Grilled Chicken Paillard Recipe – Quick, Healthy and Full of Flavor
Grilled Chicken Paillard is a fast, fresh take on a classic French dish. While traditional chicken paillard is sautéed in a pan, this version is grilled for a lighter feel and a touch of smoky flavor. Marinated in a zesty lemon-herb blend, the chicken grills up juicy, flavorful and perfect for warm weather meals.
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Recipe highlights
Here’s what you will need
Ingredient List
How to make grilled chicken paillard
Prepare the ingredients: Juice the lemon, chop the fresh herbs, and measure out the olive oil, mustard, honey, and garlic powder.
If you’re not using pre-cut chicken cutlets, place the chicken breasts between sheets of waxed or parchment paper. Use the flat side of a meat mallet to pound them to about 1/4-inch thickness.
STEP 1: Mix the marinade ingredients in a small bowl or jar. Pour half of the marinade into a shallow non-reactive dish and set the other half aside. Place the chicken into the dish with the marinade. Marinate in the refrigerator for at least 30 minutes.
STEP 2: Stir the mustard and honey into the reserved marinade and set it aside. Preheat the grill to medium-high heat.
STEP 3: Place the chicken pieces on the preheated grill and reduce the heat to medium heat. Cover the grill and cook for about 3 to 5 minutes or until the chicken begins to turn golden brown. Flip it over and cook for approximately 3 minutes longer until it reaches an internal temperature of 165 degrees f.
STEP 4: Toss arugula or field greens with a little bit of olive oil and arrange it on a large plate. Place the chicken pieces on top. Pour the reserved lemon sauce over the top of the chicken and garnish with lemon wedges or slices.
How to make chicken paillard in a sauté pan
- 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.
Recipe Tips and Tricks
- If the chicken sticks to the grill grates after three minutes of cooking, it’s not ready to be flipped, let it cook for a minute or two longer, and then flip it over.
- Try not to overcook the chicken, use an accurate meat thermometer, and remove the chicken as soon as it reaches 165 degrees.
- Brush a little bit of olive oil onto the grill grates just before adding the chicken.
Be sure to check out the full recipe below.
Chicken Paillard your way
Once you get the basic idea, the variations are endless. Here are a few favorite ways to make this recipe your way:
- Swap the greens: Try baby spinach, romaine, grilled zucchini, or grilled asparagus.
- Change the protein: Thin pork chops, turkey cutlets or shrimp.
- Flavor twist: Try balsamic + rosemary, spicy red pepper flakes or cherry pepper rings, Go asian with orange + tamari (soy) sauce, go Mexican with chili powder + lime juice + cilantro, go Italian with pesto sauce.
- Add carbs: Grilled bread, baby potatoes or farro.
- Remix it: Make it a sandwich, grain bowl or a loaded salad.
Craving more easy chicken ideas? Don’t miss my complete guide to boneless chicken recipes—it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
Serving suggestions
Serve grilled chicken paillard with a side that matches your mood; try air-fried potatoes, asparagus risotto, broccoli and cauliflower, sweet potato casserole or green beans.
How to store and use leftovers
Store any leftover chicken paillard in an airtight container in the refrigerator for up to 4 days. It’s great sliced over salads, tossed into grain bowls, or added to wraps for easy meals later in the week.
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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
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!