A baked twist on chicken Kiev, with garlic-herb butter-stuffed chicken breasts nestled over a bed of buttery rice.
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.
Serves 4
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.
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.
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.
Spread the rice in a baking dish, add stock and remaining salt, and stir to combine.
Press breadcrumbs onto the top of each stuffed chicken breast, drizzle with olive oil, and nestle the chicken on top of the rice mixture.
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.
Let rest 5 minutes before serving, spooning some of the buttery rice alongside each chicken breast.
Chill the herb butter until firm before stuffing the chicken -- this makes it far easier to tuck inside without it melting and squeezing out immediately.
Don't cut all the way through the chicken breast when making the pocket, or the butter will leak out during baking instead of staying sealed inside.
Check the chicken's internal temperature with a thermometer rather than relying on time alone, since breast thickness can vary.
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.
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.
Chicken Kiev, despite its name, has disputed origins between Russian, French and Ukrainian culinary history, but the garlic-herb-butter-stuffed breaded chicken has become a beloved dish across Russian and Eastern European restaurant menus and home kitchens alike.
This usually happens if the pocket was cut too large or the butter wasn't chilled firm enough -- keep the opening as small as possible and make sure the butter is cold and solid when you stuff it in.
Yes, stuff and bread the chicken breasts up to a day ahead, keep them covered in the fridge, and bake straight from the fridge, adding a few extra minutes to the covered baking time.
This usually means the foil seal wasn't tight enough and steam escaped -- press the foil down firmly around the edges of the dish before baking the covered portion.
Per serving (380g / 13.4 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
