Chicken Kiev Casserole (Printable Version)
Juicy chicken baked in garlic-herb butter sauce with crispy Parmesan breadcrumb topping, all 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 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
→ 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)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - In a small bowl, combine softened butter, minced garlic, chopped parsley, dill (if using), salt, pepper, and lemon juice. Mix thoroughly until well blended 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 just cooked through and lightly golden, approximately 5 to 7 minutes. Transfer the chicken to the prepared baking dish.
04 - In the same skillet, add flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in milk and chicken broth. Bring to a simmer and cook until slightly thickened, about 3 to 4 minutes.
05 - Remove the skillet from heat and whisk the prepared garlic-erb 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 breadcrumbs, grated Parmesan, and melted butter. Toss until evenly coated. Sprinkle the mixture uniformly over the casserole.
07 - Bake uncovered for 25 minutes, or until the topping is golden brown and the casserole is bubbling throughout.
08 - Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
# Expert Hints:
01 -
- The garlic herb butter melts right into the sauce so every bite carries that signature Kiev richness without any rolling or fussing.
- It reheats beautifully the next day, which means you can absolutely make it ahead for a weeknight dinner that feels special.
02 -
- Do not skip resting the casserole for those 5 minutes, because the sauce needs to settle or it will run everywhere and thin out on the plate.
- If your sauce looks too thick before pouring, add a splash of broth because it will thicken further in the oven.
03 -
- Dry the chicken pieces thoroughly with paper towels before searing so they brown instead of steam, because that golden crust adds real flavor to the finished dish.
- Make the herb butter a day ahead and keep it chilled, then let it come to room temperature before whisking it into the sauce for the freshest flavor distribution.