James Martin​ Chicken Kiev

James Martin’s Chicken Kiev is the ultimate retro revival. James has championed this dish for years, arguing that when made properly at home, it is miles apart from the dry, processed versions found in the freezer aisle. His secret lies in two key techniques: using frozen garlic butter to prevent it from leaking out too early, and Panko breadcrumbs for a super-crispy, Japanese-style crust. When you cut into it, you get that spectacular explosion of hot garlic butter that defines the dish.

Try More Recipes:

• James Martin​ Chicken Forestière
• James Martin Lemon Chicken​
• James Martin Spatchcock Chicken

Why You Will Love This ​ Chicken Kiev Recipe:

• The Butter Explosion: By freezing the butter first, it melts at the exact moment the chicken is cooked, keeping the meat moist from the inside out.
• Super Crunch: James swaps standard breadcrumbs for Panko (Japanese flakes), which absorb less oil and stay incredibly crisp.
• Leak-Proof Method: The double-coating technique (egg-crumb-egg-crumb) creates a robust shell that seals the butter inside.
• Restaurant Quality: Using a fresh chicken breast ensures the meat is juicy and tender, not processed foam.

James Martin Chicken Kiev Ingredients

For the Garlic Butter:

• 125g Unsalted Butter
• 3–4 Garlic Cloves
• 1 tbsp Fresh Parsley
• 1 squeeze Lemon Juice
• Salt & Black Pepper: To taste.

For the Chicken & Coating:

• 4 Chicken Breasts: Skinless.
• 100g Plain Flour
• 3 Large Eggs
• 200g Panko Breadcrumbs
• Vegetable Oil

How To Make James Martin Chicken Kiev

1. Make the Butter (Prep Ahead): In a bowl, mix the softened butter, crushed garlic, chopped parsley, lemon juice, salt, and pepper. Spoon the mixture onto a piece of cling film (plastic wrap). Roll it up into a tight sausage shape (log) about 2cm thick. Twist the ends to seal. Freeze for at least 1 hour until rock hard.
2. Prep the Chicken: Place a chicken breast on a board. Remove the inner fillet (the small strip of meat on the underside) and set it aside. Using a sharp knife, make a deep incision into the thickest part of the breast to create a pocket. Be careful not to cut all the way through to the other side.
3. Stuff: Cut the frozen butter log into 4 discs. Push a disc deep into the pocket of each chicken breast. Take the reserved inner fillet and plug the hole to help seal the butter in.
4. The Pane Station: Set up three bowls: one with seasoned flour, one with beaten eggs, and one with Panko breadcrumbs.
5. Coat (The Double Dip):
   • Dip the chicken in flour (shake off excess).
   • Dip in egg.
   • Dip in breadcrumbs.
   • Crucial Step: Dip it back into the egg, and then back into the breadcrumbs for a second layer. This ensures a leak-proof crust.
   • Chill the coated chicken in the fridge for 30 minutes to set the coating.
6. Fry: Preheat your oven to 200°C (400°F). Heat about 2cm of oil in a deep frying pan to 170°C. Carefully lay the kievs in the hot oil. Fry for 2–3 minutes on each side until golden brown.
7. Bake: Transfer the fried kievs to a baking tray. Bake in the oven for 12–15 minutes. This ensures the chicken is cooked through without burning the crumbs.
8. Serve: Let them rest for 2 minutes before serving so the butter doesn’t spray everywhere when cut.

Recipe Tips

• The Toothpick Trick: If you are worried about the hole, you can secure the opening with a cocktail stick before breading (just remember to remove it before serving!).
• Don’t Skip the Freeze: If the butter is soft when you cook it, it will melt and leak out before the chicken is cooked. It needs to be frozen to survive the heat.
• Oil Temperature: Test the oil with a piece of bread. If it sizzles and turns brown in 30 seconds, it’s ready. If it’s too cold, the kiev will be greasy; too hot, and it will burn.
• Resting: Let it sit for a minute or two after coming out of the oven. This allows the pressure inside to stabilize so the butter oozes gently rather than squirting out.

What To Serve With Chicken Kiev?

James Martin’s Chicken Kiev is a rich, buttery dish that calls for simple sides to cut through the garlic intensity. The classic pairing is a generous serving of skinny fries or sautéed new potatoes to mop up the leaked garlic butter, alongside buttered peas or a fresh green salad with a sharp lemon vinaigrette to cleanse the palate. For a comforting twist, some garlic-free mashed potatoes or steamed tenderstem broccoli also work beautifully.

How To Store Leftovers Chicken Kiev?

• Fridge: Store in an airtight container for 2 days. The crust will lose its crunch.
• Reheating: Place on a wire rack over a baking tray and heat in a 180°C (350°F) oven for 15 minutes. Do not microwave, or it will be soggy.

How To Reheat Leftovers Chicken Kiev?

Microwave (Avoid): Do not use. The crust will become soggy, the chicken rubbery, and the butter inside will likely explode.

• Oven (Best Method): Place the kievs on a wire rack over a baking tray (this keeps the bottom crisp). Heat at 180°C (350°F) for 15–20 minutes until piping hot.
• Air Fryer: Heat at 170°C (340°F) for 8–10 minutes. This is great for restoring the crunch.

FAQs

Try More Recipes:

• James Martin Sriracha Chicken Wings
• James Martin Southern Fried Chicken
• James Martin’s Slow Cooker Chicken Chasseur

Chicken Kiev Nutrition Facts (Per serving)

• Calories: ~650 kcal
• Total Fat: 40g
• Saturated Fat: 20g
• Cholesterol: 180mg
• Sodium: 550mg
• Total Carbohydrate: 25g
• Protein: 45g

James Martin​ Chicken Kiev

Recipe by Ella ThompsonCourse: Main, Lunch, DinnerCuisine: British, French, RussianDifficulty: Easy

Servings

4

servings

Prep time (+ freezing)

20

minutes

Cooking time

20

minutes

Calories

650

kcal

James Martin’s Chicken Kiev is a crispy, golden delight. Tender chicken breasts are stuffed with frozen garlic and parsley butter, double-coated in Panko breadcrumbs, fried until golden, and finished in the oven.

Ingredients

• For the Garlic Butter:

• 125g Unsalted Butter

• 3–4 Garlic Cloves

• 1 tbsp Fresh Parsley

• 1 squeeze Lemon Juice

• Salt & Black Pepper

• For the Chicken & Coating:

• 4 Chicken Breasts

• 100g Plain Flour

• 3 Large Eggs

• 200g Panko Breadcrumbs

• Vegetable Oil

Directions

• Make the Butter (Prep Ahead): In a bowl, mix the softened butter, crushed garlic, chopped parsley, lemon juice, salt, and pepper. Spoon the mixture onto a piece of cling film (plastic wrap). Roll it up into a tight sausage shape (log) about 2cm thick. Twist the ends to seal. Freeze for at least 1 hour until rock hard.
• Prep the Chicken: Place a chicken breast on a board. Remove the inner fillet (the small strip of meat on the underside) and set it aside. Using a sharp knife, make a deep incision into the thickest part of the breast to create a pocket. Be careful not to cut all the way through to the other side.
• Stuff: Cut the frozen butter log into 4 discs. Push a disc deep into the pocket of each chicken breast. Take the reserved inner fillet and plug the hole to help seal the butter in.
• The Pane Station: Set up three bowls: one with seasoned flour, one with beaten eggs, and one with Panko breadcrumbs.
• Coat (The Double Dip): Dip the chicken in flour (shake off excess).
  Dip in egg.
  Dip in breadcrumbs.
  Crucial Step: Dip it back into the egg, and then back into the breadcrumbs for a second layer. This ensures a leak-proof crust.
  Chill the coated chicken in the fridge for 30 minutes to set the coating.
  Fry: Preheat your oven to 200
• Fry: Preheat your oven to 200°C (400°F). Heat about 2cm of oil in a deep frying pan to 170°C. Carefully lay the kievs in the hot oil. Fry for 2–3 minutes on each side until golden brown.
• Bake: Transfer the fried kievs to a baking tray. Bake in the oven for 12–15 minutes. This ensures the chicken is cooked through without burning the crumbs.
• Serve: Let them rest for 2 minutes before serving so the butter doesn’t spray everywhere when cut.

Notes

• The Toothpick Trick: If you are worried about the hole, you can secure the opening with a cocktail stick before breading (just remember to remove it before serving!).
  Don’t Skip the Freeze: If the butter is soft when you cook it, it will melt and leak out before the chicken is cooked. It needs to be frozen to survive the heat.
  Oil Temperature: Test the oil with a piece of bread. If it sizzles and turns brown in 30 seconds, it’s ready. If it’s too cold, the kiev will be greasy; too hot, and it will burn.
  Resting: Let it sit for a minute or two after coming out of the oven. This allows the pressure inside to stabilize so the butter oozes gently rather than squirting out.