Tillie Doyle
Chicken Kiev is a decadent dish consisting of a breaded, deboned chicken breast stuffed with herb-seasoned butter. While the traditional method involves deep frying, baking pre-made chicken Kiev in the oven is a healthier alternative that still yields a juicy and flavourful dish. This guide will cover the steps to baking pre-made chicken Kiev in a tray or pan, ensuring a delicious and impressive meal for any occasion.
Baking Pre-made Chicken Kiev:
| Characteristics | Values |
|---|---|
| Oven Temperature | 350°F / 180°C / 160°C (fan) / gas 4 |
| Baking Time | 40-45 minutes |
| Chicken Internal Temperature | 160°F / 65°C / 149°F |
| Resting Time | 5 minutes |
| Pan Type | Wire rack set on a baking sheet |
| Oil Type | Canola, Vegetable, Olive |
| Chicken Preparation | Dunk chicken in flour, egg, and breadcrumbs |
| Chicken Spacing | 5 cm apart |
| Air Fryer Temperature | 400°F |
| Air Fryer Cooking Time | 6-8 minutes |
| Air Fryer Basket Preparation | Spray with oil |
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What You'll Learn
Oven temperature and preparation
When preparing pre-made chicken Kiev, it is important to keep the dish refrigerated until you are ready to cook it. Ideally, the chicken Kiev should be in the refrigerator for at least 2 hours before cooking, as this helps solidify the butter in the centre, reducing the chances of butter leaking out during cooking.
To bake pre-made chicken Kiev in the oven, preheat your oven to a temperature between 180°C and 375°F (350°F and 180°C are the most common temperatures mentioned). Line a large baking sheet with parchment paper. Carefully place the pre-made chicken Kiev onto the baking sheet, ensuring they are spaced at least 5 cm apart. Place a wire rack on top of the baking sheet and bake for 30 to 45 minutes, depending on the size of the chicken breasts. The internal temperature of the chicken should reach 149°F to 160°F.
If you want to fry the chicken first for a crispier texture, heat a non-stick frying pan over medium heat and add a neutral-tasting frying oil such as canola or vegetable oil. Carefully place the chicken in the pan and fry for 2 to 5 minutes on each side until golden brown. Then, transfer the chicken to a baking tray and finish cooking in the oven for 12 to 25 minutes, or until the chicken is cooked through.
After removing the chicken from the oven, let it rest for 2 to 5 minutes before serving. Always use tongs when handling the chicken to avoid piercing the meat and causing butter leakage.
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$6.3
Pan frying instructions
Pan-frying instructions:
Chicken Kiev is a decadent but relatively simple dish, especially if you buy it pre-made and ready-to-cook. The dish consists of breaded, deboned chicken breast stuffed with herb-seasoned butter.
Preparation:
- Keep your pre-made chicken Kiev in the fridge until you're ready to cook it. Ensure that the pre-made chicken Kiev has been in the refrigerator for at least 2 hours before cooking. Refrigerating will help solidify the butter in the centre and reduce the chance of, or the amount of, butter leaking out during cooking.
- Use a neutral-tasting frying oil such as canola or vegetable oil. Extra light olive oil is also an option, but avoid using butter or extra virgin olive oil as these can burn while frying.
- The best way to add chicken to a hot oiled pan is to hold the thicker end of the chicken with tongs and insert the chicken slowly, starting with the thinner end first. This will reduce the chances of splattering or splashing hot oil.
Cooking:
- Heat a heavy-based pot or large deep skillet over medium to medium-high heat.
- Heat the oil to 350-375°F (190°C). You can check if the oil is ready by dropping a breadcrumb into it. If it sizzles immediately, the oil is ready.
- Carefully place the chicken in the oil and cook for 2-4 minutes on each side until golden brown. It will still be raw inside.
- Flip the chicken only once to minimise the risk of rupturing the chicken or inadvertently removing the breading.
- Use tongs to flip the chicken and avoid piercing the chicken with forks or other utensils as this can cause the butter to leak out.
- To check the internal temperature of the chicken, insert a meat thermometer into the chicken only, avoiding the centre. The USDA recommends a safe internal cooking temperature for chicken of 160°F (71°C).
- Once the breading is browned and crispy, you can test the chicken with an instant-read thermometer to read 165°F (74°C) and the juices run clear instead of pink.
- When cooked, remove the chicken from the pan and place it on a wire rack set over a sheet pan or a platter lined with paper towels. Allow it to rest for 5 minutes before serving.
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Air frying instructions
Chicken Kiev is a classic dish that's loved for its rich flavours and crispy texture. You can cook it in an air fryer for a healthier and quicker alternative to traditional frying methods. Here are the step-by-step instructions for making Chicken Kiev in an air fryer:
Firstly, prepare the garlic butter by mixing butter, minced garlic, and chopped parsley in a bowl. Divide the mixture into four and shape them into small logs. Freeze these until they are solid. You will need four tablespoons of butter, two garlic cloves, and two tablespoons of fresh chopped parsley.
Next, take your chicken breasts and flatten them using a meat mallet or rolling pin. Place one log of garlic butter in the centre of each breast, fold in the sides, and roll up tightly. Secure with toothpicks if necessary.
Set up three separate bowls with flour, beaten eggs, and breadcrumbs. Season the chicken with salt and pepper, then dip each rolled chicken breast first in the flour, then the egg, and finally the breadcrumbs. You will need one cup of flour, two eggs, and two cups of breadcrumbs, as well as salt and pepper for seasoning.
Preheat your air fryer to 350 °F (some sources suggest 375 °F or 400 °F). Spray the breadcrumb-coated chicken with cooking spray and place them in the air fryer basket.
Cook the chicken for 20-25 minutes, or until golden brown and cooked through. You can check if the chicken is cooked by inserting a meat thermometer into the centre of the Kiev—it should read at least 165 °F (74 °C).
Let the chicken rest for a few minutes before serving. You can serve it with traditional sides such as creamy mashed potatoes or steamed green beans.
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Breading and stuffing the chicken
Chicken Kiev is a chicken breast stuffed with garlic butter and herbs before being breaded and cooked. The garlic butter is made by mixing butter with salt, parsley, garlic, and pepper. This is then spread onto a plate lined with parchment paper and frozen.
To stuff the chicken, use a sharp knife to cut a pocket into the side of each chicken breast, being careful not to cut all the way through. The pocket should be as wide and deep as possible. Stuff each pocket with the frozen garlic butter, then close the pocket and push over the top of the chicken breast to spread the butter. Season with salt and pepper.
To bread the chicken, set up three plates with flour, beaten eggs, and breadcrumbs respectively. Carefully dunk each chicken breast into the flour, followed by the egg, and then the breadcrumbs, ensuring each chicken breast is fully coated at each step. Shake off any excess flour or egg before moving on to the next step.
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Serving suggestions
Chicken Kiev is a decadent dish consisting of breaded, deboned chicken breast stuffed with herb-seasoned butter. The herb butter is the star of the dish, so be sure to make enough so that it melts and oozes out when cut into. The key to achieving this is to ensure the butter is at room temperature before mixing and then chilling it before serving.
To make the herb butter, combine unsalted butter with flavours such as garlic, lemon juice, parsley, salt, pepper, and even Dijon mustard. Shape the butter into sausages, wrap them tightly in cling film, and chill them until they are firm.
Chicken Kiev is typically served with a side of potatoes, dressed with the same crunchy breadcrumbs as the chicken. You can also serve it with a simple salad of greens, or roasted vegetables such as asparagus.
For a lighter version of the dish, you can swap pan-frying for air frying. Simply preheat the air fryer to 400°F for 5 minutes, spray the breaded and stuffed chicken lightly with oil, and cook for 6-8 minutes, flipping halfway through.
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Frequently asked questions
Preheat your oven to 350°F/180°C.
Bake the chicken Kiev for 40 to 45 minutes or until the internal temperature of the chicken reaches 160°F/71°C.
Keep the pre-made chicken Kiev in the fridge for at least 2 hours before cooking. This will help solidify the butter and reduce the chances of it leaking during cooking.
After baking, remove the chicken from the oven and let it rest for 5 minutes before serving.
Yes, you can use a pan to cook pre-made chicken Kiev. Heat oil in a heavy-based pan to 375°F/190°C. Carefully place the chicken in the oil and cook for 2 to 3 minutes per side until golden. Finish cooking in the oven at 350°F/180°C for 12 to 15 minutes or until the internal temperature reaches 149-150°F/65°C.
