I added this Chicken Paillard recipe to my dinner rotation because it looks fancy but it’s so very easy to prepare! Chicken breasts are butterflied and tenderized to accomplish the perfect thinness, then marinated in a delicious medley of white wine, lemon juice, garlic and more. I pan-sear this Paillard chicken to get it nice and crispy, then serve it over a leafy green salad!
Chicken Paillard Recipe
This French method of preparing chicken is one of my absolute favorites for a nice dinner! “Paillard” (pronounced pai-aar) is a boneless piece of meat that has been pounded thin (like chicken cutlets). So chicken paillard simply refers to thinly-pounded chicken breasts. I marinate them in a zesty sauce then pan fry for a simple meal!
Marinating takes about 30 minutes, but because the chicken is so thin, it cooks super fast. It’s really such an easy recipe, and the fresh salad is just one of many ways to serve it.
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How to Store and Reheat
Store leftover chicken paillard in an airtight container in the refrigerator for up to 3 days. I recommend storing the chicken and salad separately. Reheat the chicken in 30-second increments in the microwave until warmed through.
How to Freeze
While the chicken breasts freeze well, I do not recommend freezing the salad. Freeze paillard chicken breasts in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- To thin out the chicken breasts, place them in a Ziplock bag or between two pieces of plastic wrap before pounding. This will help minimize the mess.
- Let the pan heat up thoroughly before adding the chicken–this helps prevent the chicken from sticking to the pan.
- Wait to flip the chicken breasts until they naturally release from the pan; otherwise, they may break into pieces.
Chicken Paillard Recipe
Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- ⅓ cup dry white wine
- 1 lemon juiced, zested, and divided
- 1 shallot chopped
- 5 tablespoons olive oil divided
- 1 teaspoon minced garlic about 2 cloves
- 2 tablespoons grainy mustard
- 1 tablespoon red wine vinegar
- 4 cups trimmed arugula or salad greens
- 8 ounces cherry tomatoes halved
- 1 handful basil or parsley chopped (optional)
- lemon wedges optional, for serving
Equipment
- Cast Iron Skillet
- Instant-Read Thermometer
Instructions
- Butterfly each chicken breast, then pound each to ¼-inch thickness using a meat tenderizer or heavy pan. Season them with a bit of salt and pepper and set them aside.4 (6-ounce) boneless, skinless chicken breasts, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- In a plastic Ziplock bag or large bowl, combine the wine (or broth), 1 tablespoon lemon juice, 1 teaspoon zest, shallot, 1 tablespoon olive oil, and garlic. Add the chicken and massage the marinade around the meat, sealing the bag (or covering the bowl with plastic wrap). Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.⅓ cup dry white wine, 1 lemon, 1 shallot, 5 tablespoons olive oil, 1 teaspoon minced garlic
- Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Remove each piece of chicken from the marinade and add them to the hot oil in the skillet in a single layer.
- Cook for 3-4 minutes until golden brown, then flip and cook another 2-4 minutes on the other side until fully cooked to 165°F internally. Remove the cooked chicken to a plate and repeat with any other pieces.
- While the chicken is cooking, whisk the remaining lemon juice and zest, remaining olive oil, mustard, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together in a small bowl until emulsified. Place the salad greens, tomatoes, and basil (if using) in a large bowl and drizzle the dressing over, tossing to combine. Serve with the cooked chicken2 tablespoons grainy mustard, 1 tablespoon red wine vinegar, 4 cups trimmed arugula or salad greens, 8 ounces cherry tomatoes, 1 handful basil or parsley, lemon wedges
Notes
- In place of the white wine, you can use an equal amount of chicken or vegetable broth!
- In place of fresh garlic, use ½ teaspoon granulated.
- You can use any mustard you like in the dressing!
- You can use balsamic, white wine, or sherry vinegar in place of the red wine vinegar.
- Feel free to use your favorite salad greens, and add any vegetables you love!
How to Make Chicken Paillard Step by Step
Prepare the Chicken and Marinade: Butterfly all 4 chicken breasts, pound them to ¼-inch thickness. Season with ¼ teaspoon of salt and ¼ teaspoon of black pepper, and set aside. Make the marinade by combining ⅓ cup of white wine, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, 1 chopped shallot, 1 tablespoon of olive oil, and 1 teaspoon of minced garlic in a bowl or zip-top bag.
Marinate the Chicken: Add the chicken to the marinade, and thoroughly massage the liquid into the chicken. Seal the bag or cover the bowl tightly with plastic wrap, and marinate in the fridge for at least 30 minutes (or up to 2 hours).
Cook the Chicken: Heat 1 tablespoon of oil in a pan over medium-high heat. Remove each piece of chicken from the marinade and cook for 3-4 minutes per side. Work in batches to cook all of the chicken.
Make the Salad for Serving: Make the dressing first by combining the remaining lemon juice and zest, remaining olive oil, 2 tablespoons of mustard, 1 tablespoon of red wine vinegar, ¼ teaspoon of salt and ¼ teaspoon of black pepper in a small bowl until emulsified. Place 4 cups of arugula, 8 ounces of cherry tomatoes, and 1 handful of basil into a bowl. Toss everything together with the dressing. Serve with the cooked paillard chicken breasts.
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