Chicken Kiev Casserole (Printable)

Classic Chicken Kiev flavors in a creamy, crispy-topped one-pan bake with garlic herb butter sauce.

# 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 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 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 all ingredients are evenly incorporated. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces lightly with salt and pepper, then add to the skillet. Sauté for 5 to 7 minutes until just cooked through and lightly golden on the edges. Transfer the seared 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 to form a roux. Gradually whisk in the whole milk and chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the skillet from heat. Whisk the prepared garlic-herb butter into the sauce until completely smooth and emulsified. Pour the finished sauce evenly over the chicken in the baking dish.
06 - In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Toss until the crumbs are evenly coated. Sprinkle the mixture in an even layer across the top of the casserole.
07 - Bake uncovered on the center rack for 25 minutes, or until the topping is deeply golden and the sauce is bubbling around the edges.
08 - Remove the casserole from the oven and allow it to rest for 5 minutes. Garnish with fresh chopped parsley and serve warm.

# Expert Advice:

01 -
  • That golden garlic herb butter melts right into the sauce instead of leaking out onto your baking sheet like traditional Kiev often does.
  • It reheats beautifully the next day, which means you will actually look forward to your lunch leftovers.
  • Everything cooks in one pan, so you get all the comfort without a sink full of dishes at the end.
02 -
  • Do not skip resting the casserole after baking, cutting into it too early means the sauce runs everywhere instead of coating each piece of chicken.
  • The herb butter must be softened, not melted, when you mix it, otherwise the garlic and herbs separate instead of blending evenly throughout.
03 -
  • Pat the chicken pieces dry before searing them, moisture on the surface prevents that golden browning and makes the chicken steam instead of sear.
  • Toast the panko in a dry skillet for two minutes before mixing it with butter and Parmesan, this doubles the crunch factor in the final bake.

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