Seed Oil Free Herb Butter Chicken Kiev
Chicken Kiev has a reputation for being a restaurant-only showstopper, but this version is completely achievable at home and delivers that iconic molten herb butter moment every single time. The filling is a simple compound butter loaded with fresh parsley, chives, and thyme ā nothing processed, nothing mysterious, just real ingredients that melt into a fragrant, savory pool the second you cut in. What makes this recipe work without relying on industrial seed oils is the use of avocado or sunflower oil for the sear, both of which are far more stable at high heat and far cleaner in terms of processing. The technique ā butterflying, pounding, rolling, and chilling ā sounds involved, but each step has a clear purpose, and the result is a beautifully sealed package that holds its butter filling through both the stovetop sear and the oven finish. That two-stage cooking method is the real secret here: a golden, crackling breadcrumb crust on the outside and perfectly juicy chicken all the way through. It's the kind of dish that looks like you spent hours in the kitchen, even if you didn't. Serve it the moment it comes out of the oven and let the table do the rest.
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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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