Chicken Paillard Recipe

Name: Chicken Paillard
Prep time: 15 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 4 chicken breasts; 0.33333334326744 cup dry white wine; 1 lemon, juiced; 1 small shallot, chopped; 2 teaspoons extra-virgin olive oil; 1 clove garlic, crushed; 1 lemon, juiced; 1 tablespoon red wine vinegar; 1 tablespoon extra-virgin olive oil; 2 teaspoons lemon zest; 0.5 teaspoon salt, divided; 0.5 teaspoon freshly ground black pepper, divided; 4 cups trimmed arugula; 8 ounces cherry tomatoes, halved

Cook Time: 5 minutes

Grilled Chicken with Arugula Salad

Ingredients

Chicken:

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

Salad:

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

Directions

Step 1: Marinate the chicken. Pound the chicken breasts to a thickness of inch using a meat tenderizer or a heavy pan. In a shallow bowl, whisk together the white wine, lemon juice, chopped shallot, olive oil, and crushed garlic. Add the chicken breasts to the marinade and let them sit for 15 minutes.

Step 2: Prepare the salad. In a large bowl, whisk together lemon juice, red wine vinegar, olive oil, lemon zest, and teaspoon each of salt and pepper. Add the arugula and halved cherry tomatoes, then toss everything together to combine.

Step 3: Cook the chicken. Preheat an outdoor grill to high heat and lightly oil the grate, or heat a skillet over high heat. Remove the chicken from the marinade, discarding the remaining liquid. Season the chicken breasts with the remaining teaspoon each of salt and pepper. Cook the chicken on the preheated grill for 2 to 3 minutes per side, until golden brown and fully cooked. Use an instant-read thermometer to check that the internal temperature reaches 165F (74C).

Step 4: Serve the dish. Plate the grilled chicken and top it with the fresh arugula salad.

Recipe Tips

For variety, try using grape tomatoes instead of cherry tomatoes or mix in multi-colored tomatoes for a vibrant dish.
If you find arugula too bitter, substitute with spring mix, spinach, or romaine lettuce.

Nutrition Facts (per serving)

Calories: 280
Total Fat: 10g (13% DV)
Saturated Fat: 2g (10% DV)
Cholesterol: 97mg (32% DV)
Sodium: 388mg (17% DV)
Total Carbohydrate: 6g (2% DV)
Dietary Fiber: 1g (4% DV)
Protein: 37g (73% DV)
Vitamin C: 16mg (18% DV)
Calcium: 60mg (5% DV)
Iron: 2mg (11% DV)
Potassium: 535mg (11% DV)

History of Chicken Paillard:

Chicken Paillard is a classic French dish that originates from the culinary traditions of Provence. The name "paillard" refers to a specific technique of preparing meat by pounding it thin before cooking, making it tender and quick to cook. This dish is often associated with the lighter, fresher cuisine of southern France, which emphasizes ingredients like olive oil, garlic, and fresh herbs. Paillard recipes date back to the 18th century and were traditionally made with veal or other meats before being popularized with chicken in modern versions.

Regional Variations:

While the basic concept of Chicken Paillard is widely popular, variations exist depending on the region in France. In Provence, for instance, the dish is often paired with a variety of Mediterranean vegetables like zucchini or bell peppers. In Paris, it might be served with a simple green salad or potatoes. The marinade, though typically featuring olive oil, lemon, and garlic, can vary, with some recipes adding mustard or wine for extra depth of flavor.

Differences from Similar Dishes:

Chicken Paillard stands apart from other grilled chicken dishes due to its preparation method. Unlike regular grilled chicken, which is usually cooked in larger, thicker pieces, paillard involves pounding the chicken breasts thin, making it cook more quickly and evenly. The result is a delicate, tender piece of chicken that is both crispy on the outside and juicy on the inside. Unlike dishes such as chicken piccata or schnitzel, which are often breaded or fried, Chicken Paillard is usually grilled or pan-seared without any breading, making it a lighter alternative.

Where Its Typically Served:

Chicken Paillard is a popular dish in many bistros and cafs, especially in France, where it is often served as a light lunch or dinner. In restaurants, it is typically paired with a fresh salad or roasted vegetables to balance the lightness of the chicken. It is also common to find variations of this dish in Mediterranean countries, where grilling meat is a staple of the cuisine. In the United States, Chicken Paillard is a popular choice in health-conscious restaurants due to its lean protein content and fresh flavors.

Interesting Facts:

While Chicken Paillard is often associated with French cuisine, the technique of pounding meat thin to cook quickly is used in many different cultures around the world, including Italy (where its known as "scaloppine") and Austria (where the famous Wiener Schnitzel is made).
The term paillard can also refer to the thin piece of meat that results from the pounding process, not just the dish itself.
Despite being a relatively simple dish, Chicken Paillard became popular in fine dining due to its versatility and the ability to serve it with a variety of salads, sauces, and sides.

Recipe

Ingredients:

4 chicken breasts
1/3 cup dry white wine
1 lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

Instructions:

Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
Make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat. Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
Grill the chicken: Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165F (74C). Plate chicken with arugula salad on top.

Nutrition (per serving):

Calories: 280
Fat: 10g
Protein: 37g
Carbs: 6g
Sodium: 388mg
Cholesterol: 97mg

FAQ about Chicken Paillard Recipe

For best results, marinate the chicken for 15 minutes. However, you can marinate it for longer (up to 2 hours) to allow more flavor absorption.

Yes, boneless, skinless chicken thighs work well in this recipe. They will be more succulent than chicken breasts, so adjust the cooking time slightly if needed.

If you find arugula too bitter, you can substitute it with spring mix, spinach, or romaine lettuce. Each alternative will provide a different flavor and texture.

Store leftover chicken and salad separately in airtight containers. The chicken can be kept in the refrigerator for up to 3 days. The salad, especially with the dressing, is best eaten fresh, but can be stored for 1-2 days in the fridge.

Yes, you can make the lemon vinaigrette dressing ahead of time. Store it in an airtight container in the refrigerator for up to 1 week. Be sure to shake or whisk it before using.

Yes, you can cook the chicken in a skillet over medium-high heat with a little oil. Cook for about 2-3 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).

You can substitute red wine vinegar with balsamic vinegar, white wine vinegar, or apple cider vinegar. Each type will slightly alter the flavor of the dressing.

If you find the dressing too acidic, you can balance it out by adding a small amount of honey or a pinch of sugar to taste.

It's not recommended to freeze the cooked chicken paillard, as it may affect the texture and flavor. However, you can freeze the chicken before cooking it if you want to prepare it ahead of time. Thaw it in the refrigerator before cooking.

To add some heat, you can sprinkle the chicken with red pepper flakes, cayenne pepper, or even a dash of hot sauce in the marinade or on the chicken before cooking.

Comments

Donna Lensen

10/06/2025 01:52:54 PM

WOOF! Delicious! Just as written! Refreshing, different, light but satisfying. Here's a little trick to get the best lemon zest: take a fresh lemon, cut it in half, remove as many seeds as possible, freeze it. Grates like a dream when frozen! Makes the best dressing ever!

DIANA GAINES

09/16/2018 01:02:13 AM

I changed it up a bit by using boneless skinless chicken thighs - very succulent! I live in an apartment so I couldn't grill...I used a heavy copper pan and med-high heat, olive oil till it sizzles then 3 min per side. I cooked 3 pounds in 3 rounds. When I served, I used the first ones that I took out of the pan and had wrapped in paper towels. They were perfect! So easy and really appreciated by my friends!

Barbara Lara Rodriguez

08/26/2020 03:46:59 PM

This was a great, easy and fast recipe. I added cubes of fresh mozzarella because why not :) Thanks for sharing!

Happyschmoopies

03/29/2016 12:43:39 PM

This recipe was so simple to get together which made it perfect for a weeknight meal. I only marinated the chicken for about 30 minutes and I didn't think it absorbed much flavor from the marinade, so, next time I would leave it in a little longer. I added a touch of honey to the dressing to take the edge of f of the acidity. The salad with the chicken was the perfect bite. I loved the punch of citrus with the bitter arugula.

Christopher Cope

10/10/2017 01:00:29 AM

Followed the recipe. It is restaurant quality. Light, crisp and savory. I made mine in a skillet with the garlic and shallots from the marinade. They caramelized and gave the chicken a nice brown glaze. The peppery arugula and lemony dressing on the cherry tomatoes completed the experience. This one goes into my favorites.

Marianne

02/21/2016 07:16:43 PM

We thought this was very good and will have it again. My pounded out chicken was thicker than the 1/4" suggested and so took a little longer to bbq, and my tomatoes were the cocktail tomatoes rather than the required ones. I marinated the chicken for an hour rather than the 15 minutes asked for. Otherwise I followed the recipe. I almost forgot the zest for the arugula, but a late addition didn't make much difference. If your lemon is quite tart, don't be afraid to add a very little sugar to the dressing. We enjoyed this dinner! Thanks!

Howard

06/01/2020 02:54:44 AM

We loved it and did use the Grape tomatoes for some nice color. I pan cooked the chicken rather than using the grill so I could deglaze the pan and used that to make a great vinaigrette dressing! Perfect dish for a hot day!

tcasa

05/10/2018 11:59:51 PM

Light, refreshing and quick dinner. I love chicken paillard and make a version of it often. The fresh greens on top was delicious however the dressing was to acidic. When making dressing a 2:1 oil:vinegar ratio seems to work out beautifully. Thank you for a wonderful recipe.

Grandma Cindy

08/11/2018 11:16:31 PM

Wonderful. I pounded the chicken so thin that I was afraid to cook it on the grill. Pan fried it was great !

Douglas

07/18/2016 09:40:11 PM

Liked it a lot. Simple and easy. Marinated it for about an hour but will probably marinate it much longer next time. Also, could have used another spice or two. I may try celery salt or marjarom. We made chicken salad out of the left overs and it turned out great, so you may want to make enough to have some left over. Used The Royal Chenin Blanc from South Africa for the wine. Paired very well.

Bridget Moore

08/14/2019 10:15:16 PM

Great combo of flavors. I was out of red wine vinegar so I used balsamic and it worked great. :) Thanks!

Steven Brown

03/03/2025 04:18:28 AM

Made it twice already — still amazing.

Marnie Story

04/02/2021 01:17:11 AM

WOW! Quick, easy to prepare and very satisfying. I used a half and half spring mix, made a substitute red wine vinegar which was so delicious I thought I might lick the bowl. A fabulous recipe for anyone on restricted diet. I will be making this again.

DAG

02/11/2021 01:55:41 PM

Easy prep and very flavorful. My husband who doesn’t typically provided more than an “okay” or “good” when asked if he liked the meal, said it was “deliciously”!!!!

L Velez

03/04/2020 01:19:39 AM

Excellent recipe. Easy to make with great results. Doesn't take too much time to make. My family loved it.

Jz_Rt2014

10/16/2019 07:36:07 PM

Made it exactly as recipe indicates. The only difference was I used boneless, skinless chicken thighs. HUGE hit!! Kids loved it! Took it for lunch the next day.

Minou

01/06/2019 11:32:10 PM

This recipe unfortunately didn’t turn out well. I let the chicken marinate for a few hours, and I cooked one test piece. It was completely lacking in flavor. I ended up dumping a bunch of spices on it and frying up the chicken and basically making a different dish:

LindaT

05/14/2018 10:03:13 PM

This was really good. I didn't change up anything. The recipe for the salad dressing is a definite keeper! Will use that frequently.

Nick

02/11/2018 04:45:48 PM

made as directed. perfect and delicious!

Kim Santoloci

02/04/2018 04:59:58 PM

I grilled them on a panini and they didn't brown too good because they were so wet. Also, used bottled lemon juice. I would leave out the lemon altogether if I make again.

Cook Time: 50 minutes

Chicken Paillard Recipe