Chicken Paillard brings tenderness and elegance to your table in just 25 minutes. Thinly pounded chicken breasts sear to golden perfection, offering a crisp exterior and juicy, flavorful interior. Bright lemon, fragrant herbs, and a hint of garlic create a vibrant marinade that transforms simple ingredients into something extraordinary.
This dish is a delightful balance of crisp and succulent, with a zesty finish that lingers on your palate. Perfect for busy evenings, it’s quick to prepare yet feels like a gourmet treat. Pair it with a simple salad or roasted veggies for a meal that’s both light and satisfying. It’s proof that great flavor doesn’t need to take all day.
Ingredients for Chicken Paillard
- 2 tablespoons olive oil (for cooking the chicken)
- 1 lb. chicken cutlets (or substitute with chicken breasts, pounded thin)
- 8 oz. white wine (we recommend Chardonnay, but any dry white wine works)
- 2 teaspoons minced garlic (fresh or jarred)
- 4 tablespoons unsalted butter (for a rich, creamy sauce)
- 5 tablespoons capers with liquid (adds a tangy, briny flavor)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon pepper (freshly ground preferred)
- Chopped parsley (for garnish, adds freshness and color)
Step-by-Step Instructions
- Heat the olive oil in a large cast iron skillet or frying pan over medium heat.
- Cook the chicken cutlets for 2-3 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate.
- Deglaze the pan by adding the white wine. Use a spatula to scrape up any browned bits from the bottom of the pan. Let the wine simmer until it reduces significantly, about 2-3 minutes.
- Add the garlic, butter, capers, salt, and pepper to the pan. Stir well and cook for 1-2 minutes, allowing the flavors to meld.
- Return the chicken cutlets to the pan, spooning the sauce over the top. Cook for an additional 2-3 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).
- Garnish with chopped parsley and serve warm, drizzling extra sauce from the pan over the chicken.
Perfect Pairings: Serving Suggestions for Chicken Paillard
Chicken Paillard is a versatile dish that pairs beautifully with a variety of sides. For a light, fresh meal, serve it with a simple arugula salad dressed with lemon juice and olive oil. If you’re craving something heartier, try garlic mashed potatoes or roasted asparagus. A crusty baguette is also a great addition to soak up the delicious pan sauce!
Quick Tips for Time-Saving Success
To save time, pound the chicken cutlets ahead of time and store them in the fridge until ready to cook. You can also pre-mince the garlic and measure out the capers and wine the night before. If you’re using chicken breasts instead of cutlets, slice them thinly to ensure they cook quickly and evenly.
Storing and Reheating Like a Pro
Leftover Chicken Paillard can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a skillet over medium heat with a splash of water or chicken broth to keep it moist. Avoid microwaving, as it can dry out the chicken. The sauce can be reheated separately and drizzled over the top for maximum flavor.
Recipe Variations to Spice Things Up
Feel free to get creative with this recipe! Swap the white wine for lemon juice for a tangier twist, or add a pinch of red pepper flakes for a hint of heat. You can also substitute the capers with sliced olives or sun-dried tomatoes for a different flavor profile. If you’re feeling adventurous, try adding a splash of cream to the sauce for a richer finish.
Essential Equipment for the Best Results
A large cast iron skillet is ideal for this recipe, as it ensures even cooking and helps develop a beautiful sear on the chicken. If you don’t have one, a heavy-bottomed stainless steel or nonstick pan will work too. A meat mallet or rolling pin is handy for pounding the chicken to an even thickness, ensuring it cooks quickly and stays tender.
Chicken Paillard
Equipment
- large cast iron skillet, or frying pan
Ingredients
- 2 tablespoons olive oil
- 1 lb. chicken cutlets see notes for using chicken breast
- 8 oz. white wine we used chardonnay
- 2 teaspoons minced garlic
- 4 tablespoons unsalted butter
- 5 tablespoons capers with liquid
- ½ teaspoon salt
- ¼ teaspoon pepper
- chopped parsley for garnish
Instructions
- Heat the olive oil in a large cast iron skillet, or frying pan.
- Add in the chicken cutlets and cook over medium heat for 2-3 minutes on each side, or until browned.
- Remove the chicken cutlets from the pan to a plate.
- Add the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine cook until it reduces to very little.
- Add the garlic, butter, capers, and salt and pepper to the pan. Cook for 1-2 minutes, stirring.
- Add the chicken cutlets back to the pan, and spoon the sauce over the top of each cutlet.
- Continue to cook until the chicken is done and cooked through.
- Garnish with sauce from the pan, and chopped parsley, and serve warm.