By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
78 cal · 30 min
Inside-Out Chicken Kiev
Recipe GLPR3ca0bdf8bcdc5a
A simplified take on the classic Eastern European dish, this inside-out chicken Kiev features tender boneless chicken breasts finished with a golden garlic butter and crispy breadcrumb crust. The chicken is cooked through to a safe internal temperature of 165°F, then topped with a savory mixture of garlic butter and breadcrumbs that toasts until golden and fragrant. Serve alongside new potatoes and fresh peas or broad beans for a complete meal.
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Ingredients
4 skinless, boneless chicken breasts
25g garlic butter, softened
25g crispy breadcrumbs
Salt to taste
Black pepper to taste
Directions
Preheat the grill to medium-high heat. Place the chicken breasts on a lightly oiled baking tray. Rub each breast with a small amount of the garlic butter, then season generously with salt and black pepper.
Position the tray under the grill, about 4–6 inches from the heat source. Grill for 7–8 minutes until the underside is cooked, then turn the breasts over and continue grilling for another 7–8 minutes until the internal temperature reaches 165°F (74°C). The chicken should be cooked through with no pink inside.
While the chicken finishes cooking, mix together the remaining softened garlic butter and the crispy breadcrumbs in a small bowl until well combined.
Remove the tray from the grill. Top each cooked chicken breast with an equal portion of the garlic butter and breadcrumb mixture, spreading it gently over the surface.
Return the tray to the grill for 3–5 minutes until the breadcrumb topping is golden brown and the butter is fully melted. Watch carefully to prevent burning.
Transfer the chicken to serving plates and drizzle with any buttery pan juices. Serve hot alongside new potatoes and fresh peas or broad beans.
Comments
This streamlined take on chicken Kiev skips the traditional stuffing step and keeps costs low—chicken breast runs $2–3 per pound at any Charlotte chain, garlic butter and breadcrumbs are pantry staples, and you're looking at roughly $2–2.50 per serving. The stated 30 minutes is honest for breading and pan-frying if you pound the chicken thin, though a home cook should budget five extra minutes for pounding to ensure even cooking. It's a straightforward weeknight dish that reheats acceptably in a low oven, and the minimal ingredient list means no special stops. The main caveat is that the simplicity works best for a family comfortable with straightforward preparations; there's no sauce to carry the dish, so the garlic butter needs to taste confident on its own.
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