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.

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.

More Healthy Chicken Recipes

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Learn how to make succulent, juicy, full of flavour Chicken Kiev Patties stuffed with garlic parsley butter. Low-carb, gluten-free, Keto chicken recipe. Egg-free and nut-free, too.

• 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.
• Mix the ground chicken with salt, pepper and onion powder in a bowl. Use your hands to combine the mixture. Set aside.
• 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.
• 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.

Notes

• You can make these patties using ground turkey meat.
• If you’re not avoiding flour or breadcrumbs, you can dust the patties in either of those before frying for an extra crunchy crust. Adding some breadcrumbs and a couple of tablespoons of water to the meat mixture will make them even softer.

Try This Next Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

Nutrition

• Serving Size: 2 chicken patties
• Calories: 376
• Sugar: 0.1 g
• Sodium: 768.5 mg
• Fat: 27.9 g
• Carbohydrates: 1.4 g
• Fiber: 0.3 g
• Protein: 30.9 g
• Cholesterol: 177.4 mg

Keywords: Chicken, Ground Chicken, Keto, Low-Carb, Chicken Patties, Rissoles, Chicken Rissoles, Chicken Kiev

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. 

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Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

Juicy, succulent shrimp laced with garlic, butter, and thyme, tucked into a silky burst tomato sauce, and piled high on creamy, luscious Parmesan orzo. WHAT A DREAMBOAT DINNER. I love this recipe!

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In This Post:

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How To Make This Garlic Shrimp and Tomatoes (with Pictures)

Step 1: Blister and Smash the Tomatoes

Get the tomatoes hot and blistery; then give ’em a gentle smash with the back of a spoon or a small plate. It’s… very fun.

Step 2: Cook the Shrimp

Make a little clearing right in the center of the tomatoes where you can add your shrimp to cook for a couple of minutes. Salt it up!

Step 3: Get the Garlic and Butter Going In There

Throw in a bunch of freshly sliced garlic and a knob of butter. Stir it up a few times until it’s dreamy.

Step 4: Make a Creamy Orzo

Put a lid on the shrimp and make a quick creamy orzo – butter, Parmesan, cream, lemon, and salt.

Step 5: Put It All Together

Piping hot orzo goes on the plate first, and then we pull our shrimp and tomatoes back out to pile on top.

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Lindsay’s Notes

This recipe is in heavy rotation at the moment – and it never fails to make me feel like I’m eating at a fancy restaurant and/or generally have my life together. Is my laundry all over my table? Yes. Have I been using dry shampoo for the last 4 days? Yes. But am I also eating a kind of fancy and beautiful dinner? YES! Three cheers for doable “fancy” recipes. 10/10 recommend.

Creamy orzo with the twang of Parmesan, sweet burst tomatoes gently bubbled into a sauce, and a pile of jumbo, delicate, buttery, garlic-laced shrimp. Pass me a glass of wine and I am living my best life.

As far as family approval goes, Bjork and I love the whole big, beautiful thing – no thyme for him (a true crime and I don’t want to spend any more time talking about it), and lots of thyme, salt, and pepp for me. The girls are hit and miss with the shrimp and tomatoes, but you better believe they love the creamy Parmesan orzo which is, of course, just mac and cheese in disguise. They’ll usually eat a few of the fresh little tomatoes on the side, too. Winning for everybody!

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Description

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

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Garlic Shrimp and Tomatoes:

Creamy Orzo:

Popular Recipe Thai Chicken Drumsticks (Baked)

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1. Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
2. Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
3. Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
4. Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
5. Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
6. Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
7. Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!

Notes

This amount usually makes enough for just Bjork and I to finish the shrimp, with plenty of orzo for us and the girls. If you wanted to serve 4 adults, I would use 2 pounds of shrimp!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Saute
• Cuisine: American

Keywords: shrimp and orzo, orzo recipe, shrimp and tomatoes

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Frequently Asked Questions For Garlic Shrimp and Tomatoes

What can I use instead of shrimp?

Chicken would be delicious! I would probably pan-fry the chicken first, then take it out and set aside while you build your tomato sauce, then add the chicken back in at the end.

How long do the leftovers last?

You can definitely eat this meal as leftovers for 1, maybe 2 days after you make it, but it’s one of those meals that really shines when it’s made fresh.

Can you make this vegetarian / meatless?

Use zucchini in place of the shrimp! Or, similarly, this recipe is great.

How do you make this gluten-free and/or dairy-free?

Use gluten free orzo, dairy-free butter (or olive oil), and something else creamy in place of the half and half and Parmesan – a knob of dairy-free cream cheese would be good!

Another option would be to skip the creamy orzo and serve this with quinoa or another gluten-free, dairy-free option.

My Favorite Shrimp Recipes

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