Spice Free Herb Butter Chicken Kiev
Classic chicken Kiev has a reputation for being restaurant-only territory, but this version is genuinely achievable at home and delivers that iconic molten herb butter moment every single time. The filling is built from softened unsalted butter loaded with fresh flat-leaf parsley, chives, and thyme ā nothing dried, nothing processed, just clean herb flavor that pools beautifully when you cut in. For anyone navigating a spice-free lifestyle, this recipe is a natural fit because every layer of seasoning comes from fine sea salt and fresh herbs rather than any powdered spice blends or seasoning mixes that can hide unexpected ingredients. The breading is equally straightforward: plain flour, beaten eggs, and plain breadcrumbs pressed on to create a shatteringly golden crust after a quick sear and a stint in a hot oven. The technique of butterflying, pounding, and tightly rolling the chicken takes a little patience, but the payoff ā a juicy, golden roll with a glistening herb butter core ā is absolutely worth it. Serve these the moment they come out of the oven and let that butter do its thing.
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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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