Stuffed Chicken Kiev Patties (Low-Carb, Gluten-Free)

Stuffed Chicken Kiev Patties with butter, garlic and herbs…what a flavour explosion! You will love these for lunch or dinner with a side of vegetables, salad and healthy carbs if you wish. This chicken recipe is low-carb, keto and gluten-free.

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Inspired by the classic Chicken Kiev, these stuffed patties or rissoles are super juicy and explode with flavour when you bite into them. The garlic herb butter not only infuses the meat with flavour but it also keeps it tender and succulent. 

What Is Chicken Kiev? 

Chicken Kiev is a dish close to my Ukrainian heart. Think of it as a rolled chicken schnitzel with garlicky butter inside. It is usually made with chicken fillet pounded and rolled around cold garlic and herb butter, then coated with eggs and bread crumbs, and either fried or baked. You can often buy it pre-made from the deli, butcher or freezer section of the supermarket. 

 

Stuffed Chicken Kiev Patties

My version is a little healthier as it’s not breadcrumbed or deep-fried and I use ground chicken mince to make the stuffed patties rather than chicken breast, so it’s a little more cost-effective too. You can see my step-by-step photos of how to make the patties and how to cook them below the recipe card. 

You can serve these chicken patties with a salad, roasted vegetables, stir-fry, quinoa, rice or potatoes. They are great in a lunch box, I often make a simple cabbage salad or Greek salad to go along with these. Last time, I served them with this cheesy leafy green salad.

Make-Ahead Tip

You can make these ahead of time and freeze the pre-made, raw patties to fry later. Simply make the patties, then place them on a cutting board or a tray that fits inside the freezer. Freeze for an hour or until they are hard enough to touch, then transfer to a Ziploc bag or a freezer container. This way they won’t stick to each other. Defrost in the fridge overnight and pan-fry as per the recipe instructions.

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How To Make Stuffed Chicken Kiev Patties

Step 1. Prepare the ingredients for the recipe, see the full list above.

Step 2. Bring the butter to room temperature, soft enough to mash easily with a fork. Add minced or grated garlic and parsley and mash until smooth and well-mixed. Place the bowl back in the fridge to bring it back to cold and a more solid texture. 

Step 3. Mix the ground chicken with salt, pepper and onion powder. Use your hands to combine the mixture. Set aside.

Step 4. Make a flat meat patty and place a dollop of cold butter in the middle (about a teaspoon). Fold the patty in half over the butter and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix. 

Step 5. In a large frying pan, heat 2 tablespoons of cooking oil of choice over medium-high heat. Add the patties and cook for about 5-6 minutes on each side. As you cook the patties, some of the garlic butter will ooze out into the pan. Use a spoon to baste the meat with the cooking pan juices/fat a few times. 

Once golden brown, remove the patties to a plate and let them rest for a couple of minutes before serving.