Tree Nut Free Herb Butter Chicken Kiev
Classic chicken Kiev has a reputation for being restaurant-only territory, but this from-scratch version proves it's completely achievable at home with just a handful of clean, straightforward ingredients. The real magic is that herb butter core ā a blend of softened unsalted butter, fresh parsley, chives, and thyme that melts into a pool of fragrant, savory sauce the moment you cut in. Every component here is naturally free of tree nuts, with no almond flour swaps or nut-based coatings to worry about ā just all-purpose flour, egg, and seasoned breadcrumbs doing exactly what they're supposed to do. The technique of butterflying, pounding, and tightly rolling the chicken around the chilled butter log is what keeps that molten center locked in through searing and baking. A quick pan sear in neutral oil builds a deep golden crust before the oven finishes the job, giving you crispy outside and juicy, herb-drenched inside in every single bite. It's the kind of dish that looks genuinely impressive on the plate but follows a logical, step-by-step process that any home cook can follow with confidence.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!