Chicken paillard is my favorite kind of weeknight magic; it looks elegant and restaurant-worthy, but it’s surprisingly simple to make at home. With this French-inspired dish, I take simple chicken breasts, pound them thin for quick cooking, then add a bright lemon marinade for the most flavorful, tender meat. Pan-seared until golden, my crispy chicken paillard pairs perfectly with a fresh salad, making it a healthy and delicious meal you can pull off at home in under an hour.
Chicken Breast Paillard
“Paillard” simply refers to meat that’s been pounded thin, so paillard chicken refers to delicate, even cutlets that cook lightning fast. I butterfly the chicken, pound it out to about ¼-inch thickness, and let it soak in a mix of white wine, garlic, olive oil, and fresh lemon juice. Because the pieces are so thin, they absorb flavor quickly and cook in just minutes, so you get juicy chicken with a golden, crisp crust every time.
This lemon chicken paillard has the perfect balance of flavor and simplicity. I use many of the same ingredients from the tangy marinade to make a light dressing for the greens, so the whole dinner comes together with minimal effort and lots of overlap. It’s fresh, simple, and delicious!
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How to Pound Chicken for Crispy, Juicy Paillard
To make sure your chicken paillard turns out perfectly, use a meat mallet or heavy pan to pound the chicken evenly to about ¼ inch thick. Consistency is key; if one side is thicker, it’ll cook unevenly and dry out. To keep the mess to a minimum, wrap the chicken breasts in plastic wrap or parchment paper before pounding them.
Chicken Paillard Recipe
Equipment
- Cast Iron Skillet
- Instant-Read Thermometer
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 arugula (or other tender greens)
- 8 ounces cherry tomatoes (halved)
Optional Garnishes:
- 1 handful chopped fresh herbs (basil or parsley)
- lemon wedges
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 arugula, 8 ounces cherry tomatoes, 1 handful chopped fresh herbs, lemon wedges
Notes
- Aim for about a ¼-inch thickness across the whole breast so the chicken cooks evenly and stays tender.
- 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.
- For perfect doneness, check that the chicken reaches 165°F internally.
- Let the chicken rest for 3–5 minutes after cooking. This keeps the juices inside and prevents dry meat.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Paillard Step by Step
Prep the Chicken: Butterfly all 4 chicken breasts, then pound them to ¼-inch thickness. Season with ¼ teaspoon of salt and ¼ teaspoon of black pepper, and set aside.
Make the Marinade: Combine 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 Ziplock bag.
Marinate the Chicken: Add the butterflied chicken breasts 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 set over medium-high heat. I like cast iron, but a nonstick or well-oiled stainless steel pan will also work well. 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 through to 165°F.
Make the Salad: 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 halved cherry tomatoes, and 1 handful of chopped fresh basil and/or parsley into a bowl. Toss everything together with the dressing. Serve with the cooked paillard chicken breasts.
How to Store, Freeze, 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. 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 in 30-second increments in the microwave until warmed through.
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