Chicken Kiev Casserole (Printable)
Deconstructed Chicken Kiev with garlic-herb butter sauce and crispy breadcrumb topping, baked 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 & 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)
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - In a small bowl, combine the softened butter, minced garlic, chopped parsley, dill (if using), salt, black 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, approximately 5 to 7 minutes. Transfer the seared chicken to the prepared baking dish in an even layer.
04 - In the same skillet, sprinkle the flour over the remaining drippings and cook for 1 minute, stirring constantly. Gradually whisk in the whole milk and chicken broth. Bring the mixture 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 panko breadcrumbs, grated Parmesan cheese, and melted butter. Toss until the mixture is evenly coated. Sprinkle the topping uniformly over the casserole.
07 - Bake the casserole uncovered for 25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
08 - Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh chopped parsley before serving.
# Expert Suggestions:
01 -
- All the garlicky, buttery magic of classic Chicken Kiev but easy enough for a Tuesday night.
- The sauce basically makes itself in the same pan you sear the chicken in, so cleanup is minimal.
02 -
- Do not skip the resting time after baking, the sauce needs those few minutes to thicken back up and hold together when you serve it.
- Whisking the flour for a full minute before adding liquid prevents that chalky, raw flour taste from ruining your sauce.
03 -
- Soften the butter fully before mixing the herb compound, cold butter will leave streaks and will not melt smoothly into the sauce later.
- Toast the panko lightly in a dry pan before mixing with Parmesan for a topping that stays crunchy even as leftovers.