Chicken Kiev Casserole (Printable Version)
Baked chicken with garlic-herb butter, creamy sauce, and crispy panko topping. Ready in 55 minutes.
# Ingredient List:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
→ Garlic-Herb Butter
02 - 6 tbsp unsalted butter, softened
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh dill, finely chopped (optional)
06 - 1 tsp lemon juice
07 - 1/2 tsp salt
08 - 1/4 tsp 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 tbsp butter, melted
14 - 1/2 tsp dried thyme or parsley
→ Extras
15 - 1/2 cup shredded mozzarella (optional)
16 - Nonstick cooking spray or oil (for greasing)
# Step-by-Step Instructions:
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 thoroughly combined and set aside.
03 - Distribute the chicken pieces evenly across the bottom of the prepared baking dish in a single layer.
04 - Spoon dollops 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 across the top.
06 - If desired, scatter shredded mozzarella evenly over the casserole for an additional cheesy layer.
07 - In a small bowl, toss the panko breadcrumbs with melted butter and dried thyme or parsley until evenly coated. Sprinkle the mixture uniformly over the casserole.
08 - Bake for 30 to 35 minutes, or until the breadcrumb 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 to allow the sauce to set before serving.
# Tips from hearthlykitchen:
01 -
- You get all the garlicky, buttery magic of traditional Chicken Kiev without the stress of rolling and sealing individual portions.
- The panko topping crisps up beautifully while the cream sauce keeps everything underneath incredibly moist.
02 -
- If your chicken pieces are too large, the outside will dry out before the center cooks through, so aim for roughly one inch chunks.
- Do not skip the resting time because the sauce needs those minutes to settle or it will run everywhere when you scoop it.
03 -
- Let the herb butter sit at room temperature for at least 30 minutes before mixing so it blends smoothly without lumps.
- For the crispiest topping, broil for the last 60 seconds but stand right there because it goes from perfect to burnt in a flash.