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Make Marco Pierre White’s Chicken Kiev Recipe at home. This Master Recipe is sure to please everyone in the family.

Marco Pierre White Chicken Kiev Recipe

Photo by Chip Sillesa (Squareh00r)

Superstar Chef Marco Pierre White

Marco Pierre White is a British celebrity chef, restaurateur and television personality.

White has been dubbed the first celebrity chef, the enfant terrible of the UK restaurant scene and the godfather of modern cooking.

He has been called the Greatest Chef in the World by many people who would know such things.

He was, at the time, the youngest chef ever to have been awarded three Michelin stars.

He has trained many famous chefs such as Gordon Ramsay, Mario Batali and Curtis Stone.

And he makes a mean Chicken Kiev. Try it and see.

Marco Pierre White’s Chicken Kiev Recipe


  • 2 large Cloves of Garlic
  • A handful of fresh Parsley, chopped, plus some for garnish
  • 1/4 cup Butter, softened
  • 2 skinless Chicken Breasts
  • 2 Eggs, beaten
  • 2 tablespoons plain Flour
  • 1 tablespoon Knorr Reduced Salt Chicken Granules
  • 1/4 to 1/2 fine Breadcrumbs
  • Sunflower Oil
  • Lemon to serve


  1. Peel the garlic and remove the core (it’s rather bitter and not very nice). Slice finely, sprinkle with a pinch of coarse salt and grind to a puree with the side of your knife.
  2. Add the ground garlic mixture, the parsley and the butter and fork through to thoroughly combine to make a parsley butter.
  3. Remove the little fillet of meat from below the chicken breast (the chicken supreme), place between 2 sheets of cling film and flatten using a rolling pin, or a small pan.
  4. Place the egg, flour and breadcrumbs in 3 separate dishes. Add the Knorr Stock Chicken Granules to the flour to season.
  5. Place a tablespoon of the garlic and parsley butter into the center of the chicken breast and fold it back together again. Take the flattened supreme and place on the seam to seal the breast together.
  6. Carefully (so the breast doesn’t burst open) dust in the seasoned flour, dunk thoroughly in the egg and coat with the breadcrumbs. Repeat the process with the egg and breadcrumbs to ensure a good coating that will prevent the butter from leaking out.
  7. Leave to rest in the fridge for 50 minutes to 1 hour.
  8. Heat a frying pan with sunflower oil to a depth of 3/4 inch and carefully add the chicken. Cook for 10 minutes on each side. Add the parsley sprigs as well.
  9. Remove from the oil and drain on kitchen paper. Serve immediately with wedges of lemon and the crispy parsley.

Take care when cooking this dish. Never leave a hot frying pan unattended and be careful of being splattered with oil.

Recipe courtesy of Marco Pierre White and Knorr.

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Recipe courtesy of Marco Pierre White and Knorr Marco Pierre White’s Chicken Kiev Recipe (Video Since Removed) from Knorr’s YouTube Channel and a promotion with Chef White. Video was originally included on this page. Full recipe was included on the defunct YouTube Page. Photo of Chicken Kiev by and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Additional Information Courtesy of Wikipedia and is used by permission.


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1 Comment

  1. Nanette Wild
    May 20, 2021 @ 10:58 am

    Can this be done in the airfryer?


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