This chicken paillard recipe makes tender, golden cutlets with a tangy pan sauce that tastes like it’s straight out of a French bistro. Ready in just 25 minutes, it’s the perfect deliciously easy dinner idea for any night of the week.
If you’re looking for a recipe that says, “I know what I’m doing in the kitchen,” I’ve got two words: chicken paillard. This classic French recipe is elegantly simple and one of the top recipes I pull out when I want to impress friends and family.
I first had this dish with Alex at a French restaurant near out house, and it was so absolutely flavor packed I had to try create my own version. The tender cutlets are bathed in a tangy, savory sauce that will have you want to lick your plate! Serve it with an arugula salad and it’s the ideal sophisticated yet easy dinner.
What makes perfect chicken paillard
Chicken paillard represents the essence of French cooking: high-quality ingredients treated with respect. “Paillard” actually means “scallop” in French, referring to the chicken’s flattened shape. The pounding technique makes for quick cooking, resulting in a beautifully browned cutlet with tender, juicy interior.
In my recipe testing, I learned that proper chicken paillard depends on three critical elements: the right cut of chicken, pounding to even thickness throughout, and high-heat cooking for the perfect golden crust.
Pro Tip: I like to start with organic chicken breasts when possible. The difference in flavor and texture is noticeable!
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. I like organic, boneless skinless breasts that weigh about 6 to 8 ounces each. If your store sells pre-cut cutlets, those work perfectly too.
Stone ground mustard makes the sauce’s backbone. Its coarse texture and tangy bite distinguish this from ordinary pan sauces.
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 finishes the sauce with luxurious richness. Use olive oil if you’re looking to adhere to the Mediterranean diet. (I typically use butter here since it’s a small quantity.)
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
How to butterfly andpound 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:
Serving ideas 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:
Storage and reheating guidelines
Leftover chicken paillard stores well refrigerated for up to three days. For reheating, I prefer the stovetop: warm the chicken gently in a covered skillet over low heat with with the sauce. This maintains the texture better than microwaving, which can make the chicken tough.
Dietary notes
This chicken paillard recipe is gluten-free. For dairy-free, use olive oil or vegan butter.
Frequently asked questions
The chicken is cooked when it reaches an internal temperature of 165°F. You can also check if it’s cooked through by making a small cut in the thickest part of the chicken and ensuring it’s no longer pink.
Absolutely! A simple pan sauce with lemon, butter, and herbs is a classic pairing. You can also get creative with other sauces, such as a creamy mushroom sauce or a tomato-based sauce.
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.
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
- 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)
- 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.
