chicken paillard

Moist tender pounded chicken breasts cook in 4 minutes total on the grill! Great lemon pepper and herb flavor make these a favorite main dish or for meal prepping.

Grilled Lemon Pepper Chicken

(8 - 10 ounces each) boneless skinless chicken breasts

olive oil

salt

black pepper

rosemary (minced)

thyme (minced)

juice lemon (divided)

Place the boneless chicken breasts between two sheets of plastic wrap and pound to 1/4 inch thickness using a flat meat mallet or tenderizer, a rolling pin or the bottom of a cast iron skillet. SEE NOTE in next step.

NOTE: if the breasts are really thick, you can butterfly them before pounding. Using a large very sharp knife, slice through the breast middle horizontally leaving it connected on one side or cutting into two pieces. Open the chicken breast and follow the pounding instructions above in step 1.

Remove from plastic wrap and pat dry with paper towels.

In a small bowl mix together the salt, pepper, and chopped herbs. Place half the lemon juice in a separate small bowl and the olive oil in a third small bowl. This makes it easy to quickly season the chicken on the grill. Reserve the remaining half lemon (or half of the lemon juice).

Preheat the grill to high (450 degrees F). A gas grill or charcoal grill can be used. When at temperature brush grate well with a grill brush and oil the grill grates well with vegetable oil.

Brush each side of the chicken breasts with olive oil then season with kosher salt, freshly ground black pepper, chopped thyme and rosemary and brush on half of the lemon juice (you may not use it all).

Place the chicken breasts onto the prepared grill grates. Grill for 2 minutes with the lid down, flip over and grill an additional 2 minutes, again with the lid closed (cover grill).

Check the internal temperature reaches 165 degrees F as measured with a meat thermometer (we recommend using an instant read food thermometer so the chicken doesn&#39;t begin to cool which checking the temperature).

Remove from grill and allow to rest a 3 minutes. Squeeze on the remaining lemon juice and serve in whole pieces or slice on a cutting board.

This classic chicken paillard recipe is the perfect dinner after a long day. Crispy chicken is served with a beautiful salad, making it a healthy dinner that is ridiculously easy to prepare!  

Chicken Paillard Recipe

chicken breasts

black pepper (plus more to taste)

dry white wine

lemon (juiced, zested, and divided)

shallot (chopped)

olive oil (divided)

garlic (about 2 cloves)

mustard

red wine vinegar

arugula

cherry tomatoes (halved)

basil

lemon wedges (optional, for serving)

Pound

Butterfly each chicken breast, then pound each to ¼-inch thickness using a meat tenderizer or heavy pan. Season them with a bit of salt and pepper and set them aside.

Marinate

In a plastic Ziplock bag or large bowl, combine the wine (or broth), 1 tablespoon lemon juice, 1 teaspoon zest, shallot, 1 tablespoon olive oil, and garlic. Add the chicken and massage the marinade around the meat, sealing the bag (or covering the bowl with plastic wrap). Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Heat

Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Remove each piece of chicken from the marinade and add them to the hot oil in the skillet in a single layer.

Cook

Cook for 3-4 minutes until golden brown, then flip and cook another 2-4 minutes on the other side until fully cooked to 165°F internally. Remove the cooked chicken to a plate and repeat with any other pieces.

Toss

While the chicken is cooking, whisk the remaining lemon juice and zest, remaining olive oil, mustard, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together in a small bowl until emulsified. Place the salad greens, tomatoes, and basil (if using) in a large bowl and drizzle the dressing over, tossing to combine. Serve with the cooked chicken

Lemony chicken paillard is the kind of recipe that’s so genius for a weeknight because it requires zero shortcuts. Like most classic bistro dishes, it’s quick and efficient by nature.

Chicken Paillard

chicken

black pepper,

unsalted butter

shallot,

garlic cloves, thinly sliced

lemon juice (from 1 lemon)

chicken stock

lemon

chives

Simple Green Salad,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Working with 1 chicken fillet at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken cutlets on both sides with salt and pepper.

Heat the olive oil and 2 tablespoons of the butter in a large skillet, over medium-high heat. Once the butter begins to foam, add two of the pieces of chicken and cook, undisturbed, until golden brown on the bottom, 3 to 4 minutes. Flip the chicken and repeat until the other side is golden brown, and the chicken is cooked through, another 3 to 4 minutes. Transfer the chicken to a plate. Repeat with the two remaining pieces of chicken.

Reduce the heat to medium. Add the shallot to the same skillet, and cook, stirring occasionally, until softened, about 2-3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

Add the lemon juice and chicken stock. Increase the heat to medium-high and cook, scraping up any browned bits from the bottom, until simmering, 2 minutes. Simmer until the sauce reduces by half and slightly thickens, about 2-3 minutes longer. Stir in the remaining 4 tablespoons of butter and cook just until melted. Taste and add more salt and pepper if needed. Stir in the lemon zest and chives.

Transfer the chicken back into the skillet along with any juices on the plate. Cook over medium heat until the chicken is warmed through.

Serve the chicken paillards over the simple green salad, if using.

Pretty good flavor. Way too much sauce, might even half the sauce if it doesn't change how it cooks.

Lots of work for not a lot of payout. Still good.

I made this recipe exactly as written and it was a delicious weeknight meal. I served it with the MP potato wedges which were so tasty in the chickens sauce.

Oh my WORD. This was extraordinarily delicious. I used garlic scapes instead of shallot (it’s what I had on hand) and less butter when finishing the sauce. The sauce was something I will dream of for days. I will definitely be making this again.

Best compliment ever - husband has said several times how great dinner was last night and he is looking forward to having it again soon. Chicken was cooked according to the recipe with 3 changes. Subbed onion for shallots, cut back on the amount of butter used in the sauce, and didn't use chives at the end. We served the chicken over a simple green salad using the vegetables that we had on hand. A perfect recipe for our beach vacation - fast, easy, used ingredients on hand and, most of all, delicious!

This was amazing!!!! Will be making this again!!! Served it with cauliflower rice and perfect dinner!!!

Great simple recipe that’s become one of our regulars! Quick note if you happen to have a baby sleeping in the other room you can opt to just slice the chicken thin and it still comes out great without the extra noise.

Delicious! We made this dairy free with vegan butter and it was so good.

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Grilled Lemon Pepper Chicken

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Chicken Paillard

Top 3 chicken paillard recipes from across the web

The most viewed chicken paillard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Grilled Lemon Pepper Chicken

Chicken Paillard Recipe

Chicken Paillard

The most viewed chicken paillard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine