Juicy, perfectly cooked chicken breasts coated in a crisp, flavorful crust and filled with a molten garlicky herb ghee—this Gluten-Free Chicken Kiev is classic comfort food with a paleo twist.
Serve it with steamed vegetables, a simple salad, or mashed potatoes to soak up the rich compound ghee. Any of these sides complement the dish beautifully.
Traditional Chicken Kiev is filled with a garlic-and-herb butter. To keep this version paleo-friendly and lactose-light, ghee is used instead. Ghee offers a slightly nuttier, more robust flavor and is shelf-stable, so it’s easier to work with when preparing the filling.
What You Need for Gluten-Free Chicken Kiev
- Chicken breasts: Use boneless, skinless breasts with the tenderloin attached. The tenderloin helps secure the filling and create the classic rolled shape.
- Ghee: Ghee keeps the recipe paleo-friendly and is convenient because it can be used at room temperature. If you prefer butter, use softened butter instead—the recipe remains the same.
- Gluten-free breading: Use your favorite gluten-free breadcrumbs or substitute finely chopped grain-free crackers or almond-based crackers for extra texture. Alternative flours like almond or cassava can be used, though they yield a less crispy crust.
- Arrowroot starch: Arrowroot is used for dredging and helps the egg adhere to the chicken. You can substitute another gluten-free starch such as potato starch if needed.
- Eggs: Eggs help the breadcrumbs adhere. For an egg-free version, skip the arrowroot and egg step and press the crumbs onto the chicken, though they won’t bind as securely.
- Fresh dill: Dill is the classic herb for Chicken Kiev; its fine fronds distribute evenly through the ghee. Ensure herbs are dry before mixing with ghee.
- Garlic: Fresh garlic is the flavor anchor. Use at least one clove per serving and increase to taste for a bolder garlic profile.
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Gluten-Free Chicken Kiev (Kotleti po Kievski)
Juicy, crispy chicken breasts oozing with a molten garlicky herb ghee—Gluten-Free Chicken Kiev is the ultimate comfort food.
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 4 people
Ingredients
- 1/3 cup, plus 1 tablespoon ghee (garlic ghee if desired)
- 1/4 cup chopped fresh dill
- 4 cloves garlic, finely chopped
- 4 chicken breasts
- Kosher salt and black pepper
- 1/4 cup arrowroot starch
- 2 eggs
- 2 cups finely chopped grain-free crackers or gluten-free breadcrumbs
- 2 tablespoons avocado oil
Instructions
- In a bowl, combine the ghee, chopped dill and garlic. Mix until evenly incorporated. Place the mixture on plastic wrap and roll into a log about 4 inches long. Twist the ends to secure and freeze for 20 minutes or until firm.
- Separate the tenderloins from the breasts and set them aside. Butterfly each chicken breast with a sharp knife and lay skin-side down. Cover with plastic wrap and pound each breast and tenderloin with a meat mallet or rolling pin until about 1/4-inch thick. Season liberally with salt and pepper.
- Remove the ghee log from the freezer and slice it lengthwise into four equal sticks. Place one stick in the center of each flattened breast. Cover tightly with the tenderloin, fold in the sides, and roll the breast tightly like a burrito. Wrap each roll in plastic wrap, place on a sheet pan, and freeze until firm, about 45 minutes.
- Preheat the oven to 375°F (190°C).
- Prepare three shallow bowls: arrowroot starch, beaten eggs seasoned with salt and pepper, and the breadcrumbs seasoned with salt and pepper. Whisk the eggs until frothy.
- Remove the chicken from the freezer and unwrap. Dredge each roll in arrowroot starch, dip in the egg, then coat thoroughly with breadcrumbs. Place on a sheet pan and set aside.
- Heat a large skillet over medium for about 5 minutes. Add 1 tablespoon ghee and the avocado oil and heat until shimmering. Sear the chicken until golden on all sides, about 2 minutes per side (approximately 8 minutes total). Transfer the seared rolls to a wire rack set over a sheet pan and finish in the oven until the thickest part reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving.
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