Chicken Kiev with Dill-Parsley Butter

Why You’ll Love This Recipe

• Shatteringly crisp crust with a dramatic gush of dill-parsley butter when you cut in.
• Pan-fried for deep golden flavor, then oven-finished for perfectly juicy chicken.
• Step-by-step guidance and leak-proof breading for confident results at home.
• Classic Polish comfort served with buttery potatoes and bright lemon.

Grocery List

• Produce: Fresh dill, fresh flat-leaf parsley, 1 lemon, 1 small garlic clove, 560 g baby or Yukon Gold potatoes
• Dairy: Unsalted butter, eggs
• Pantry: Boneless skinless chicken breasts, all-purpose flour, panko or plain breadcrumbs, neutral oil (canola/sunflower), salt, black pepper

Full Ingredients

Herb Dill–Parsley Butter

• 6 tbsp (85 g) unsalted butter, softened
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tsp finely grated lemon zest
• 1 small garlic clove, very finely minced (or 1/4 tsp granulated garlic)
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

Chicken Rolls

• 4 boneless, skinless chicken breasts (170–200 g each)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Breading

• 1/2 cup (65 g) all-purpose flour
• 2 large eggs, beaten with 1 tbsp water
• 1 1/4 cups (90 g) panko, lightly crushed, or fine dry breadcrumbs
• Pinch of salt and pepper for the flour and crumbs

For Frying

• 1/2 cup (120 ml) neutral oil (canola or sunflower)
• 2 tbsp (28 g) unsalted butter

For Serving

• 560 g baby potatoes or Yukon Gold, halved if large
• 1 tbsp (14 g) unsalted butter
• 1 tbsp chopped fresh dill (or parsley)
• 1 lemon, cut into wedges
• Kosher or fine sea salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Make and chill the herb butter

Combine softened butter, dill, parsley, lemon zest, garlic, salt, and pepper until evenly mixed. Divide into 4 equal portions and shape each into a tight baton about 3 x 1/2 inches (7.5 x 1.3 cm). Wrap and freeze until firm, 25–30 minutes. A firm core is key to prevent leaks.

Step 2: Butterfly and pound the chicken

Working one at a time, place a chicken breast on a board. Slice horizontally through the thickest side to butterfly, stopping 1/2 inch (1 cm) before cutting all the way through; open like a book. Place between two sheets of parchment or plastic and pound gently to an even 1/4 inch (6 mm) thickness. Season both sides lightly with salt and pepper.

Step 3: Roll tightly around the butter

Lay a chilled butter baton near the lower third of a pounded breast. Fold the left and right sides over to enclose the ends, then roll the chicken tightly away from you, burrito-style, ensuring no butter is exposed. Wrap each roll snugly in plastic wrap, twisting the ends to form a firm cylinder. Refrigerate 10 minutes to help the roll hold its shape.

Step 4: Bread with a leak-proof double coat

Set up three shallow dishes: seasoned flour; beaten eggs; seasoned breadcrumbs. Unwrap a chicken roll and coat in flour (shake off excess), then egg, then breadcrumbs. For extra insurance, dip back in egg and then breadcrumbs for a double coat. Set seam side down on a plate and refrigerate 10 minutes to help the coating adhere.

Step 5: Shallow-fry to golden

Heat oven to 350°F (180°C). In a large skillet, heat neutral oil and 2 tbsp butter over medium heat to about 350°F (175°C) or until a breadcrumb sizzles on contact. Place rolls seam side down. Fry, turning every 1–2 minutes, until all sides are deep golden brown, 6–8 minutes total. Adjust heat to maintain gentle sizzling without scorching.

Step 6: Oven-finish until juicy

Transfer rolls to a wire rack set over a sheet pan. Bake 8–10 minutes, or until an instant-read thermometer in the center reads 165°F (74°C). Rest 5 minutes; this keeps the herb butter inside until you cut.

Step 7: Cook potatoes and serve with lemon

While the chicken fries/finishes, boil the potatoes in well-salted water (1 tbsp salt per 2 L) until tender, 12–15 minutes. Drain, then toss with 1 tbsp butter, 1 tbsp dill, salt, and pepper. Plate the kotlet de volaille with the dill potatoes and lemon wedges. Slice at the table so the dill-parsley butter floods the plate.

Pro Tips

• Freeze the herb butter into slim batons; a firm core prevents blowouts.
• Double-breading (egg → crumbs twice) creates a sturdy crust that seals in butter.
• Pound to an even 1/4 inch; thin spots risk tearing, thick spots won’t cook evenly.
• Start frying seam side down and use a thermometer for both oil (around 350°F/175°C) and doneness (165°F/74°C).
• Let the rolls rest 5 minutes so the butter settles for a dramatic, controlled gush.

Variations

• Tarragon–Chive Butter: Swap half the dill/parsley for tarragon and chives; add an extra 1/2 tsp lemon zest.
• Mushroom Duxelles Center: Sauté finely chopped mushrooms with shallot until dry; cool and spread a thin layer around the butter baton before rolling.
• Herbed Crumb: Mix 1 tsp dried marjoram or thyme into the breadcrumbs for a Polish-inspired aromatic crust.

Storage & Make-Ahead

Assemble and bread up to 24 hours ahead; keep covered and refrigerated. To freeze uncooked: place breaded rolls on a tray, freeze solid, then bag for up to 2 months. Cook from frozen by searing 3–4 minutes to color, then bake at 375°F (190°C) for 20–25 minutes to 165°F (74°C). Leftovers keep 2–3 days refrigerated; reheat on a rack at 325°F (165°C) for 15–20 minutes. Extra herb butter keeps 1 week refrigerated or 3 months frozen.

Nutrition (per serving)

Approximate: 740 kcal; 46 g protein; 52 g carbohydrates; 41 g fat; 2 g fiber; 920 mg sodium. Values will vary with oil absorption and seasoning.