Russian Chicken Kiev Casserole

About This Recipe

Chicken Kiev, breaded chicken breast wrapped around a core of garlic-herb butter, traditionally fried until the butter inside stays molten and bursts out when cut, is one of the most recognized dishes associated with Russian and Ukrainian restaurant menus abroad. This casserole reworks that same garlic-butter-stuffed chicken concept into an oven-baked format, nestling the stuffed chicken breasts over a bed of rice so the whole dish cooks together in one pan, simplifying a preparation that's traditionally quite fussy to fry correctly. The garlic-herb butter, softened and mixed with parsley, dill and garlic, is the heart of the dish, chilled into a small log before being tucked inside a pocket cut into each chicken breast. As the chicken bakes, the butter melts inside, keeping the meat moist and basting the rice underneath as it seeps out slightly during baking. A light breadcrumb topping, pressed onto the chicken before baking, gives a crisp contrast to the tender interior, echoing the crunchy fried exterior of the classic dish without needing to deep fry, making it a far more practical version for a weeknight dinner.

Ingredients

Serves 4

• 4boneless, skinless chicken breasts
• 6 tbspunsalted butter(softened)
• 4 clovesgarlic(minced)
• 3 tbspfresh parsley(chopped)
• 2 tbspfresh dill(chopped)
• 1.5 cupslong-grain rice(rinsed)
• 3 cupschicken stock
• 2 tspfine sea salt(divided)
• 0.5 tspblack pepper
• 0.75 cupbreadcrumbs
• 2 tbspolive oil

Instructions

1. 1

   Make the herb butter

   Mix softened butter with garlic, parsley and dill. Shape into a small log on plastic wrap and chill in the freezer for 15 minutes to firm up.

2. 2

   Prepare the chicken

   Cut a deep pocket into the thick side of each chicken breast without cutting all the way through. Season the chicken with 1 teaspoon salt and pepper.

3. 3

   Stuff the chicken

   Slice the chilled herb butter into 4 pieces and tuck one piece into each chicken pocket, pressing the opening closed as best you can.

   Chill the butter until firm before stuffing -- soft butter is much harder to tuck neatly into the pocket without it squeezing back out.

4. 4

   Prepare the rice base

   Spread the rice in a baking dish, add stock and remaining salt, and stir to combine.

5. 5

   Top and bake

   Press breadcrumbs onto the top of each stuffed chicken breast, drizzle with olive oil, and nestle the chicken on top of the rice mixture.

6. 6

   Bake covered then uncovered

   Cover tightly with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake another 15 to 20 minutes until the chicken reaches 165°F (74°C) and the breadcrumb topping is golden.

7. 7

   Rest and serve

   Let rest 5 minutes before serving, spooning some of the buttery rice alongside each chicken breast.

Variations

• •

  Fried version: for a more traditional preparation, bread and shallow-fry the stuffed chicken breasts instead of baking them over rice.

• •

  Cheese addition: mix a tablespoon of grated parmesan into the herb butter for extra richness.

• •

  Lighter version: use panko breadcrumbs and a light spray of oil instead of a drizzle for a slightly less rich topping.

Storage

Refrigerate up to 3 days in an airtight container. Reheat gently in a covered dish in a 350°F oven; microwaving can cause the butter filling to leak out excessively.

Frequently Asked Questions