Chicken Kiev Casserole (Printable)
Juicy chicken baked in garlic-herb butter sauce with crispy Parmesan breadcrumb topping.
# 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
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tsp lemon juice
→ Sauce and Base
09 - 1 cup whole milk
10 - 1 cup low-sodium chicken broth
11 - 2 tbsp all-purpose flour
12 - 1 tbsp olive oil
→ Crispy Topping
13 - 1 cup panko breadcrumbs
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, 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, about 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. Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer and cook until the sauce slightly thickens, about 3 to 4 minutes.
05 - Remove the skillet from heat. Whisk the prepared garlic-erb 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 panko breadcrumbs, grated Parmesan, 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. Garnish with fresh chopped parsley before serving.
# Expert Tips:
01 -
- It captures everything you love about Chicken Kiev without the tedious rolling and sealing process that usually ends in butter leaking everywhere.
- The garlic herb butter melts right into the sauce, so every single bite is infused with that rich, savory flavor people associate with the classic version.
- You probably have most of the ingredients sitting in your kitchen right now, which makes it a perfect last minute dinner that feels anything but ordinary.
02 -
- Do not skip softening the butter because cold butter will leave lumps in the sauce and you will end up with pockets of plain flour taste instead of that smooth, unified flavor.
- Cut the chicken pieces as uniformly as possible because uneven sizes mean some pieces dry out while others are still cooking through, and that inconsistency really shows in a casserole format.
03 -
- Let the casserole rest those full five minutes before serving because the sauce thickens as it sits and will coat the chicken much better on the plate.
- If your breadcrumb topping starts browning too quickly, lay a sheet of foil loosely over the top for the last ten minutes of baking to protect it without trapping steam.