By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 8
205 cal · 20 min
Chicken Kiev
Recipe GLPR6930ce0a90ecd2
Tender boneless chicken breasts filled with a vibrant herb and garlic butter, pan-seared until golden and finished with a bright white wine and lemon sauce. A classic preparation that showcases fresh herbs and simple, elegant technique.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 boneless, skinless chicken breasts
Salt
Black pepper
3 garlic cloves, minced
1 handful fresh Italian parsley, chopped
2 tablespoons fresh thyme, chopped
8 fresh basil leaves, thinly sliced
8 tablespoons softened butter
1/2 cup all-purpose flour
3 tablespoons olive oil
1 cup white wine
2 tablespoons fresh lemon juice
8 lemon wedges, for serving
Directions
In a small bowl, combine softened butter with minced garlic, chopped parsley, thyme, and sliced basil. Mix until well blended and set aside.
Pat the chicken breasts dry and place each on a cutting board. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast, leaving the edges sealed to form a pouch.
Divide the herb butter among the four chicken breasts, spooning it carefully into each pocket. Season the chicken inside and out with salt and pepper.
Place the flour in a shallow dish. Lightly coat each chicken breast with flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
Pour the white wine into the same skillet, scraping up any browned bits from the bottom. Reduce heat to medium and simmer until the liquid reduces by half, about 2 to 3 minutes.
Stir in the fresh lemon juice and return the chicken to the skillet, spooning the wine sauce over top. Heat through for about 1 minute.
Divide the chicken among serving plates, drizzle with the pan sauce, and serve with lemon wedges on the side.
Comments
Chicken Kiev needs real pounding and butterflying time that the 20-minute claim glosses over—budget 35 minutes honestly, more if you've never done it. Every ingredient is grocery-store standard across Charlotte (Harris Teeter, Food Lion, Kroger, Walmart all stock them), and the cost per serving lands around $3 to $4 once you account for chicken breasts and butter, making it reasonable for eight. The dish is a fussy technique—rolling and sealing the breasts, then pan-searing or baking without leaking—and it's best eaten fresh the same night, not reheated. It's a good weeknight dinner for a cook who enjoys precision work and has time to practice the folding without rushing.
Sign in or create a free account to add your review.
