Chicken Kiev
Chicken Kiev features breaded chicken breast stuffed with garlic herb butter, parsley, and dill; air fry at 375°F for 20 minutes until the crust is golden and the center is molten.
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Method
- 1
Mix softened butter with garlic, parsley, dill, lemon zest, and salt. Form into 2 logs, wrap in plastic, and freeze 20 minutes.
- 2
Butterfly and pound chicken breasts to 1/4-inch thickness.
- 3
Place a frozen butter log on each breast. Fold chicken around butter and seal tightly. Secure with toothpicks.
- 4
Dredge in flour, dip in egg, coat in panko. Double bread for extra crunch. Spray with oil.
- 5
Air fry at 375°F for 18-20 minutes, turning carefully halfway, until golden brown and 165°F internal.
Pro tip. The butter MUST be frozen or it melts out before the chicken cooks through. Seal the chicken tightly around the butter — any gaps and the butter escapes. Rest 3 minutes before cutting to let the butter settle.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 36 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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