Chicken Kiev Casserole (Print version)
Deconstructed chicken Kiev with garlic-herb butter sauce and crispy Parmesan topping, all baked in one pan.
# Ingredient List:
→ 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 It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - In a small bowl, combine the softened butter, minced garlic, chopped parsley, dill (if using), salt, black pepper, and lemon juice. Mix thoroughly until all ingredients are evenly incorporated. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces lightly with salt and pepper, then add to the skillet. Sauté for 5–7 minutes, turning occasionally, until the chicken is cooked through and lightly golden on the edges. Transfer the seared chicken to the prepared baking dish in an even layer.
04 - In the same skillet, sprinkle the flour over the residual drippings and cook for 1 minute, stirring constantly to form a roux. Gradually pour in the whole milk and chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.
05 - Remove the skillet from heat. Add the prepared garlic-erb butter to the sauce and whisk until completely melted and smooth. Pour the finished sauce evenly over the chicken in the baking dish.
06 - In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Toss until the breadcrumbs are evenly coated. Sprinkle the mixture uniformly over the casserole.
07 - Bake uncovered on the center rack for 25 minutes, or until the topping is deep golden brown and the sauce is bubbling around the edges.
08 - Remove the casserole from the oven and let it rest for 5 minutes to allow the sauce to settle. Garnish with freshly chopped parsley before serving.
# Expert Advice:
01 -
- All the buttery garlicky magic of traditional Chicken Kiev without the fussy rolling and frying.
- It reheats beautifully the next day, making it perfect for leftovers that actually taste better.
02 -
- Do not skip the resting time or the sauce will be too loose and run everywhere when you scoop it.
- Adding a handful of shredded mozzarella or Gruyere under the breadcrumb layer creates a stretchy cheesy layer that takes this from great to extraordinary.
03 -
- Take the butter out of the fridge at least thirty minutes before starting because cold butter will not blend smoothly into the herb mixture and you will end up with chunks.
- Taste the sauce before pouring it over the chicken and adjust the salt because Parmesan and broth brands vary wildly in sodium levels.