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Chicken Kiev With Broccoli & Wilted Baby Spinach

Published by: Chef Braam Botha • Updated: January 24, 2024 • Checked By: Chef Matty Riedel

According to the Russians, they were the true inventors of the Kyiv (pronounced key-hev); chicken kiev is believed to have originated in the Muscovy region during the reign of the old empire. However, it wasn’t until the early 1900s that a Ukrainian chef perfected the dish (in France) and then took the recipe back to Ukraine. It is, therefore, named after the capital of Ukraine.

Chicken Kiev With Broccoli & Wilted Baby Spinach

By: Braam Botha
Chicken Kiev With Broccoli & Wilted Baby Spinach
Click The Stars Below To Rate This Recipe:
5 from 2 votes
PREP TIME 20 minutes
COOK TIME 25 minutes
COURSE Main Course
CALORIES 810 kcal



For The Kiev

  • 60 gram Streaky bacon
  • 640 gram Chicken breast

Flavored Butter

  • 40 gram Parmesan cheese
  • 20 gram Fresh parsley, finely chopped
  • 20 gram Chopped garlic
  • 100 gram Butter, softened
  • 1 gram Ground cinnamon
  • 2 gram Turmeric spice

To Crumb

  • 60 gram Cake flour
  • 2 Eggs
  • 60 gram Breadcrumbs
  • 80 ml Olive oil

For The Broccoli Mash

  • 400 gram Large potato, peeled, cubed
  • 400 gram Broccoli, florets
  • 20 gram Butter
  • 2 gram Turmeric
  • 2 gram Fine salt

For The Wilted Spinach

  • 200 gram Baby spinach
  • 2 gram Garlic, chopped
  • 10 ml Olive oil


For The Kiev

  • Fry bacon strips in a pan until golden & crisp.
  • To make the butter, combine all the ingredients together. Leave in the fridge to set.
  • To prepare the chicken, start by pulling back the loose fillet on the back of the chicken breast, put your knife
  • in the opposite direction & slice a long pocket (not all the way through).
  • Open the pocket up, stuff with butter & bacon. Fold back and seal to encase filling.
  • Crumb by dipping in flour, then egg then breadcrumbs.
  • Place on a baking tray, drizzle with olive oil & bake for 20 minutes until cooked through.

For The Broccoli Mash

  • Cook potatoes in a large pot. Add broccoli florets during the last 10 minutes of cooking time.
  • When cooked through, drain & leave to steam dry.
  • Return the broccoli & potatoes to the pot, mash with butter & seasoning.

For The Wilted Spinach

  • Heat oil in a pan then add all the ingredients & wilt spinach until soft.
Chefs Tips
The Russians have since, publicly ceded the name to the Ukrainians, however, they have renamed the dish Chicken Crimea in all local Russian government canteens. This feels oddly familiar to the Russian / Ukrainian relationship, where the Russians seemingly let them be their own entity whilst keeping a firm grip on them as they did during their imperial rule.
It is nonetheless one of the most famous dishes in the world! And for good reason!
Nutritional Information
Calories: 810kcalCarbohydrates: 57gProtein: 46gFat: 46gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.03gCholesterol: 188mgSodium: 2280mgPotassium: 1780mgFiber: 7gSugar: 7gVitamin A: 5997IUVitamin C: 131mgCalcium: 342mgIron: 6mg
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Chicken Kiev With Broccoli & Wilted Baby Spinach
Chicken Kiev With Broccoli & Wilted Baby Spinach

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Chef Braam Botha