Chicken Kiev

Chicken Kiev


This is a rich elegant dish to serve when you are having special guests for dinner. Works well for a special dinner at home. This has been making an appearance at our dinner table for as long as I can remember. It was the first formal dish Jan learned to cook, taught to her by her good friend, Doris.  Technically this dish is usually rolled and stuffed, however, it can be served just as nicely as cutlets.

 Chicken Cutlet

  • 2 Chicken Breasts
  • 2 Eggs (beaten)
  • ¼ Cup of Flour
  • 1 ½ Cup of Italian Bread Crumbs
  • 1 ½ Cup of Panko Bread Crumbs
  • ½ Cup of Oil

For the Kiev Sauce

  • ½ of a White Onion
  • 1 Bunch Scallions/Green Onions
  • 4 Garlic Cloves
  • 1 Cup of White Wine
  • 1 Stick of Butter
  • Salt and Pepper to Taste

Variations: add Tarragon or Red Pepper Flake

Serve with Twice Baked Potato and vegetable of your choice.


  1. Trim the fat off your chicken and then butterfly it in half, place in between two pieces of plastic wrap. Pound the chicken with a mallet until ¼ inch thick.
  2. Place one piece of the chicken in flour, cover on both sides and shake off excess flour.
  3. Take that same piece of chicken and put into the egg wash, let excess drain off.
  4. Then take the chicken and put into breadcrumb mixture.
  5. Continue to pound and bread your remaining chicken.
  6. Add the oil to a frying pan on medium-high heat and add the chicken, cook for 3 minutes on each side.
  7. Once your chicken is cooked place it on a wire rack to allow the remaining oil to drain off.
  8. In a small saucepan add the butter until melted, then add onion, cook till translucent.
  9. Add the garlic and scallions.
  10. Cook for 5 minutes, add white wine and cook for another 5-7 minutes.
  11. Add salt and pepper to taste.
  12. Place the chicken on a sheet pan and pour the Kiev sauce over your chicken.
  13. Bake for 10 minutes on 400 degrees F.

Watch How to Make It

See transcript below

Alright, welcome back! Now, let’s get started with what we’re going to do. First, we’ll need a cutting board, a sharp knife, and a chicken breast. Once we have everything ready, we’ll lay the chicken breast flat on the cutting board and trim off any excess fat or cartilage. Remember to save the trimmed pieces for making stock. Set them aside for now.

Next, we’ll trim the sides of the chicken breast to remove any remaining fat. We’re not aiming for very thin cutlets like in chicken cutlet recipes, as we’re making chicken Kiev and want them slightly thicker. After trimming, we’ll have two even chicken breasts of similar size and thickness. If desired, you can further pound them with a mallet or a rolling pin to achieve the desired thickness. However, for this recipe, we won’t be pounding them. Repeat this process for the remaining chicken breasts.

Now it’s time to bread the chicken. We’ll start by seasoning one of the chicken breasts with salt and pepper. Then, we’ll coat it with flour on both sides, lightly patting it down. This process is called dredging. Next, we’ll dip the chicken breast into beaten egg, ensuring it is coated evenly. Lastly, we’ll coat it with a mixture of half breadcrumbs and half panko, which is already seasoned with Italian spices. Gently press the chicken breast into the breadcrumb mixture, flip it over, and shake off any excess. Place the breaded chicken breast on a separate pan or plate. Repeat this process for the remaining chicken breasts.

Let’s fry the breaded chicken breasts. Test the oil by sprinkling some breadcrumbs into the pan. If they sizzle, the oil is ready. Heat the pan with a quarter-inch layer of oil on medium heat. Gently place the chicken breasts in the pan, being careful not to splash yourself. Cook each side for about three minutes or until they turn a golden brown color. We don’t need to fully cook them at this stage; the goal is to achieve a nice brown color. Once cooked, transfer the chicken breasts to a paper towel-lined plate to absorb any excess grease. If the oil becomes too brown or chunky, discard it and start with fresh oil for the next batch. Continue frying the remaining breaded chicken breasts.

Next, let’s prepare the sauce. Melt three teaspoons of butter in a pan over medium heat. Add half of a diced white onion and cook until translucent. This will bring out the sweetness of the onion. After that, add three cloves of minced garlic and cook for another minute to caramelize the onions further. Remember, the sauce consists of onions, garlic, and white wine. Next, add about 3/4 cup of white wine to the pan and let it reduce for a couple of minutes. Be careful not to let it evaporate completely; if needed, add a bit more butter and wine to maintain the sauce’s consistency.

Now that the sauce has reduced and reached the desired consistency, spoon about two spoonfuls of the sauce over each chicken breast. Preheat the oven to 400°F (200°C) and bake the chicken for approximately 15 to 17 minutes. If desired, you can pour some additional sauce over the chicken before baking.

And there you have it! The final result will be tender and flavorful chicken breasts with a delicious sauce. Enjoy your meal!