Chicken Paillard
Chicken paillard is a simple yet elegant dish made by pounding chicken thin and cooking it quickly in a hot pan. The result is juicy, tender chicken with a beautiful golden crust and rich flavor.
This technique comes from French cooking, where “paillard” refers to meat that has been flattened for quick, even cooking.
Chicken paillard cooks in just minutes, making it perfect for weeknight dinners while still feeling restaurant-quality.
If you enjoy quick meals like tuscan chicken pasta or chicken shawarma bowls, this recipe is a must-try.
Featuring seared chicken simmering in a homemade lemon and garlic sauce. Serve this over salad, polenta, rice, potatoes, and more!
Why You'll Love This Chicken Paillard
This chicken paillard is the perfect balance of simplicity, flavor, and elegance.
- Quick cooking time – Because the chicken is thin, chicken paillard cooks in just minutes.
- Juicy and tender texture – Pounding the chicken ensures even cooking and prevents dryness.
- Restaurant-quality at home – Chicken paillard delivers impressive flavor with minimal effort.
- One-pan recipe – Everything cooks in a single pan for easy cleanup.
- Light but satisfying – Perfect when you want a meal that isn’t too heavy.
- Versatile dish – Pair chicken paillard with salad, rice, or pasta.
If you love light but flavorful meals, try healthy chicken wrap.
Key Ingredients for Chicken Paillard
- Chicken breast – The base of chicken paillard, pounded thin for even cooking and tenderness.
- Olive oil & butter – Used to cook the chicken and add richness.
- Garlic – Adds bold, savory flavor.
- Lemon juice – Brightens the dish and balances richness.
- Salt & pepper – Essential for seasoning.
- Optional herbs (parsley or thyme) – Add freshness and aroma.
How to Make Chicken Paillard
- Slice or butterfly chicken breasts
- Pound chicken thin (about ¼ inch thick)
- Season both sides
- Heat oil and butter in a pan
- Cook chicken for 2–4 minutes per side
- Add garlic and lemon juice
- Spoon sauce over chicken and serve
Thin chicken cooks very quickly, usually just a few minutes per side, making it ideal for fast meals.
For another quick stovetop recipe, try homemade chicken fries.
Stacie’s Tricks & Tips
- Use plastic wrap when pounding chicken to avoid tearing.
- Pat chicken dry before cooking for better browning.
- Use a hot pan to get a golden crust quickly.
- Add lemon at the end to keep flavor fresh.
- Rest the chicken briefly before serving.
Use leftovers in bowls or wraps like healthy chicken wrap.
Storage & Meal Prep
- Store chicken paillard in the fridge for up to 3–4 days
- Reheat gently on stovetop for best texture
- Avoid overcooking when reheating
- Not ideal for freezing due to thin texture
I made this Chicken Paillard in my favorite Caraway pan, and it truly makes a difference. The naturally non-toxic, non-stick surface gives the chicken a perfect golden sear while making cleanup effortless. If you’re looking to upgrade your cookware, you can use code STACIE at checkout to save on Caraway cookware—one of my go-to kitchen essentials for everyday cooking.
Chicken Paillard (One-Pan Lemon Garlic Chicken)
Equipment
- Stovetop skillet
Ingredients
- 1 lbs chicken tenders pounded thin or 2 large chicken breasts sliced lengthwise into 4 cutlets and pounded thin
- 1 tsp sea salt
- ½ tsp ground black pepper
- 2 tbsp olive oil
- 1 small shallot finely chopped or cup red onion
- 3 cloves garlic minced
- juice of 1 lemon about 3 tbsp
- 1 cup chicken stock
- 1 tbsp butter
- scallion or fresh chives sliced for garnish
Instructions
- Pat chicken dry and pound to an even thin thickness. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the pan in a single layer. Cook 3 minutes per side, untouched, until golden and cooked through. Transfer chicken to a plate.
- Reduce heat to medium. Add shallots (or red onion) to the same pan and sauté 1–2 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Pour in lemon juice and chicken stock, scraping up browned bits from the pan. Simmer until reduced by half.
- Stir in butter until melted and sauce is glossy.
- Return chicken to the pan and simmer 4–5 minutes, spooning sauce over the chicken.
- Garnish with scallions or chives and serve immediately.
- Sprinkle with sea salt if needed.
- See notes for more suggestions.
Notes
Notes
- Chicken thighs can be used in place of breasts; increase cook time to 4–5 minutes per side.
- Add vegetables such as mushrooms, spinach, or zucchini when sautéing the onion for a complete one-pan meal.
- Serve with rice, potatoes, pasta, or a fresh green salad.
Nutrition (Per Serving – Estimated)
Calories: 310Protein: 36g
Fat: 14g
Carbohydrates: 4g
Sodium: 420mg
Frequently Asked Questions
What is chicken paillard?
Chicken paillard is a dish where chicken breast is pounded thin and quickly cooked in a hot pan, resulting in tender and evenly cooked meat.
How thin should chicken paillard be?
Chicken paillard should be about ¼ inch thick so it cooks quickly and evenly without drying out.
How long does chicken paillard take to cook?
Chicken paillard usually cooks in about 4–8 minutes total, depending on thickness and heat level.
Can you grill chicken paillard instead of pan frying?
Chicken paillard can be grilled over high heat for a similar result since the thin cut cooks very quickly.
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