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4.8 from 18 votes

Chicken Paillard Recipe

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

Prep Time
30 mins
Cook Time
30 mins
Marinating Time
30 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 329 kcal
Course: Dinner
Cuisine: French

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Notes

  • ½ teaspoon granulated.
  • 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.
  • 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.

Nutrition Information

Calories 329kcal (16%) Carbohydrates 6g (2%) Protein 26g (52%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Trans Fat 0.01g Cholesterol 72mg (24%) Sodium 373mg (16%) Potassium 682mg (19%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 819IU (16%) Vitamin C 23mg (26%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 329

% Daily Value*

Calories 329kcal 16%
Carbohydrates 6g 2%
Protein 26g 52%
Fat 21g 32%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 14g 70%
Trans Fat 0.01g 1%
Cholesterol 72mg 24%
Sodium 373mg 16%
Potassium 682mg 15%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 819IU 16%
Vitamin C 23mg 26%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.