Chicken Kiev Casserole (Printable Format)
Deconstructed Chicken Kiev with garlic-herb butter sauce and crispy breadcrumb topping, baked in one pan.
# What You 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
→ 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 Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - In a small mixing bowl, combine the softened butter, minced garlic, chopped parsley, dill if using, salt, black pepper, and lemon juice. Blend until thoroughly combined 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. Gradually whisk in the whole milk and chicken broth. Bring to a gentle simmer and cook until the sauce lightly thickens, about 3 to 4 minutes.
05 - Remove the skillet from heat and whisk the prepared garlic-herb butter into the sauce until smooth and emulsified. Pour the finished sauce evenly over the chicken in the baking dish.
06 - In a medium bowl, toss together the panko breadcrumbs, grated Parmesan, and melted butter until evenly coated. Sprinkle the mixture uniformly over the casserole surface.
07 - Bake uncovered for 25 minutes, or until the topping is deeply 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 settle. Garnish with fresh chopped parsley before serving.
# Expert Suggestions:
01 -
- Everything you crave about Chicken Kiev without the stress of rolling and frying individual portions
- The garlic herb butter melts right into the sauce and creates this ridiculously silky coating around every piece of chicken
- It reheats beautifully the next day, which means you secretly hope for leftovers
02 -
- Do not rush the sauce thickening step, because a thin sauce will make the bottom of the casserole soggy and sad
- Cutting the chicken into uniform pieces is more important than you think, since uneven sizes mean some pieces dry out while others are undercooked
03 -
- Make the garlic herb butter a day ahead and keep it in the fridge because the flavors meld and intensify overnight in a way that is absolutely worth the planning
- Toast the panko lightly in a dry pan before mixing it with butter and Parmesan for an extra layer of crunch that surprises people every time