Chicken Kiev Casserole (Printable)

Juicy chicken baked in garlic-herb butter sauce with crispy Parmesan breadcrumb topping — comforting one-pan comfort food.

# What You'll 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 (optional)
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

→ Topping

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

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a small bowl, combine the softened butter, minced garlic, chopped parsley, dill (if using), salt, black pepper, and lemon juice. Mix thoroughly until evenly 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, approximately 5 to 7 minutes. Transfer the seared chicken to the prepared baking dish in an even layer.
04 - In the same skillet, sprinkle flour over the remaining drippings and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in the milk and chicken broth, scraping up any browned bits. 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-herb butter into the sauce until smooth and fully emulsified. Pour the finished sauce evenly over the chicken in the baking dish.
06 - In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Toss until the crumbs are evenly coated. Sprinkle the mixture uniformly over the casserole.
07 - Bake uncovered for 25 minutes, or until the topping is deep golden and the casserole is bubbling at 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 -
  • It captures everything you love about Chicken Kiev without the tricky rolling and sealing step that usually ends with butter leaking everywhere.
  • The garlicky herb sauce soaks into every bite of chicken, making it impossibly juicy and flavorful from edge to edge.
  • You get that irresistible crispy breadcrumb topping with half the effort of the traditional version.
02 -
  • Do not skip the resting time after baking because the sauce needs those five minutes to thicken back up and hold together when you serve it.
  • If your breadcrumb topping starts getting too dark before the casserole is bubbling, lay a sheet of foil loosely over the top for the last few minutes.
03 -
  • Use a fork to test if the herb butter is soft enough because if it resists mixing, the garlic and herbs will not distribute evenly throughout the sauce later.
  • Always deglaze the skillet after searing the chicken because those browned bits on the bottom carry more concentrated flavor than anything you can add from a bottle or jar.

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