Claire Thompson
Chicken stuffed with garlic butter is traditionally called Chicken Kiev. It is a classic Eastern European recipe from the early 1900s that has been a popular dish for a century. Chicken Kiev is made by stuffing chicken breasts with garlic and herb compound butter, coating the chicken in breadcrumbs, and then baking or frying. When sliced, Chicken Kiev releases a river of herby garlic butter, resulting in a juicy and flavorful dish.
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What You'll Learn
Chicken Kiev
The dish is also called "suprême de volaille à la Kiev". Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as "côtelette de volaille". The main difference between the old-time "côtelette de volaille" and the modern chicken Kiev is that the elaborate stuffings of the former are replaced by butter.
Russian food historian William Pokhlyobkin claimed that chicken Kiev was invented in 1912 as Novo-Mikhailovskaya kotleta in a St. Petersburg Merchants' Club located near the Mikhailovsky palace, and was renamed kotleta po-kiyevski in 1947 by a Soviet restaurant. However, these claims are disputed, with references to chicken Kiev appearing in published sources as early as the 1910s. Oral tradition in Kiev attributes the invention of the "cutlet de volaille Kiev-style" to the restaurant of the Continental hotel in Kiev in the early 20th century.
To make chicken Kiev, one must first prepare the garlic butter. This involves mixing butter with salt, parsley, and garlic until smooth, and then shaping the mixture into a log and chilling it in the freezer. Next, the chicken breasts are pounded thin and seasoned with salt and pepper. The butter is then placed in the center of the chicken breast, which is then rolled up and coated in flour, egg, and breadcrumbs. The chicken is then fried until golden and finished in the oven.
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Cheesy garlic butter mushroom stuffed chicken
Chicken stuffed with garlic butter is traditionally called Chicken Kiev.
Now, here is the recipe for Cheesy Garlic Butter Mushroom Stuffed Chicken. This recipe is easy to follow and requires minimal prep time. The combination of savory mushrooms, creamy garlic butter, and gooey cheese creates a mouthwatering stuffing that’s sure to please even the pickiest eaters.
Ingredients:
- Chicken breasts
- Butter
- Garlic
- Mushrooms (cremini mushrooms are recommended)
- Parmesan cheese
- Mozzarella cheese
- Parsley
- Salt
- Pepper
- Onion powder
Optional ingredients for a thicker sauce:
- Cornstarch cornflour
- Water
Instructions:
- Preheat your oven to 200°C or 400°F.
- Melt butter in a large (over 12-inch or 30 cm) ovenproof pan or skillet over medium heat.
- Add garlic and sauté until fragrant (about 1 minute).
- Add the chopped mushrooms and cook for 10-15 minutes, or until softened and browned.
- Stir in Parmesan cheese, chopped parsley, salt, and pepper. Set aside to cool.
- Prepare the chicken by pounding the chicken breasts to an even thickness if necessary.
- Cut a slit lengthwise in each chicken breast, creating a pocket.
- Place 2 slices of mozzarella into each breast pocket.
- Fill the pockets with the mushroom stuffing.
- Secure the openings with toothpicks.
- In a large skillet, melt butter over medium-high heat.
- Season the stuffed chicken breasts with salt and pepper.
- Place the chicken breasts in the skillet and cook for 5-7 minutes per side, or until cooked through.
- Sprinkle the cooked chicken breasts with Parmesan cheese.
- Serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
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Chicken cordon bleu
Chicken stuffed with garlic butter is traditionally called Chicken Kiev. However, if the chicken is stuffed with ham and cheese, it is called Chicken Cordon Bleu.
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Chicken Kiev vs. Chicken cordon bleu
Chicken Kiev and Chicken Cordon Bleu are both stuffed, breaded chicken dishes. However, the chief difference between the two is their fillings. Chicken Cordon Bleu is a French dish stuffed with double meat—smoky, savoury ham, and Swiss cheese—while Chicken Kiev is an Eastern European dish from Russia, Ukraine, or Poland that is stuffed with garlic and herb compound butter. The name is borrowed from Kyiv, Ukraine's capital city.
Chicken Cordon Bleu is prepared by pounding chicken cutlets thin, layering them with cooked deli ham and Swiss cheese, and then rolling them up. A toothpick can be used to hold the rolls together. The assembled rolls are then coated in flour and eggs, which act as binding agents for the outer layer of breadcrumbs. The dish can be fried or baked until golden. Chicken Cordon Bleu is traditionally served with a glass of full-bodied, oaky Chardonnay and a side of simple roasted asparagus with lemon and olive oil. The acidity of the lemon and wine cuts through the richness of the dish.
Chicken Kiev is prepared by cutting thick chicken cutlets superficially without slicing all the way through, creating a pocket for the filling. The garlic butter filling is made by mixing butter with garlic and herbs such as dill, parsley, and chives, as well as a squeeze of lemon juice. The butter is then placed inside the chicken breast, which is rolled and wrapped in plastic wrap. The ends of the plastic wrap are twisted tightly to create a log shape, which is then chilled in the freezer. The chicken is then coated in flour, beaten egg, and breadcrumbs before being shallow-fried in a cast-iron skillet and finished in the oven. Chicken Kiev is often served with roasted potatoes and lemon, and it pairs well with simple side dishes such as couscous, risotto, potatoes, or a fresh green salad.
Both dishes are known for their flavorful fillings that ooze out when the chicken is cut into, making them impressive dishes for any dinner party.
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How to make chicken Kiev
Chicken stuffed with garlic butter is traditionally called Chicken Kiev. Here is a recipe to make Chicken Kiev:
Ingredients:
- 3 chicken breasts (12 oz each)
- 1 stick unsalted butter
- 1 tablespoon fresh parsley leaves
- 1 tablespoon fresh chives
- 2 garlic cloves
- 1/2 teaspoon kosher salt
- All-purpose flour
- 2 beaten eggs
- Panko or regular breadcrumbs
- Oil for frying (extra light olive oil or canola oil)
Method:
- Make the flavoured butter by mixing the butter, parsley, garlic, and salt in a bowl until well combined.
- Shape the butter into a log, wrap in plastic wrap, and freeze for at least 30 minutes until firm.
- Cut each chicken breast in half horizontally and pound until about 1/4-inch thick. You can place the chicken between two sheets of plastic wrap or in a zip-top bag before pounding to avoid mess.
- Season the chicken with salt and pepper.
- Place a portion of the butter on each flattened chicken breast and roll it up tightly, using the plastic wrap to guide and shape it into a log.
- Coat the rolled chicken in flour, then dip in beaten egg, and finally coat with breadcrumbs. Repeat this step for a double breading.
- Chill the breaded chicken in the freezer for about 15-30 minutes to help it hold its shape.
- Heat oil in a cast-iron skillet or pan over medium heat. Shallow-fry the chicken until golden brown on both sides, about 3-4 minutes per side.
- Transfer the partially cooked chicken to a baking sheet and finish cooking in the oven at 400°F for about 10-15 minutes, or until the internal temperature of the chicken reaches 149°F.
- Rest the chicken for a few minutes before slicing and serving.
Chicken Kiev is best served fresh but can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, bake at 350°F for 10-12 minutes or until warmed throughout.
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Frequently asked questions
Chicken stuffed with garlic butter is traditionally called Chicken Kiev.
Chicken Kiev is a classic Eastern European recipe from the early 1900s. It is made by pounding a chicken breast flat, stuffing it with garlic butter, rolling it up, and then breading and cooking it.
To make Chicken Kiev, you'll need to first create a garlic butter by mixing butter with garlic, herbs, and seasonings. You'll then pound a chicken breast flat, stuff it with the garlic butter, roll it up, and bread it before cooking.
