Chicken Kiev Casserole (Printable)
Deconstructed Chicken Kiev with garlic-herb butter sauce and crispy breadcrumb topping, baked in one pan.
# 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 (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)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - In a small bowl, combine softened butter, minced garlic, chopped parsley, dill (if using), salt, pepper, and lemon juice. Mix until well 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 chicken to the prepared baking dish.
04 - In the same skillet, sprinkle flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and chicken broth. Bring to a simmer and cook until slightly thickened, about 3 to 4 minutes.
05 - Remove the skillet from heat and whisk in the prepared garlic-herb butter until smooth and fully emulsified. Pour the sauce evenly over the chicken in the baking dish.
06 - In a medium bowl, combine breadcrumbs, grated Parmesan, and melted butter. Toss until evenly coated. Sprinkle the mixture uniformly over the casserole.
07 - Bake uncovered for 25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
08 - Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
# Expert Tips:
01 -
- The garlic herb butter melts right into the sauce so every bite tastes rich and indulgent without any fussy rolling technique.
- It reheats beautifully the next day, which means lunch is sorted before you even clean up dinner.
02 -
- Do not skip the resting step because that five minute pause keeps the sauce from running everywhere when you scoop it.
- If your sauce looks a bit thin before pouring it over the chicken, simmer it another minute because it will not thicken much in the oven.
03 -
- Take the butter out of the fridge at least thirty minutes before you start because trying to mash cold butter into herb paste is an exercise in frustration.
- Toast the panko in a dry skillet for two minutes before mixing it with Parmesan because that extra step makes the topping twice as crunchy.