Chicken Kiev Casserole (Printer-Friendly)

Juicy chicken baked in garlic-herb butter sauce with crispy golden breadcrumb topping. A comforting one-pan Eastern European inspired dish.

# 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 & 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)

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - In a small bowl, combine softened butter, minced garlic, chopped parsley, dill (if using), salt, pepper, and lemon juice. Mix thoroughly until evenly blended and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and sauté until just cooked through and lightly golden, about 5 to 7 minutes. Transfer chicken to the prepared baking dish.
04 - In the same skillet, add flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in milk and chicken broth. Bring to a simmer and cook until slightly thickened, about 3 to 4 minutes.
05 - Remove skillet from heat and whisk in the prepared garlic-herb butter until smooth and emulsified. Pour the sauce evenly over the chicken in the baking dish.
06 - In a medium bowl, combine breadcrumbs, Parmesan cheese, and melted butter. Toss until the mixture is evenly moistened. Sprinkle uniformly over the casserole.
07 - Bake uncovered for 25 minutes, or until the topping is golden brown and the casserole is bubbling throughout.
08 - Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • All the buttery, garlicky magic of classic Chicken Kiev in a fraction of the effort.
  • One pan means cleanup is almost nonexistent, which is a victory on busy weeknights.
  • The crispy Parmesan breadcrumb topping cracks under your spoon and reveals a creamy, saucy layer underneath that people actually gasp over.
02 -
  • Do not skip resting the casserole after baking or the sauce will be too runny when you scoop it.
  • If your breadcrumb topping starts browning too quickly, tent a piece of foil loosely over the top for the last five minutes.
03 -
  • Let the chicken rest for a minute after searing before adding the sauce so the pieces hold their shape and do not shred when you pour the liquid over them.
  • Use the freshest parsley and dill you can find because the herb butter is the soul of this dish and dried herbs will not deliver the same punch.

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