Chicken Paillard

Why You’ll Love This Recipe

This recipe is both flavorful and nutritious, offering a balance of lean protein and fresh vegetables. The thinly pounded chicken cooks quickly, staying juicy and tender while absorbing the citrus and shallot marinade. Paired with a vibrant arugula salad, it delivers a restaurant-quality dish that’s easy to prepare at home. It’s versatile enough for entertaining guests or enjoying as a quick, wholesome weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken:
4 (6 ounce) skinless, boneless chicken breast halves
⅓ cup dry white wine (Optional)
1 lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed

Salad:
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

Directions

1. Place the chicken breasts between two sheets of plastic wrap and gently pound them to about ½-inch thickness.
2. In a bowl, whisk together white wine (if using), lemon juice, shallot, olive oil, and garlic. Add the chicken and marinate for at least 20 minutes.
3. Heat a skillet over medium-high heat. Cook the chicken for about 3–4 minutes per side until golden brown and cooked through. Remove from heat and let rest briefly.
4. In a large bowl, whisk lemon juice, red wine vinegar, olive oil, lemon zest, salt, and black pepper.
5. Toss the arugula and cherry tomatoes in the dressing until evenly coated.
6. Serve the chicken with the arugula salad on top or alongside for a fresh, vibrant finish.

Servings and timing

This recipe makes 4 servings.
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

Variations

• Use baby spinach or mixed greens instead of arugula.
• Add shaved Parmesan or crumbled feta for extra richness.
• Incorporate sliced cucumbers or radishes for more crunch.
• For a heartier meal, serve with roasted potatoes or a slice of crusty bread.

Storage/Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but you can store undressed arugula and tomatoes separately for up to 2 days. Reheat chicken gently in a skillet over low heat or in the microwave for 1–2 minutes, being careful not to overcook and dry it out.

FAQs

How thin should I pound the chicken for paillard?

About ½-inch thick is ideal for even cooking and tenderness.

Can I make this recipe without wine?

Yes, simply omit the wine and rely on the lemon juice for brightness.

What pan works best for cooking the chicken?

A heavy-bottomed skillet, such as stainless steel or cast iron, gives the best sear.

How do I know when the chicken is cooked through?

The internal temperature should reach 165°F when checked with a meat thermometer.

Can I prepare the salad ahead of time?

Yes, but keep the dressing separate until just before serving to prevent sogginess.

What other herbs can I add to the salad?

Fresh basil, parsley, or mint pair wonderfully with the lemony flavors.

Is this recipe gluten-free?

Yes, it is naturally gluten-free as written.

Can I grill the chicken instead of pan-searing?

Absolutely, grilling adds a nice smoky flavor while keeping the dish light.

How can I make this more filling?

Serve with roasted vegetables, quinoa, or couscous for a heartier plate.

Can I double the recipe for a crowd?

Yes, just scale the ingredients accordingly and cook the chicken in batches.

Conclusion

Chicken Paillard is a light, flavorful, and elegant dish that comes together quickly with simple, fresh ingredients. The combination of tender pan-seared chicken and zesty arugula salad makes it a versatile meal that can be enjoyed any time of year. Whether you’re preparing a healthy weeknight dinner or entertaining guests, this recipe delivers a perfect balance of freshness and flavor.

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