I don’t know about you, but sometimes I need a dinner that feels truly elegant without spending an hour in the kitchen wrestling with dinner prep. That’s why I lean so hard on beautifully simple French techniques. My absolute go-to when time is screaming at me is the Chicken Paillard. Seriously, this dish comes together faster than ordering takeout!
The magic of this dish comes entirely from how thin you pound the chicken breast—it’s practically paper-thin! This means you only flash-cook it for a few minutes per side, landing you a delicate, tender cutlet swimming in the sweetest little lemon butter sauce. I’ve made this hundreds of times over the years, and it never fails to impress my family, even on a Tuesday night.
Why This Quick Chicken Paillard Recipe Works So Well
The beauty of a great Chicken Paillard is that it streamlines the entire cooking process without sacrificing any flavor. When you’re looking at a total time of just 20 minutes? You know you’re onto a winner for a busy weeknight!
- It’s incredibly fast. We are talking 10 minutes prep and 10 minutes cook time. Who needs frozen meals when you have this?
- Cleanup is a breeze because we are only using one skillet. That pan-fried crust and sauce are made right there, so less scrubbing later!
- The flavor profile is bright and savory. That simple lemon and butter sauce coats the thin cutlets perfectly; it’s the essence of elegant weeknight cooking. If you love simple, bright flavors, you might also adore how I handle lemon and garlic with fish!
Essential Ingredients for Perfect Chicken Paillard
You only need a handful of things for this classic dish, which is part of why I love it so much. Forget searching specialty stores; all of this is usually already sitting in your pantry or fridge! You’ll need four good-sized boneless, skinless chicken breasts to start. Remember, we are aiming for thin cutlets here, so size matters a little bit, though don’t stress too much!
For coating, we only lightly dust them in about 1/4 cup of all-purpose flour, 1/2 teaspoon of salt, and a pinch of pepper. That little bit of flour is crucial for getting that beautiful golden crust when it hits the hot pan. When it comes to the sauce, keep it fresh!
- You need 2 tablespoons of quality olive oil mixed with 2 tablespoons of butter—that combination gives you flavor *and* a high enough smoke point.
- The star of the sauce is 1/4 cup of fresh lemon juice. Fresh, please! Don’t reach for the bottled stuff here.
- Finish it off with 2 tablespoons of chopped fresh parsley. If you’re planning a big meal later, check out my guide on freezing leftover herbs from things like this chicken and vegetable bake.
Oh, and if you’re out of breasts or just prefer dark meat, you can absolutely swap these out for chicken thighs, just follow the same pounding instructions!
Step-by-Step Instructions for Making Chicken Paillard
Don’t let the fancy French name intimidate you; this is one of the fastest main courses you’ll ever make, unless you’re comparing it to something quick like my Chicken Marbella! The key to success here isn’t complicated; it’s all about preparation, so we get that gorgeous, even crust and fast cooking time.
Pounding and Dredging the Chicken Paillard
This is non-negotiable for a true Chicken Paillard! Take your chicken breast and tuck it snugly between two pieces of plastic wrap. Grab your meat mallet—the flat side, not the spiky one if you want a smooth surface—and just pound away until it’s uniformly about 1/4 inch thick. Why so thin? Because that’s how you guarantee it cooks evenly in under five minutes! After pounding, give it a light dredge in your seasoned flour. Shake off the extra; we want a dusting, not a heavy coating.
Cooking the Chicken Paillard Cutlets
Get your large skillet humming over medium-high heat. You want that fat combination—olive oil and butter—to get hot enough that the butter foams right away. That foaming tells you the pan is ready for the cutlets. Lay two pieces in; never crowd the pan, or you’ll steam the chicken instead of searing it! Cook those babies for just 2 to 3 minutes on each side until you see that beautiful golden-brown color. Once they’re done, pull them out immediately and set them aside!
Creating the Quick Lemon Pan Sauce
Now here is where the flavor bomb happens. Keep that heat up! Pour your fresh lemon juice right into the hot skillet where the chicken was cooking. Use a wooden spoon or a spatula and really scrape up all those deep brown, caramelized bits stuck to the bottom—that’s pure flavor! Let that simmer for just one minute until it reduces slightly. Then, toss all your cooked Chicken Paillard cutlets right back into the pan, spoon that amazing sauce over them, sprinkle that fresh parsley, and dinner is served!
Expert Tips for the Best Chicken Paillard Texture
You know, following the steps is great, but knowing the *why* behind them is what brings a simple recipe like Chicken Paillard to the next level. My biggest piece of advice after years of making these is to focus on consistency, especially when pounding.
When you pound the chicken, you need to be absolutely maniacal about getting that 1/4 inch thickness uniform across the entire breast. If one end is thick, that part will be dry by the time the thin end is cooked through. Seriously, use that mallet and check it often! No lumps allowed.
Also, that flour coat needs to be treated delicately. You aren’t breading schnitzel here; you’re just kissing the chicken with flour, salt, and pepper. Shake off anything that looks like it might fall off when you lift it. Excess flour burns quickly in the pan and makes your beautiful lemon butter sauce murky. Speaking of the pan, make sure it’s hot enough before that fat goes in! We want searing sounds right away. If I need another quick dinner idea using good technique, I always turn to my chicken stir-fry.
Variations on Your Classic Chicken Paillard
While this recipe is fantastic exactly as written—that lemon zest is just dynamite—it’s also a perfect canvas for quick flavor switches if you’re feeling restless in the kitchen! The simplest swap you can make is in that last-minute pan sauce. If you want something a little deeper and richer than bright lemon, try swapping the 1/4 cup of lemon juice for a dry white wine instead.
You treat it the exact same way: boil it down for one minute, scraping up those lovely brown bits, then return the chicken. Instant sophistication, right? I’ve also experimented with kicking up the green elements a bit. Toss in a few capers right when you add the wine or lemon juice—that salty, briny pop is amazing against the tender meat.
Herbs are another easy win! Feel free to swap parsley for tarragon if you have it, or even mix in some fresh dill. If you’ve ever made a bright green sauce like my chimichurri, you know how much fresh herbs can transform a dish. Just make sure whatever you choose, you add it right at the end so the herbs stay vibrant!
Serving Suggestions for Your Chicken Paillard
Because the Chicken Paillard itself is so light and quick-cooking, you want sides that complement that elegance without weighing the entire dinner down. My rule of thumb is to pair it with something green and something starchy, but definitely not heavy!
Steamed or lightly sautéed asparagus is my number one choice. It cooks fast, and you can literally dress it with the same lemon juice and butter you used in the pan sauce—talk about efficiency! If you’re looking for the best way to treat that asparagus, I have a great recipe for grilled asparagus with lemon dressing that fits perfectly.
For something on the plate to soak up all those last delicious drops of pan sauce, keep it simple. Think thin angel hair pasta tossed with just a little olive oil and Parmesan, or maybe some simple mashed potatoes. A small, crisp green salad tossed with a light vinaigrette is also heavenly alongside this!
Storing Leftover Chicken Paillard
Even though this Chicken Paillard cooks so fast, sometimes you miraculously have leftovers! Don’t worry, saving them is super easy, but you have to be gentle with reheating since these cutlets are so thin.
The main thing is getting them into an airtight container as soon as they cool down enough to handle. Pop them in the fridge right away! They hold up really well for about three to four days. If you try to push it past that, you risk losing that lovely tenderness we worked so hard for during the pounding phase.
When you are ready to eat them, just remember: No nuking these babies on high power! That will dry them out instantly. I like to warm mine up gently in a skillet over low heat with just a tiny splash of chicken broth or water. This steams them slightly and keeps that thin meat from turning rubbery. A quick, gentle warm-up is the secret to enjoying leftovers!
Frequently Asked Questions About Chicken Paillard
I gathered up some of the questions I always get about this super quick recipe. Since it’s such a foundational piece of cooking—learning to handle thin chicken cutlets—people always have follow-up questions, which is great!
What is the best way to pound chicken for Chicken Paillard?
Honestly, skip the bare chicken breast! You must use plastic wrap—I use two sheets, top and bottom. This keeps the meat from tearing and prevents your mallet from getting gross. Pound gently but firmly until every part of the breast is about 1/4 inch thick. This evenness is the whole trick to guaranteeing your Chicken Paillard cooks quickly and perfectly!
Can I skip dredging the chicken in flour?
You certainly can, but I wouldn’t advise it if you want that classic result. The light dusting of flour helps achieve that gorgeous, immediate golden crust when you are pan-fried chicken. Plus, that tiny bit of flour left behind in the pan is what slightly thickens our wonderful lemon sauce. If you skip it, you might end up with a thinner, more watery sauce, but the chicken will still be tasty!
If you’re looking for other fast-cooking meat ideas, you should take a peek at my favorite thin steak dinner ideas for inspiration!
Estimated Nutritional Information for Chicken Paillard
Since everyone asks about the macros when you’re eating something delicious that cooks this fast, here is a general breakdown. This is based on using the exact amounts listed in the recipe for one cutlet serving—so lean and mean!
- Calories: Around 280
- Protein: A fantastic 38 grams!
- Fat: About 12 grams total.
- Carbohydrates: Only 4 grams.
Keep in mind, this is just an estimate, right? If you use a lot more butter in your pan or serve it with a huge side of pasta, those numbers will shift a bit. But as a simple main course, it’s wonderfully balanced!
Estimated Nutritional Information for Chicken Paillard
Since everyone asks about the macros when you’re eating something delicious that cooks this fast, here is a general breakdown. This is based on using the exact amounts listed in the recipe for one cutlet serving—so lean and mean!
- Calories: Around 280
- Protein: A fantastic 38 grams!
- Fat: About 12 grams total.
- Carbohydrates: Only 4 grams.
Keep in mind, this is just an estimate, right? If you use a lot more butter in your pan or serve it with a huge side of pasta, those numbers will shift a bit. But as a simple main course, it’s wonderfully balanced!
Print
Simple Chicken Paillard
- Total Time: 20 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A quick recipe for thinly pounded chicken breasts cooked fast in a pan.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Place each chicken breast between two sheets of plastic wrap. Pound the chicken to about 1/4 inch thickness using a meat mallet.
- In a shallow dish, mix the flour, salt, and pepper. Dredge each pounded chicken breast lightly in the flour mixture, shaking off excess.
- Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams.
- Add two chicken cutlets to the hot skillet. Cook for 2 to 3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
- Remove the cooked chicken and set aside on a plate. Repeat with the remaining chicken.
- Pour the lemon juice into the skillet. Scrape up any browned bits from the bottom of the pan. Cook for 1 minute.
- Return all the chicken to the skillet. Spoon the pan sauce over the chicken.
- Sprinkle with fresh parsley before serving.
Notes
- You can substitute chicken thighs for breasts if desired.
- Use white wine instead of lemon juice for a different sauce flavor.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: French
Nutrition
- Serving Size: 1 cutlet
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 38
- Cholesterol: 110
Keywords: chicken paillard, thin chicken cutlets, quick chicken recipe, lemon butter sauce, pan-fried chicken