Pregnancy Friendly Herb Butter Chicken Kiev
Few things hit the comfort-food sweet spot quite like a golden, crispy chicken roll with a pool of melted herb butter waiting inside. This version keeps things straightforward and genuinely satisfying ā fresh parsley, chives, and thyme folded into soft unsalted butter, then sealed inside a pounded chicken breast and cooked all the way through to a safe internal temperature of 165Ā°F. That last detail matters a lot during pregnancy, and the recipe is built around it, finishing in the oven so there's no guesswork about whether the center is fully cooked. The sear-then-bake method also gives you that deep, crackling breadcrumb crust without any shortcuts that could leave the chicken underdone. Every ingredient here is simple and easy to source ā no cured meats, no raw fish, no soft unpasteurized cheeses ā just whole, recognizable pantry staples. The herb butter is made from scratch with fresh herbs and unsalted butter, so you're in full control of what goes into the dish. It's the kind of impressive, restaurant-worthy dinner that's actually very manageable to pull off at home, and it reheats beautifully if you want leftovers the same day.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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