A cheesy, garlicky and herby filling stuffed into a chicken breast and breaded, and then baked to crispy perfection. If you grew up eating this classic chicken dinner, why not try making it yourself. Simple, but impressive enough for a dinner party, this Chicken Kiev can be adapted to include different fillings too.
This totally retro chicken dinner is one of our favourites. Bursting (literally) with so much flavour and the more garlic the better when it comes to chicken kievs we say.
What is a chicken kiev?
A chicken Kiev, also known as chicken kyiv, is a stuffed pounded chicken breast that is then coated in breadcrumbs and baked or fried. It is a traditional Ukrainian/Russian dish (although thought to have been invented in New York to please Russian customers) that became popular in the UK in the late 80s and early 90s and it's now making a comeback.
People want more from their chicken Kievs now though, which is why we have some great stuffing combinations for you.
Why you will love it
- Healthier than buying it ready made - Store bought chicken kievs have so many additives an unnecessary ingredients in them.
- Adaptable - You can stuff these with your favourite fillings and make them a different way every time.
- Low in calories - Only 336 calories per serving
- Freeze well - You can make up a batch of these and keep them in the freezer for easy meals.
- Chicken breast - This is the only chicken that will work for this recipe, as it needs to be big enough to stuff. Chicken thighs wouldn't work.
- Brown bread - This is to make the breadcrumbs. You could use store bought breadcrumbs instead. Panko breadcrumbs would make these kievs extra crispy.
- Cream cheese - We love a cheesy filling and cream cheese is an easy way to do that. You could use a flavoured cream cheese like garlic and herb for a flavour boost.
- Greek yogurt - To lower the calories, we used some greek yogurt instead of just cream cheese.
- Parsley - Fresh herbs add lots of flavour. You could use basil instead.
- Egg - This gives the breadcrumbs something to stick to, otherwise they would just come right off.
- Garlic - Garlic Kievs are just the best, right?!
- Flour - This is important as it goes on the chicken first and gives the egg something to cling to. We just used plain flour.
A full ingredients list with measurements is in the recipe card below.
How to make Homemade Chicken Kievs -Step by step
One: Add the cream cheese, Greek yogurt, garlic and parsley to a bowl (a). Mix well (b).
Two: Take the chicken breast and at one of the sides in the middle, cut a 2-3 inch long hole and create a pocket in the middle of the chicken. Fill this chicken with as much of the cream cheese mix as you can fit in.
Three: Whisk the egg and pour into a bowl. Put the bread into a food processor and turn it into breadcrumbs. Put these on another plate. Put the flour in a bowl.
Four: Gently, pick up the chicken breasts and dip them in the flour and then the egg.
Five: Then dip them in the bread crumbs and make sure they are covered.
Six: Bake in the oven at 220°C/200°C(fan)/425°F/Gas 7 for 30 minutes.
This is the great thing about a chicken Kiev. It can be stuffed with anything! Usually you will get it filled with garlic butter, or maybe cream cheese (like in our recipe), but there is so much you can do with it.
You are limited with space, as it's only a small space to stuff, but you could finely chop some olives or sun-dried tomatoes to mix with the sauce for some extra texture. You could also shred a few spinach leaves to mix with the cream cheese for a bit of a green boost. If you want to make these more indulgent, then some chopped cooked bacon is a good addition.
What to serve with them
Chicken Kiev is a fairly heavy and filling dish, so you don't want to go overboard with the sides. If you just want a light meal, then a simple green salad like our Little Gem Salad would be enough.
But for a bigger meal, we recommend some Garlic and Rosemary Roasted Potatoes with a Carrot and Coriander Salad and some Grilled Corn with Herb Butter. Or our Garlic Potato Wedges like we have in the photo or some Creamy Mustard Mash.
Yes, you can and if you want a really golden and crispy coating then frying is the way to go. But that will add extra calories from the oil. So, if you want to save some calories and still have a crispy Kiev, we suggest following our cooking instructions and baking them in the oven.
As long as the chicken hasn't previously been frozen, it's fine to freeze these Kievs. I would freeze them before they have been cooked though. So, stuff them and roll them in breadcrumbs and then put them on a baking tray and in the freezer. Then defrost it fully and cook in the oven following the instructions.
Leftovers will keep in an air tight container in the fridge for up to 3 days. You can reheat it in the oven or the air fryer.
• Feel free at adapt the fillings. Spinach and bacon are always great additions.
• Use full fat cream cheese for the best flavour.
• If you want to get a really crispy coating, you can cook it in a frying pan.
• If you want to freeze these, I would recommend freezing them before they have been cooked.
More chicken recipes
If you’ve tried this easy Chicken Kiev recipe, let us know how you got on in the comments below.
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- 400 g (14 oz) Chicken breast
- 1 Egg
- 2 tablespoon Light cream cheese
- 2 tablespoon 0% Greek yogurt
- 2 Garlic clove - minced
- 2 tablespoon Fresh parsley - chopped
- 1 slice Brown bread
- 2 tablespoon Plain flour
- Preheat your oven to 220°C/180°C(fan)/425°F/Gas 7.
- Mix together 2 tablespoon Light cream cheese, 2 tablespoon 0% Greek yogurt, 2 Garlic clove and 2 tablespoon Fresh parsley.
- Take 400 g Chicken breast and at one of the sides in the middle, cut a 2-3 inch long hole and create a pocket in the middle of the chicken. Fill this chicken with as much of the cream cheese mix as you can fit in.
- Whisk 1 Egg and pour onto a plate. Put 1 slice Brown bread in a food processor and turn into bread crumbs and put on another plate. Put 2 tablespoon Plain flour on a third plate.
- Gently, pick up the chicken breasts and dip them in the flour and then the egg.
- Then dip them in the breadcrumbs and make sure they covered.
- Bake in the oven for 30 minutes.
- Feel free at adapt the fillings. Spinach and bacon are always great additions.
- Use full fat cream cheese for the best flavour.
- If you want to get a really crispy coating, you can cook it in a frying pan.
- If you want to freeze these, I would recommend freezing them before they have been cooked.
Do you have to use both yoghurt and soft cheese if making a plain keiv with just herbs no garlic add mushrooms instead or can you leave the yoghurt out and just have the soft cheese
You can leave the yoghurt out, but you would need to use more soft cheese. We halved the cheese and added in yoghurt to make it lighter.
You perfected the recipe of chicken kiev! Bravo! Sound amazingly delicious.
Marlynn | Urban Bliss Life
This looks like such a yummy chicken dish for weeknight dinners! Would love to try the stuffing with bacon and spinach as you suggested. Delicious!
Lisa | Garlic & Zest
I've heard of chicken kiev, but don't think I've ever tried it. This looks simple enough to do on a weeknight -- so I need to make it this week.
Loved this recipe. Kids devoured it too. A keeper for sure.
Cheesy Herby Filling sounds like a great idea.