Chicken Kiev Casserole (Printable)
Deconstructed Chicken Kiev baked with garlic-herb butter sauce and crispy breadcrumb topping in one pan.
# What You'll 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 non-stick 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 incorporated 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 to 7 minutes. Transfer the seared chicken to the prepared baking dish in an even layer.
04 - In the same skillet, sprinkle flour over the residual drippings and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in the milk and chicken broth, smoothing out any lumps. Bring to a simmer and cook until the sauce slightly thickens, about 3 to 4 minutes.
05 - Remove the skillet from heat and whisk the prepared garlic-herb butter into the sauce until fully melted and smooth. 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 casserole.
07 - Bake uncovered for 25 minutes, or until the topping is deep golden and the casserole is bubbling at the edges.
08 - Remove from the oven and let rest for 5 minutes to allow the sauce to set. Garnish with fresh chopped parsley before serving.
# Expert Tips:
01 -
- All the luxurious garlic herb butter flavor of traditional Chicken Kiev without the stressful rolling and frying process.
- One pan means cleanup is almost effortless and the leftovers reheat beautifully for lunch the next day.
02 -
- Do not skip the resting step because the sauce needs those five minutes to thicken back up and you will burn your mouth on molten butter if you dig in immediately.
- The chicken will look done after searing but it finishes cooking in the sauce in the oven so pull it from the skillet the moment it is no longer pink inside.
03 -
- Taste the sauce before pouring it over the chicken and adjust salt because Parmesan and broth brands vary wildly in sodium.
- Brown the chicken in two batches if your skillet is crowded because steaming instead of searing means you lose that golden flavor foundation.