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Chicken Paillard

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Chicken Paillard is a light and refreshing dish featuring tender pan-seared chicken paired with a crisp arugula and cherry tomato salad. The chicken is pounded thin for quick cooking and served with a bright lemony dressing, making it perfect for a healthy weeknight dinner or light lunch.

Ingredients

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

1 lemon, juiced (for salad)

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

Instructions

  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.

Notes

You can substitute baby spinach or mixed greens for arugula.

Add shaved Parmesan or crumbled feta for extra richness.

Grilling the chicken instead of pan-searing adds a smoky flavor.

The salad is best served fresh; keep dressing separate if preparing ahead.

Nutrition

Find it online: https://familydinnercooking.com/chicken-paillard/