It’s surprisingly simple to make chicken paillard at home that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds in our house!
Why we love this recipe
If you’re looking for a recipe that says, “I know what I’m doing in the kitchen” but is actually simple to put together, two words: chicken paillard. This classic French recipe is elegantly simple and one of the top recipes we pull out to impress friends and family.
We first had the dish at a French restaurant near out house, and it was so absolutely flavor packed, we had to try our own spin on the recipe. Here’s our version, where tender cutlets are bathed in a tangy, savory sauce that will have you want to lick your plate clean! Serve with an arugula salad and it’s got a sophistication that works for guests but is the perfect easy dinner idea.
“My oh my the flavor here is so good! The chicken was juicy yet firm, I really like your method of butterflying before cooking in the pan. And then the sauce! I could drink this sauce out of a cup, ha! Incredible flavor and easy to make.” -Tanvee
What is chicken paillard?
Chicken paillard is a classic French dish starring a boneless, skinless chicken breast that has been pounded to a thin, even thickness. In fact, “paillard” means “scallop” in French, which refers to the chicken’s flattened shape—not a sauce. The pounding technique allows for quick cooking, resulting in a beautifully browned cutlet with tender, juicy interior. It’s not uncommon on French bistro menus or in New York City restaurants.
Ingredients in chicken paillard
Like any good French recipe, chicken paillard is all about quality of ingredients. Here’s what you’ll need to know to make this recipe shine:
- Chicken breast: Buy organic chicken if at all possible. Look for boneless skinless chicken breasts, or cutlets if possible.
- Butter: The French way of cooking chicken is in butter! We like salted butter to season the dish. If desired, you can substitute olive oil
- Garlic: Fresh garlic is key for the flavor; do not use jarred garlic as it often has a bitter or acidic flavor.
- Shallot: Shallots bring a subtle onion flavor. Substitute yellow onion in a pinch!
- Apple cider vinegar: Just a hint of ACV adds a tang to the sauce.
- Stone ground mustard: The star here is stone ground mustard, which adds a savory flavor and nice look to the sauce. Use Dijon mustard in a pinch.
- White wine or chicken stock: For a sophisticated flair, cooking with white wine adds a vibrancy to the sauce. And, you can drink glasses from the bottle while you cook!).
How to butterfly chicken breast
The most important part of chicken paillard is the “paillard” part: forming the chicken into thin cutlets so they cook evenly. Traditionally chicken paillard is pounded so that it comes out tender. Here’s what to do to butterfly a chicken breast and pound it before cooking:
Step 1: Place your hand over the top of the chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book.
Step 2: Unfold the chicken breast, then cut along the fold to separate the two halves (each half is a cutlet).
Step 3: Cover the chicken with plastic wrap and lightly pound the chicken with a mallet or heavy pan to make it an even 1/4-inch thickness.
Ways to serve chicken paillard
Chicken paillard is often served with an arugula salad, since it adds a nice fresh counterpoint to the savory chicken. Here are some of our favorite simple ways to serve it:
Storing leftovers
Leftover chicken paillard stores well: store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop before serving.
More favorite chicken dinners
This chicken paillard recipe is another star in our favorite chicken dinner ideas lineup! A few more we recommend trying:
Dietary notes
This chicken paillard recipe is gluten-free. For dairy-free, use olive oil or vegan butter.
Frequently asked questions
The chicken is cooked when it reaches an internal temperature of 165°F. You can also check if it’s cooked through by making a small cut in the thickest part of the chicken and ensuring it’s no longer pink.
Absolutely! A simple pan sauce with lemon, butter, and herbs is a classic pairing. You can also get creative with other sauces, such as a creamy mushroom sauce or a tomato-based sauce.
It’s best to cook chicken paillard just before serving for optimal texture and flavor. However, you can pound the chicken breasts ahead of time and store them in the refrigerator until ready to cook. Leftovers store refrigerated up to 3 days.
Description
It’s surprisingly simple to make chicken paillard at home that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds in our house!
- 2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
- 1 to 1 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 shallot, minced (or 3 tablespoons minced yellow onion)
- 2 teaspoons apple cider vinegar
- 1 tablespoon stone ground mustard (or Dijon mustard)
- ½ cup dry white wine or chicken stock
- 2 tablespoons salted butter (or olive oil or vegan butter)
- Finely chopped fresh parsley, for garnish (optional)
- Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). If desired, place the chicken cutlets between two pieces of plastic wrap and place them on a cutting board. Using a mallet or heavy skillet, pound them to an even 1/4” thickness.
- Sprinkle the chicken on all sides with the kosher salt (using up to 1 ¼ teaspoon kosher salt if you have 1 ½ pounds chicken) and black pepper.
- Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a platter.
- In the same skillet, reduce the heat to low and add the minced garlic and shallot. Cook for about 1 minute, until the garlic is fragrant, then stir in the apple cider vinegar, mustard, and white wine (or chicken stock). Bring to a boil, scraping up the brown bits from the pan for extra flavor.
- Reduce to a simmer, then add the butter. Simmer until thickened slightly, about 2 minutes.
- Serve warm, drizzling the sauce over the chicken. If desired, sprinkle with chopped parsley to garnish. Leftovers store up to 3 days refrigerated.
- Category: Main dish
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
