Chicken Kiev Casserole (Printable)
Garlic-herb butter chicken baked with creamy sauce and a crispy golden breadcrumb topping in one pan.
# What You Need:
→ Poultry
01 - 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
→ Garlic-Herb Butter
02 - 6 tbsp unsalted butter, softened
03 - 3 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh dill, chopped (optional)
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tsp lemon juice
→ Sauce & Base
09 - 1 cup whole milk
10 - 1 cup low-sodium chicken broth
11 - 2 tbsp all-purpose flour
12 - 1 tbsp olive oil
→ Topping
13 - 1 cup fresh breadcrumbs (preferably panko)
14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp fresh parsley, chopped (for garnish)
# How To Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a small bowl, combine softened butter, minced garlic, chopped parsley, dill (if using), salt, pepper, and lemon juice. Mix thoroughly until evenly blended and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces lightly with salt and pepper, then sauté until just cooked through and lightly golden, approximately 5–7 minutes. Transfer the seared chicken to the prepared baking dish in an even layer.
04 - In the same skillet, sprinkle flour over residual drippings and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in whole milk and chicken broth. Bring to a gentle simmer and cook, stirring frequently, until the sauce thickens slightly, about 3–4 minutes.
05 - Remove the skillet from heat and whisk the prepared garlic-erb butter compound into the sauce until completely smooth and emulsified. Pour the finished sauce evenly over the chicken in the baking dish.
06 - In a medium bowl, combine fresh breadcrumbs, grated Parmesan cheese, and melted butter. Toss until the crumbs are evenly coated. Sprinkle the mixture uniformly over the sauced chicken.
07 - Bake uncovered on the center rack for 25 minutes, or until the topping is deeply golden and the casserole is bubbling at the edges.
08 - Remove from the oven and allow the casserole to rest for 5 minutes. Garnish with freshly chopped parsley and serve warm.
# Expert Tips:
01 -
- That liquid garlic herb butter seeps into every crevice of chicken and creates a sauce you will want to drag bread through.
- It gives you all the indulgence of traditional Chicken Kiev with about a quarter of the effort and zero exploded butter disasters.
02 -
- Do not skip the resting time or the sauce will run everywhere and your portions will look like a puddle instead of a beautiful scoop.
- If your sauce looks thin when you pour it, it will thicken in the oven, so trust the process and resist the urge to add more flour.
03 -
- Cut all your chicken pieces roughly the same size so nothing dries out while waiting for larger pieces to finish cooking.
- The herb butter can be made a day ahead and refrigerated, just let it soften slightly before whisking it into the hot sauce.