Chicken Kiev Casserole (Printable)
Baked chicken with garlic-herb butter, creamy sauce, and a crispy golden panko breadcrumb topping.
# What You Need:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
→ Garlic-Herb Butter
02 - 6 tablespoons unsalted butter, softened
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh dill, finely chopped (optional)
06 - 1 teaspoon lemon juice
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Sauce & Dairy
09 - 1 cup heavy cream or half-and-half
10 - 1/2 cup low-sodium chicken broth
11 - 1/4 cup grated Parmesan cheese
→ Breadcrumb Topping
12 - 1 cup panko breadcrumbs
13 - 2 tablespoons butter, melted
14 - 1/2 teaspoon dried thyme or parsley
→ Extras
15 - 1/2 cup shredded mozzarella cheese (optional)
16 - Nonstick cooking spray or oil (for greasing)
# Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray or oil.
02 - In a mixing bowl, combine the softened butter, minced garlic, parsley, dill (if using), lemon juice, salt, and pepper. Blend until fully incorporated and set aside.
03 - Distribute the chicken pieces evenly across the bottom of the prepared baking dish in a single layer.
04 - Drop spoonfuls of the garlic-herb butter mixture over the chicken pieces, spacing them evenly.
05 - Pour the heavy cream and chicken broth evenly over the chicken. Sprinkle the grated Parmesan cheese on top.
06 - If desired, scatter shredded mozzarella cheese over the layer for extra richness.
07 - In a small bowl, toss the panko breadcrumbs with melted butter and dried herbs until evenly coated. Sprinkle the mixture uniformly over the casserole.
08 - Bake for 30 to 35 minutes, or until the topping is golden brown and the chicken is cooked through to an internal temperature of 165°F.
09 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to settle.
# Expert Advice:
01 -
- It captures every garlicky, buttery flavor of traditional Chicken Kiev without the fussy technique.
- The creamy sauce practically makes itself while the casserole bakes, saving you from standing over a stove.
02 -
- Do not rush the resting time because the sauce needs those minutes to thicken or it will pool watery on the plate.
- If your chicken pieces vary wildly in size, the small ones will overcook while the large ones stay pink, so take a moment to cut them uniformly.
03 -
- Pound the chicken to an even thickness before cutting so every piece finishes cooking at the exact same moment.
- Let the butter truly come to room temperature naturally because microwaving it creates hot spots that refuse to blend smoothly with the herbs.