Crispy on the outside, juicy on the inside and filled with garlic-herb butter, this easy chicken kiev recipe delivers a restaurant-worthy dinner without a lot of fuss.

Chicken kiev might sound like something best left to the professionals, but it’s surprisingly easy to make at home. The secret is a pocket of lemony garlic-herb butter tucked inside each chicken breast, which melts as the chicken cooks and creates a luxe sauce when you cut into it. Crunchy panko coating gives the outside its golden crust, while the inside stays tender and juicy. Serve with mashed potatoes, rice or roasted vegetables to soak up every last drop of sauce.

Ingredients for Easy Chicken Kiev

Lemon-Herb Garlic Butter

  • 6 tbsp unsalted butter, at room temperature
  • 1 large garlic clove, minced
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Chicken Kiev

  • 3 large boneless, skinless chicken breasts (about 12 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1/2 tsp salt and pepper, or to taste
  • Extra-light olive oil or canola oil, for frying
  • Fresh parsley, for garnish
  • Lemon wedges, for serving

Directions for Easy Chicken Kiev

1. In a medium bowl, mash butter, garlic, lemon juice, parsley, salt and pepper together with a fork until well combined. Set aside.

2. On a cutting board, use a sharp knife to slice each chicken breast in half lengthwise, creating 6 pieces of equal thickness. Carefully cut a pocket into the side of each piece, about 2 inches wide and 3 inches deep, without cutting all the way through.

3. Spoon 1 tbsp of flavoured butter into each pocket, pressing gently to distribute butter throughout. Pinch openings closed to seal, then season both sides of chicken with salt and pepper.

4. On three shallow plates or in shallow bowls, arrange flour, beaten eggs and panko breadcrumbs separately. Dredge each piece of chicken in flour, shaking off excess, then dip into beaten eggs, allowing excess to drip off. Coat thoroughly with panko breadcrumbs and transfer to a platter. Repeat with remaining chicken.

5. In a large, deep skillet, heat 1/4 inch of oil over medium heat until it reaches 350°F, or until a breadcrumb dropped into oil sizzles. Working in batches, add chicken in a single layer and cook for about 4 min per side, until golden and internal temperature reaches 165°F. Reduce heat if breadcrumbs brown too quickly.

6. Transfer chicken to a serving platter and sprinkle lightly with salt. Garnish with fresh parsley and serve with lemon wedges for squeezing over top. Be careful when cutting into chicken—the melted butter inside will be very hot.

Tip: To help keep the garlic-herb butter inside the chicken as it cooks, make sure the pockets are well sealed before breading. Pressing the panko firmly onto each piece also helps create an even, crispy coating.

This recipe for Easy Chicken Kiev is from Natasha’s Kitchen.