Chicken Paillard Recipe

4.84 from 6 votes

This classic chicken paillard recipe is the perfect dinner after a long day. Crispy pan-fried chicken is served with a beautiful salad, making it a healthy dinner that is ridiculously easy to prepare!

Prep Time30

Cook Time10

Marinating Time30

Total Time1 10

Course: Dinner

Cuisine: French

Servings:

Calories: 329kcal

Author: Becky Hardin

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 chicken
2 tablespoons grainy mustard, 1 tablespoon red wine vinegar, 4 cups arugula, 8 ounces cherry tomatoes, 1 handful chopped fresh herbs, 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.

Tips:

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.

Make-Ahead: You can pound and marinate the chicken in advance (up to 24 hours) to save time on busy nights.

Storage: Store chicken paillard in an airtight container in the refrigerator for up to 3 days or in the freezer (without the salad) for up to 3 months.

Nutrition