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Chicken Paillard

Chicken paillard recipe on a white plate with arugula salad, cherry tomatoes, and lemon wedges
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This classic chicken paillard recipe features crispy pan-seared chicken breasts pounded thin, marinated in a bright lemon and white wine marinade, and served with a fresh arugula and cherry tomato salad. Simple, healthy, and ready in about 50 minutes.

Ingredients

Scale
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 1/3 cup dry white wine (or chicken or vegetable broth)
  • 1 lemon, juiced and zested, divided
  • 1 shallot, finely 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
  • 1 handful chopped fresh basil or parsley (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment. Pound evenly to 1/4-inch thickness using a meat mallet or heavy pan. Season both sides with salt and pepper and set aside.
  2. In a large zip-lock bag or bowl, combine white wine, 1 tablespoon lemon juice, 1 teaspoon lemon zest, shallot, 1 tablespoon olive oil, and garlic. Add chicken and massage marinade into the meat. Seal and refrigerate for at least 30 minutes, up to 2 hours.
  3. Heat 1 tablespoon olive oil in a large cast iron or stainless steel skillet over medium-high heat until the oil shimmers. Do not add chicken until the pan is fully hot.
  4. Remove chicken from marinade and place in skillet in a single layer. Cook 3 to 4 minutes undisturbed until golden. Flip when chicken releases naturally from the pan. Cook another 2 to 4 minutes until internal temperature reaches 165 degrees F. Transfer to a plate and rest 3 to 5 minutes. Work in batches if needed.
  5. Whisk together remaining lemon juice and zest, remaining 3 tablespoons olive oil, grainy mustard, red wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper until emulsified.
  6. Toss arugula, cherry tomatoes, and fresh herbs with the dressing. Serve salad alongside the rested chicken with lemon wedges.

Notes

  • Substitute chicken or vegetable broth for white wine for an alcohol-free version.
  • Let the pan fully preheat before adding chicken to achieve a proper golden sear and prevent sticking.
  • Do not flip the chicken early. Wait for it to release naturally from the pan to avoid tearing the crust.
  • Pound chicken evenly to 1/4-inch thickness for fast, uniform cooking with no dry spots.
  • Store chicken and salad separately in airtight containers in the refrigerator for up to 3 days.
  • Freeze cooked chicken only (not the salad) for up to 3 months. Thaw overnight before reheating.

Nutrition

Find it online: https://www.benefitiany.com/chicken-paillard/