About This Recipe
This Chicken Kiev Casserole deconstructs the classic breaded chicken dish and transforms it into an easy, family‑friendly bake. Traditional Chicken Kiev consists of chicken breast rolled around a chilled herb butter, then breaded and fried. In this casserole version, tender chicken pieces are combined with a rich, garlic‑herb butter sauce, topped with a crispy golden breadcrumb crust, and baked until bubbly. All the signature flavors of the original—parsley, garlic, butter, and a satisfying crunch—are layered into one simple dish without the need for rolling or frying. It delivers the same comforting taste with a fraction of the work.
Why You’ll Love This Recipe
- All the classic Kiev flavor: Garlic, fresh parsley, and plenty of butter create that iconic, aromatic sauce.
- Much simpler than traditional Kiev:No stuffing, rolling, or deep‑frying—just assemble and bake.
- Crunchy topping: A buttery panko crust gives you the signature crispy texture in every bite.
- Make‑ahead friendly: Assemble the casserole a day in advance, then bake when needed.
- Perfect for weeknights or company:It feels special enough for a dinner party but is easy enough for a Tuesday.
Ingredients
For the chicken & herb butter layer
- 2 lb (900 g) boneless, skinless chicken breasts, cut into 1½‑inch chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4 cloves garlic, minced (about 2 tablespoons)
- ⅓ cup finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder (optional, for extra garlic note)
For the crispy topping
- 1½ cups panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped (optional, for color)
Step by Step Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13‑inch (3‑quart) baking dish.
- Prepare the herb butter: In a medium bowl, combine the softened butter, minced garlic, ⅓ cup parsley, lemon juice, garlic powder (if using), and a pinch of salt. Mash with a fork until fully blended. Set aside.
- Season the chicken: Place chicken chunks in a large bowl. Sprinkle with salt and pepper. Toss to coat evenly.
- Layer chicken in dish: Arrange the seasoned chicken in a single layer in the prepared baking dish.
- Dot with herb butter: Drop spoonfuls of the garlic‑parsley butter all over the chicken. Do not spread; the butter will melt and coat the chicken during baking.
- Make the topping: In a small bowl, mix panko breadcrumbs, Parmesan, and melted butter until the crumbs are evenly moistened. If desired, stir in the extra 2 tablespoons parsley for color.
- Cover with crumbs: Sprinkle the panko mixture evenly over the chicken and butter.
- Bake: Place in the preheated oven and bake, uncovered, for 30–35 minutes, until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the topping is deep golden brown.
- Rest and serve: Let the casserole rest for 5–10 minutes. The buttery sauce will settle. Serve warm, spooning some of the pan juices over each portion.
FAQ
Yes. Boneless, skinless chicken thighs work well and stay very moist. Cut them into similar‑sized chunks. Cooking time may remain the same, but always verify doneness with a thermometer.
Absolutely. Assemble the casserole completely (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5–10 extra minutes to the baking time since you’ll be starting from cold.
Regular breadcrumbs can be used, but the topping will be less crunchy. For a gluten‑free option, use gluten‑free panko or crushed pork rinds (for low‑carb).
If the crumbs become dark before the chicken is cooked, loosely tent the casserole with aluminum foil for the last 10–15 minutes of baking.
You Must Know
- Use high‑quality butter: Since butter is a primary flavor, choose unsalted butter with a good fat content (at least 82%). It makes the sauce rich and silky.
- Fresh parsley is key: Dried parsley will not provide the same bright, herbaceous note typical of Chicken Kiev. Fresh flat‑leaf parsley is preferred.
- Don’t overmix the topping: Combine the panko with melted butter just until moistened; if you overwork it, the crumbs can become dense.
- Check chicken size: Cutting chicken into uniform 1½‑inch pieces ensures even cooking. Very large chunks may require longer baking.
- Resting is important: Allow the casserole to sit for a few minutes after baking so the buttery juices can be slightly absorbed and not run immediately when served.
- For extra garlic flavor: Add 1 teaspoon of garlic powder to the breadcrumb mixture.
Storage Tips
- Refrigerating leftovers: Cool the casserole completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days. The breadcrumb topping will soften, but the flavor remains excellent.
- Reheating: For best results, reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. You can also reheat individual portions in the microwave, but the topping will lose its crispness. To revive crunch, place under a broiler for 1–2 minutes (watch carefully).
- Freezing: This casserole freezes well either baked or unbaked. Cool completely (if baked), wrap tightly in foil and then a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating (or baking, if unbaked).
- Make‑ahead tip: Prepare the herb butter up to 3 days in advance and keep it refrigerated. Soften slightly before dotting over the chicken.