Grilled Chicken Paillard – Fast, Fresh and Full of Flavor
Grilled Chicken Paillard is a fast, fresh take on a classic French technique, thinly pounded meat cooked quickly, traditionally in a skillet. This version is made on the grill for a smokier flavor and lighter feel, with a lemon-herb marinade that doubles as a sauce. It’s ready in under and hour and endlessly versatile.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
What I love most is that it works for everything from a quick family dinner, leftovers for lunch, or something impressive enough to serve guests without the fuss.
Ingredient Notes
- Chicken – Thin-sliced cutlets work best. If using regular breasts, pound or slice them to about ¼-inch thick.
- Olive oil – Use a good extra virgin; it’s the base of the marinade.
- Dijon mustard + honey – These go into the reserved marinade to make the finishing sauce. Don’t skip this step.
- Lemon – Fresh only. You need both the juice for the marinade and slices for garnish.
- Herbs – Fresh parsley and thyme. A few sprigs are all you need.
- Baby arugula – For serving. The peppery bite works well against the lemon-herb chicken. Field greens or baby spinach can be substituted.
How to make grilled chicken paillard
- Make the marinade – Whisk together olive oil, lemon juice, garlic powder, and fresh herbs. Pour half over the chicken and refrigerate for at least 30 minutes. Reserve the other half for the sauce.
- Make the finishing sauce – Stir Dijon and honey into the reserved marinade and set aside. This is what gets poured over the chicken at the end, don’t skip it.
- Grill the chicken – Preheat to medium-high, then add the chicken and reduce to medium. Cover and cook 3-5 minutes per side until it reaches 165°F internal temperature.
- Serve – Arrange arugula on a platter, lay the chicken on top, and pour the lemon-herb sauce over everything. Garnish with lemon slices.
Recipe Tips and Tricks
- Brush the grates with olive oil right before adding the chicken.
- If it sticks when you try to flip it, it’s not ready; give it another minute.
- Pull it the second it hits 165°F. Thin chicken overcooks fast.
Make it Your Own
Swap the greens – Baby spinach, romaine, grilled zucchini, or marinated grilled asparagus all work well in place of arugula.
Change the protein – The marinade works just as well on thin pork chops, turkey cutlets, or shrimp.
Change the flavor – Try balsamic + rosemary, spicy red pepper flakes, or cherry pepper rings. Go Caribbean with homemade jerk seasoning, Asian with orange + tamari, Mexican with chili powder + lime + cilantro, or Italian with arugula pesto.
Add carbs – Grilled bread, baby potatoes, or farro turn this into a more filling meal.
Make it a sandwich – Chicken paillard is one of the best proteins for a grilled chicken sandwich — it’s thin, cooks fast, and fits perfectly on a bun without the bulk of a thick breast. Build it on ciabatta or toasted sourdough with arugula, a smear of Dijon, and a squeeze of lemon. Add sliced tomato, avocado, or fresh mozzarella to bulk it up. Top it with no mayo coleslaw for a little crunch. The reserved lemon-herb sauce doubles as a sandwich spread, don’t skip it.
Serving Suggestions
Serve it over a bed of arugula salad with pistachios or keep it simple with air-fried potatoes, broccoli and cauliflower, sweet potato casserole, or green beans.
How to store and use leftovers
Store leftover chicken paillard in an airtight container for up to 4 days. Slice it over salads, toss it into grain bowls, or add it to wraps for easy meals through the week.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Click on serving size to scale this recipe
Grilled chicken paillard
Ingredients
- 1 pound boneless chicken breasts or chicken cutlets pounded thin.
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- a few sprigs of fresh thyme and parsley chopped
- 1/2 teaspoon garlic powder
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- Lemon slices for garnishing optional
Instructions
- Pound chicken breasts to ¼-inch thick and place in a shallow bowl.
- Whisk together olive oil, lemon juice, garlic powder, and chopped herbs. Pour half over the chicken and marinate in the refrigerator for at least 30 minutes.
- Stir Dijon and honey into the reserved marinade and set aside.
- Brush grill grates with olive oil and preheat to medium-high.
- Add chicken, reduce to medium heat, cover and cook 3-5 minutes until golden.
- Flip and cook 3-5 minutes more until internal temperature reaches 165°F.
- Arrange arugula or field greens on a platter, top with chicken, and pour the reserved lemon-herb sauce over everything.
Video
Notes
- Follow the instructions in the recipe card to make the marinade, reserve half, and marinate the chicken for at least 30 minutes.
- Heat a large skillet coated with olive oil over medium-high heat. Once the skillet is heated, add the chicken cutlets and cook for 3 to 5 minutes.
- Flip the chicken over and cook until the chicken reaches an internal temperature of 165 degrees. Serve with remaining marinade and garnish with lemon slices.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Recipe FAQs
Paillard is a French term for thinly pounded meat that’s cooked quickly, usually chicken or veal. It’s noted for its tenderness and quick cooking time.
Yes, boneless chicken thighs work well. Adjust the grilling time since thighs are thicker.
Use a meat thermometer to check. Chicken is fully cooked when it reaches an internal temperature of 165°F.
Yum! Pounding meat thin is really underutilized! Makes it so tender and quick to cook!