Pork Free Herb Butter Chicken Kiev
Few dishes deliver a more satisfying moment than cutting into a golden, crispy chicken roll and watching a river of herbed butter spill out onto the plate. This classic preparation gets its magic from a compound butter packed with fresh parsley, chives, and thyme, all rolled up inside a pounded chicken breast and sealed beneath a crunchy breadcrumb crust. Every single ingredient here is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out ā it works exactly as written. The technique of butterflying, pounding, and tightly rolling the breast ensures the herb butter stays locked inside during both the stovetop sear and the oven finish, giving you juicy, flavor-drenched chicken every time. A quick pan sear in neutral oil builds that deep golden crust before the oven takes over to cook everything through safely to temperature. It's the kind of showstopper that looks like serious restaurant effort but follows a straightforward, step-by-step process any home cook can nail. Serve it the moment it comes out of the oven and let that herby, buttery center do all the talking.
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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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