, and the payoff is genuinely restaurant-worthy. Serve it the moment it comes off the rack and let that herb butter do its thing.
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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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