Use This Simple Trick To Make Chicken Kiev Much Less Messy

crusted chicken on a plate with a green salad
Chicken KievBecky Luigart-Stayner

Chicken Kiev already solves one of the biggest problems with frying chicken breasts: Cook them too long, and they tend to dry out.

Some enterprising 19th century chef smartly stuffed that breast with butter and herbs—and voila! It's such a good method that people have been using it for years, and there's no reason to stop!

But we found a smart way to solve another sticky problem: dredging.

When making breaded chicken, you typically dip the meat in an egg mixture, and then roll it in flour, panko, or another breading. But, of course, the egg drips everywhere and it makes a terrible mess. For this recipe, we use mayonnaise in place of the egg wash. The mayo doesn't drip at all, and the breading sticks wonderfully well to it—better, in fact! Once it's cooked, you wouldn't know it was done any differently, but the cleanup is so much easier.

More Chicken Dinner Ideas: Our best Chicken Pot Pie | Viral Marry Me Chicken | Crock Pot Chicken and Dumplings 

Yields: 4 servings

Prep Time: 10 mins

Total Time: 30 mins


  • 4 tbsp.

    (1/2 stick) unsalted butter, at room temperature

  • 3 tbsp.

    chopped fresh dill

  • 2 tbsp.

    chopped fresh chives

  • Kosher salt and freshly ground black pepper

  • 4

    boneless, skinless chicken breasts (about 10 ounces each)

  • 3 tbsp.


  • 1 1/2 c.

    panko breadcrumbs

  • 1/2 c.

    canola oil, plus more if needed

  • Lemon wedges, for serving

  • Green salad, for serving


  1. Preheat oven to 350ºF. Combine butter, dill, and chives in a bowl. Season with salt and pepper.

  2. Using a paring knife, carefully slice a pocket in the side of each chicken breast. Insert butter into pocket, dividing evenly. Rub mayonnaise on all sides of the chicken with a pastry brush or back of a spoon, dividing evenly. Place panko in a bowl and season with salt and pepper. Working with one piece of chicken at a time, coat chicken in panko.

  3. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken, in two batches, adding more oil between batches, if needed, until golden brown on both sides, 3 to 4 minutes per side. Return all the chicken to the skillet, and transfer to the oven. Bake until cooked through, 10 to 15 minutes. Serve chicken with a green salad and lemon wedges alongside.

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