Paillard (“pie-yard”) is a fancy French name for a flattened piece of meat. This recipe uses chicken that is pounded flat with a mallet and quickly cooked. Chicken paillard cooks in a matter of minutes but flattening the chicken takes a little time, especially if your not used to it. This is a great recipe for a dinner party because you can prepare the raw chicken in advance and cook fast for dinner. Make it healthy and add a quick salad to the top of the chicken, well, because it looks amazing.
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
- 4 small (~ 2 lb) chicken breasts
- 1 Tbsp olive oil
- 1 lemon, zested
- 2 lemons, 1 juiced and 1 wedged as a garnish (4 wedges)
- 10 sprigs thyme, finely chopped
- 1/4 cup parsley, finely chopped
- black pepper
- In a small bowl, mix together: olive oil, lemon zest, 1 lemon juiced, thyme, and parsley.
- Lay out a piece of plastic wrap on a cutting board. Put a butterflied (see notes below) chicken breast on the plastic and top the breast with another piece of plastic. Start pounding with a meat mallet until very thin, careful not to tear the meat (pound confidently but gently!). Season each side with salt and pepper and herb mixture. Set on a plate and cover with a piece of plastic wrap. Repeat with each breast. The plastic wrap keeps the chicken breast from sticking to each other.
- Bring a large non stick skillet to medium high heat. Add a touch of olive oil and add the chicken. If the chicken starts to really smoke, turn your burner down to medium. Cook ~ 2-3 minutes per side or until chicken is cooked through and has a nice golden color. If your pan starts to accumulate burned herbs, then you may need to wipe out between breasts or every other breast.
- Top with your favorite salad and dressing. Pictured is an Arugula salad with cherry tomatoes, red onions, and a lemon vinaigrette. Add salt to taste and garnish with a lemon wedge. Happy eating! Beckie
- “Butterfly” your chicken breast by nearly cutting it in half in thickness, but stop at the edge so it’s still held together like a book. This will save you time when you start flattening the chicken. Check out my Feta Chicken recipe video for how to butterfly.
- Use any herb you like in place of the parsley and thyme. I use chives a lot (that’s what’s pictured).
- Want some gravy? Make a quick pan sauce, by adding 2 Tbsp butter to the pan drippings and whisk in 2 Tbsp flour. Stir and cook for a couple minutes to make a light roux. Slowly whisk in 2 cups chicken broth (adding it slow avoids clumping). Bring to a simmer, stirring occasionally, until thickened (~ 7-10 minutes).
Things In My Kitchen:
- Meat Mallot – For pounding meat real thin.
- 12″ non stick skillet – Oven safe to 400F, has a lid, and PFOA free.
- Microplane Zester – for the perfect thin strands of lemon zest.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Chicken, Chicken Breast, Paillard, Gluten Free, Dairy Free, Keto, Low Carb, Whole 30, Paleo