Chicken Kiev Casserole (Printable)
Juicy chicken baked in garlic-herb butter sauce with a crispy Parmesan breadcrumb topping, all 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 panko breadcrumbs
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 with butter or non-stick spray and set aside.
02 - In a small 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. Sauté for 5 to 7 minutes, turning occasionally, until the chicken is just 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 remaining drippings and cook for 1 minute, stirring constantly to form a roux. Gradually pour in the whole milk and chicken broth, 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-herb butter to the 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 in an even layer across the entire surface of the casserole.
07 - Place the casserole uncovered in the preheated oven and bake 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 chopped fresh parsley and serve warm.
# Expert Tips:
01 -
- All the garlicky, herby, buttery glory of traditional Chicken Kiev without the fussy rolling and toothpick routine.
- It reheats beautifully the next day, making it the rare casserole that actually tastes better on round two.
02 -
- Do not skip softening the butter because cold butter will not blend into the herb mixture and will leave greasy pockets in the sauce instead of a smooth emulsion.
- Resist the urge to crank the oven above 375 degrees F to speed things up because the topping burns before the sauce has time to bubble and thicken properly.
03 -
- Let the chicken rest for two minutes after searing before adding it to the baking dish so the juices redistribute and do not leak out into the sauce.
- Make the garlic herb butter up to three days ahead and keep it in the fridge because the flavors actually deepen and improve with a little time.