Gordon Ramsay’s Chicken Kiev is a retro classic brought back to life with modern finesse. While many know this dish as a dry, frozen supermarket meal, Ramsay’s homemade version is a revelation. It features a tender, flattened chicken breast rolled around a core of intensely flavorful garlic and parsley butter, then coated in crispy Panko breadcrumbs. When you cut into it, that glorious river of hot, melted butter spills out—a moment of culinary magic. It requires a bit of technique to roll tightly, but the result is a juicy, crunchy, and luxurious dinner.
Try More Chicken Recipes:
- Gordon Ramsay Chicken Liver Pate Recipe
- Gordon Ramsay Chicken Parmesan Recipe
- Gordon Ramsay Chicken Cordon Bleu
Why You Will Love This Chicken Kiev Recipe:
- The “Explosion”: There is nothing quite like slicing into the crispy crust and watching the garlic butter ooze out to sauce the meat.
- Juiciness: Because the butter melts inside the chicken as it cooks, the meat effectively bastes itself from the inside out, ensuring it is never dry.
- Crispy Coating: Using Panko breadcrumbs instead of regular crumbs guarantees a super-crunchy, golden exterior.
- Make Ahead: You can assemble these earlier in the day and keep them in the fridge until you are ready to fry, making dinner stress-free.
- Garlic Lover’s Dream: The compound butter is packed with garlic, parsley, and lemon, delivering a punch of flavor in every bite.
Gordon Ramsay Chicken Kiev Ingredients
The Garlic Butter Core
- 100g (7 tbsp) unsalted butter, softened
- 4 cloves garlic, peeled and crushed
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh lemon juice
- Salt & freshly ground black pepper
- Optional: A pinch of cayenne pepper for heat
The Chicken & Coating
- 4 skinless, boneless chicken breasts
- ½ cup all-purpose flour (seasoned with salt and pepper)
- 2 large eggs, beaten
- 1 ½ cups Panko breadcrumbs
- Vegetable oil or sunflower oil (for deep or shallow frying)
How To Make Gordon Ramsay Chicken Kiev
- Make the Butter: In a small bowl, mix the softened butter with the crushed garlic, chopped parsley, lemon juice, salt, and pepper.
- Shape it: Spoon the butter onto a piece of plastic wrap (cling film). Roll it into a tight sausage shape or log. Twist the ends and freeze for at least 15-20 minutes until hard.
- Prep the Chicken: Place a chicken breast between two sheets of plastic wrap. Using a rolling pin or meat mallet, gently bash the chicken until it is flat and even (about ¼ inch thick). Be careful not to tear the meat. Repeat for all breasts.
- Stuff & Roll:
- Remove the butter log from the freezer and cut it into 4 equal discs or sticks.
- Place one piece of butter in the center of a flattened chicken breast.
- Fold the sides of the chicken in over the butter, then roll it up tightly like a cigar. Ensure there are no gaps where butter can leak out.
- Crucial Step: Wrap the rolled chicken tightly in plastic wrap and chill in the fridge for 30 minutes. This helps it hold its shape during frying.
- Breading Station: Set up three bowls:
- Bowl 1: Seasoned flour.
- Bowl 2: Beaten eggs.
- Bowl 3: Panko breadcrumbs.
- Coat: Unwrap the chilled chicken. Dip it first in the flour (shake off excess), then the egg wash, and finally press firmly into the breadcrumbs to coat completely.
- Fry: Heat about 1 inch of oil in a deep skillet to 350°F (175°C). Carefully add the chicken. Fry for 2-3 minutes per side until golden brown and crispy.
- Finish in Oven: Transfer the fried chicken to a baking sheet. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes. This ensures the chicken is cooked through without burning the crust.
- Rest: Let the chicken rest for 5 minutes before serving (this stops the butter from spurting out too aggressively).
Recipe Tips
- Seal it Tight: The biggest risk is the butter leaking out during cooking. When rolling the chicken, make sure the meat overlaps well. The chilling step is non-negotiable—it acts like “glue” for the meat seams.
- Double Dip: For an extra-secure crust (and less leakage risk), you can double-dip: Flour -> Egg -> Breadcrumbs -> Egg -> Breadcrumbs.
- Don’t Rush the Butter: Make sure the butter is frozen hard before rolling. Soft butter will smear and make rolling messy.
- Use a Thermometer: The internal temperature of the chicken needs to reach 165°F (74°C), but don’t poke the probe too deep or you’ll puncture the butter pocket!
What To Serve With Chicken Kiev?
- Green Salad: A simple salad with a sharp vinaigrette cuts through the richness of the fried chicken and butter.
- New Potatoes: Boiled baby potatoes with dill are perfect for mopping up the garlic butter spill.
- Garlic Green Beans: Because you can never have enough garlic.
- Rice Pilaf: A light, fluffy rice makes a great bed for the chicken.
How To Store LeftoversChicken Kiev?
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: You can freeze the uncooked breaded kievs. Wrap them individually and freeze for up to 3 months. Thaw in the fridge overnight before frying.
Reheating: Do not microwave (it will make the crust soggy). Reheat in an oven or air fryer at 350°F (175°C) for 10-15 minutes until the crust is crisp and the center is hot.
FAQs
Usually, this happens if the chicken was torn during pounding or if it wasn’t rolled tightly enough. Double-breading helps prevent this.
Yes, but they won’t be quite as golden. Spray them generously with cooking oil spray and bake at 400°F (200°C) for 20-25 minutes on your Chicken Kiev.
Absolutely. Tarragon, chives, or dill work beautifully in the compound butter for your Chicken Kiev.
You can make Chicken Kiev gluten-free by using gluten-free flour and gluten-free Panko crumbs.
More Chicken Recipes:
Chicken Kiev Nutrition Facts
Serving Size: 1 Kiev
- Calories: 580 kcal
- Total Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 145mg
- Sodium: 620mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 42g
Gordon Ramsay Chicken Kiev Recipe
Course: Chicken, Dinners, Lunch, MainCuisine: American, French, RussianDifficulty: Easy4
servings45
minutes20
minutes580
kcalGordon Ramsay’s Chicken Kiev is a retro classic brought back to life with modern finesse. While many know this dish as a dry, frozen supermarket meal, Ramsay’s homemade version is a revelation. It features a tender, flattened chicken breast rolled around a core of intensely flavorful garlic and parsley butter, then coated in crispy Panko breadcrumbs. When you cut into it, that glorious river of hot, melted butter spills out—a moment of culinary magic. It requires a bit of technique to roll tightly, but the result is a juicy, crunchy, and luxurious dinner.
Ingredients
100g (7 tbsp) unsalted butter, softened
4 cloves garlic, peeled and crushed
2 tbsp fresh parsley, finely chopped
1 tsp fresh lemon juice
Salt & freshly ground black pepper
Optional: A pinch of cayenne pepper for heat
- The Chicken & Coating
4 skinless, boneless chicken breasts
½ cup all-purpose flour (seasoned with salt and pepper)
2 large eggs, beaten
1 ½ cups Panko breadcrumbs
Vegetable oil or sunflower oil (for deep or shallow frying)
Directions
- Make the Butter: In a small bowl, mix the softened butter with the crushed garlic, chopped parsley, lemon juice, salt, and pepper. Shape it: Spoon the butter onto a piece of plastic wrap (cling film). Roll it into a tight sausage shape or log. Twist the ends and freeze for at least 15-20 minutes until hard.
- Prep the Chicken: Place a chicken breast between two sheets of plastic wrap. Using a rolling pin or meat mallet, gently bash the chicken until it is flat and even (about ¼ inch thick). Be careful not to tear the meat. Repeat for all breasts.
- Stuff & Roll: Remove the butter log from the freezer and cut it into 4 equal discs or sticks.
Place one piece of butter in the center of a flattened chicken breast.
Fold the sides of the chicken in over the butter, then roll it up tightly like a cigar. Ensure there are no gaps where butter can leak out.
Crucial Step: Wrap the rolled chicken tightly in plastic wrap and chill in the fridge for 30 minutes. This helps it hold its shape during frying. - Breading Station: Set up three bowls: Bowl 1: Seasoned flour.
Bowl 2: Beaten eggs.
Bowl 3: Panko breadcrumbs. - Coat: Unwrap the chilled chicken. Dip it first in the flour (shake off excess), then the egg wash, and finally press firmly into the breadcrumbs to coat completely.
- Fry: Heat about 1 inch of oil in a deep skillet to 350°F (175°C). Carefully add the chicken. Fry for 2-3 minutes per side until golden brown and crispy.
- Finish in Oven: Transfer the fried chicken to a baking sheet. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes. This ensures the chicken is cooked through without burning the crust.
- Rest: Let the chicken rest for 5 minutes before serving (this stops the butter from spurting out too aggressively).
Notes
- Seal it Tight: The biggest risk is the butter leaking out during cooking. When rolling the chicken, make sure the meat overlaps well. The chilling step is non-negotiable—it acts like “glue” for the meat seams.
Double Dip: For an extra-secure crust (and less leakage risk), you can double-dip: Flour -> Egg -> Breadcrumbs -> Egg -> Breadcrumbs.
Don’t Rush the Butter: Make sure the butter is frozen hard before rolling. Soft butter will smear and make rolling messy.
Use a Thermometer: The internal temperature of the chicken needs to reach 165°F (74°C), but don’t poke the probe too deep or you’ll puncture the butter pocket!
