Nitrate & Nitrite Free Herb Butter Chicken Kiev
Classic chicken Kiev has a reputation for being restaurant-only territory, but this from-scratch version proves it belongs in your home kitchen. The real star is the herb butter tucked inside — a fragrant blend of fresh parsley, chives, and thyme whipped into softened unsalted butter, then chilled until firm so it melts into a luscious, pooling sauce the moment you cut in. Every component here is whole and unprocessed, which means none of the cured meats, packaged seasonings, or preserved ingredients that can sneak unwanted additives onto your plate. The breading is nothing more than flour, egg, and plain breadcrumbs seasoned with sea salt — straightforward pantry staples that deliver a genuinely satisfying golden crust. Searing the rolls in a hot skillet before finishing them in the oven locks in that crunch while ensuring the chicken cooks through evenly to a safe 165°F. That dramatic moment when the butter spills out onto the plate is every bit as good as it looks, and knowing exactly what went into every layer makes it taste even better.
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Learn more →Ingredients
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
- ½ tsp fine sea salt
For the chicken
- 4 boneless, skinless chicken breasts (about 7–8 oz each)
- ½ tsp fine sea salt
For the breading
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- ½ 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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