Xanthan Gum Free Herb Butter Chicken Kiev
Chicken Kiev has a reputation for being a restaurant-only dish, but this version proves it's completely achievable at home with straightforward ingredients and a little patience. The real magic is the herb butter core ā a blend of softened unsalted butter, fresh parsley, chives, and thyme that melts into a pool of fragrant, savory richness the moment you cut into the chicken. Because the entire recipe relies on real, whole ingredients with no stabilizers or additives, it's a naturally clean choice for anyone avoiding thickening agents in their food. The breading is a classic three-step flour, egg, and breadcrumb process that crisps up beautifully in the pan before finishing in the oven ā no shortcuts, no fillers. Searing the rolls first gives you that deep golden crust, while the oven bake ensures the chicken cooks through evenly without drying out. Letting the rolls rest for a few minutes before slicing is the step you absolutely cannot skip, because that's what keeps all that gorgeous herb butter right where it belongs. Serve them immediately and get ready for the kind of dinner that makes everyone at the table go quiet in the best possible way.
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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 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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