Keto Chicken Kyiv
Indulge in the timeless elegance of Keto Chicken Kyiv—a low-carb twist on a classic comfort dish. This recipe features succulent chicken breasts stuffed with a rich and aromatic herb butter made with fresh parsley, dill, and garlic. The chicken is coated in a golden crust of almond flour and Parmesan, keeping it perfectly keto-friendly while delivering a satisfying crunch. Cooked to perfection in an oven-safe skillet, this dish ensures the butter melts into a luscious, flavor-packed core. Ideal for those following a ketogenic diet, this gluten-free, protein-packed recipe is perfect for a cozy dinner yet fancy enough for entertaining. Serve with a side of sautéed greens or a fresh salad for a complete, wholesome meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 100 grams Unsalted butter
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh dill
- 3 cloves Garlic cloves
- 60 grams Almond flour
- 30 grams Parmesan cheese, grated
- 2 large Eggs
- 2 tablespoons Heavy cream
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
Instructions
In a small bowl, combine softened unsalted butter with chopped parsley, dill, and minced garlic to form a herb butter mixture.
Transfer the herb butter onto a piece of plastic wrap and shape it into a log. Wrap tightly and chill in the refrigerator until firm, about 15 minutes.
Meanwhile, prepare the chicken by making a pocket in the side of each breast, being careful not to cut through the other side.
Divide chilled herb butter into four pieces and place one piece into each chicken breast pocket. Seal the opening using toothpicks to prevent the butter from escaping during cooking.
Set up a breading station: in one shallow dish, mix almond flour with grated Parmesan cheese and season with salt and pepper. In another dish, whisk together the eggs and heavy cream.
Dip each chicken breast into the egg mixture, ensuring it is fully coated, then press it into the almond flour mixture, ensuring an even coating.
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the coated chicken breasts and cook for 2-3 minutes on each side, until golden brown.
Transfer the skillet to a preheated oven at 180°C (350°F) and bake for 20-25 minutes until the chicken is fully cooked through and the internal temperature reads 75°C (165°F).
Remove from the oven and let the chicken rest for 5 minutes before serving. Remove toothpicks and serve hot.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1245 mg | 415% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 2.6 g | ||
| Protein | 255.1 g | 510% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 656 mg | 50% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2096 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
