Chicken Kiev with garlic butter
Crumbed chicken breasts that burst with garlic and parsley butter when you cut them. Baked so there is no deep frying.
- Time1 hr (plus chilling)
- LevelMedium
- Costabout £1.68 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mash the butter with the garlic, parsley, lemon zest and a pinch of salt. Shape into a log in cling film and freeze for 30 minutes until firm.
30 min - 2
Make a deep pocket in the side of each chicken breast with a small sharp knife, cutting nearly to the other side. Cut the butter into 4 pieces and push one into each pocket. Press the edges shut.
- 3
Heat the oven to 200°C (180°C fan). Put the flour, egg and breadcrumbs in three shallow bowls. Coat each breast in flour, then egg, then breadcrumbs, pressing on well.
- 4
Place on a lined baking tray, drizzle with oil and chill for 15 minutes so the butter stays firm.
15 min - 5
Bake for 30 to 35 minutes until deep golden and the chicken is cooked through with no pink.
33 min 20 s - 6
Rest for 3 minutes, then serve. Cut one open to check the garlic butter runs out.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.