Classic Chicken Paillard uses smaller, thinner cuts of chicken cooked quickly to retain maximum tenderness. Then it coats the chicken in a savory, luxurious pan sauce and pairs it with a fresh, bright salad. In other words, Classic Chicken Paillard is a complete meal in one, with plenty of hearty richness to get you excited for dinner. You can even have this staple of French cuisine on the table in under 30 minutes!

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  • 4 small chicken breasts
  • extra-virgin olive oil, to taste, for drizzling, plus 2 tablespoons
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons flat-leaf parsley, fresh chopped
  • 1 lemon, zested and juiced
  • coarse salt, to taste
  • black pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 (5-ounce) package mixed baby salad greens


Step 1 –Heat a large nonstick skillet over medium-high heat.

Step 2 –Arrange the chicken breasts in a shallow baking dish.

Step 3 –Drizzle with the olive oil, making sure each chicken breast is coated.

Step 4 –Combine the thyme, parsley, and lemon zest.

Step 5 –Sprinkle the herb mixture over the top of the chicken breasts.

Step 6 –Season the chicken breasts with salt and pepper.

Step 7 –Rub and toss the chicken in the oil and seasoning so that every piece is evenly coated.

Step 8 –Transfer the chicken to the heated skillet in a single layer.

Step 9 –Cook the chicken breasts for 3-4 minutes on each side.

Step 10 –Transfer the chicken to a plate.

Step 11 –Add the butter to the hot skillet.

Step 12 –Once the butter melts, add the flour to the skillet and whisk together until a light roux forms, about 1-2 minutes.

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Step 13 –Slowly add in the chicken stock, whisking as you pour it into the skillet.

Step 14 –Once the mixture is thick enough to easily coat the back of a spoon, remove the skillet from the heat.

Step 15 –Toss the salad greens with lemon juice and coarse salt.

Step 16 –Drizzle 2 tablespoons of the olive oil into the salad, tossing to combine.

Step 17 –Coat the bottom of a dinner plate with the sauce.

Step 18 –Top with the salad and the chicken.

Step 19 –Serve!