Chicken Kiev with Ratatouille

The retro classic done properly — a crisp golden crumb giving way to a molten garlic-and-herb butter, served on a bright, summery ratatouille. Cutting into that first oozing Kiev never gets old.

Why this works

• Chilling or freezing the garlic butter before it goes into the chicken stops it leaking out as it cooks.
• A double breadcrumb coating seals the parcel and crisps to a deep, even gold.
• A quick fry then a finish in the oven crisps the crust while cooking the chicken gently, so the butter stays inside.

Ingredient notes and swaps

• Chicken breast — with a pocket cut into the side, or butterflied and rolled around the butter.
• Butter, garlic and parsley — the classic filling; lemon zest and a little tarragon add lift.
• Panko breadcrumbs — for the crispest crust; standard dried crumbs also work.
• Ratatouille vegetables — courgette, aubergine, peppers and tomato, cooked down slowly.
• Good olive oil — for the ratatouille, where it really tells.

Chicken Kiev with Ratatouille

Favourite Favourited

Ratatouille is rich and flavourful. It has an incredible freshness from the tomatoes and sweetness from the onions and bell peppers, an almost creamy note from the courgette and aubergine, balanced by the savoury garlic and Basil. Top it off with Chicken Kiev which is a classic dish that is permanently popular because it is so tasty

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: French

Calories: 780

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 Chicken Breasts

For the Garlic Butter

• 125g Butter
• 2 Garlic cloves
• 1 small bunch Mint or Parsley, chopped
• To Pane
• 75g Plain Flour, seasoned
• 2 Eggs, beaten
• 100g Panko Breadcrumbs
• Vegetable oil in a deep fat fryer

For the Ratatouille

• 50 ml Olive Oil
• 1 Onion, peeled and diced
• 2 Garlic cloves, peeled and crushed
• 2 Courgettes, diced
• 1 Aubergine, diced
• 2 Red peppers, diced
• 2 Tomatoes, diced
• 1 small bunch of Basil
• Sea Salt and freshly ground Black Pepper

Method

 

For the Garlic Butter

1. Beat together all the ingredients
2. Roll into a sausage shape in cling film and place in the fridge for 1 hour
3. Remove the fillet from the Chicken breast
4. Cut a hole through the Chicken breast from top to almost the bottom, then gently fill with the garlic butter cut to size
5. Seal with the chicken fillet
6. Coat in Flour and Egg twice
7. Then coat in Breadcrumbs
8. Place in the fridge for half an hour or so
9. Set the deep fat fryer to 160°C
10. Fry the chicken for 10-12 minutes until cooked through and golden brown
11. Drain on to a cloth or kitchen paper, and season with salt.

To make the Ratatouille

1. Heat a pan until hot and add the Oil, Onion and Garlic until softened, about 5 minutes
2. Then, at 1 minute intervals add the Courgettes, then the Aubergines, and then the Peppers
3. Stir through the Tomatoes and Basil
4. Season and gently simmer for another 2 minutes
5. Place the Chicken Kiev on a plate and serve with the Ratatouille.

Nutrition

Calories: 780kcalCarbohydrates: 41gProtein: 37gFat: 52gSaturated Fat: 20gSodium: 290mgFiber: 4gSugar: 7g

Notes

For extra juicy chicken, brine the breasts for 30 minutes before preparing.
To achieve extra crispy breading, double-fry the chicken Kiev – once at 150°C for 8 minutes, then again at 180°C for 2-3 minutes.
If you prefer a thicker ratatouille, simmer longer to reduce excess liquid.

Tried this recipe?

Let us know how it was!

Tips for success

• Freeze the shaped garlic butter until solid so it holds its shape inside the chicken.
• Seal the chicken well and double-crumb it to prevent leaks.
• Chill the crumbed Kievs for half an hour before cooking to set the coating.
• Cook the ratatouille components separately, then combine, so nothing turns to mush.

Make ahead, storage and reheating

• Make ahead — crumb the Kievs and make the ratatouille a day ahead.
• Freezing — freeze the uncooked crumbed Kievs for up to a month; cook from frozen, allowing extra time.
• Ratatouille — actually better the next day.

What to serve it with

• On a bed of the ratatouille, with a wedge of lemon.
• Buttery new potatoes or crusty bread to catch the garlic butter.

FAQ

Why did my garlic butter leak out? The parcel was not sealed well, or the butter was too soft. Freeze the butter and double-crumb the chicken.

Can I bake instead of fry? Yes — spray with oil and bake hot, though a brief fry first gives the best colour.

Can I make the butter ahead? Absolutely — roll it in cling film, chill or freeze, and slice off what you need.

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