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Meat, European

Chicken Kiev with mashed potatoes

Chicken Kiev is a chicken breast rolled around garlic and herb butter, double breaded, then fried and baked. For 4 people, it takes about 1 hour at a medium difficulty level, for around €3.40 per serving. The key to success is freezing the butter solid and sealing the breading so nothing leaks out.

Tonight it's the famous chicken Kiev, a crispy crust hiding a garlic and herb butter center that bursts out at the first bite, with mashed potatoes on the side.

Chicken Kiev with mashed potatoes
Total time
1 h
Difficulty
Medium
Cost per person
€3.40
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under the golden, crunchy crust, garlic and herb butter melts during cooking and stays trapped inside until you cut into it. The chicken, pounded thin then rolled, cooks evenly and stays tender, while the mashed potatoes bring a soft, mellow contrast on the side. It's a dish built on a textural surprise that gets you every time you break the crust.

This is the kind of meal to make on a weekend, when you have time to let the butter freeze solid and roll the chicken without rushing. Kids love the moment when the butter spills onto the plate, and mashed potatoes are always a hit at the table. Just plan a bit ahead so the freezer has done its job before you start.

The ingredients

4 people

Butcher

  • Chicken breasts 4

Dairy

  • Butter 120 g
  • Eggs 2
  • Milk 15 cl

Fruits and vegetables

  • Garlic 2 cloves
  • Parsley 5 sprigs
  • Dill 0.5 bunch
  • Potatoes 1 kg

Pantry

  • Flouroften in the pantry 4 tbsp
  • Breadcrumbsoften in the pantry 150 g
  • Sunflower oiloften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix 80 grams of softened butter with pressed garlic, chopped parsley and dill, shape it into small logs, and freeze them. 30 min

    The butter needs to be rock hard before it's rolled into the chicken.

  2. Open each chicken breast in half without fully separating it, pound it thin between two sheets of parchment paper, then season with salt and pepper.

    Avoid piercing the meat, or the butter will leak out during cooking.

  3. Place a log of butter on each breast, fold in the edges, and roll tightly into a cylinder shape.

    Press the edges firmly to seal them, that's what keeps the butter trapped inside.

  4. Coat the rolls in flour, then beaten eggs, then breadcrumbs, and repeat the egg and breadcrumb layer a second time.

    The double coating is essential, otherwise the butter finds a way out.

  5. Brown in hot oil, then bake at 180 degrees. Meanwhile, make the mashed potatoes with cooked potatoes, hot milk, and the remaining butter. 25 min

    Let it rest for two minutes before cutting, so the butter doesn't burst out as forcefully.

Our tips to get it right

  • Pick chicken breasts of similar size so the breading browns evenly and every piece cooks through at the same rate.
  • If the crust cracks while frying, the butter probably wasn't cold enough, so freeze it longer next time.
  • Always finish cooking in the oven rather than the skillet, the gentler, more even heat keeps the butter from bursting out before the chicken is fully cooked.

The variations

  • Swap the dill for tarragon or chives depending on what you have on hand, the result stays just as fragrant.
  • For a faster weeknight version, bread the rolls the night before and keep them in the fridge, then just cook them when you're ready.
  • For kids who aren't fans of garlic, cut it down to one clove and add a bit more parsley to the butter.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Steamed green beans
  • A glass of sparkling apple juice

Storage

Raw breaded rolls keep for a day in the fridge in a sealed container before cooking. Once cooked, they keep for two days in the fridge, and are best reheated in the oven rather than the microwave to keep the crust crisp. You can freeze the breaded rolls before cooking, tightly wrapped.

Questions about this dish

Why does the butter need to be frozen before rolling the chicken?

Soft butter spreads and leaks out as soon as you start rolling the meat. Frozen solid, it stays in a neat log shape long enough to seal the roll, which keeps it from leaking during breading and cooking.

Can you prepare chicken Kiev ahead of time?

Yes, you can roll and bread the chicken the night before and keep it in the fridge until you're ready to cook. This saves time on the day, especially if you're having guests over.

What happens if the breading tears during cooking?

This usually happens when the butter wasn't cold enough or the edges of the roll weren't sealed well. The chicken is still fine to eat, but the butter ends up in the pan instead of inside the meat.

Can you use a different type of breadcrumbs?

Yes, panko breadcrumbs give an even crunchier crust. Either way, keep the double breading, it's what protects the butter center.

How long does it take to make a chicken Kiev with mashed potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken Kiev with mashed potatoes?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken Kiev with mashed potatoes cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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