Nutmeg Free Herb Butter Chicken Kiev
Chicken Kiev has a reputation for being a restaurant-only dish, but this version proves it's completely doable at home with just a handful of clean, straightforward ingredients. The real star is the herb butter ā a fragrant blend of parsley, chives, and thyme that melts into a pool of savory, aromatic richness the moment you cut through the golden crust. Many classic Kiev recipes sneak in warm spices that can be hard to track down on ingredient labels, but this one keeps things refreshingly simple, relying entirely on fresh herbs for its depth of flavor. The technique of butterflying, pounding, and rolling the chicken might sound fussy, but each step has a clear purpose: an even thickness means even cooking, and a tight roll means that glorious butter stays locked inside where it belongs. A quick pan sear followed by a short oven finish gives you a shatteringly crisp breadcrumb shell with juicy, perfectly cooked chicken underneath. That moment when the butter comes rushing out onto the plate is genuinely one of the most satisfying things you can experience at the dinner table. Serve it immediately so every bite delivers that contrast of crunchy coating, tender chicken, and herb-laced melted butter at its absolute best.
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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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