Chicken Kiev
In its own language: котлета по-київськи
Chicken breast rolled around butter, breaded and fried or baked
Chicken Kiev is a dish of chicken breast pounded flat, wrapped around cold butter, then coated in egg and breadcrumbs and cooked by frying or baking. It is especially known in Russian and Ukrainian cuisines, with a history tied to both countries and French culinary influence. The dish is popular across the post-Soviet states and in many English-speaking countries.
- Chicken breast is wrapped around cold butter and breaded
- Fried or baked until crisp outside and melted inside
- Popular in Russia, Ukraine, and former Eastern Bloc countries
- Known as 'côtelette de volaille' in French-influenced cookery
- Modern versions may include garlic or herbs in the butter
What is Chicken Kiev?
Chicken Kiev is made from a boneless chicken breast that is flattened, then wrapped around a piece of cold butter. The chicken is coated in egg and breadcrumbs before being fried or baked. Sometimes herbs like parsley or dill are mixed into the butter, and in some versions, garlic is added. The finished dish is golden and crisp on the outside, with melted butter inside. When cut, the butter flows out, making the chicken moist and rich.
Where does Chicken Kiev come from?
The exact origin of Chicken Kiev is disputed. Russian chefs in the 18th and 19th centuries adopted French cooking techniques, including dishes like côtelette de volaille, which means 'chicken cutlet' in French. Early Russian recipes for stuffed chicken breast appear in cookbooks from the early 20th century. Oral tradition in Kyiv links the dish to the Continental Hotel in the early 1900s, while Russian sources also claim connections to St. Petersburg. The dish became widely known in the Soviet Union and abroad after World War II.
How is Chicken Kiev made?
To make Chicken Kiev, a chicken breast is cut and pounded until thin. A piece of cold butter, sometimes mixed with herbs or garlic, is placed in the center. The meat is rolled tightly around the butter, then dipped in beaten egg and coated with breadcrumbs. Traditionally, the wing bone might be left attached and decorated for serving. The prepared chicken is then fried or baked until the outside is crisp and the inside is cooked through, with the butter melting inside.
How and when is Chicken Kiev eaten?
Chicken Kiev is usually served hot as a main course, often at lunch or dinner. It is popular in restaurants and homes, especially in Russia, Ukraine, and other countries of the former Eastern Bloc. The dish is often accompanied by side dishes such as potatoes or vegetables. In the United States and the UK, it is also found as a ready-made meal. Care is often taken when eating, as the hot melted butter inside can spill out when cut.
Kinds of Chicken Kiev
There are several versions of Chicken Kiev. Russian recipes often use plain butter, while Western versions may include garlic or herbs in the filling. Some American recipes substitute blue cheese for butter. The traditional preparation sometimes keeps the wing bone attached, but most modern versions use a pure fillet. In Poland, the dish is called 'dewolaj'. A spherical version has been created by some chefs. Industrially produced versions are common in many countries.
What Chicken Kiev means
Chicken Kiev has become a symbol of refined dining in Russian and Ukrainian cuisines, and was a signature dish in Soviet high-class restaurants. Its name and spelling have shifted in recent years, with some preferring 'Kyiv' to reflect Ukrainian identity. The dish is widely recognized in the English-speaking world, and has been featured in cookbooks, restaurants, and even as a popular convenience food.
Questions people ask about Chicken Kiev
What is Chicken Kiev made of?
Chicken Kiev is made from chicken breast, cold butter (sometimes with herbs or garlic), egg, and breadcrumbs. The chicken is wrapped around the butter, breaded, and then fried or baked.
Where does Chicken Kiev come from?
Chicken Kiev is linked to both Russian and Ukrainian cuisines, with influences from French cooking. Its exact origin is disputed, but it became popular in the early 20th century and spread widely in the Soviet Union and beyond.
How is Chicken Kiev cooked?
The chicken breast is flattened, filled with cold butter, rolled up, coated in egg and breadcrumbs, and then fried or baked until golden and cooked through.
What does Chicken Kiev taste like?
It has a crisp, golden crust and a juicy inside, with melted butter that adds richness. Herbs or garlic may give extra flavor, depending on the recipe.
Is Chicken Kiev served with anything?
It is usually served hot as a main dish, often with potatoes or vegetables on the side.
Good reading and sources
The facts on this page come from the Wikipedia article "Chicken Kiev", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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