Chicken Kiev Casserole (Print Version)

Tender chicken in garlic-herb butter sauce with crispy Parmesan breadcrumb topping, baked golden in one pan.

# What You Need:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

→ Garlic-Herb Butter

02 - 6 tbsp unsalted butter, softened
03 - 3 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh dill, chopped
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tsp lemon juice

→ Sauce and Base

09 - 1 cup whole milk
10 - 1 cup low-sodium chicken broth
11 - 2 tbsp all-purpose flour
12 - 1 tbsp olive oil

→ Crispy Topping

13 - 1 cup panko breadcrumbs
14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp fresh parsley, chopped, for garnish

# How To Make:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - In a small bowl, combine the softened butter, minced garlic, chopped parsley, dill, salt, pepper, and lemon juice. Mix until fully incorporated and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces lightly with salt and pepper, then sauté until just cooked through and lightly golden, about 5 to 7 minutes. Transfer the chicken to the prepared baking dish in an even layer.
04 - In the same skillet, sprinkle flour over the residual drippings and cook for 1 minute, stirring constantly. Gradually whisk in the whole milk and chicken broth. Bring to a simmer and cook until the sauce thickens slightly, about 3 to 4 minutes.
05 - Remove the skillet from heat and whisk the prepared garlic-erb butter into the sauce until smooth and emulsified. Pour the sauce evenly over the chicken in the baking dish.
06 - In a medium bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Toss until the breadcrumbs are evenly coated. Sprinkle the mixture uniformly over the casserole.
07 - Bake uncovered for 25 minutes, or until the topping is deeply golden and the casserole is bubbling around the edges.
08 - Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert Tips:

01 -
  • That garlic herb butter melts right into the sauce and pools around every bite of chicken like a built in gravy you did not have to work for.
  • The panko Parmesan crust gets so crunchy and golden that people will fight over the corner pieces.
  • It reheats beautifully the next day, which means lunch is sorted before you even wake up.
02 -
  • Do not skip the resting time because the sauce needs those five minutes to thicken back up and stop splashing when you scoop it.
  • If your sauce looks thin when you pour it over the chicken it will thicken in the oven so trust the process and do not add extra flour.
03 -
  • Use a microplane to grate your own Parmesan because the pre grated stuff has anti caking agents that prevent it from melting properly into the topping.
  • Let the herb butter come fully to room temperature before mixing so the garlic and herbs distribute evenly instead of clumping in cold pockets.

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