Oats Free Herb Butter Chicken Kiev
Few dishes deliver a more satisfying moment than slicing into a golden, crispy chicken roll and watching a river of herbed butter spill out onto the plate. The filling here is a fragrant blend of parsley, chives, and thyme worked into soft butter, which melts into a luscious, savory sauce right inside the chicken as it cooks. The breading uses plain all-purpose flour and standard breadcrumbs ā no oat-based coatings or hidden grain blends that can make this classic tricky for anyone avoiding oats. That matters more than it sounds, because many store-bought or restaurant versions of this dish sneak oat flour or oat-enriched crumbs into the coating without a second thought. The technique of butterflying, pounding, and tightly rolling the breast ensures the butter stays sealed inside during the sear and oven finish, so you get that dramatic molten center every single time. A quick pan sear builds a deep, crackling crust before the oven takes over to cook the chicken through gently and evenly. It's a showstopper dinner that looks far more complicated than it actually is.
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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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