Chicken Kiev vs Chicken Cordon Bleu: What’s the Juicy Difference?

Ever stood in front of a restaurant menu staring at both chicken kiev and chicken cordon bleu and thought “what the heck is the difference?” I know I have! These two breaded chicken dishes look so similar that telling them apart can be tricky. But trust me, once you know what’s hiding inside each, you’ll never confuse them again.

The Main Difference Is All About the Filling

Let’s cut straight to the chase – the biggest difference between these two delicious dishes is what’s stuffed inside

• Chicken Kiev: Contains a garlicky herb butter filling
• Chicken Cordon Bleu: Stuffed with ham and cheese (typically Swiss)

That’s it! That’s the key difference that sets these two apart, But there’s so much more to learn about these fancy chicken dishes that’ll make you sound like a food expert at your next dinner party

What Exactly Is Chicken Kiev?

Chicken Kiev is a classic Eastern European dish that (surprise!) gets its name from Kyiv, the capital city of Ukraine. Though its exact origins are debated – it may have originated in Russia, Ukraine, or Poland – it’s become a beloved dish worldwide.

When you cut into a perfectly cooked chicken Kiev, here’s what you’ll find:

• A thick chicken cutlet (usually breast meat)
• A pocket stuffed with compound butter
• The butter typically contains garlic, herbs (parsley, dill, chives), and sometimes lemon juice
• The entire thing is coated in breadcrumbs and fried or baked to a golden crisp

The visual appeal of seeing that herb-flecked butter spill out from the crunchy exterior is part of what makes this dish so special. It’s like a flavor explosion in your mouth!

How It’s Made

The process for making chicken Kiev is pretty specific:

1. Cut a pocket into a thick chicken cutlet (without slicing all the way through)
2. Stuff it with herb-garlic compound butter
3. Dredge in flour, eggs, and breadcrumbs
4. Fry or bake until golden

Pro tip: Many chefs freeze the assembled rolls for about 30 minutes before cooking. This helps the chicken hold its shape and prevents the breadcrumb coating from falling off. Smart, right?

What Is Chicken Cordon Bleu?

Despite its very French-sounding name (“cordon bleu” means “blue ribbon” in French), chicken cordon bleu actually originated in Switzerland! It became super popular with American home cooks in the 1960s and 70s, especially after Julia Child included a recipe in her cookbook.

The name “cordon bleu” refers to the Cross of the Holy Spirit – the highest honor a medieval knight could earn, which was marked by a blue ribbon on their armor. The same name is used for the famous culinary school Le Cordon Bleu.

When you slice into chicken cordon bleu, here’s what you’ll discover:

• Thinly pounded chicken breast
• A layer of ham or bacon
• A layer of Swiss cheese (though other cheeses can be used)
• The whole thing is rolled up, breaded, and cooked
• Often served with a creamy Dijon mustard sauce

How It’s Made

The preparation differs from Kiev:

1. Pound chicken cutlets until thin
2. Layer with ham and Swiss cheese
3. Roll it up (toothpicks help hold it together)
4. Coat in flour, eggs, and breadcrumbs
5. Fry or bake until golden
6. Serve with a creamy Dijon sauce

Flavor Profiles: How Do They Taste Different?

Since these dishes have different fillings, they naturally taste quite different:

Chicken Kiev:

• Rich and buttery
• Garlicky and herbaceous
• The herbs (parsley, dill, chives) add freshness
• No cheese, so it’s all about that melted butter flavor

Chicken Cordon Bleu:

• Features a double-meat combo (chicken and ham)
• Smoky flavor from the ham
• Funky, nutty flavor from the Swiss cheese
• Often has a tangy Dijon sauce that adds acidity

Serving Suggestions

Both dishes are versatile and can be the star of a dinner party. Here are some ideal pairings:

Chicken Kiev Pairings:

• Creamy garlic mashed potatoes (for fellow garlic lovers!)
• Russian Borodinsky bread (dark rye with molasses, coriander, and caraway seeds)
• A simple green salad
• For dessert: Ukrainian babka with coffee

Chicken Cordon Bleu Pairings:

• Roasted asparagus with lemon and olive oil (the acidity balances the richness)
• A glass of oaky Chardonnay
• Couscous or risotto
• Fresh green salad

Which One Should You Choose?

It really depends on your personal preferences:

• Choose Chicken Kiev if: You love garlic and butter, don’t care for cheese, and want something with Eastern European flair.

• Choose Chicken Cordon Bleu if: You love ham and cheese combinations, enjoy a touch of French cooking, and prefer a dish with multiple textures and flavors.

Honestly, they’re both delicious in their own right. I personally prefer Chicken Kiev because I’m a huge garlic butter fan, but my husband always goes for the Cordon Bleu because he’s a cheese addict!

Can You Make These Dishes at Home?

Absolutely! While both dishes might seem fancy, they’re totally doable for home cooks. The techniques are similar:

1. Prepare your chicken (create a pocket for Kiev; pound thin for Cordon Bleu)
2. Add your fillings
3. Bread them using the standard flour-egg-breadcrumb sequence
4. Cook until golden and cooked through

The trickiest part is probably keeping the filling from leaking out during cooking. That’s where those freezer tips come in handy!

Health Considerations

Let’s be honest – neither of these dishes will win any awards for being “diet food.” They’re both:

• Breaded and fried (though you can bake them)
• Filled with butter, cheese, or both
• Usually served with rich side dishes

But hey, they’re perfect for special occasions! And if you want to make them healthier, you could:

• Bake instead of fry
• Use whole wheat breadcrumbs
• Serve with lots of vegetables
• Use reduced-fat cheese (for Cordon Bleu)
• Reduce the amount of butter (for Kiev)

Fun Facts About These Chicken Dishes

• Chicken Cordon Bleu enjoyed a huge wave of popularity in American homes during the 1960s and 70s
• Chicken Kiev is sometimes considered the national dish of Ukraine
• The proper way to eat Chicken Kiev is to cut off one end and let the butter run out onto your plate
• Some chefs add a slice of truffle to the butter in Kiev for an extra fancy version
• The term “Cordon Bleu” is now used to describe many dishes that combine meat and cheese

Final Thoughts

So there ya have it! The main difference between Chicken Kiev and Chicken Cordon Bleu really comes down to what’s stuffed inside – garlic herb butter for Kiev and ham/cheese for Cordon Bleu.

They’re both fancy versions of breaded chicken that make excellent dinner party fare. And now you know enough about both to impress your friends with your culinary knowledge next time you’re at a restaurant!

Whichever you choose, you’re in for a tasty treat. They’re both proof that chicken doesn’t have to be boring!

Have you tried making either of these at home? I’d love to hear about your experiences in the comments below!

The main difference is the filling: Chicken Kiev is stuffed with a nugget of herbed, garlicky compound butter, while Chicken Cordon Bleu is stuffed with ham and Swiss cheese. Both dishes feature a pounded chicken breast that is rolled into a log, coated in breadcrumbs, and then fried or baked.

Chicken Cordon Bleu is named “cordon bleu” because the French term translates to “blue ribbon,” which historically symbolized the highest award of a prestigious French chivalric order. The name was then applied to fine cuisine to denote dishes of the very highest quality and standard of skill, with the first appearance of chicken cordon bleu likely occurring in a Minneapolis food magazine in 1950.

Chicken Kiev is called “chicken Kiev” because, in the 1970s, American and British restaurateurs named it that to add an exotic allure and perhaps to suggest its “Old Russian” origins to entice diners.