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Chicken Paillard is made with thinly pounded chicken cutlets that cook in minutes, then are finished with a quick lemon pan sauce in the same skillet. You’ll need chicken breasts (or cutlets), lemon, butter or olive oil, and a few pantry seasonings. They take about 25 minutes from start to finish, and I love serving it as a light summer dinner with an arugula salad.
Absolutely delicious and easy to make. Last night I served with rice and tonight I will serve over salad. I bet that warm sauce is going to make a great salad dressing. I used two shallots and only used 3 tablespoons of butter but those were my choices.
– Moira Jones
I’ve made this Chicken Paillard both ways, using store-bought cutlets and slicing chicken breasts in half, and the biggest key is to ensure even thickness so the chicken stays tender instead of drying out. A hot skillet gives you that golden sear fast, and the sauce comes together by deglazing the browned bits for a restaurant-style finish. If you’re new to pounding chicken, don’t worry: I’ll walk you through the easiest way to do it (with a mallet or a rolling pin).
Like all classic cooking methods, paillard chicken is tried, true, and so easy. This is one of my favorite ways to prepare a chicken breast. While there are plenty of recipes I love that call for big, juicy chicken breasts, like these Perfect Oven Roasted Chicken Breast, sometimes I prefer them nice and thin.
A thin chicken breast is a hallmark of classic chicken paillard. The other key element is making the pan sauce! It’s a great light entree especially paired with a light arugula salad.
Ingredients For Chicken Paillard
- Chicken – Boneless, skinless chicken breasts are the main ingredient in chicken Paillard. I slice them in half horizontally so this is a dinner you can really stretch out to save some money making it budget friendly. More expensive chicken cutlets save time but it’s really not necessary.
- Butter – A combination of salted butter and extra virgin olive oil are used to sauté the chicken which imparts subtle richness. You can omit the butter, if you prefer to use all olive oil.
- Seasoning – Simple seasonings like kosher salt and black pepper are all you need here. This keeps the recipe no-fuss allowing the garlic, lemon zest, lemon juice and shallots to do their magic.
For the full ingredient list and instructions, see the recipe card below.
Equipment You’ll Need
You don’t need anything fancy for chicken paillard, just a few basics to make pounding and quick searing easy:
- Instant-read thermometer (optional) if you like extra confidence (pull when the thickest part hits 165°F)
- Meat mallet (best) or a rolling pin (works great in a pinch)
- Large skillet (stainless steel or cast iron both work well)
- Tongs for flipping the cutlets quickly
- Plastic wrap or a zip-top bag (to pound the chicken neatly)
How to Make Chicken Paillard
Chicken paillard is all about speed and even cooking, once the chicken is thin and uniform, the rest is easy.
- Slice or butterfly the chicken (if needed). If you’re starting with chicken breasts, slice them horizontally to create thinner cutlets. This makes pounding faster and helps the chicken cook evenly.
- Pound to an even thickness (aim for about ¼-inch). Place the chicken between plastic wrap or in a zip-top bag, then pound gently from the center outward. You’re not trying to “smash” it, just even it out so there are no thick spots.
- Season simply, but don’t skip it. Salt and pepper go a long way here. Because the chicken is thin, seasoning on both sides is important.
- Sear quickly in a hot skillet (don’t overcrowd). Use a large skillet and cook in batches if needed. Overcrowding cools the pan and prevents browning. The chicken should cook fast, usually a few minutes per side, then rest briefly on a plate.
- Build the lemon pan sauce right in the same pan. Those browned bits are flavor. Deglaze with liquid (stock or wine), scrape up the good stuff, then finish with lemon and butter for a glossy sauce.
- Rest, then serve. A short rest keeps the juices in the chicken. Spoon sauce over the cutlets and serve immediately, especially great with arugula salad.
Kellie’s Tips for Perfect Chicken Paillard
- Even thickness matters more than “super thin.” Aim for about ¼-inch so it cooks quickly but stays juicy.
- Use medium-high heat for browning, but adjust if your butter starts to darken too fast.
- Cook in batches. A crowded pan steams the chicken instead of searing it.
- Remove the chicken as soon as it’s cooked through. Thin cutlets go from juicy to dry quickly.
- Let it rest 3–5 minutes before slicing, this keeps juices from running out.
- Sauce too tart? Whisk in another tablespoon of butter or a small splash of stock.
- Sauce too thin? Simmer 1–2 minutes to reduce, then finish with butter off the heat.
How to Store Leftovers
Store leftover chicken paillard in an airtight container in the refrigerator for up to 3 days.
How to Reheat Chicken Paillard
For best results, reheat gently:
Oven method: Cover with foil and warm at 300°F until hot.
If you have extra sauce, warm it separately over low heat and spoon it over the chicken right before serving.
Skillet method (best): Warm the chicken in a skillet over low heat with a little stock or water, just until heated through.
Best Side Dishes for Chicken Paillard
After several delicious taste tests, I’ve concluded that the simple arugula, parmesan and grapefruit salad is the very best pairing for chicken paillard! However, there are plenty of other sides you can plate this classic chicken entree with.
Keep things fresh with something like Cucumber Tomato Salad or simple Steamed Broccoli (that has just the right amount of lemon). Or, plate your chicken paillard with Mashed Potatoes or pasta to help absorb all of that delicious pan sauce.
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Chicken Paillard Recipe
Equipment
- 1 skillet
Ingredients
- 2 boneless chicken breasts , cut in half horizontally.
- 1/2 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
- 8 tablespoons butter, cut into cubes
- 1 shallot, minced
- 3 garlic cloves, minced
- Juice of 1 lemon and zest
- 1 cup chicken stock
- 2 tablespoons heavy cream
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 6 cups arugula
- 1 cup shaved parmesan
- 1 grapefruit, peeled and segmented
Instructions
- Place the chicken breasts, one at a time, between two sheets of plastic wrap or plate in a zip top bag, do not seal.
- Using the flat side of a meat mallet or a rolling pin, pound the chicken until flattened to 1/4 inch thickness. Remove from the plastic wrap and season with salt and pepper on both sides.
- Heat the oil and 1 tablespoon butter in a large skillet over medium high heat until the oil is simmering and the butter is melted.
- Add the chicken to the pan, in batches if necessary, and cook until golden brown, approximately 2-3 minute. Flip the chicken and reduce the heat to medium. Continue cooking until the chicken is cooked through. Transfer to a plate and keep warm.
- Repeat with the remaining chicken.
- Add the shallot and 2 tablespoons butter to the pan, cook until softened, approximately 2 minutes. Stir in the garlic and cook for 1 minute longer.
- Add the lemon juice, zest and chicken stock. Increase the heat to medium high and bring to a simmer while scraping the brown bits off the bottom of the pan with a wooden spoon. Simmer until the sauce reduced by 1/2. Stir in the remaining butter, cream, dijon and honey. Cook for 1-2 minutes longer. Season to taste.
- Divide the arugula evenly among 4 plates and top each with the parmesan and grapefruit segments. Arrange the chicken on top and spoon the sauce over the chicken. Serve immediately
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken paillard is a French-style preparation where chicken is pounded thin and quickly cooked (usually pan-seared), often served with a simple lemony pan sauce or bright toppings like salad.
A good target is about ¼-inch thick. The key is even thickness, so the chicken cooks at the same rate and stays tender.
Paillard is typically pounded thin and pan-seared (often without breading), while Milanese/schnitzel are usually breaded and fried for a crispy crust.
Paillard is typically pounded thin and pan-seared (often without breading), while Milanese/schnitzel are usually breaded and fried for a crispy crust.
It’s best fresh, but you can cook the chicken ahead and reheat gently. For the best texture, store the chicken and sauce separately and warm both slowly before serving.
You can deglaze with chicken broth, vegetable broth, or even water in a pinch. If you want extra brightness, add a touch more lemon at the end.
No, olive oil works, but butter helps the sauce turn silky and mellow the lemon. If you’re dairy-free, try a plant-based butter or finish with a drizzle of olive oil.
A simple arugula salad is classic. It also pairs well with roasted vegetables, rice, potatoes, or crusty bread to soak up the sauce.
Absolutely delicious and easy to make. Last night I served with rice and tonight I will serve over salad. I bet that warm sauce is going to make a great salad dressing. I used two shallots and only used 3 tablespoons of butter but those were my choices.
Thank you for your comment! I’m so happy you enjoyed it and thank you for adding your substitution!