Chicken Kiev Casserole (Printable)
Buttery garlic-herb chicken bake with crispy golden breadcrumb topping and savory Parmesan crust.
# What You 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
→ Crispy Topping
13 - 1 cup fresh breadcrumbs (panko preferred)
14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp fresh parsley, chopped (for garnish)
# How-To:
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, pepper, and lemon juice. Mix thoroughly until all ingredients are evenly 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 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 flour over the residual drippings and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in the milk and chicken broth, ensuring no lumps remain. Bring to a simmer and cook until the sauce coats the back of a spoon, about 3 to 4 minutes.
05 - Remove the skillet from heat and whisk the prepared garlic-herb butter compound 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 panko breadcrumbs, grated Parmesan, and melted butter. Toss until the breadcrumbs are evenly coated. Sprinkle the mixture uniformly over the casserole.
07 - Bake uncovered for 25 minutes, or until the topping is deeply golden and the casserole is bubbling at the edges.
08 - Remove from the oven and let rest for 5 minutes to allow the sauce to settle. Garnish with fresh chopped parsley before serving.
# Expert Tips:
01 -
- It delivers every bit of the garlic herb butter indulgence of traditional Chicken Kiev with a fraction of the effort.
- The creamy sauce seeps into every corner of the dish so each bite is as flavorful as the last.
- Leftovers reheat beautifully which means you get two nights of comfort from one pan of work.
02 -
- Do not skip the resting time because cutting into the casserole immediately will cause the sauce to run everywhere and you will lose that luscious coating.
- Whisking the flour for a full minute before adding liquid prevents that raw flour taste from creeping into the finished sauce.
03 -
- Taste the garlic herb butter before mixing it into the sauce and adjust the salt because butter brands vary widely in how salty they taste once melted into a large volume of liquid.
- Let the chicken pieces sit in the hot skillet without stirring for the first two minutes so they actually develop a golden crust instead of steaming in their own juices.