Paraben Free Herb Butter Chicken Kiev
Few dishes deliver a more satisfying moment at the table than a golden, crispy chicken roll that releases a pool of melted herb butter the second you cut into it. This version keeps everything clean and straightforward ā real butter, fresh parsley, chives, and thyme are the only flavors doing the heavy lifting, with no preservatives, stabilizers, or synthetic additives hiding in the ingredient list. That matters more than it might seem, because many store-bought or restaurant versions of this classic rely on processed butter blends or pre-seasoned breadcrumbs that can contain a surprising number of chemical preservatives. Here, you control every component from the herb butter log you roll and chill to the simple flour-egg-breadcrumb coating you press on yourself. The technique of butterflying, pounding, and tightly rolling the breast ensures the herb butter stays sealed inside during the sear and oven finish, so you get that dramatic molten center every time. Searing in sunflower or avocado oil builds a deep, crackling crust before the oven takes the chicken safely to temperature without drying it out. It's an impressive dinner that looks like it took serious skill but is completely achievable on a weeknight with a little patience and a meat mallet.
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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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