What is a chicken paillard?

Chicken paillard is a French-style dish made by pounding chicken breasts thin, then quickly pan-searing or grilling them. The result is a juicy, evenly cooked cut of chicken with crisp edges and tender texture — ideal for fast meals and fresh toppings.

What does "paillard" mean?

“Paillard” is a French culinary term for meat that’s been pounded thin and cooked quickly. Originally, it referred to veal, but it now commonly applies to chicken or beef. The technique focuses on tenderness and quick cook times.

What is the difference between a paillard and a schnitzel?

While both are made from thin cuts of meat, the key difference is breading. Paillard: not breaded, lightly marinated, seared or grilled Schnitzel: breaded, often deep-fried, and heavier in texture Paillard is lighter and usually served with salad or lemon-based dressings.

Is chicken paillard fried?

No. Chicken paillard is pan-seared or grilled without breading. It's often cooked in a hot skillet with a small amount of oil, but never deep-fried. This keeps the dish lean and fast to prepare.

Is chicken paillard healthy?

Absolutely. It’s a high-protein, low-carb dish that uses minimal oil and skips heavy coatings. When paired with fresh greens or light sides, it’s one of the healthiest ways to enjoy chicken.

Best Chicken Paillard Recipe 7 Easy Steps to Juicy Perfection

Name: Chicken Paillard
Prep time: 26 min
Cook time: 6 min
Total time: 26 min
Cuisine: French
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 garlic clove, minced; Juice of 1 lemon; 1 teaspoon Dijon mustard (optional); Salt, to taste; Freshly ground black pepper, to taste; Fresh arugula or mixed greens; Cherry tomatoes, halved; Shaved parmesan or crumbled feta; Extra lemon wedges; Drizzle of olive oil or balsamic glaze

Description

Chicken Paillard is a quick, elegant French-inspired dish made by pounding chicken breasts thin and pan-searing them to juicy perfection. This lighter, faster alternative to breaded chicken is high in protein, low in carbs, and ready in under 30 minutes. Whether served over fresh arugula, tucked into a sandwich, or paired with roasted vegetables, this versatile recipe is a flavorful staple you’ll turn to again and again.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 garlic clove, minced
Juice of 1 lemon
1 teaspoon Dijon mustard (optional)
Salt, to taste
Freshly ground black pepper, to taste

For Serving (Optional but Recommended):

Fresh arugula or mixed greens
Cherry tomatoes, halved
Shaved parmesan or crumbled feta
Extra lemon wedges
Drizzle of olive oil or balsamic glaze

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Instructions

Pound the Chicken: Place each chicken breast between two pieces of parchment or plastic wrap. Pound until about ¼ inch thick for even cooking.
Marinate: In a small bowl, whisk olive oil, lemon juice, garlic, Dijon mustard (if using), salt, and pepper. Place the chicken in a shallow dish or zip-top bag with the marinade. Let sit for at least 20 minutes, or up to 2 hours.
Cook the Chicken: Heat a skillet over medium-high heat. Add a light drizzle of olive oil, then sear the chicken for 2–3 minutes per side, until golden brown and cooked through.
Rest: Transfer the chicken to a plate and let it rest for 5 minutes before slicing or serving.
Serve: Serve over arugula and cherry tomatoes, topped with parmesan or feta. Add a lemon wedge or drizzle of olive oil or balsamic glaze, if desired.

Notes

For added flavor, try finishing with a balsamic glaze or tomato bruschetta topping.
To make this in the air fryer, cook at 375°F for 8–10 minutes, flipping halfway.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently in a skillet or oven to preserve moisture.
Avoid the microwave when reheating, as it can dry out the chicken.

Prep Time: 26 minutes
Cook Time: 6 minutes
Category: Lunch & Dinner
Cuisine: French

Nutrition

Serving Size: 2 servings
Calories: 280 per serving
Fat: 14g
Carbohydrates: 3g
Protein: 34g