Chicken Paillard with Lemon Butter Sauce
This chicken paillard features thin, tender chicken breasts seared until golden and finished in a bright lemon butter sauce with shallots, garlic, and fresh parsley. It is an elegant but easy chicken dinner ready in just 25 minutes.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoon extra virgin olive oil divided
- 4 tablespoon unsalted butter divided
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 shallot finely chopped
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- 180 ml chicken broth
- Chopped fresh parsley for serving
Instructions
- Slice 2 boneless, skinless chicken breasts in half horizontally to create 4 thin cutlets. Place the chicken between two sheets of parchment paper and gently pound it to an even thickness. Season both sides with ½ tsp salt and ¼ tsp freshly ground black pepper.
- Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2–3 minutes per side, until golden and cooked through. Transfer the chicken to a plate.
- Add the remaining 1 tbsp extra virgin olive oil and 2 tbsp Unsalted butter to the same skillet. Add 1 shallot, finely chopped, and sauté for 2 minutes, until softened.
- Add 2 cloves garlic , minced, and ¼ tsp red pepper flakes. Cook for 1 minute, stirring frequently, until fragrant.
- Pour in 1 tbsp fresh lemon juice and 180 ml chicken broth. Scrape the bottom of the skillet to release the browned bits, then simmer for 3–4 minutes, until the sauce has reduced slightly.
- Stir in the remaining 2 tbsp Unsalted butter until melted and the sauce looks smooth and glossy. Return the chicken to the skillet, spoon the lemon butter sauce over the top, and warm it through briefly.
- Sprinkle the chicken paillard with chopped fresh parsley and serve immediately with the sauce spooned over the top.
Notes
Pound the Chicken Evenly: I like to take a little extra time here because even cutlets cook more consistently and stay tender from edge to edge.
Watch the Cooking Time: Thin chicken cooks quickly, so I keep a close eye on it and remove it from the pan as soon as it reaches 165°F (74°C).
Let the Sauce Reduce: I always give the broth and lemon juice a few minutes to simmer because this helps the sauce taste richer rather than watery.
Add the Final Butter Gently: I lower the heat before stirring in the remaining butter so the sauce stays smooth, glossy, and beautifully balanced.
Nutrition
Calories: 252kcal | Carbohydrates: 4g | Protein: 14g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 426mg | Potassium: 299mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.5mg
