Chicken Kiev Casserole (Printable)
Juicy chicken in garlic-herb butter sauce with crispy Parmesan breadcrumb topping, baked golden 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 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
→ 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 nonstick spray.
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 residual drippings and cook for 1 minute, stirring constantly to form a roux. Gradually pour in the 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 slightly and coats the back of a spoon.
05 - Remove the skillet from heat. Add the prepared garlic-erb butter compound to the sauce and whisk until completely melted and smooth. Pour the finished sauce evenly over the chicken in the baking dish.
06 - In a medium bowl, combine the panko breadcrumbs, grated Parmesan, and melted butter. Toss until the crumbs are evenly coated. Sprinkle the mixture uniformly over the casserole.
07 - Bake uncovered on the center rack for 25 minutes, or until the topping is deep golden brown 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 fresh chopped parsley before serving.
# Expert Tips:
01 -
- You get every bit of that crispy, buttery, garlicky magic of traditional Chicken Kiev without the fuss of rolling and sealing.
- It reheats beautifully the next day, making it a rare casserole that actually tastes better on round two.
02 -
- Do not skip the resting step or the sauce will flood onto your plate instead of hugging each piece of chicken.
- If your chicken pieces vary wildly in size, the small ones will overcook and turn rubbery while the large ones catch up, so aim for uniform bites.
03 -
- Let the compound butter come fully to room temperature before mixing in the herbs so everything incorporates evenly without clumping.
- Whisking the milk and broth into the flour gradually and patiently is the difference between a smooth sauce and a lumpy one, so take your time.