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a close up of chicken piallard on a paltter

Grilled chicken paillard

Chicken cutlets pounded thin, marinated in a lemon-herb blend, and grilled in minutes. The reserved marinade becomes a finishing sauce that takes this from simple to standout.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Total Time: 50 minutes

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Course: Appetizer, Dinner Recipes, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: grilled chicken paillard, grilled chicken paillard recipe, grilled chicken recipe, savory
Servings: 4
Calories: 329kcal
Author: Anne Lawton

Grilled chicken paillard

Scale this Recipe 4

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
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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

How to make chicken paillard in a pan:
  1. Follow the instructions in the recipe card to make the marinade, reserve half, and marinate the chicken for at least 30 minutes.
  2. 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.
  3. 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.
Store leftover chicken paillard in an airtight container for 3 to four days in the refrigerator.
See recipe variations above for different ways to enjoy this easy recipe!

Nutrition

Serving: 1 | Calories: 329kcal | Carbohydrates: 2g | Protein: 24g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 100mg | Potassium: 266mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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