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This chicken paillard recipe is quick and full of flavor! In just 25 minutes, it makes golden cutlets with a tangy pan sauce that taste like it’s straight out of a French bistro.
The first time I had chicken paillard was at a little French restaurant near our house, and I was hooked from the very first bite. The chicken was so tender and had a tangy, buttery sauce. I knew I had to try making it at home!
The “paillard” in this recipe refers to meat pounded super thin for a more tender, even cook. From there, the chicken in this classic French dish is quickly seared until golden and served with a flavorful pan sauce. It’s simple, delicious, and the perfect easy dinner to impress friends and family!
Why you’ll love this recipe
Chicken paillard represents the essence of French cooking: high-quality ingredients treated with respect. The pounding technique makes for quick cooking, resulting in a beautifully browned cutlet with tender, juicy interior. Here’s why it’s a recipe you’ll keep coming back to:
- Flavor-packed: A tangy pan sauce coats juicy chicken, making every bite irresistible.
- Weeknight-friendly: This recipe cooks in under 30 minutes, so it’s the perfect weeknight dinner for busy nights.
- Quality ingredients: I keep it simple with the basics, but each ingredient is of high quality, creating a dish that feels elegant and intentional.
5 star reader review
“My oh my the flavor here is so good! The chicken was juicy yet firm. And then the sauce: I could drink this sauce out of a cup! Incredible flavor and easy to make.” -Tanvee
Essential ingredients
Like any good French recipe, chicken paillard is all about quality of ingredients. Here’s what you’ll need to know:
- Chicken breast is the foundation. Look for organic, boneless skinless breasts. If your store sells pre-cut cutlets, those work perfectly too.
- Stone ground mustard makes the sauce’s backbone with its tangy flavor and coarse texture. You can use Dijon mustard in a pinch.
- Dry white wine adds brightness. I use whatever bottle I like Sauvignon Blanc, Pinot Grigio, or Chardonnay (then serve with the meal). Chicken stock substitutes well as an alcohol-free option.
- Fresh garlic and shallots create aromatic depth. Jarred garlic often tastes bitter in pan sauces, so I recommend sticking with fresh cloves.
- Apple cider vinegar provides subtle acidity that balances the richness. Just a splash makes everything taste more vibrant!
- Salted butter is the French method of cooking chicken. If desired, you can substitute extra virgin olive oil, especially if you’re looking to adhere to the Mediterranean diet. (I typically use butter here since it’s a small quantity.)
How to butterfly and pound chicken for paillard
The most important part of chicken paillard is the “paillard” part: forming the chicken into thin cutlets so they cook evenly. Traditionally chicken paillard is pounded so that it comes out tender. Here’s what to do to butterfly a chicken breast and pound it before cooking:
Step 1: Place your hand over the top of the chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book.
Step 2: Unfold the chicken breast, then cut along the fold to separate the two halves (each half is a cutlet).
Step 3: Cover the chicken with plastic wrap (if desired) and lightly pound the chicken with a meat mallet or heavy pan to make it an even 1/4-inch thickness. A rolling pin can work too.
Tips for successful cooking
Here are some simple tricks to get the best chicken dish every time:
- Choose the right pan. A large stainless-steel or cast-iron skillet gives the best golden-brown sear and allows for deglazing. If needed, cook in batches to avoid overcrowding the pan.
- Adjust for thickness. The goal is an even ¼-inch thickness. Pre-sliced cutlets may be thinner, which means faster cooking. Start checking early with an instant-read thermometer and pull them off at 165°F internal temperature.
- Let it rest. Once cooked, remove the chicken from the heat and let it rest for a few minutes while you finish the sauce. This keeps the juices locked in and the chicken perfectly moist every time.
- Deglaze for max flavor. After cooking your chicken, use wine (or broth) and apple cider vinegar to scrape up the browned bits in the pan for a quick, flavorful sauce. A simple pan sauce with lemon juice, butter, and fresh herbs is a classic pairing. Y
Serving suggestions to make it a meal
In French bistros, chicken paillard is often served with an arugula salad, since it adds a nice fresh counterpoint to the savory chicken. Here are some of our favorite simple ways to serve it:
- Salads: Swap the arugula with frisee salad, endive salad with orange, or apple salad.
- Green veggies: Pair your chicken with roasted asparagus, sautéed broccolini, or sautéed broccoli.
- Potatoes: Try roasted potatoes a comforting side, or creamy mashed potatoes to soak up the sauce.
- Bread: Keep the French bistro theme with a homemade baguette!
Storage and reheating tips
Leftover chicken paillard keeps well and remains tasty the next day. Store the chicken and any extra sauce in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it gently in a skillet over low heat, spooning the sauce over the top as it warms to keep it moist. Avoid microwaving, which can dry out the chicken.
For meal prep, you can pound the chicken breasts ahead of time and store them in the refrigerator until ready to cook.
Dietary notes
This chicken paillard recipe is high in protein and gluten-free. For dairy-free, use olive oil or vegan butter.
Frequently asked questions
The difference is the cook mode and prep. Chicken paillard is cooked quickly in a skillet without breading, so it stays juicy and light.
For chicken Milanese, an Italian recipe, and schnitzel, a staple in Austrian cuisine, you dredge your cutlets, then bread them with breadcrumbs. Finish by pan-frying at medium-high heat for a golden exterior and crispy texture.
For chicken paillard, the best cut is boneless, skinless chicken breast. You can either use whole breasts or pre-cut chicken cutlets. The key is that the chicken needs to be thin and uniform in thickness so it cooks quickly and evenly. You won’t get that with chicken thighs.
It’s best to cook chicken paillard just before serving for optimal texture and flavor. However, you can pound the chicken breasts ahead of time and store them in the refrigerator until ready to cook. Leftovers store refrigerated up to 3 days.
To keep your chicken paillard tender and juicy, the secret is in the prep and quick cooking. Start by pounding the chicken evenly to about ¼-inch thickness so it cooks in just a few minutes. Don’t overcrowd the pan, and let it sear undisturbed.
Once it’s done cooking, let your chicken rest as you finish the sauce. This helps the chicken retain its moisture.
Chicken Paillard
It’s surprisingly simple to make chicken paillard that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy pan sauce—a perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
- 1 to 1 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 shallot, minced (or 3 tablespoons minced yellow onion)
- 2 teaspoons apple cider vinegar
- 1 tablespoon stone ground mustard (or Dijon mustard)
- ½ cup dry white wine or chicken stock
- 2 tablespoons salted butter (or olive oil or vegan butter)
- Finely chopped fresh parsley, for garnish (optional)
Instructions
- Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). If desired, place the chicken cutlets between two pieces of plastic wrap and place them on a cutting board. Using a mallet or heavy skillet, pound them to an even 1/4” thickness.
- Sprinkle the chicken on all sides with the kosher salt (using up to 1 ¼ teaspoon kosher salt if you have 1 ½ pounds chicken) and black pepper.
- Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a platter.
- In the same skillet, reduce the heat to low and add the minced garlic and shallot. Cook for about 1 minute, until the garlic is fragrant, then stir in the apple cider vinegar, mustard, and white wine (or chicken stock). Bring to a boil, scraping up the brown bits from the pan for extra flavor.
- Reduce to a simmer, then add the butter. Simmer until thickened slightly, about 2 minutes.
- Serve warm, drizzling the sauce over the chicken. If desired, sprinkle with chopped parsley to garnish. Leftovers store up to 3 days refrigerated.
My favorite chicken dinners
This chicken paillard recipe is another star in our favorite chicken dinner ideas.
Try our pan seared chicken with herbs, tarragon chicken for another French-inspired dinner, or chicken piccata for Italian flair.
My air fryer chicken breast is a quick family favorite! These baked chicken thighs, grilled chicken thighs or grilled chicken breast recipes are other repeats I’ve made dozens of times.
When you want something different, a chicken Caesar wrap makes excellent lunches, and both me and my kids love these homemade chicken nuggets.
Sauce was tasty but it not make enough for 4 chicken cutlets. suggestions? Also I asked this before and never got an answer. It seems as if your go too cheese is always goat, what about parmesan or romano? Thanks for your time.
Hi! You could certainly double the sauce if desired. What are you referring to for the cheese?
My husband made the chicken paillards for dinner tonight. We had them with some couscous and roasted asparagus. My oh my the flavour here is sooo good! The chicken was juicy yet firm, And then the sauce!! I could drink this sauce out of a cup hah. Incredible flavour and easy to make!
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Love your recipes. Where can I find the nutritional content/values.
Thanks
AHHH if you looked at the recipe ,all info is at the bottom