Chicken Kiev Casserole (Print)
Deconstructed Chicken Kiev with garlic-herb butter sauce and crispy Parmesan topping, baked in one pan.
# What You 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
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)
# How to Make:
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, salt, pepper, and lemon juice. Mix thoroughly until evenly blended and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season the 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 in an even layer.
04 - In the same skillet, sprinkle the flour over the residual drippings and cook for 1 minute, stirring constantly. Gradually whisk in the milk and chicken broth. Bring to a simmer and cook until the sauce thickens slightly, about 3 to 4 minutes.
05 - Remove the skillet from heat and whisk the prepared garlic-herb butter into the sauce until smooth and emulsified. Pour the sauce evenly over the chicken in the baking dish.
06 - In a medium bowl, combine the breadcrumbs, grated Parmesan, and melted butter. Toss until the crumbs are evenly coated. Sprinkle the mixture uniformly over the casserole.
07 - Bake uncovered for 25 minutes, or until the topping is deeply golden and the casserole is bubbling at the edges.
08 - Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh chopped parsley and serve warm.
# Expert Advice:
01 -
- The garlic herb butter melts right into the sauce, so every single bite carries that rich Kiev flavor without any rolling or stuffing.
- It reheats beautifully the next day, making it a rare casserole that tastes even better for lunch.
02 -
- Do not skip softening the butter because cold butter will leave chunks in your sauce instead of melting into something silky smooth.
- Resist the urge to overcook the chicken during the searing step since it will continue cooking in the oven and nobody wants dry chicken in a casserole.
03 -
- Make the garlic herb butter up to three days ahead and keep it in the fridge so weeknight assembly goes even faster.
- Toasting the panko lightly in a dry pan before mixing it with Parmesan and butter gives the topping an even deeper golden color and nuttier flavor.