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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. (Edit: you can find my low carb & gluten-free strawberry “medovik” honey layer cake recipe here.)
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!
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Easy Baked Chicken Kiev (Low Carb, Paleo, & Gluten-free):
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Easy Baked Chicken Kiev (Low Carb, Paleo, & Gluten-free)
PrintIngredients
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- 4 large Chicken breast
Herb butter
- 4 tbsp Butter (unsalted, softened at room temperature)
- 2 tbsp Fresh parsley
- 1 tbsp Fresh dill
- 2 cloves Garlic (minced)
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
Breading
- 3/4 cup Blanched almond flour
- 3/4 tsp Sea salt
- 1/4 tsp Black pepper
- 2 large Egg (beaten)
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
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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Recipe Notes
Serving size: 1 piece of chicken
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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5 Comments
Robyn
I made this for the first time tonight and I followed the recipe exactly as written. Unfortunately for me, the butter didn’t stay in the chicken. I probably just need some more practice. For me, wrapping the hardened butter around the flattened chicken breast was the hardest part of the recipe. So, I sliced all of the chicken, put it on a platter and poured the butter sauce over top of it. Everyone raved about the presentation and how amazing it tasted! Thanks so much!! I’m so glad I found your website.
Sarah
Hi, If I wanted to freeze the chicken Kiev and save for another day, would you just freeze the chicken with the garlic butter? Or do you mean you can freeze them after you add the egg and flour? Thanks!
Maya | Wholesome Yum
Hi Sarah, You can do it either way. Just freeze before baking.
Sarah
Thanks. How long would you cook them for if they are frozen?
Maya | Wholesome Yum
Hi Sarah, If they were already cooked it would be just until hot, and 350 degrees is best. Maybe 15 to 20 minutes? If they are raw, it would be just a bit longer than the regular recipe, somewhere between 50 and 60 minutes would be my guess but it’s best to check for 165 degrees with a meat thermometer. I usually take chicken out at 155 degrees and let it rest, covered, until it comes to 165 degrees. Just make sure it does reach 165 degrees before eating, for safety.