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    Home » Cajun Recipes

    Cajun Chicken Kiev

    Published: May 15, 2023 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe Print Recipe

    Sweet Daddy D’s Cajun Chicken Kiev is Cajun Fusion. Classic European with Cajun and Creole twists. Start with a typical Chicken Kiev recipe, then add traditional South Louisiana seasonings, Andouille Sausage, and a special Crawfish Butter. Breaded and cooked to a golden brown, this iconic recipe is transformed into a dish that could have been born on the Bayou!

    chickens kiev sliced in two on a green and white plate
    Sweet Daddy D's Cajun Chicken Kiev

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • What Is Cajun Chicken Kiev?
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • Cajun Chicken Kiev
    • Comments or Questions?

    What Is Cajun Chicken Kiev?

    Chicken Kiev, created in the early 19th Century as a delicacy for Russian royalty didn’t become popular in the US until after World War II. That's when famed New York restaurant, The Russian Tea Room, placed Côtelette à la Kiev on its menu to lure Russian and Ukrainian immigrants who had settled in that city. By the 1960s this created some demand back in Kiev from US tourists who requested the dish. 

    Although considered Russian, the dish’s roots actually trace back to France. Exactly what route that took is up for some debate. One version is that Russian royalty sent chefs to Paris in the 1840s to learn culinary techniques from French Chefs. The Russian chefs returned with a similar dish made with veal, which was changed to chicken, considered more of a delicacy at that time and place. Another version is that famed French Chef Antonin Carême introduced the dish while he was the personal chef of Tsar Alexander I of Russa and still another version brings the dish to Russia by Napoleon during his ill-fated invasion in 1812. 

    Regardless of its heritage, like most French dishes, Chicken Kiev is perfect for adaptation to the culinary musings of South Louisiana. Traditional South Louisiana seasonings, Andouille Sausage, and compound butter made with crawfish tails and herbs, Cajun Chicken Kiev is a perfect fusion that honors both cuisines. 

    Here’s What You Need

    Here are some of the key ingredients for this recipe:

    Note on the Chicken: This dish is traditionally made with boneless skinless chicken breasts. You can substitute chicken thighs if you prefer.

    Note on the andouille sausage: Andouille Sausage is a highly seasoned smoked pork sausage, commonly used in Cajun and Creole cuisines. Highly seasoned does not necessarily mean spicy, although some brands may have lots of pepper. Check out the Hints and Tips (FAQs) Section below for possible substitutes.

    Note on the Crawfish Butter: Crawfish Butter is a compound butter that uses ground crawfish tails and South Louisiana seasonings to build its distinctive flavor. Check out the Hints and Tips (FAQs) below for other options. 

    Crawfish Butter
    A compound butter made with Crawfish Tails and South Louisiana seasonings. Brings any recipe to the next level
    cut end of a roll of crawfish compound butter

    Serving Suggestion: This recipe for Cajun Chicken Kiev is perfectly matched with Crawfish Butter Sauce. This is a sauce created around the same Crawfish Compound Butter with which we stuffed the Chicken Kiev. Although this sauce will be delicious with many other dishes, it is specially designed for this dish.

    Crawfish Butter Sauce
    A simple sauce packed with flavor built around Crawfish Compound Butter. This sauce is perfect for seafood, chicken, and pork.
    crawfish butter sauce on a serving spoon over a skillet
    coupon for Le Bon Papa Creole Seasoning

    Equipment

    Here is some of the equipment I used in making this recipe:

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Cast Iron Skillet 

    12” saute pan/skillet

    Prep bowls (cambro)

    Prep Bowls (glass)

    Measuring Cups (metal)

    Measuring Cups (glass)

    Measuring Spoons

    Cutting boards

    Chef's Knives

    Parchment Paper

    Baking Sheet

    Whisk

    Meat Pounder

    Wire Cooling Racks

    Kitchen Tongs

    Here’s What You Do

    First…you have a beer. This recipe has a few moving parts, so that's all the more reason to prepare yourself, take your time, and enjoy the process. That begins by knowing what you need and what you’ll do with each ingredient. To do that, pop the cap off a beer and read the recipe all the way through. Once you know what's required, perform your mise en place so that all you have to do is assemble the recipe. 

    Mise en place

    Chicken:

    • Trim any excess fat and loose pieces off the chicken breasts.
    • Slice the breast in half lengthwise.
    • Using a meat tenderizer, flatten chicken breasts to about ¼ inch thick.
    • Sprinkle kosher salt and Creole seasoning on both sides and set aside.

    Note on prepping the chicken: Once you have trimmed the breast, slice it in half lengthwise. Place the chicken breast on a flat cutting surface. Press the chicken breast slightly with one hand while you slice horizontally starting with the thicker end all the way through to the thinned end. Take your time. You may use "thin-sliced" breasts from your grocer instead of slicing them yourself.

    thinly sliced chicken breasts on a cutting board
    Chicken Breasts sliced thin

    Other Ingredients:

    • Slice the andouille sausage into 8 very thin slices.
    • Slice the Crawfish Butter into 4 pieces approximately 1 tablespoon each.
    • Place the AP flour in a bowl suitable for dredging and season with kosher salt and pepper.
    • Place the eggs in a suitable bowl and scramble.
    • Place the seasoned breadcrumbs in a separate dish or bowl suitable for dredging.
    • Line a baking sheet with parchment paper, set some toothpicks out, and have a cooling rack that fits in the baking sheet handy.
    prepared ingredients for Cajun Chicken Kiev
    Mise en place

    Stuff the Chicken Breasts

    What happens in this step? This is the step that Cajunizes the Chicken Kiev. We’ll wrap the seasoned chicken breasts around the base flavors of butter, andouille, and crawfish!

    Fry the sliced andouille to brown them slightly, then set them aside.

    slices of andouille sausage browning in a fry pan
    Lightly brown the andouille

    Spread the seasoned, flattened chicken breast onto your working surface. Place two slices of andouille and 1 slice of Crawfish Butter in the center of the breast.

    Note on the andouille sausage: This recipe was developed using traditional andouille sausage which is thicker than most sausages (approximately 1 ½ inch diameter). If your sausage is not thick (about 1 inch in diameter) you may want to use more slices.

    prepared chicken breast with andouille and compound butter
    Place the andouille and crawfish butter in the center

    Fold in opposite sides of the breast, then the other opposite sides to seal the andouille and butter inside the breasts as well as possible. Use a couple of toothpicks (or as many as you need) to hold the stuffed breasts together.

    seasoned chicken breast wrapped around filling
    Wrap the chicken around the filling

    With the seam on top, place all four stuffed breasts on a baking sheet lined with parchment paper and set that in the freezer for about 30 minutes.

    seasoned chicken breasts wrapped around filling and secured with tooth picks
    Wrapped breasts

    Pro Tip on stuffing: Until you’ve done this a few times it can be challenging. Don't stress too much trying to make it perfect. The breasts will be somewhat pliable, so you can tug and stretch to try to seal it, then use some toothpicks to keep it closed. Setting the stuffed breasts in the freezer for a short time firms them and helps keep things together. The toothpicks will be removed before serving.

    Coat the Stuffed Chicken Breasts

    What happens in this step? We want a crispy crust on the chicken. This "dry-wet-dry" method accomplishes that.

    Pro Tip for a crispy crust: Setting the kievs in the freezer will not only help firm them up but will also dry the surface somewhat. Dusting the surface with AP flour (shaking off the excess) helps the egg wash stick which, with the excess dripped off, helps the breadcrumbs stick. Combining this technique with the proper oil temperature (350 degrees Fahrenheit) will produce a crispy crust.

    Remove the stuffed chicken from the freezer. Set up the seasoned flour, egg wash, and breadcrumbs so that you can easily coat the chicken in three steps. 

    Roll each stuffed chicken breast in flour to coat completely. Shake off any excess flour.

    wrapped chicken breasts dusted with AP flour
    AP flour-dusted chicken

    Dip the floured chicken breast into the beaten egg to thoroughly coat. Make sure to get egg in all the nooks and crannies. Allow any excess egg to drip off before rolling each chicken breast in the breadcrumbs. Press the breadcrumbs lightly into the breasts to help them adhere. Make sure the chicken breasts are completely coated in the breading mixture.

    Egg wash and breadcrumbs added to stuffed chicken breasts
    Breading the stuffed chicken breasts

    Place the breaded chicken breasts, seam side up, back on the parchment paper-lined baking sheet, and place it back in the freezer for 15 minutes. While it's in the freezer, preheat the oven to 350 degrees Fahrenheit.

    breaded chicken kievs on a baking sheet
    Cajun Chicken Kievs ready to cook

    Pro Tip on keeping the chicken kiev sealed: The egg serves as somewhat of a glue that helps seal the breast. Toothpicks also serve this purpose as does using the freezer during the building steps. We’re trying not to let any of the butter leak while cooking so when you cut into the cooked chicken, the butter will run out and look absolutely delicious. 

    Cook the Kievs

    What happens in this step? We’ll use a two-step approach. First, brown the kiev slightly in a frying pan with oil, then finish cooking them in the oven. 

    Pour about 1 inch of vegetable oil into a cast iron skillet and heat it to about 350 degrees Fahrenheit. Fry the chicken breast for 2 minutes on each side, then remove them to a rack on a baking sheet.

    cajun chicken kievs frying in a skillet
    Start by frying the Kievs

    Once all four breasts are ready, place the baking sheet in the preheated oven and bake for 20 minutes. 

    fried chicken kievs on a baking rack ready for the oven
    Finish the chicken kievs in the oven

    Remove the baking sheet from the oven and let the Cajun Chicken Kiev rest for about 5 minutes. Remove the toothpicks before serving. It is highly suggested to serve this with Crawfish Butter Sauce, a match made in heaven.

    baked chicken kiev resting after baking
    Let rest after baking

    Note on alternate cooking method: The Chicken Kiev may be deep fried in vegetable oil (oil temp: 350 degrees Fahrenheit) for 8 to 10 minutes until reaching 165 degrees Fahrenheit internal temperature.

    Pro Tip: The chicken breasts should be cooked to 165 degrees Fahrenheit internal temperature. Use an instant-read thermometer to measure the internal temperature. 

    Pro Tip: You can turn the breasts over halfway through the baking if you’d like to foster spreading the melting butter around, but it's not totally necessary.

    Baked chicken kiev sliced in two on a green and white plate
    Cajun Chicken Kiev

    Serving Suggestion: This recipe for Cajun Chicken Kiev is perfectly matched with Crawfish Butter Sauce. This is a sauce created around the same Crawfish Compound Butter with which we stuffed the Chicken Kiev. Although this sauce will be delicious with many other dishes, it is specially designed for this dish.

    Crawfish Butter Sauce
    A simple sauce packed with flavor built around Crawfish Compound Butter. This sauce is perfect for seafood, chicken, and pork.
    crawfish butter sauce on a serving spoon over a skillet

    Hints and Tips (FAQs)

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    How do I store leftovers?

    Leftover cooked Chicken Kiev can be held in the fridge for up to 3 days if kept in an airtight container. Uncooked Chicken Kiev should not be held in the fridge for more than 2 days.

    Can Chicken Kiev be frozen?

    Freezing leftover Chicken Kiev is not recommended, but you can freeze this before cooking on the day they are made. To do this, prepare the recipe up to the point that the chicken is coated in breadcrumbs. Freeze individual chicken kievs (with toothpicks removed) then store them in a vacuum bag. If you don't have a vacuum sealer, wrap the individual chicken kievs in plastic wrap and place them all in a freezer bag with as much air removed as possible. These will maintain their quality for up to 3 months. After that, they will be subject to freezer burn and decreased quality.

    Can this be cooked frozen?

    Frozen Chicken Kiev can be cooked without defrosting. Place the frozen chicken kiev on a rack on a baking sheet in a preheated 350-degree Fahrenheit oven. Bake for about 40 to 45 minutes, until the chicken reaches 165 degrees Fahrenheit internal temperature when checked by an instant-read thermometer. Turn over midway through to spread out the melting butter.

    Can I deep fry the Chicken Kiev?

    Yes, these can be deep-fried in 350 degrees Fahrenheit vegetable oil for 8 to 10 minutes until they reach an internal temperature of 165 degrees Fahrenheit.

    What can I substitute for the Crawfish Butter?

    If you don't want to make the Crawfish Butter, add finely chopped shallots, Creole seasoning, parsley, dry thyme, and white pepper to softened butter. Mix well, then mold into a "stick", wrap in plastic wrap, and refrigerate for at least 30 minutes.

    What can I substitute for the andouille?

    Substitute any smoked pork sausage, such as kielbasa for the andouille. Thinly sliced smoked ham could also be substituted for andouille. Tasso could be used but may be highly seasoned and overwhelm the other ingredients.

    Is this the same as Chicken Cordon Blue?

    This is not the same as Cordon Blue, but it is somewhat similar. Chicken Cordon Blue is boneless chicken breasts “stuffed” with thinly sliced ham and Swiss cheese.

    Ladle generous amounts of Crawfish Butter Sauce on top of this Cajun Chicken Kiev...de-fricken-licious!

    chicken kiev with crawfish butter sauce on a green and white plate
    Cajun Chicken Kiev with Crawfish Butter Sauce

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    35 shares

    Yeah You Right!

    chicken kiev cut in half on a plate

    Cajun Chicken Kiev

    Cajun fusion; chicken breasts stuffed with andouille and crawfish butter, breaded and baked to a golden brown. Simple and delicious.
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish
    Cuisine: Cajun, Creole
    Keyword: chicken kiev
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Freezer Time: 45 minutes minutes
    Total Time: 1 hour hour 41 minutes minutes
    Servings: 4 Servings
    Calories: 650kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 2 boneless skinless chicken breast sliced thin to make 4 fillets
    • 2 tablespoons Creole seasoning
    • Kosher salt to taste
    • ¼ pound Andouille Sausage
    • 4 tablespoons Crawfish Butter See Notes
    • ½ teaspoon Cayenne Optional
    • 2 cups AP Flour
    • 2 whole Eggs
    • 2 cups Seasoned breadcrumbs

    Here's What You Do

    Preparation

    • Place one chicken breast flat on a cutting surface and slice it in half horizontally. Place each piece between sheets of plastic wrap and pound out to approximately ¼ inch thickness. Repeat with the other breast.
    • Sprinkle kosher salt and creole seasoning on both sides of each breast piece.
    • Slice andouille into 8 thin pieces. Saute for about 1 minute on each side. (See Notes)
    • Slice Crawfish Butter into 4 segments
    • Place two slices of andouille and one segment of Crawfish Butter in the middle of the chicken breasts.
    • Fold the top and bottom of each breast over the sausage and Crawfish Butter, then fold each end (lengthwise) over the middle and secure with toothpicks. (See Notes)
    • Place the folded chicken breasts on a parchment paper-lined baking sheet and place in the freezer for 30 minutes.

    Coat Chicken Breast in Breading

    • Remove from the freezer; season the AP flour with Creole seasonings and beat the eggs thoroughly.
    • Roll each stuffed chicken breast in flour to completely coat. Shake off excess
    • Dip the floured chicken breast into the beaten egg to thoroughly coat; shake off the excess egg.
    • Roll each chicken breast in the breadcrumbs and press the breadcrumbs to adhere. Make sure the chicken breasts are completely coated in the breading mixture.
    • Place coated chicken breasts back on the parchment paper-lined baking sheet and place in the freezer for 15 minutes.
    • Preheat the oven to 350 degrees Fahrenheit.

    Cook the "stuffed" Chicken Breast (See Notes)

    • Pour about 1 inch of vegetable oil into a cast iron skillet and heat to 350 degrees Fahrenheit.
    • Fry the chicken breast for 2 minutes on each side.
    • Remove to a rack on a baking sheet and place in the oven for 20 minutes. Cook the Chicken Kiev until it reaches an internal temperature of 165 degrees Fahrenheit.
    • Remove from the oven and let rest for 5 minutes. Remove the toothpicks before serving.

    Recipe Notes

    Read my article Cajun Chicken Kiev for step-by-step photos and more detailed instructions.
    When folding the chicken breast over the filling, the idea is to seal it as best as possible so the butter doesn't leak out during baking. This may take a little practice, so don't worry if it doesn't look perfect. Placing the breasts in the freezer a couple of times helps firm up the breasts and keep them together. 
    Leftover cooked Chicken Kiev can be held in the fridge for up to 3 days in an airtight container. Reheat in a 350-degree Fahrenheit oven until warmed through, 10 to 15 minutes.
    Uncooked Chicken Kiev should not be held in the refrigerator for more than 2 days.
    Freezing leftover Chicken Kiev is not recommended, but it can be frozen before cooking if done on the day they are made. To do this, prepare the recipe through the point that the chicken is coated in breadcrumbs. Freeze individual chicken kievs then store them in a vacuum bag (with toothpicks removed). If you don't have a vacuum sealer, wrap the individual chicken kievs in plastic wrap and place them all in a freezer bag with as much air removed as possible. These will maintain their quality for up to 3 months. After that, they will be subject to freezer burn and decreased quality.
    Frozen Chicken Kiev can be cooked without defrosting. Place the frozen chicken kiev on a rack on a baking sheet in a preheated 350-degree Fahrenheit oven. Bake for about 40 to 45 minutes, until cooked to 165 degrees Fahrenheit internal temperature. Turn over midway through to spread out the melting butter.
    This recipe was developed using traditional andouille sausage which is thicker than most sausages (approximately 1 ½ inch diameter). If your sausage is not thick (about 1 inch in diameter) you may want to use more slices.
    Substitute any smoked pork sausage (such as kielbasa) or thinly sliced smoked ham for the andouille. Tasso could be used but may be highly seasoned and overwhelm the other ingredients.
    Alternate Cooking Method: You can deep fry the Chicken Kiev in 350 degrees Fahrenheit vegetable or canola oil for about 8 to 10 minutes until it reaches an internal temperature of 165 degrees Fahrenheit.

    Nutrition

    Calories: 650kcal | Carbohydrates: 91g | Protein: 33g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1125mg | Potassium: 572mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1343IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 7mg
    « Crawfish Butter Sauce
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    1. Russ

      May 24, 2023 at 10:57 am

      Can I skip frying the Kiev and just bake it a little longer?

      Reply
      • Sweet Daddy D

        May 24, 2023 at 11:37 am

        Sure, Ross, that is an option. I like to brown them first to start a crust that should help hold more moisture in. If you skip that step, turn the Kievs over after baking for about 10 to 15 minutes to help even out the browning. Thanks for the question, let me know how it turns out.

        Reply

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