Chicken Paillard

I love a dish that’s simple and customizable. Chicken paillard is exactly that: tender, golden chicken breast pounded thin and cooked quickly, paired with a crisp salad tossed in the kind of vinaigrette that makes you close your eyes and sigh with satisfaction. This classic French technique transforms a simple chicken breast into a quick and easy meal. You can dress it up or keep it simple, swap out greens based on what’s in season, and make it entirely your own. Ready to get started, simply hit the “jump to recipe” button, or scroll through below for extra tips and step-by-step photos.

The Surprising History of Chicken Paillard

Here’s something that might surprise you: despite its thoroughly French name and bistro pedigree, chicken paillard isn’t some culinary technique passed down through generations of French grandmères. I went digging through all my vintage Julia Child cookbooks expecting to find the definitive chicken paillard recipe, but came up empty-handed. Not a single mention!

It turns out this beloved chicken paillard preparation has much more recent origins than you’d expect. The term “paillard” (pronounced pie-yard) was actually borrowed from French into English in the 1970s, named after Restaurant Paillard in France and its proprietor’s surname, Paillard. Interestingly, in France they actually use the word “escalope” for this technique, and paillard has been largely replaced by escalope in French culinary terminology. It seems “paillard” might be more of a French-American term, perhaps created to make a simple dish sound more fancy for American diners. That’s marketing for you!

A Perfect Pairing

The contrast between warm, savory chicken and cool, crisp greens dressed with bright vinaigrette is actually quite delightful. The paillard method gives you incredibly tender meat with a beautiful golden crust, while the salad provides that perfect acidic counterpoint that makes your palate happy.

You might see some recipes online adding capers and lemon to their chicken paillard, but that’s really veering into chicken piccata territory. It’s a similar technique, but a different dish altogether. I prefer to keep the chicken paillard simple and let the quality of the ingredients shine through.

This dish always reminds me of the simple yet delicious meals I’ve enjoyed in Paris bistros and cafes. Whether it was sharing lunch with my mom before our Paris to Prague Viking Cruise, or discovering hidden gems during a walking Paris food tour with Pete, there’s something about these uncomplicated French preparations that just feels right. They capture that effortless French approach to cooking where quality ingredients and proper technique are all you need.

Chicken Paillard vs Schnitzel or Piccata

If you’re wondering about the difference between chicken paillard and other similar preparations, here’s the scoop: chicken paillard is simply seasoned and sautéed or grilled without breading, while schnitzel (from Austrian and German cuisine) is always breaded and fried, creating that signature crispy crust. Piccata uses the same pounding technique but adds capers and lemon butter sauce. All three techniques start with the same concept of thinning the meat for quick, even cooking, but they end up in completely different culinary territories.

This chicken paillard is the kind of meal that feels both effortless and elegant. It’s perfect for a light lunch when you want something satisfying but not heavy, or for dinner when you’re craving something fresh and bright. Add a glass of crisp white wine and a slice of crusty baguette, and you’ve transported yourself straight to a Parisian bistro.

The Dressing That Makes All the Difference

This salad dressing is one of those fundamental recipes that becomes second nature once you master it. My version includes minced shallot, fresh chives, red wine vinegar, Dijon mustard, good olive oil, salt, and pepper. I’ve watched Jacques Pépin make similar dressings on PBS countless times, whisking with that effortless French confidence that makes it look so simple. My mother has her own version too. The chives are my personal addition. They add this lovely, subtle onion note that pairs beautifully with the chicken and a little pop of green that makes whatever salad you drizzle it on look even more appetizing.

My favorite trick is adding all the ingredients to a mason jar for easy measuring, then giving it a good shake instead of whisking. It emulsifies beautifully and saves on cleanup too. Plus, if you have any left over, you can pop the jar in the fridge.

Chicken Paillard Recipe Ingredients

Here’s a list of ingredients you’ll need to gather for this easy chicken paillard recipe!

• boneless, skinless chicken breasts (about 8 to 10 oz each)
• olive oil
• butter
• flour
• mixed greens (arugula, butter lettuce, and frisée work beautifully)
• shallot
• fresh chives
• red wine vinegar
• Dijon mustard
• Salt
• freshly ground black pepper

How To Make Chicken Paillard: Step-By-Step Photos

Start by preparing the chicken. Butterfly each chicken breast by cutting horizontally through the middle, but cut all the way through to create 2 separate pieces from each breast (you’ll have 4 pieces total).

Place the chicken pieces on a large plastic cutting board. Cover with a piece of parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even 1/4-inch thickness. (I find parchment paper works much better than plastic wrap, which tends to tear.) Season both sides generously with salt and pepper. Let them rest at room temperature for 10-15 minutes while you prepare the salad.

To make the salad, add all the dressing ingredients to a mason jar, seal tightly, and shake vigorously until emulsified. This method makes measuring easy and creates perfect emulsification with less cleanup.

Place the mixed greens in a large bowl. Drizzle with just enough dressing to lightly coat the leaves. Start with less than you think you need. Toss gently with salad tongs or spoons.

Note: This dressing is completely customizable to your liking! The classic ratio is typically 1 part vinegar (acid) to 4 parts olive oil, but adjust to your taste preferences. Feel free to experiment with different vinegars or add herbs like tarragon or parsley.

Salad Customization: While I kept the greens simple here, this salad is endlessly customizable. Consider adding sliced radishes for crunch, cherry tomatoes for sweetness, toasted nuts or seeds, crumbled cheese like goat cheese or feta, or fresh herbs like basil or mint.

Once the salad is ready, cook the chicken in batches. Heat olive oil and butter in a large skillet over medium-high heat. The combination gives you the best of both worlds: butter for flavor and olive oil to prevent burning at higher heat. If using flour, lightly dredge each piece in flour and tap off the excess. This gives the chicken a lovely golden crust, but you can omit flour for a gluten-free chicken paillard. Once the butter has melted and the foaming subsides, add the chicken pieces in a single layer (work in batches if needed to avoid overcrowding).

Cook for 4-5 minutes on the first side until golden brown. Flip and cook another 4-5 minutes until the second side is golden and the chicken is cooked through (internal temperature of 165°F). Remove from heat and let the chicken rest for 2-3 minutes.

Now you’re ready to put it all together! Divide the dressed salad among four plates and place a chicken paillard on each salad. Serve with extra dressing (and a glass of wine and side of bread if you like!)

A Few Tips for Success

• Don’t skip the resting time for the seasoned chicken; it makes a real difference in flavor.
• The key to perfect paillard is high heat and quick cooking. Thin chicken cooks fast, so don’t walk away from the stove.
• Dress your salad lightly. You can always add more dressing, but you can’t take it away.
• This dressing keeps well in the refrigerator for up to a week. Just give it a good whisk before using.

There’s something satisfying about mastering a simple dish like this. It’s proof that you don’t need complicated techniques or expensive ingredients to create something truly delicious. Sometimes the most elegant meals are also the most straightforward ones.

Bon appétit!