This easy and delicious Chicken Kiev recipe by Jamie Oliver is a simple, hearty meal perfect for any night of the week. With crispy breadcrumbs and a creamy garlic butter filling, it’s both comforting and flavorful. You can easily adapt it with ingredients you have on hand for a quick, satisfying dinner.
Ingredients Needed
For the chicken:
- 4 rashers of higher-welfare smoked streaky bacon (about 100g / 3.5oz)
- Olive oil (for frying)
- 4 x 150g skinless chicken breasts (about 5.3oz each)
- 3 tablespoons plain flour (about 24g)
- 2 large free-range eggs
- 150g fresh breadcrumbs (about 1.5 cups)
- Sunflower oil (for frying)
- 2 large handfuls of baby spinach or rocket (about 100g / 3.5oz)
- 2 lemons (for garnish and dressing)
For the butter:
- 4 cloves of garlic
- ½ bunch of fresh flat-leaf parsley (about 15g / 0.5oz)
- 4 knobs of unsalted butter (about 100g / 3.5oz), at room temperature
- 1 pinch of cayenne pepper
For the broccoli mash:
- 800g Maris Piper potatoes (about 1.75lbs)
- 1 head of broccoli
- 1 knob of unsalted butter (about 15g / 0.5oz)
How To Make Chicken Kiev
- Fry the bacon: Fry the bacon in a pan with a drizzle of olive oil on medium heat until golden and crisp, then remove from the pan.
- Make the butter: Peel the garlic and finely chop it with the parsley. Mix both into the softened butter along with the cayenne pepper. Place the butter in the fridge to firm up.
- Prepare the chicken: To stuff the chicken breasts, make a pocket by slicing through the back of the chicken. Place one piece of chilled butter into the pocket, then crumble in a rasher of crispy bacon. Seal the chicken breast to completely cover the butter, forming a neat parcel. Repeat with the remaining breasts.
- Coat the chicken: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs seasoned with salt and pepper. Coat each chicken breast in the flour, dip in the egg, letting excess drip off, then coat in the breadcrumbs, pressing them in for an even coating.
- Fry the chicken: Heat sunflower oil in a pan over medium-high heat to a depth of 2cm (about 1 inch). Fry the chicken for 2 minutes on each side until golden. Transfer the chicken to a tray and bake in the oven (180°C/350°F/gas 4) for 10 minutes or until fully cooked. Alternatively, skip frying and bake them with a drizzle of olive oil for 20 minutes until cooked through.
- Make the mash: Peel and chop the potatoes, then cook in boiling salted water for 12-15 minutes until tender. Add the chopped broccoli for the last 8 minutes of cooking. Drain and return to the pan to steam dry, then mash with a knob of butter and season with salt and pepper.
- Serve: Divide the mashed potatoes between plates, then top each with a chicken Kiev. Lightly dress the spinach or rocket with olive oil and lemon juice, and sprinkle over the top as a fresh garnish. Serve with a wedge of lemon on the side.
Recipe Tips
- Seal the chicken tightly: Make sure to seal the chicken well after stuffing it with butter and bacon to prevent the filling from leaking out during cooking.
- Don’t overcrowd the pan: When frying the chicken, make sure the pan isn’t overcrowded. Fry the chicken in batches if needed, so it cooks evenly and becomes golden and crispy.
- Chill the butter before use: Firm up the garlic and herb butter in the fridge before using it. This will help it stay inside the chicken breast while cooking, avoiding messy leaks.
- Check the chicken’s temperature: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 75°C (165°F).
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Kiev cool to room temperature before placing it in an airtight container. Store in the fridge for up to 2-3 days.
- Freeze: After cooling, wrap the chicken in plastic wrap or place it in a freezer-safe container. Freeze for up to 1-2 months. To reheat, thaw in the fridge overnight before reheating.
- Reheat: Heat a little oil in a pan over medium heat. Place the chicken in the pan, cover, and heat for 5-7 minutes, flipping halfway through, until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 258g)
- Calories: 511
- Total Fat: 31.4g
- Saturated Fat: 16.5g
- Cholesterol: 273.5mg
- Sodium: 993.3mg
- Potassium: 611.5mg
- Total Carbohydrate: 11g
- Dietary Fiber: 0.5g
- Sugars: 0.57g
- Protein: 72.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Warm Chicken Salad
- Jamie Oliver Crème Fraîche Chicken Pie
- Jamie Oliver Chicken Marinade
- Jamie Oliver Chicken Jalfrezi
Jamie Oliver Chicken Kiev
Description
This easy and delicious Chicken Kiev recipe by Jamie Oliver is a simple, hearty meal perfect for any night of the week. With crispy breadcrumbs and a creamy garlic butter filling, it’s both comforting and flavorful. You can easily adapt it with ingredients you have on hand for a quick, satisfying dinner.
Ingredients
For the chicken:
For the butter:
For the broccoli mash:
Instructions
- Fry the bacon: Fry the bacon in a pan with a drizzle of olive oil on medium heat until golden and crisp, then remove from the pan.
- Make the butter: Peel the garlic and finely chop it with the parsley. Mix both into the softened butter along with the cayenne pepper. Place the butter in the fridge to firm up.
- Prepare the chicken: To stuff the chicken breasts, make a pocket by slicing through the back of the chicken. Place one piece of chilled butter into the pocket, then crumble in a rasher of crispy bacon. Seal the chicken breast to completely cover the butter, forming a neat parcel. Repeat with the remaining breasts.
- Coat the chicken: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs seasoned with salt and pepper. Coat each chicken breast in the flour, dip in the egg, letting excess drip off, then coat in the breadcrumbs, pressing them in for an even coating.
- Fry the chicken: Heat sunflower oil in a pan over medium-high heat to a depth of 2cm (about 1 inch). Fry the chicken for 2 minutes on each side until golden. Transfer the chicken to a tray and bake in the oven (180°C/350°F/gas 4) for 10 minutes or until fully cooked. Alternatively, skip frying and bake them with a drizzle of olive oil for 20 minutes until cooked through.
- Make the mash: Peel and chop the potatoes, then cook in boiling salted water for 12-15 minutes until tender. Add the chopped broccoli for the last 8 minutes of cooking. Drain and return to the pan to steam dry, then mash with a knob of butter and season with salt and pepper.
- Serve: Divide the mashed potatoes between plates, then top each with a chicken Kiev. Lightly dress the spinach or rocket with olive oil and lemon juice, and sprinkle over the top as a fresh garnish. Serve with a wedge of lemon on the side.
Notes
- Seal the chicken tightly: Make sure to seal the chicken well after stuffing it with butter and bacon to prevent the filling from leaking out during cooking.
- Don’t overcrowd the pan: When frying the chicken, make sure the pan isn’t overcrowded. Fry the chicken in batches if needed, so it cooks evenly and becomes golden and crispy.
- Chill the butter before use: Firm up the garlic and herb butter in the fridge before using it. This will help it stay inside the chicken breast while cooking, avoiding messy leaks.
- Check the chicken’s temperature: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 75°C (165°F).
Jamie Oliver Chicken Kiev