Why we love this Paillard Chicken Recipe
This French method of preparing chicken is one of my absolute favorites! Here’s why I love it so much:
Quick & Easy: This easy chicken paillard recipe can be cooked in 30 minutes! It’s a great dish for busy weeknights when you don’t want to spend a lot of time in the kitchen. One-Pan Meal: If you hate washing dishes, then this recipe is your best friend! Everything in this recipe is cooked in one large skillet for your convenience. Healthy & Delicious: Not only does this light and zesty chicken taste good, but it’s healthy too! This low-calorie meal will leave you fully satisfied.
What other meat can I paillard?
You can paillard virtually any meat, including pork, veal, or beef!
How to Store and Reheat
Store leftover chicken paillard in an airtight container in the refrigerator for up to 3 days. I recommend storing the chicken and salad separately. Reheat the chicken in 30-second increments in the microwave until warmed through.
How to Freeze
While the chicken breasts freeze well, I do not recommend freezing the salad. Freeze the chicken breasts in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Chicken Breast Recipes We Love
Baked Lemon Chicken Foil Packets Bacon Wrapped Chicken Asparagus Stuffed Chicken Breasts Baked Chicken Cordon Bleu Cranberry Chicken Cheesy Chicken and Rice Chicken Roll Ups Chicken Chasseur
How to make Chicken Paillard Step by Step
Prepare the chicken and marinade: Butterfly all 4 chicken breasts and pound them to 1/4-inch thickness. Season with 1/4 tsp salt and 1/4 tsp pepper and set aside. Make the marinade by combining 1/3 cup white wine, 1 tbsp lemon juice, 1 tsp zest, 1 shallot, 1 tbsp olive oil and 1 tsp minced garlic in a bowl or zip-top bag. Marinate the chicken: Add the chicken to the marinade. Massage the marinade all around the meat. Seal the bag or cover the bowl tightly with plastic wrap. Marinate for at least 30 minutes and up to 2 hours. Cook the chicken: Heat 1 tbsp oil in a pan over medium-high heat. Remove each piece of chicken from the marinade and cook for 3-4 minutes per side. Work in batches to cook all of the chicken. Make the salad: Make the dressing first by combining the remaining lemon juice and zest, remaining olive oil, 2 tbsp mustard, 1 tbsp red wine vinegar, 1/4 tsp salt and 1/4 tsp pepper in a small bowl until emulsified. Place 4 cups arugula, 8oz cherry tomatoes and 1 handful of basil into a bowl. Toss everything together with the dressing. Serve with the cooked chicken.
