This Wild Garlic Chicken Kiev is simple to prepare and makes an impressive dish to share with friends.
This recipe was originally published in 2015 and has been refreshed with new photos.
It had been many years since I last ate a Chicken Kiev, and until recently I’d only tried the frozen, mass-produced versions. Making them at home delivers everything you want: a satisfyingly crunchy crust and a molten, garlicky centre. You also control the quality of the chicken and other ingredients.
Wild Garlic Chicken Kiev
I started by using only wild garlic in the butter, but found the flavour a little subtle, so I later added minced regular garlic for more punch. If wild garlic is out of season or unavailable, you can omit it—though you’ll miss the bright green colour it gives the butter.
How to make a Wild Garlic Chicken Kiev
1/ Make the wild garlic butter
First prepare the wild garlic butter that becomes the molten centre.
A small food processor or blender gives the smoothest result. If you don’t have one, finely chop the wild garlic and mash it into softened butter with a fork or potato masher. Adding one or two cloves of minced garlic is optional but recommended for a stronger garlic flavour.
Once combined, scrape the butter onto baking paper or cling film, shape it into a sausage, wrap tightly and chill in the freezer for 10 minutes to firm up.
2/ Butterfly the chicken breasts
While the butter firms, prepare the chicken. Lay a skinless, boneless breast on a board and, starting at the thinner end, slice horizontally almost through, opening it like a book. Take care not to cut through the other side or make holes—any tears let the butter escape while cooking.
Cover the opened breast with baking paper or cling film and gently flatten with a rolling pin or meat tenderiser until fairly even. Season both sides with salt and pepper.
3/ Stuff the chicken
Slice the chilled garlic butter lengthways. Use about a quarter or half depending on the size of your breasts, place it along the length of the flattened chicken, then roll up tightly, tucking the ends under so the butter stays sealed. Any leftover butter can be rewapped and frozen for later.
4/ Breadcrumb the chicken Kiev
Set out three bowls: flour, beaten egg, and breadcrumbs. Dredge each rolled breast first in flour, then in egg, allowing excess to drip off, and finally in breadcrumbs. For an extra-crispy crust, repeat the egg and breadcrumb step a second time.
5/ Cook the Wild Garlic Chicken Kiev
Preheat the oven to 180°C / 350°F / Gas 4. Heat a heavy, ovenproof frying pan or cast-iron skillet over medium-high heat and add the oil. Fry the Kievs a few minutes on each side until golden and crisp, then transfer the pan to the oven (or move the Kievs onto a baking sheet) and bake for about 20 minutes, or until the internal temperature reaches 74°C (165°F).
When cooked through, remove from the oven and let rest briefly. Slice to serve so the molten garlic butter runs into the plate—delicious with mashed potatoes and peas or green beans.
I hope you enjoy this version as much as we do.
Main Course
British
wild garlic chicken
- 60 g salted butter
- 3 tbsp wild garlic – leaves, flowers and stems, finely chopped
- 2 cloves garlic – finely minced
- 2 chicken breasts – skinless and boneless
- pinch salt
- pinch pepper
- 3 tbsp flour
- 2 eggs – beaten
- 3 tbsp breadcrumbs
- 2 tbsp oil
- Remove the butter from the fridge and bring to room temperature.
- Blend the softened butter, minced garlic and chopped wild garlic together until bright green. If you don’t have a blender, mix quickly by hand.
- Scoop the butter onto cling film, roll into a sausage shape and chill in the fridge for an hour, or in the freezer for 10 minutes to firm.
- Preheat the oven to 180°C / 350°F / Gas 4.
- Butterfly each chicken breast by slicing through the thinnest part and opening it like a book, without cutting through.
- Place between cling film and flatten with a rolling pin to an even sheet, taking care not to create holes.
- Season both sides, slice the garlic butter lengthways, and roll half the butter into each breast, tucking the edges in. Store any leftover butter wrapped in the freezer.
- Set out three bowls: flour, beaten egg and breadcrumbs.
- Dredge each stuffed breast in flour, dip in egg, then coat in breadcrumbs. For extra crunch, dip again in egg and breadcrumbs.
- Use an ovenproof skillet if possible. Heat over medium-high, add oil and fry the Kievs until golden. Transfer to the preheated oven and bake for 20 minutes, or until cooked through (internal temp 74°C / 165°F).
- Check the internal temperature to ensure the chicken is fully cooked.
- Serve with mashed potatoes and green beans or peas. When cut, the breadcrumb crust releases a pool of garlic butter that flavors the plate.
