Chicken Kiev is a popular dish of boneless chicken breast pounded and rolled around cold unsalted butter, then breaded and fried. As its popularity has spread internationally, various seasonings have been added to the butter, most commonly garlic. This famous method of preparing chicken is probably not of Ukrainian origin as the name Kiev, the national capital, would imply.

The Russian food historian William Pokhlebkin claimed that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and was renamed Chicken Kiev (kotleta po-kievski) in one of the Soviet restaurants in later years. Chicken Kiev was actually invented in France and named in New York, despite what the Ukrainian name might suggest. The dish has been made for several hundred years, and may have been named in New York to appeal to immigrants from Eastern Europe.

There are other dishes similar to Chicken Kiev. Particularly popular is Chicken Cordon Bleu with a cheese and ham filling instead of butter or just cheese.

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