Chicken Kiev Casserole (Printable)
Tender chicken with garlic-herb butter and crispy panko topping in a creamy, comforting bake.
# What You'll Need:
→ 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 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 black pepper. Blend until uniformly mixed and set aside.
03 - Distribute the bite-sized 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 across the top.
06 - If desired, scatter shredded mozzarella cheese over the surface 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 uncovered for 30 to 35 minutes, 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 before serving to allow the sauce to set.
# Expert Advice:
01 -
- All the garlicky, buttery magic of Chicken Kiev without rolling a single breast.
- The creamy sauce basically makes itself while it bakes, so you look like a genius with almost zero effort.
02 -
- Cut your chicken pieces all roughly the same size or some will dry out while others are still pink inside.
- Do not skip the resting time because that is when the sauce transforms from watery to silky.
03 -
- Take your butter out of the fridge at least an hour before you start so it blends smoothly without lumps.
- Broil the casserole for the last two minutes if you want an extra crunchy, deeply browned topping that everyone will fight over.