Chicken Paillard

Why You’ll Love This Recipe

Chicken Paillard is a celebration of minimalism in cooking. By pounding the chicken thin, it cooks in minutes while staying tender and moist. This method not only enhances the texture but also allows the chicken to absorb flavors beautifully. It’s a healthy, protein-rich dish that pairs well with just about anything—from a crisp arugula salad to creamy mashed potatoes. Plus, it’s ready in under 20 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Salt
• Black pepper
• Olive oil or butter
• Lemon wedges (for serving)
• Optional: garlic, herbs (such as thyme or parsley), arugula, shaved Parmesan, cherry tomatoes

Directions

1. Place each chicken breast between two sheets of plastic wrap or parchment paper.
2. Use a meat mallet or rolling pin to pound the chicken to about ¼ inch thickness.
3. Season both sides generously with salt and pepper.
4. Heat olive oil or butter in a large skillet over medium-high heat.
5. Add the chicken and cook for about 2–3 minutes per side, or until golden brown and cooked through.
6. Remove from heat and let rest for a couple of minutes.
7. Serve with lemon wedges, and optionally top with a simple arugula salad and shaved Parmesan.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes

Variations

• Add a splash of white wine or lemon juice to the pan for a quick pan sauce.
• Top with a fresh tomato and basil salad for a summery twist.
• Use garlic butter instead of plain olive oil for a richer flavor.
• Add capers and a touch of Dijon mustard to turn it into a quick Chicken Piccata variation.
• Serve over risotto or couscous for a more filling meal.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium-low heat until heated through, or microwave in short intervals.
Avoid overcooking during reheating to keep the chicken tender.
Chicken Paillard is best enjoyed fresh, as reheating may slightly dry it out.

FAQs

What does “paillard” mean?

“Paillard” refers to a piece of meat, usually chicken or veal, that has been pounded thin and cooked quickly.

Why pound the chicken thin?

Pounding ensures even cooking and tender texture while reducing cooking time.

Can I use chicken thighs instead of breasts?

Chicken thighs are not ideal for paillard, as they don’t flatten as easily and cook differently. Stick with breasts for best results.

What can I serve with Chicken Paillard?

It’s perfect with a light salad, roasted vegetables, mashed potatoes, or even pasta.

Is this recipe healthy?

Yes, it’s a lean, high-protein dish that’s low in carbs and can be prepared with minimal fat.

Can I marinate the chicken?

Yes, a quick marinade with lemon juice, garlic, and olive oil adds extra flavor but is not necessary.

How do I keep the chicken from drying out?

Don’t overcook it. Because it’s thin, it cooks quickly—just a couple of minutes per side is enough.

Can I cook this on a grill?

Absolutely. Grilled Chicken Paillard has a lovely charred flavor and cooks just as quickly.

What herbs go well with Chicken Paillard?

Fresh parsley, thyme, basil, or tarragon all pair beautifully with this dish.

Can I freeze Chicken Paillard?

Yes, freeze the cooked chicken in an airtight container for up to 2 months. Thaw in the fridge before reheating.

Conclusion

Chicken Paillard is a timeless, no-fuss recipe that delivers big on flavor and speed. With its quick cook time and versatile serving options, it’s a dish you’ll come back to again and again. Whether served with a crisp salad, seasonal vegetables, or a bright lemon drizzle, this French-inspired favorite is both elegant and approachable.

Chicken Paillard

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Chicken Paillard is a classic French dish made with thinly pounded chicken breasts quickly seared to golden perfection. Light, flavorful, and ready in under 20 minutes, it’s perfect for a healthy and elegant meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: French
• Diet: Low Calorie

Ingredients

• 4 boneless, skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil or butter
• Lemon wedges, for serving
• Optional: 1 garlic clove, minced
• Optional: Fresh herbs (thyme or parsley)
• Optional: Arugula
• Optional: Shaved Parmesan
• Optional: Cherry tomatoes

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Instructions

1. Place each chicken breast between two sheets of plastic wrap or parchment paper.
2. Pound the chicken to about ¼ inch thickness using a meat mallet or rolling pin.
3. Season both sides with salt and pepper.
4. Heat olive oil or butter in a large skillet over medium-high heat.
5. Add the chicken and cook for 2–3 minutes per side, until golden brown and cooked through.
6. Remove from the skillet and let rest for a couple of minutes.
7. Serve with lemon wedges and optionally top with arugula, shaved Parmesan, and cherry tomatoes.

Notes

• Do not overcook the chicken—because it’s thin, it cooks very quickly.
• Marinate in lemon juice and olive oil for extra flavor, though not required.
• Great served over salad, risotto, or with roasted vegetables.
• Can be grilled for added smoky flavor.
• Best enjoyed fresh for optimal texture.

Nutrition

• Serving Size: 1 chicken breast with lemon and optional salad
• Calories: 220
• Sugar: 1g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 85mg