Chicken Kiev Casserole (Printable Version)
Juicy chicken baked in garlic-herb butter sauce with crispy golden breadcrumb topping — a cozy one-pan comfort meal.
# Ingredient List:
→ 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 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
→ Crispy 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
# How to Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - In a small bowl, combine softened butter, minced garlic, chopped parsley, dill, salt, pepper, and lemon juice. Mix until fully incorporated and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces lightly with salt and pepper, then sauté until cooked through and lightly golden, about 5 to 7 minutes. Transfer chicken to the prepared baking dish in an even layer.
04 - In the same skillet, sprinkle flour over the residual drippings and cook for 1 minute, stirring constantly. Gradually whisk in 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 panko breadcrumbs, grated Parmesan, and melted butter. Toss until the mixture is evenly coated. Sprinkle the topping in an even layer over the casserole.
07 - Bake uncovered for 25 minutes, or until the topping is deeply golden and the casserole is bubbling around the edges.
08 - Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
# Expert Tips:
01 -
- It gives you all the garlicky, buttery glory of traditional Chicken Kiev without the fuss of pounding and rolling anything.
- The crispy panko Parmesan topping crackles under your spoon and honestly steals the show.
- One pan, zero complicated techniques, and it reheats beautifully for lunch the next day.
02 -
- Do not rush the flour cooking step because raw flour will make the entire sauce taste dusty and dull no matter how much butter you add later.
- Letting the casserole rest for those 5 minutes is not optional because it holds together on the plate instead of spreading into a soupy mess.
03 -
- Cut all your chicken pieces the same size, roughly one inch, so every bite finishes cooking at the same time and you avoid the dreaded mix of dry and underdone.
- Reserve a small spoonful of the herb butter before mixing it into the sauce and melt it over the finished casserole right before serving for an extra hit of bright, fresh flavor.