Chicken Kiev Casserole (Printable Version)
Juicy chicken baked in garlic-herb butter sauce with crispy breadcrumb topping. A comforting one-pan dinner.
# 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 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 It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a small mixing bowl, combine the softened butter, minced garlic, chopped parsley, dill if using, salt, 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 in a single layer. Sauté for 5 to 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 and spread into an even layer.
04 - In the same skillet, sprinkle the flour over any remaining 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 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the skillet from heat. Add the prepared garlic-erb butter compound to the hot sauce and whisk until completely melted and smooth. Pour the finished sauce evenly over the chicken in the baking dish, ensuring all pieces are well coated.
06 - In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter. Toss until the breadcrumbs are evenly moistened. Sprinkle the mixture uniformly over the top of the casserole.
07 - Bake uncovered on the center oven rack for 25 minutes, or until the topping is deeply golden 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 and serve warm.
# Helpful Hints:
01 -
- All the indulgent garlic herb butter flavor of traditional Chicken Kiev without the tedious rolling and sealing process.
- It reheats beautifully the next day, making it one of those rare casseroles that actually improves overnight.
02 -
- Do not skip the resting time after baking or the sauce will be runny and the topping will slide right off when you scoop it.
- Whisk the flour for a full minute before adding liquids to eliminate any raw flour taste from the final sauce.
03 -
- Cut all your chicken pieces the same size so nothing dries out while waiting for larger pieces to finish cooking.
- Make the herb butter a day ahead and keep it in the fridge, then let it come to room temperature before whisking it into the hot sauce.