Easy Chicken Paillard
This Easy Chicken Paillard is a thin, tender, and juicy chicken breast recipe that cooks in just minutes. Lightly seasoned and pan-seared until golden brown, this quick and healthy chicken dinner is perfect for busy weeknights or elegant entertaining. High-protein, low-carb, and ready in under 20 minutes!
Ingredients
- Main Ingredients
- 2 large boneless skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Juice of ½ lemon
- Fresh arugula or mixed greens optional for serving
- Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Lemon zest optional
- Pantry Staples
- Extra olive oil as needed
- Fresh cracked pepper
- Shaved Parmesan optional garnish
Instructions
- Prepare the Chicken
- Slice each chicken breast horizontally into two thinner cutlets.
- Place between plastic wrap and pound to about ¼-inch thickness.
- Season
- Pat chicken dry.
- Season both sides with salt, pepper, garlic powder, and oregano.
- Let rest at room temperature for 10 minutes.
- Heat the Pan
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until hot.
- Sear the Chicken
- Add chicken in a single layer (cook in batches if needed).
- Cook for 2–3 minutes per side until golden brown and cooked through.
- Squeeze fresh lemon juice over chicken during the last minute of cooking.
- Rest & Serve
- Remove from heat and let rest 3–5 minutes.
- Top with arugula, lemon zest, shaved Parmesan, or extra lemon juice if desired.
- Serve immediately.
Notes
- Pound chicken evenly for consistent cooking.
- Do not overcrowd the pan for best browning.
- Use a meat thermometer to ensure internal temperature reaches 165°F.
- Cook quickly—thin chicken can dry out if overcooked.
- Delicious served warm or sliced cold over salad.