Chicken Paillard is a healthy dinner recipe that’s so very easy to prepare! Chicken breasts are butterflied and tenderized to accomplish the best shape, then marinated in a delicious medley of white wine, lemon juice, garlic and more. It’s then pan seared to perfection and served over a leafy green salad!
What’s in this Chicken Paillard Recipe
Not only does this light and zesty chicken taste good, but it’s healthy too! This low-calorie meal will leave you fully satisfied.
- Chicken Breasts: If your chicken breasts are exceptionally large (12 ounces or larger each), you can use 2 chicken breasts and split them in half horizontally.
- Salt and Pepper: Add more or less to taste.
- White Wine: In place of the white wine, you can use an equal amount of chicken broth or vegetable broth!
- Lemon: It’ll need to be juiced, zested, and divided.
- Shallot: The delicate consistency and flavor of shallots is perfect for this recipe.
- Olive Oil: You can use avocado oil instead if preferred.
- Garlic: In place of fresh garlic, use ½ teaspoon granulated.
- Grainy Mustard: You can use any mustard you like in the dressing!
- Red Wine Vinegar: You can use balsamic, white wine, or sherry vinegar in place of the red wine vinegar.
- Arugula: Feel free to use your favorite salad greens.
- Cherry Tomatoes: Grape tomatoes or chopped roma/on the vine tomatoes also work.
PRO TIP: The best way to butterfly your chicken breast is to cut into it horizontally with a sharp knife, opening it like a book. This allows you to easily pound the meat for even thickness.
What other meat can I paillard?
You can paillard virtually any meat, including pork, veal, or beef!
“Paillard” (pronounced pai-aar) is French for a boneless piece of meat that has been pounded thin. Chicken paillard simply refers to thinly pounded chicken, which can be prepared virtually any way you like. In this recipe, we marinate it in a zesty sauce, pan fry it, and serve it with a tasty arugula salad.
Pounding the chicken breasts flat helps them cook in a shorter span of time, leading to juicier chicken breasts!
A dry white wine is any white wine that is not sweet. I like Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio. You can also use white cooking wine, which can be found in the oil and vinegar aisle of the grocery store.
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 the chicken breasts in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Chicken paillard is a great meal all on its own, or you can serve it with a variety of sides, such as:
- White or brown rice
- Roasted potatoes
- Fondant potatoes
- Mashed cauliflower
- Parker House rolls
- Focaccia bread
More Chicken Breast Recipes We Love
- Baked Lemon Chicken Foil Packets
- Bacon Wrapped Chicken
- Asparagus Stuffed Chicken Breasts
- Baked Chicken Cordon Bleu
- Cranberry Chicken
- Cheesy Chicken and Rice
Chicken Paillard Recipe
- 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
- 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, 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
- You can paillard virtually any meat, including pork, veal, or beef!
- 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!
- If your chicken breasts are exceptionally large (12 ounces or larger each), you can use 2 chicken breasts and split them in half horizontally.
- I recommend placing the chicken breasts in a Ziplock bag or between two pieces of plastic wrap before pounding to minimize the mess.
- Be sure the chicken breasts are all of equal thickness; this will ensure they cook evenly.
- Let the pan heat up thoroughly before adding the chicken to 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.
- Use an instant-read meat thermometer to monitor the internal temperature; once the chicken is 165°F, it is finished cooking.