Chicken Kiev with parmesan gnochhi

by | Jan 2, 2026 | DINNER, RECIPES

RECIPES

CHICKEN KIEV
with parmesan gnocchi .

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about this recipe

This is my take on Chicken Kiev, served with soft parmesan gnocchi instead of the usual chips or mash. The crisp breadcrumbed chicken keeps things familiar, while the gnocchi adds a richer, more modern feel, soaking up the garlic butter and herbs beautifully. It’s a simple change that turns a nostalgic dish into something a little more refined without losing what makes it comforting in the first place.

This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.

SERVES

6

PREP TIME

30

minutes

CHILLING
120

minutes

COOKING TIME
30
minutes


Ingredients

CHICKEN KIEV

6 chicken breasts butterflied
180g butter
Fresh Italian parsley
1 garlic bulb roasted
Sea salt
White peppercorn mill
Plain flour
Dried onion powder
2 large eggs
100g of panko breadcrumbs

GNOCCHI

600g good quality gnocchi or make your own
450ml of double cream
1 tbsp of chicken stock powder or jelly
100g Parmesan grated

TO FINISH

100ml of EV olive oil
Handful of basil leaves


Equipment

Mixing bowl
Chopping board
Chefs knife
Peeler
Cling film 
Fryer
Grater


method

KIEV

1. Place the chicken down on the board and slice horizontally in half but not all the way through, to create a butterfly breast.

2. Finely chop the parsley and the garlic and whip into the softened butter. Mix well and put in piping bag.

3. Pipe along the centre of the opened chicken breast then place on a tray with all 6 breasts and place in fridge for an hour so the butter can harden back up.

4. Now chilled, take the chicken out of the fridge and wrap the sides of the chicken up over the butter. Wrap each breast individually in cling film. Chill for 4 hours until set.

5. Gently coat the breasts in flour salt and onion powder. Then into the whisked eggs and finally into the breadcrumbs before frying for 12 minutes at 160oC. Check internal temperature hits 74oC after frying. If not you can finish them in the oven of turn the fryer down a little and continue to fry until ready.

GNOCCHI

6. Heat 100ml of water in a pan and melt the chicken stock. Allow to reduce a little before adding in the cream. (you can add in some wine if you have it) Melt in the parmesan and allow this to simmer until thickened and coats the back of a spoon.

7. Blanch the gnocchi for a few minutes and drain keeping a little of the starchy water. Place in the gnocchi and simmer to keep warm.

8. Slice the Kiev in half and serve with a portion of the gnocchi. Finish with parmesan shavings and basil oil.