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Baked chicken kiev is a classic Russian/Ukranian dish that I’ve been wanting to learn to make for years. After studying some traditional recipes online, I was inspired to come up with my own healthy baked paleo and low carb version. My easy baked chicken kiev recipe turned out to be much easier than expected, and well worth it.
I grew up eating baked chicken kiev, though sadly not the homemade variety. My mom and both grandmothers were all amazing cooks, but I don’t recall having baked chicken kiev made from scratch.
Not that I’m complaining – I had plenty of other homemade options to choose from. For example, my grandmother’s homemade medovik cake still stands as the best cake I’ve ever had. In fact, I’m just waiting for the right occasion to make my own own low carb and gluten-free version.
Nonetheless, growing up in a Russian immigrant family also meant that some nights were just too exhausting for my mom to make a from-scratch home-cooked meal. I can only imagine what it must have been like for her. I still admire the courage it took for my parents to move to a new country with a five-and-a-half year old (me), almost no money, and barely any grasp of the language spoken there.
It was on tired nights from those early days in America that baked chicken kiev would appear from the freezer. After a long day at a new job, trying to learn English, possibly a run to a temporary side job or training courses afterward, and then carting me around to and from rhythmic gymnastics classes – well, I can hardly blame my mom for turning to a ready-made meal for dinner.
Those frozen baked chicken kiev dinners were decent, but I don’t eat processed foods like that anymore. I’d much rather eat natural foods and not worry about watching for signs of diabetes.
And, I wanted to know how much better a homemade recipe would taste. Besides, I was looking forward to making a version that’s low carb, gluten-free, and lacking those questionable ingredients.
The process for making baked chicken kiev is actually surprisingly uncomplicated. The hardest part of making it is wrapping the chicken tightly around the herb butter – and all the waiting! It takes a little advance planning, since a couple of the steps require freezing, but the actual active preparation time goes pretty quickly.
You can also assemble the chicken kiev in advance and freeze it. That way, all you have to do is throw it in the oven when ready to eat. See, you can have homemade baked chicken kiev even on a busy weeknight!
Tools To Make Low Carb Chicken Kiev
Tap the links below to see the items used to make this recipe.
- Mixing Bowl – These mixing bowls will definitely be a new favorite in your kitchen. They come in different sizes so you will definitely have just the right size for this Baked Chicken recipe.
- Plastic Wrap – Plastic wrap is necessary for a couple of different steps in this recipe.
- Baking Sheet – I use this baking sheet in the kitchen every day and it’s perfect for this Chicken Kiev recipe
Easy Baked Chicken Kiev (Low Carb, Paleo, & Gluten-free):
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Easy Baked Chicken Kiev (Low Carb, Paleo, & Gluten-free)
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Tap on the times in the instructions below to start a kitchen timer while you cook.
In a small bowl, mash all herb butter ingredients with a fork to combine. Place the mixture on a long piece of plastic wrap and roll into a long log, about 1 in (2.5 cm) thick and 8 in (20 cm) long, and twist the ends shut. Freeze until firm.
Meanwhile, place each chicken breast between 2 pieces of plastic wrap and pound to 1/4 in (.6 cm) thickness. Season lightly with additional sea salt and black pepper.
- When the herb butter is firm, cut the log into four equal pieces, each about 2 inches long. Place a piece in the middle of each flattened chicken breast, fold in the sides, then roll up tightly. Wrap each rolled up piece in plastic wrap and freeze for one hour.
Preheat the oven to 375 degrees F (191 degrees C). Line and grease a baking sheet.
Prepare two small bowls - one with eggs, and one with almond flour, 3/4 teaspoon (3 g) sea salt, and 1/4 teaspoon (1 g) black pepper. Dip each piece of chicken in the egg, then press in the almond flour mixture, making sure all sides are covered. Place onto the prepared baking sheet.
Bake 40 to 45 minutes, until chicken is no longer pink and outside is golden. (You can place under the broiler for a minute or two if you want it more golden.) Allow the chicken to rest for a few minutes before serving.
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Serving size: 1 piece of chicken
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