Walnut Free Herb Butter Chicken Kiev
Few dishes deliver a more satisfying moment than slicing into a golden, crispy chicken roll and watching a pool of herby, melted butter spill out onto the plate. This classic preparation layers fresh parsley, chives, and thyme into softened butter, which gets tucked inside a pounded chicken breast and sealed under a crunchy breadcrumb crust. The whole thing gets seared until deeply golden, then finished in the oven so the chicken cooks through evenly while that herb butter stays perfectly molten inside. For anyone navigating nut allergies or sensitivities, this recipe is a genuinely safe and satisfying option ā every ingredient is straightforward, with no nut-based oils, coatings, or fillers hiding anywhere in the process. The breading uses plain flour, egg, and breadcrumbs, and the cooking fat is a neutral oil like sunflower or avocado, so there's nothing to second-guess. It does take a little patience to butterfly, pound, and roll the chicken properly, but the technique is approachable and the payoff is absolutely worth it. Serve it the moment it comes out of the oven for that dramatic butter-pour effect, and don't skip the fresh parsley on top ā it makes the whole plate look like something from a proper restaurant kitchen.
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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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