Rye Free Herb Butter Chicken Kiev

Total time1 hr 30 min

Prep time35 min

Cook time25 min

Classic chicken Kiev has a reputation for being fussy, but the payoff — a golden, crispy exterior giving way to a molten pool of herb-flecked butter — is absolutely worth every step. The herb butter filling here is made with fresh parsley, chives, and thyme, so the flavors are bright and fragrant rather than the flat, salty version you might find in a freezer aisle. For anyone navigating grain sensitivities, the breading in this recipe relies on plain all-purpose flour and standard breadcrumbs, keeping it completely free of rye and any of the digestive trouble that grain can cause. The technique of butterflying, pounding, and tightly rolling the chicken ensures the butter stays sealed inside during the sear and oven finish — no leaks, no mess, just that dramatic molten reveal when you cut in. Searing in a hot skillet before finishing in the oven gives you that deep, crackling crust without deep-frying, which makes the whole process far more manageable at home. A quick rest on a wire rack before serving keeps the coating crisp rather than soggy. This is the kind of showstopper dinner that looks like it came from a restaurant kitchen but is entirely doable on a weeknight with a little prep.

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Ingredients

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
½ tsp fine sea salt

For the chicken

4 boneless, skinless chicken breasts (about 7–8 oz each)
½ tsp fine sea salt

For the breading

½ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 large eggs, beaten
1 cup plain breadcrumbs
½ tsp fine sea salt

For cooking

3 tbsp neutral oil (such as sunflower oil 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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