Chicken Kiev is made with butter, garlic, fresh parsley, fresh dill; air fry at 375°F for 20 minutes to serve 2. 440 calories per serving.
Ingredients
Steps
- 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.
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 Air Fry This?
- ⏱️Ready in 20 minutes vs ~36 in a conventional oven — no preheating needed.
- 🍖Circulating hot air renders fat and seals in juices for a crispier outside and tender inside.
- ⚡Uses significantly less energy than heating a full-size oven for a single batch.
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Frequently Asked Questions
Cook Chicken Kiev at 375°F for 20 minutes. 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.
You need: 4 tbsp butter, softened, 3 cloves garlic, minced, 2 tbsp fresh parsley, chopped, 1 tbsp fresh dill, chopped, 1/2 tsp lemon zest, Pinch of salt, 2 large chicken breasts, butterflied, 1/2 cup flour, 2 eggs, beaten, 1 cup panko breadcrumbs, 1/2 tsp salt. This recipe serves 2 with 440 calories per serving.
Chicken Kiev takes 20 minutes total at 375°F. Air fry at 375°F for 18-20 minutes, turning carefully halfway, until golden brown and 165°F internal.
This recipe is rated Medium. It serves 2 and takes just 20 minutes at 375°F.
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