James Martin Chicken Kiev

James Martin Chicken Kiev is a classic comfort dish featuring tender chicken breasts filled with rich garlic herb butter, then coated in crisp golden breadcrumbs. When cut open, the buttery filling melts out beautifully, creating a rich, savoury flavour with every bite. Despite its restaurant reputation, this recipe is surprisingly simple to prepare at home. From preparation to serving, it takes around 45 minutes and delivers a satisfying main course perfect for family dinners.

Ingredients

For the Garlic Butter Filling

• 100g unsalted butter, softened
• 2 cloves garlic, finely minced
• 2 tbsp fresh parsley, finely chopped
• ½ tsp lemon juice
• Salt and freshly ground black pepper

For the Chicken

• 4 skinless chicken breasts
• Salt and freshly ground black pepper
• 50g plain flour
• 2 large eggs, beaten
• 120g fresh breadcrumbs
• 50g panko breadcrumbs for extra crispness
• Vegetable oil, for shallow frying
• 30g butter

How to Make James Martin Chicken Kiev

• Prepare the garlic butter: In a bowl, mix the softened butter with minced garlic, chopped parsley, lemon juice, salt and pepper until well combined. Shape the butter into a small log using cling film and chill in the freezer for about 20 minutes until firm.
• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the coating becomes crisp and golden.
• Prepare the chicken: Place each chicken breast between two sheets of baking parchment and gently flatten with a rolling pin until about 1cm thick. Season both sides lightly with salt and pepper.
• Add the filling: Cut the chilled garlic butter into four pieces. Place one piece in the centre of each flattened chicken breast, fold the sides over the butter, then roll tightly to enclose the filling completely.
• Coat the chicken: Place flour, beaten eggs and breadcrumbs in three separate bowls. Dip each chicken parcel into flour, then egg, then breadcrumbs. Repeat the egg and breadcrumb step for a thicker, crisp coating.
• Brown the chicken: Heat vegetable oil and butter in a large frying pan over medium heat. Cook the chicken for 3 to 4 minutes on each side until lightly golden.
• Finish in the oven: Transfer the browned chicken to a baking tray and bake for 18 to 20 minutes until fully cooked through and crisp on the outside.
• Rest and serve: Allow the Chicken Kiev to rest for 3 to 5 minutes before serving so the butter settles slightly inside.

Tips

How do I stop the butter leaking out?

Make sure the butter is well chilled before filling the chicken and seal the edges tightly when rolling. Double coating with breadcrumbs also helps keep the filling inside.

Why double coat the breadcrumbs?

Coating the chicken twice creates a thicker crust which becomes extra crisp during cooking and helps prevent the butter from escaping.

Can I prepare Chicken Kiev in advance?

Yes. Assemble the chicken and store it covered in the refrigerator for up to 24 hours before cooking.

How do I know the chicken is fully cooked?

The chicken should be golden brown outside and reach an internal temperature of 75°C. The juices should run clear when pierced.

Serving Suggestions

• Serve with buttery mashed potatoes
• Pair with steamed green beans or peas
• Add a crisp garden salad
• Serve with roasted new potatoes

Storage

Room Temperature

Chicken Kiev can sit at room temperature for up to 2 hours before it should be refrigerated.

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C until hot throughout.

Freezing

Uncooked Chicken Kiev freezes well for up to 2 months. Freeze individually on a tray first, then store in freezer bags. Cook from frozen, adding an extra 10 minutes to the baking time.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 18g
• Protein: 38g
• Fat: 32g
• Saturated Fat: 14g
• Sodium: 480mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Chicken Kiev

Recipe by Milli RoseCourse: Main CourseCuisine: EuropeanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy golden chicken breasts filled with rich garlic herb butter. A classic Chicken Kiev recipe inspired by James Martin, perfect for a comforting homemade dinner.

Ingredients

• 100g unsalted butter, softened

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• ½ tsp lemon juice

• 4 skinless chicken breasts

• Salt and black pepper

• 50g plain flour

• 2 eggs, beaten

• 120g fresh breadcrumbs

• 50g panko breadcrumbs

• Vegetable oil for frying

• 30g butter

Directions

• Mix butter, garlic, parsley and lemon juice. Shape into a log and chill until firm.
• Flatten chicken breasts between parchment sheets until about 1cm thick.
• Place a piece of chilled garlic butter in the centre of each chicken breast.
• Roll the chicken tightly to enclose the butter.
• Coat chicken in flour, then egg, then breadcrumbs. Repeat egg and breadcrumbs for a thicker coating.
• Fry in oil and butter until lightly golden on both sides.
• Transfer to a baking tray and bake at 200°C for 18 to 20 minutes until cooked through.
• Rest for 3 minutes before serving so the butter settles slightly.

Notes

• Chill the butter well before filling the chicken.
• Double breadcrumb coating helps prevent butter leakage.
• Serve immediately while the butter centre is hot and flowing.