Chicken Paillard Like the French (Authentic Recipe)

Chicken Paillard is a French classic where chicken breasts are pounded thin, quickly pan-seared, and finished with fresh lemon and herbs. I love how light, flavorful, and simple this dish is, making it perfect for a quick weeknight dinner or a sophisticated lunch.

Why You’ll Love This Recipe

I love this recipe because it’s fast, healthy, and feels effortlessly elegant. The chicken stays juicy and tender while the lemon, garlic, and parsley add brightness and freshness. I also like that it only needs a few everyday ingredients, so I can make it anytime without planning ahead.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 boneless, skinless chicken breasts
½ lemon, juiced
1 tablespoon olive oil
1 clove of garlic, chopped finely
2 tablespoons of freshly chopped parsley
Salt and pepper, to taste

Directions

1. I start by placing the chicken breasts between two sheets of plastic wrap and pounding them with a meat mallet until they’re about ¼ inch thick.
2. I season both sides with salt and pepper.
3. In a skillet, I heat the olive oil over medium-high heat.
4. I add the chicken and cook for 2-3 minutes per side, or until golden brown and cooked through.
5. I remove the chicken to a plate and squeeze the lemon juice over the top.
6. I sprinkle with garlic and parsley before serving.

Servings and Timing

This recipe serves 2 people. It takes about 10 minutes to prep and 8 minutes to cook, so I can have it ready in under 20 minutes.

Variations

Sometimes I top the chicken with a light arugula salad tossed in lemon and olive oil for extra freshness. I also like adding a splash of white wine to the pan before finishing with lemon for a slightly richer flavor. If I’m in the mood for more herbs, I mix in chives or basil along with parsley.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in a skillet over low heat with a little olive oil so it stays tender. I avoid microwaving because it can make the chicken dry and rubbery.

FAQs

What does “paillard” mean?

Paillard refers to meat, usually chicken or veal, that has been pounded thin and cooked quickly.

Do I need a meat mallet to make this?

Not necessarily I sometimes use the bottom of a heavy skillet or a rolling pin to pound the chicken thin.

Can I use chicken thighs instead of breasts?

Yes, but I prefer breasts since they flatten more evenly and cook faster.

How do I know the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.

Can I grill chicken paillard instead of pan-searing?

Yes, grilling gives it a smoky flavor that I really enjoy in the summer.

What can I serve with chicken paillard?

I like pairing it with roasted vegetables, a simple green salad, or potatoes.

Can I prepare the chicken ahead of time?

Yes, I can pound and season the chicken in advance, then cook it just before serving.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free since it doesn’t use flour or breading.

Can I add a sauce to this dish?

I sometimes make a light pan sauce with lemon, white wine, and butter for extra richness.

How thin should the chicken be pounded?

I like to pound it to about ¼ inch thick so it cooks quickly and evenly.

Conclusion

Chicken Paillard is one of my go-to French-inspired meals when I want something light yet satisfying. With its fresh lemony flavor, tender chicken, and quick cooking time, it’s a dish I can enjoy any night of the week.

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