This Easy Chicken Paillard recipe is all about thin chicken cutlets seared quickly in a skillet, then finished in a lemon-butter sauce with garlic and shallots. It's a light, restaurant-style weeknight chicken recipe that still feels special.
Chicken Paillard: A Light Weeknight Chicken Recipe
There are days when I'm tired and hungry but still want something that tastes like more than "just chicken." That's when I reach for this chicken paillard recipe. Pounded chicken breasts cook in minutes, and the sauce comes together in the same pan with a squeeze of lemon, a bit of butter, and all those golden browned bits.
It reminds me of simple bistro-style dishes: nothing complicated, just good ingredients treated well. Some nights I add a splash of white wine or a handful of spinach; other times I keep it completely classic. Whether you serve it with salad, potatoes, or pasta, this easy chicken paillard always feels like the right answer.
Why You'll Love This Recipe
- The Chicken Cooks in Minutes: Halving and pounding the chicken makes it quick and even, with no waiting around.
- Easy to Customize: Add capers, spinach, or swap in herbs you love; this recipe adapts to you.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken and Seasoning: I use boneless skinless chicken breasts, sliced and pounded into thin chicken cutlets, so they cook quickly and stay tender. A simple mix of salt and freshly ground black pepper is all they need.
- Oil and Butter for the Skillet: Extra virgin olive oil helps sear the chicken paillard in the skillet without burning, while unsalted butter builds that silky lemon-butter sauce that coats every piece.
- Aromatics and Gentle Heat: Finely chopped shallot, minced garlic, and a pinch of red pepper flakes give this pan-seared chicken breast flavor and warmth without overpowering the lemon.
- Lemon, Broth, and Fresh Herbs: Fresh lemon juice brightens the sauce, chicken broth adds body, and a handful of chopped parsley finishes this light chicken dinner with color and freshness.
How to Make Chicken Paillard
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prep the Chicken: Slice the chicken breasts in half horizontally and gently pound them between parchment paper until evenly thin. Season both sides with salt and pepper.
2. Sear the Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden and cooked through. Set aside.
3. Make the Sauce: In the same skillet, add the remaining olive oil and 2 tablespoon butter. Sauté the shallot for 2 minutes, then add garlic and red pepper flakes and cook for another minute.
4. Finish and Serve: Pour in lemon juice and chicken stock, scraping up the browned bits. Simmer for 3-4 minutes, then stir in the remaining butter. Return the chicken to the pan and spoon the sauce over it before serving.
Variations
- Add Capers: Stir in a spoonful with the lemon juice for a briny, bold kick that pairs beautifully with the butter sauce.
- Use White Wine: Swap part of the chicken stock with dry white wine for a more layered, aromatic flavor.
- Make It Creamy: Add a splash of cream at the end for a rich, velvety twist on the classic sauce.
What to Serve with Chicken Paillard
I love serving this easy chicken paillard with something that can catch the sauce: roasted baby potatoes, mashed potatoes, or a bowl of buttered rice all work beautifully. For something lighter, a simple tomato salad or some quickly sautéed green beans or asparagus makes a fresh contrast to the lemon-butter sauce.
My Tips for Recipe Success
Pat the Chicken Dry before Seasoning: I like to blot the pounded chicken breasts with paper towel first so they brown better and don't steam in the skillet.
Don't Rush the Sauce Reduction: Let the lemon juice and chicken stock bubble for a few minutes so the flavor concentrates slightly before you add the final butter.
Store and Reheat with Extra Sauce: I always spoon some of the lemon-butter sauce over the chicken before refrigerating. When I reheat it gently on low heat or in the microwave, the sauce keeps the chicken moist.
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Recipe
Easy Chicken Paillard
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 2 tablespoon Extra Virgin Olive Oil
- 4 tablespoon Unsalted Butter
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper - Freshly ground
- 1 Shallot - Finely chopped
- 2 Cloves Garlic - Minced
- ¼ teaspoon Red Pepper Flakes
- 1 tablespoon Lemon Juice
- 180 ml Chicken Broth
- Parsley - Chopped
Instructions
- Slice each chicken breast in half horizontally to create two thinner pieces. Place the halved chicken between parchment and pound to an even thickness. Season both sides of the chicken with salt and black pepper.
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Cook the chicken for 2-3 minutes per side until golden and cooked through, then transfer to a plate.
- Add the remaining 1 tablespoon extra virgin olive oil and 2 tablespoon butter to the skillet. Sauté the finely chopped shallot for 2 minutes until soft. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant.
- Pour in the lemon juice and chicken stock, scraping the bottom of the pan. Simmer for 3-4 minutes until slightly reduced.
- Stir in the remaining 2 tablespoon of butter until melted, and the sauce is glossy. Return the chicken to the skillet and spoon the sauce over it. Sprinkle with chopped parsley and serve warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Monica says
So quick and flavorful! The chicken is perfectly tender, great for a light, easy dinner.