The pot lid rattles and you know dinner is almost ready. It’s that little signal, the one where you catch the pressure building up inside, and your mouth starts watering just thinking about the taste. You recall how quick this kinda meal comes together when you use your pressure cooker.
You notice the float valve jiggle and then seal tight with the sealing ring doing its job so good. It’s the best when the kitchen smells like garlic and butter mixing all cozy together. You sense the excitement ’cause those chicken Kievs are gonna be tender and juicy in no time flat.
Dang, you barely got time to sit down, but that quick release button means you’re just a minute away from a delicious dinner. The crispy outside with that buttery filling melting inside is totally worth every second spent. You can’t wait to plate it up and dig in.
The Truth About Fast Tender Results
- Pressure build inside the cooker cooks the chicken real fast but keeps it juicy.
- The sealing ring locks in all those tasty steam flavors you want.
- Using quick release saves time and keeps the chicken from overcooking.
- Float valve tells you when pressure’s up and it’s safe to open.
- Slow release can be handy if you want everything to relax and stay moist after cooking.
The Complete Shopping Rundown
- 4 small boneless chicken breasts, perfect for stuffing and quick cooking.
- 6 tablespoons butter, this is what makes the inside so rich and melty.
- 4 teaspoons fresh parsley, chopped nice and fine for the flavor burst.
- 1 clove garlic, minced to get that garlic punch inside.
- 1 teaspoon lemon pepper seasoning, adds some tangy zing you can’t miss.
- 2 large eggs, beaten for dipping the chicken before breadcrumbs.
- 1 ½ cups panko breadcrumbs, gotta have ’em for that extra crunch.
- ½ cup all-purpose flour, the first layer for coating the chicken rolls.
- 2 teaspoons salt, to season everything just right.
- Oil for frying, choose something with a high smoke point so it won't burn.
How It All Comes Together Step by Step
Step one is pounding those chicken breasts to about a half inch thick. Use two sheets of plastic wrap so the mess stays contained. You wanna get them nice and even so the butter filling stays put.
Next, mix your butter, parsley, garlic, and lemon pepper seasoning in a small bowl. Divide that mix into four small logs and pop ’em in the freezer for about 10 minutes till they’re firm. This part’s gonna stop the butter from leaking out when cooking.
Take those chilled butter logs and put one in the center of each chicken breast. Fold the sides over and roll it up tight. If you need, stab a toothpick through to keep it all snug. You don’t want that buttery goodness escaping before it’s cooked.
Time to get the coats on. Dredge each chicken roll in flour, then dip ’em in your eggs, and finally roll in the panko crumbs. You gotsta press gently so those crumbs stick real good. This crust is gonna crisp up beautifully.
Heat the oil in a skillet over medium-high heat till it’s hot but not smoking. Fry the chicken kievs in batches so they brown evenly, about 6 to 8 minutes on each side. You’ll see the golden crust and smell that garlic butter wafting.
When cooked, set ’em on a paper towel-lined plate to drain a bit. Let them rest for a few minutes so when you bite in, the hot butter inside isn’t gonna run everywhere on first cut.
This whole process takes around 25 minutes but dang, the results are so worth it. You got juicy tender chicken with a crispy crust all done with the help of your pressure cooker.
Time Savers That Actually Work
If you wanna shave off a little prep time, pound your chicken breasts in big batches all at once. It makes things faster when you’re starving.
Freezing those butter logs ahead of time helps a ton. You can keep ’em ready in the freezer and just grab when dinner’s planned.
Using quick release on your pressure cooker means you don’t gotta wait around for the steam to slowly leave the pot. Just hit the button and you’re minutes away from plating up.
What It Tastes Like Fresh From the Pot
The first bite hits you with a crunchy, golden crust that crackles just right. You notice the garlicky herbs and lemon pepper seasoning mixing with the crisp breading.
Then, that juicy chicken breast underneath unfolds its tender texture. It’s perfectly cooked thanks to the pressure cooker’s intense but gentle heat.
Finally, the best part, the butter inside bursts out warm and rich with fresh parsley and garlic. It’s kinda like a buttery creamy surprise for your taste buds, dang it’s good.
Keeping Leftovers Fresh and Ready
If you got leftover chicken Kiev, cool ’em to room temp before packing. Put in airtight containers to keep flavors locked in. Refrigerate for up to 2 days is your best bet.
Freezing works too if you wanna save ’em longer. Wrap each in plastic wrap and then foil to avoid freezer burn. When ready, thaw in the fridge overnight and reheat gently.
To reheat without losing crisp, use an oven or toaster oven instead of microwave. Just pop ’em at 350 degrees Fahrenheit till warmed through, usually about 10 minutes.
Everything Else You Wondered About
Q: Can I skip frying and just use the pressure cooker?
You could, but frying gets that tasty golden crust you want. Pressure cooker alone won’t give you the crunch.
Q: How do I know when the pressure build is ready?
Watch for the float valve popping up. When it’s up, your cooker’s sealed and pressure’s building nicely.
Q: What’s the best oil for frying chicken Kiev?
Go for oils with high smoke points like vegetable or canola. They handle the heat without burning.
Q: Can I double this recipe?
Sure, just make sure not to overcrowd your cooker or skillet so everything cooks evenly.
Q: What if my chicken breasts are bigger?
Pound ’em out thinner or cut to size so they roll up with butter and cook evenly.
Q: Any tips for avoiding butter leaks?
Freezing the butter logs first helps a ton. Also folding the chicken tight and securing it well.
Easy Chicken Kiev Pressure Cooker Recipe
Equipment
- 1 Mixing bowl for butter mixture
Ingredients
Main ingredients
- 4 small boneless chicken breasts perfect for stuffing and quick cooking
- 6 tablespoons butter makes the inside so rich and melty
- 4 teaspoons fresh parsley chopped fine for flavor
- 1 clove garlic minced for punch
- 1 teaspoon lemon pepper seasoning for tangy zing
- 2 large eggs beaten for dipping
- 1 ½ cups panko breadcrumbs extra crunch
- ½ cup all-purpose flour first layer for coating
- 2 teaspoons salt to season just right
- oil for frying use high smoke point oil
Instructions
Instructions
- Pound the chicken breasts to about ½ inch thick using plastic wrap.
- Mix butter, parsley, garlic, and lemon pepper in a bowl. Shape into 4 logs and freeze for 10 minutes.
- Place each butter log in a chicken breast, fold and roll tightly. Secure with toothpicks if needed.
- Dredge each roll in flour, dip in egg, then coat in panko breadcrumbs. Press to stick.
- Heat oil in skillet over medium-high. Fry in batches for 6–8 minutes per side until golden.
- Transfer to paper towel-lined plate to drain excess oil.
- Let rest a few minutes before serving so the butter doesn’t leak when cut.
- Serve warm and enjoy the crispy crust and buttery filling.
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