This juicy chicken paillard with spicy arugula salad and sweet tomatoes is a 20-minute weeknight dinner. The garlicky lemon vinaigrette makes every bite super bright, refreshing, and tangy.
Why You’ll Love This Chicken Recipe
If you love easy chicken dinners you can make on even the craziest weeknights, this chicken paillard recipe is for you.
- Fresh. The whisked lemon-olive oil dressing with fragrant garlic adds tangy brightness to make the salad extra refreshing.
- Versatile. Swap the chicken for turkey, add leftover veggies to the salad, or turn the recipe into a pasta salad.
- Weeknight-friendly. It’s only pan-fried chicken and an arugula salad tossed in homemade vinaigrette.
- Quick. You need exactly 18 minutes from start to finish.
What Is Chicken Paillard?
Chicken paillard is a French-inspired dish that consists of thinly-pounded chicken cutlets that are quickly pan-fried for the juiciest results. Since they’re flattened, you must use boneless chicken breasts or thighs. Their seasoning is usually simple, relying mostly on salt and black pepper. A standard measure for their thickness is 1/8-1/4″. Once ready, they’re often served with a savory pan sauce and a light salad on the side.
Recipe Ingredients
The homemade lemon-garlic vinaigrette is the star element in this simple chicken paillard. Scroll to the recipe card at the bottom of the post for exact amounts.
For the Salad and Lemon Vinaigrette
- Lemon – You’ll need the zest and juice.
- Extra-virgin olive oil – Avocado oil works too but the vinaigrette might have an intense nutty flavor.
- Garlic – Fresh garlic or garlic paste is best. Avoid garlic powder because it can make the mixture grainy.
- Salt and pepper – Avoid coarse sea salt because it won’t dissolve into the vinaigrette.
- Salad mix – My favorite uses baby spinach and arugula, but add whichever you’ve got on hand.
- Cherry tomatoes – These are also called “grape tomatoes”. They can be red or purple.
For the Chicken
- Chicken breasts – I prefer boneless and skinless chicken breasts.
- Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
- Coconut oil – You can also use olive, vegetable, corn, or canola oil.
Chef’s Tips & Variations
You can make multiple versions of this chicken paillard for the week with leftover asparagus, Italian seasoning, or fusilli.
- Swap the protein. If you don’t feel like using chicken, go for turkey, veal, or pork for an easy variation.
- Turn it into a salad. Boil 1-2 cups of your favorite short pasta like fusilli or penne. Let it cool completely. Dice the chicken into bite-sized pieces. Toss the chicken, salad ingredients, vinaigrette, and cold pasta together to create a quick pasta salad.
- Flatten it. If the chicken breasts have different kinds of thickness, place them in between two sheets of plastic wrap. Use a meat mallet or a rolling pin to pound them out until they’re all 1/4″ thick for even cooking.
- Use leftovers. Toss any Roasted Asparagus or Instant Pot Artichoke with the salad to reduce food waste.
- Use store-bought. Save time by using your favorite store-bought lemon vinaigrette instead.
- Season the chicken. Whisk 2 teaspoons paprika, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1/2 tablespoon onion powder, and 1/2 tablespoon garlic poder in a small bowl. Sprinkle the mixture over the chicken on all sides. Cook as usual for more depth.
Serving Suggestions
This effortless chicken paillard is an easy weeknight dinner. If you love soupy sides, pair it with my Creamy Broccoli Bean Soup, Mushroom Soup, or Potato Leek Soup. For veggie side options, try my Air Fryer Crispy Mini Potatoes or Grilled Corn. Some Cheese Ravioli with Butter Sauce are great too.
Proper Storage
Don’t store the salad and chicken together because you won’t be able to reheat them.
- Fridge: Store the chicken, salad, and vinaigrette in separate airtight containers. The chicken will keep for up to 3 days, the salad for 2, and the vinaigrette for up to 5 days.
- Freezer: This only works for the grilled chicken. Place it in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat it: Microwave the chicken in 20-second increments until warm. You can also heat it in a pan over medium-high heat for 6-7 minutes.
More Chicken Recipes To Try
- Creamy Chicken Florentine Soup
- Gluten Free Chicken Tostadas
- 5 Minute Chicken Salad
- Chicken Piccata
- Paleo Chicken Stir Fry
Chicken Paillard
Ingredients
Lemon Salad:
- 2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1 garlic clove crushed
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 cups trimmed arugula-spinach mixed salad
- 1/2 cup grape or cherry tomatoes halved
Chicken:
- 4 skinless boneless chicken breast halves
- Pinch of kosher salt
- Pinch of ground black pepper
- Organic Coconut oil
Instructions
Lemon Salad:
- Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- When ready to serve add arugula, spinach and tomatoes and toss well, making sure to coat leaves evenly. Set aside.
Chicken:
- Place chicken breasts between wax paper or inside a ziplock bag. Pound each piece to 1/4” thickness.
- Remove from bag and sprinkle both sides with salt and pepper
- Melt coconut oil in heavy pan set over medium high heat.
- Add chicken and cook for 4-5 minutes, flip and cook an addition 4-5 minutes. Chicken should be golden brown on each side with internal temperature of 160°. {Do not overcrowd pan, cook in batches if necessary}
- Remove chicken and plate, before serving, place a handful of dressed lettuce and tomatoes on top of each cooked chicken breast.
This is so delicious! Tonight I am making it with salmon burgers!!! Quick and especially DELICIOUS!!
UPDATE: This was sooo easy to prepare…and to eat. Delicious. Deb is still talking about it because it surprised her.
So glad to hear it Liz! Thanks for the update, I love to hear what people think of the recipes.
I’ll try this…the thought of the lemon and arugula kicks my taste buds. But the image of you banging away at those chicken breasts with a small iron skillet cracks me up.
BTW: I don’t like to mess around with two sheets of plastic wrap, so I put whatever I’m flattening into a large Ziplock bag.
Ms. Liz,
This is a great recipe to make when you have a lot of frustration that you need to work out! 🙂
Amy
This is my kind of recipe. I’m always looking for good, health meals. I may even throw in a little brown rice. Thank you!
Britney,
Glad you like, it is a delicious and healthy dinner!
xo
Amy
Looks delicious Amy! I love dishes where there’s proteins, veggies and it’s light!
Anne,
Its one of those recipes that makes you feel good to eat!
Amy
Just made this for dinner – outstanding!!
Glad you liked! xo