Chicken Kiev (or Chicken Kyiv) is a popular breaded and fried chicken dish made with chicken breast stuffed with herb butter. It originated in Russia in the early 20th century and has become a beloved dish around the world. But is Chicken Kiev readily available and commonly eaten in America?
The short answer is yes, Chicken Kievs can be found in America, but they are not as ubiquitous or as deeply ingrained in the culture as they are in Eastern European cuisines. Chicken Kiev is considered more of a specialty dish or frozen food item in the U.S. rather than a staple menu item. However, Chicken Kievs do have a following in the States and have become more popular and widespread over time.
Brief History of Chicken Kiev
While the exact origins are debated, Chicken Kiev is commonly believed to have been created in the early 1900s by French chefs working in high-end restaurants in Moscow, Russia. One story credits the dish to Nicolas Appert, a French chef who opened a restaurant in St. Petersburg in the mid-1800s and supposedly invented Chicken Kiev for a visit by Tsar Alexander II.
The dish became a signature menu item at several exclusive restaurants in Moscow in the early 20th century, including the infamous Hotel National. During this time, Chicken Kiev was considered a luxury dish that only elites and aristocrats could afford.
Following the Russian Revolution in 1917, many of the French chefs left Russia and opened émigré restaurants in Paris and other European cities, helping to spread Chicken Kiev’s popularity across Europe in the 1920s-30s. After World War II, more Russian chefs fled to the West, bringing dishes like Chicken Kiev with them.
In the U.S., Chicken Kiev reportedly first appeared on menus at Russian Tea Room restaurants in New York City and Chicago in the 1940s-50s. However, it remained an obscure ethnic dish not widely known to most Americans until the 1970s-80s.
The Rise of Chicken Kiev in American Cuisine
Chicken Kiev had its real breakout in the U.S. in the 1970s and 1980s. This rise was fueled by a number of factors:
- More mainstream availability of ethnic cookbooks and dishes, exposing Americans to Russian/Eastern European cuisine.
- Increasing interest in gourmet and specialty foods during this time period.
- The rising popularity of French cuisine and French cooking techniques like battered/fried foods and compound butter.
- The growing availability of boneless, skinless chicken breasts.
- The dish’s exotic, luxurious image from its history with Russian aristocracy.
- The convenience of frozen Chicken Kiev products that could be mass-produced and distributed on a large scale.
During this period, Chicken Kiev transitioned from an obscure ethnic dish to a trendy gourmet menu item at upscale restaurants across the United States. Famous American chefs like Wolfgang Puck and Emeril Lagasse featured their twists on Chicken Kiev at their restaurants in the 80s and 90s.
At the same time, companies like Holly Farms and Tyson Foods introduced frozen, pre-made Chicken Kiev products that made the dish easily accessible for preparing at home. These frozen Kiev products were heavily marketed and became popular freezer aisle convenience items in grocery stores. By the 1990s, Chicken Kiev had shed its exotic image and fully entered the mainstream American conscience.
Chicken Kiev Today: Availability and Popularity
While no longer the red-hot gourmet item it was in the 70s and 80s, Chicken Kiev remains fairly well-known and available in the U.S. today. Here is a look at where Americans can still enjoy the dish:
Frozen Food Aisles
Frozen Chicken Kiev products endure as a common convenient meal option. Brands like Tyson and Banquet offer frozen, breaded Chicken Kievs stuffed with butter that can be prepared at home in about 25 minutes. These items can be found in the frozen prepared foods/poultry sections of most major grocery store chains nationwide.
Restaurant Menus
Some higher end steakhouses and continental restaurants will include Chicken Kiev on the menu, prepared in-house by chefs. While not a ubiquitous menu item, it can frequently be found at restaurants that feature veal or steak dishes and classic continental/French preparations. The dish offers a lighter poultry option.
Russian/Eastern European Eateries
Immigrant-run restaurants featuring Russian, Ukrainian, and other Eastern European cuisines are some of the best places to find homemade Chicken Kiev in America. In areas with large Eastern European populations, like New York City, Chicken Kiev is still a staple menu choice at these authentic ethnic eateries.
Specialty Grocers
Gourmet grocery stores and butcher shops will sometimes carry fresh Chicken Kiev stuffed with high-quality butter and herbs. This allows food enthusiasts to prepare the dish from scratch at home with top-notch ingredients.
| Where to Find Chicken Kiev in America |
|---|
| Frozen pre-made Chicken Kiev products in grocery stores |
| Upscale steakhouse and continental restaurant menus |
| Eastern European/Russian restaurants and delis |
| Gourmet grocery stores and butcher shops |
So while not as omnipresent as foods like hamburgers, Chicken Kiev remains fairly accessible in the American marketplace for those who seek it out.
Popularity and Consumption Patterns
In terms of popularity, Chicken Kiev occupies a unique middle ground in American cuisine. It is well-known enough to elicit name recognition among most Americans familiar with more common chicken dishes. But it does not have quite the widespread, regular consumption patterns of dishes like fried chicken, chicken parmesan, or chicken wings.
Some key points about Chicken Kiev’s popularity:
- Has high awareness as a chicken dish, but lower regular usage frequency compared to chicken staples
- Tends to be thought of primarily as a frozen convenience food
- Has an old-fashioned, retro reputation stemming from its peak popularity in the 70s/80s
- Is often regarded as an occasional specialty or splurge meal instead of a frequent dinner choice
- Consumed most regularly by older generations who grew up with it, less so by younger demographics
- Has ethnic connotations and is still eaten frequently within Russian/Eastern European immigrant communities
So while Chicken Kiev has entered the mainstream American palate, it has not become a regular staple on the level of more common chicken dishes. Instead it occupies a unique space as a nostalgic, retro specialty meal Americans may enjoy on occasion for a taste of the past or a bit of ethnic flavor.
Reasons Chicken Kiev Isn’t More Popular in America
With its delicious flavor profile and interesting backstory, it may seem surprising that Chicken Kiev has not reached the ubiquity of other chicken creations in the U.S. Here are some of the factors that have limited its mainstream popularity growth:
Labor Intensive Preparation
Unlike simpler chicken dishes, preparing Chicken Kiev from scratch is a labor-intensive process of buttering, breading, frying and ensuring even cooking. This level of effort limits regular home cooking. Even restaurant preparation requires skilled kitchen staff.
Association with Mass-Produced Frozen Meals
For many Americans, their only exposure to Chicken Kiev is cheap frozen supermarket versions. This association with mass-produced, low-quality frozen foods has somewhat damaged its gourmet reputation.
Lack of Recipe Innovation
Unlike foods like the hamburger or pizza which have spawned endless recipe adaptations, Chicken Kiev has remained fairly unchanged since its creation. The lack of new twists or forms hinders excitement and awareness.
Difficulty Eating
The messy, slippery qualities of Chicken Kiev, with hot butter oozing out when cut, can make for a difficult eating experience requiring utensils and napkins. This reduces convenience compared to finger foods.
Few Common Restaurant Offerings
With the exception of higher end continental places, most mainstream American restaurants do not offer Chicken Kiev on menus. This limits exposure to diners trying it on a whim.
Loss of Russian Immigrant Impact
As later waves of immigrants have come from Asia and Latin America, the Russian cultural influence has diminished. With it went much of the Chicken Kiev knowledge.
Regional Differences in Popularity
Within the U.S., Chicken Kiev consumption patterns do vary by region. Following are some key regional differences:
Northeast
Highest awareness and popularity, owing to historic Russian immigrant communities in New York City along with the sophisticated food scene attracting continental dishes.
Midwest
Moderate popularity thanks to immigrant groups settling in cities like Chicago. Pre-made frozen Chicken Kievs are common supermarket offerings.
South
Relatively low awareness and consumption rates. The dish has not assimilated into Southern cooking habits and comfort food preferences.
West Coast
Modest popularity among foodies in California driven by an affinity for new and global cuisines. Not a staple choice.
Pacific Northwest
Low name recognition and consumption levels overall. Distance from immigrant hubs limits familiarity with Chicken Kiev.
So the Northeast region registers highest for Chicken Kiev awareness and eating incidence thanks to the Russian immigrant history in New York City and the broader East Coast. Popularity gradually diminishes heading west and south, becoming quite scarce in parts of the West due to low immigrant influence and weak foodie cultures.
| Chicken Kiev Popularity by U.S. Region |
|---|
| Northeast – High |
| Midwest – Moderate |
| South – Low |
| West Coast – Moderate |
| Pacific Northwest – Low |
Canadian Popularity
In Canada, Chicken Kiev follows a very similar trajectory and set of perceptions as in the U.S. It rose to popularity during the same time frame thanks to frozen product introductions and continental restaurant menu offerings. However, awareness remains limited outside of metropolitan areas with Russian/Ukrainian immigrant communities like Toronto, Montreal, and Vancouver. Most Canadians regard Chicken Kiev as a retro frozen novelty dish or occasional restaurant indulgence rather than a regular meal choice. Availability is strong across the country in grocery frozen aisles but less so in mainstream restaurants.
United Kingdom Popularity
Chicken Kiev has an even longer history in Britain dating back to the early 20th century when Russian aristocratic refugees arrived, many becoming restaurateurs serving Russian cuisine. Frozen Chicken Kievs hit UK supermarket shelves in the 1950s and became a staple by the 1970s. So the dish is deeply ingrained there as both a comfort food dinner and a pub menu staple served with chips and peas. It remains highly popular today as a convenient frozen food and as a common offering at restaurants, pubs and takeaways throughout the UK and Ireland. Brits consume Chicken Kiev at much higher rates than Americans.
Australia and New Zealand Popularity
As commonwealth nations, Australia and New Zealand followed a British pattern for Chicken Kiev popularity. Frozen Kiev products and continental restaurant menu offerings became commonplace from the 1950s through the 1980s. It retains a retro reputation similar to the UK and can be found in pubs and fish and chip shops as well as grocers’ freezers. While still moderately popular, consumption has waned over time, especially amongst youth. It has not assimilated into native cuisine in the way it has in Britain.
Other Global Differences
Western Europe
Popular mid-century but was seen as a luxury dish. Today maintains a reputation in higher end restaurants but limited grocery store availability.
Eastern Europe
Remains a staple home cooked meal and menu item in countries like Russia, Ukraine and Poland with strong cultural ties.
Asia
Very niche availability restricted to international grocery stores and restaurants. Little cultural familiarity.
So Chicken Kiev’s popularity worldwide correlates strongly with historical proximity and immigration links to Russia and Eastern Europe. In areas with large Slavic diasporas like the U.S. Northeast and UK, it became a mainstream staple. Farther afield, it remains an obscure international dish.
Conclusion
In summary, while Chicken Kiev has entered the broader American consciousness through migration and globalization processes, its popularity and consumption frequency in the U.S. falls considerably short of staple chicken dishes. Its involved preparation, lack of innovation, slippery eating qualities, and frozen food associations have likely capped mainstream growth.
However, Chicken Kiev retains a nostalgic retro appeal as an occasional indulgence for older generations and ethnic communities. For those craving a taste of the past or an “elevated” chicken dinner, Chicken Kievs can readily be found in the frozen aisle or ordered off the menu at continental restaurants nationwide. So this tasty breaded stuffed chicken cutlet occupies a unique place both in America’s culinary history and on today’s menus.