Chicken paillard is one of those weeknight dishes that feels effortlessly impressive. If you’re searching for easy dinner recipes, this French-inspired favorite delivers a restaurant-style chicken at home with surprisingly simple steps and bright, fresh flavor.
The process starts by pounding chicken breasts thin so they cook quickly and evenly. A light marinade of lemon, white wine, garlic, and olive oil adds plenty of flavor while keeping the meat tender and juicy.
Once pan-seared, the chicken develops a golden, crisp exterior while staying delicate inside. Paired with a fresh salad, it creates a balanced meal that feels both light and satisfying without a lot of effort.
“Paillard” simply refers to meat that’s been pounded thin, which is why these cutlets cook so quickly. Because they’re so thin, they soak up the marinade fast and only need a few minutes in the pan to turn perfectly cooked.
For the best results, it helps to pound the chicken evenly to about ¼ inch thick so it cooks at the same rate. Wrapping the chicken in parchment or plastic before pounding keeps things tidy and makes the process a little easier.
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Chicken paillard is one of those weeknight dishes that feels effortlessly impressive. If you’re searching for easy dinner recipes, this French-inspired favorite delivers a restaurant-style chicken at home with surprisingly simple steps and bright, fresh flavor.
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
Step-By-Step Instructions
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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.
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