Introduction

Hey there, my friend! You know those nights when you want something delicious, feels a little fancy, but you seriously have like, zero time or energy? Yeah, we’ve all been there! That’s exactly why I fell head-over-heels for Chicken Paillard. Don’t let the name fool you – it just means thinly pounded chicken. And pounding it thin is the secret to making it cook in mere minutes, resulting in incredibly tender chicken with crispy edges. This recipe, featuring a bright, buttery lemon herb pan sauce, is an absolute game-changer. It’s the kind of meal that makes you feel like a culinary superstar without breaking a sweat. Ready to make some magic happen in your kitchen tonight?

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at maybe 15-20 minutes. Weeknight win!
Easy: The steps are simple and straightforward, perfect for any skill level.
Giftable: While you might not gift the cooked chicken, this recipe is a fantastic idea to share with a friend who needs a quick, comforting meal idea!
Crowd-pleasing: Who doesn’t love juicy chicken with a bright, buttery sauce? It’s a guaranteed hit with family and friends.

Ingredients

Gather ’round, let’s look at these simple stars:

2 (8-oz) Boneless, skinless chicken breasts: These are our main act! Aim for nice, plump ones.
1/2 tsp Garlic powder: Adds that lovely savory depth without needing fresh garlic right on the chicken.
1/2 tsp Paprika: Gives a little warmth and a beautiful color.
1 tsp Sea salt: Enhances all the flavors. Sea salt adds a nice texture too.
1/4 tsp Black pepper: Just a touch for a little zing.
2 tbsp Olive oil: Our friend for searing and getting that golden crust.
6 tbsp Salted butter: Oh, hello flavor town! Butter makes the sauce rich and dreamy. If you only have unsalted, just add a pinch more salt to the sauce later.
2 cloves Garlic, minced: Fresh garlic for the quick pan sauce – so fragrant!
2 tbsp Lemon juice: The burst of brightness that cuts through the richness and makes everything sing. Freshly squeezed is always best!
2 tbsp Fresh parsley, chopped: Adds freshness and a pop of color to finish everything off.

How to Make It

Alright, let’s get cooking! You got this.

First things first, we need to pound that chicken. Place each chicken breast between two pieces of plastic wrap or pop them into a large resealable bag. Now, grab your meat mallet (or the bottom of a heavy pan!) and gently but firmly pound each breast until it’s about an even 1/4 inch thick. This is the fun part, honest! It helps the chicken cook lightning fast and super evenly.
Once they’re all beautifully thin, take them out and pat them dry with paper towels. This helps get a better sear! Season both sides generously with your garlic powder, paprika, sea salt, and black pepper. Make sure they’re well coated.
Now, get your largest skillet out. Add the olive oil and heat it over medium-high heat. You want it nice and hot so you get a great sear right away.
Carefully add the seasoned chicken to the hot skillet. Don’t overcrowd the pan; cook in batches if necessary. Sear for just 2 to 3 minutes per side. Because they are so thin, they cook incredibly fast! You’re looking for beautiful golden-brown edges and for the chicken to be cooked through (no longer pink in the center). Remove the chicken from the skillet and set it aside on a plate. It’s okay if it rests for a minute.
Now for the magical pan sauce! Reduce the heat under the skillet to medium. Add the butter and let it melt and get slightly bubbly.
Toss in your minced garlic. Cook it for about 30 seconds, stirring constantly, until it smells absolutely amazing. Be careful not to burn it!
Pour in the lemon juice and sprinkle in the chopped fresh parsley. Give it a good stir and let it bubble gently for another 30 seconds, just to combine everything into that gorgeous sauce.
Slide the cooked chicken breasts back into the skillet. Spoon that incredible lemon-herb sauce over them to coat. Serve immediately, perhaps with your favorite quick side like rice, pasta, or a simple green salad. Enjoy every single bite!

Substitutions & Additions

Want to mix things up? This recipe is super flexible!

Herbs: No parsley? Try fresh chives, dill, or a mix of herbs like thyme or oregano added with the parsley. Dried herbs can work in a pinch, but use less (about 1 tsp) and add them with the garlic.
Spice It Up: Add a pinch of red pepper flakes with the garlic for a little heat.
Different Citrus: Lime juice could work for a different flavor profile, though lemon is classic here.
Add Veggies: While the chicken is resting, you could quickly sauté some spinach or cherry tomatoes in the pan before making the sauce.
Make it Creamy: Stir in a tablespoon or two of heavy cream at the end of the sauce for a richer finish.

Tips for Success

Here are a few little pointers I’ve learned along the way to make sure your Chicken Paillard turns out perfect every time:

Pound Evenly: The goal is even thickness (about 1/4 inch). This is key for fast, even cooking. Don’t worry if they aren’t perfectly shaped circles!
Don’t Overcook: Because they are so thin, they cook very quickly. Keep an eye on them! Overcooked chicken can be dry. A meat thermometer inserted into the thickest part should read 165°F (74°C).
Hot Pan is Key: Make sure your skillet is hot before adding the chicken for that beautiful sear.
Fresh Lemon & Parsley: While dried can sometimes work, fresh lemon juice and parsley make a huge difference in the brightness of the sauce.
Prep Ahead: You can pound and season the chicken a few hours ahead of time and keep it covered in the fridge. Then just pull it out when you’re ready to cook!

How to Store It

Got leftovers? Lucky you!

Let the chicken cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat with a little extra butter or chicken broth, or microwave on a lower power setting to avoid drying it out.

FAQs

Quick answers to a couple of common questions:

What do you serve with Chicken Paillard?

It’s wonderful with simple sides like steamed rice, buttered noodles, mashed potatoes, quinoa, or a fresh green salad with a light vinaigrette. Sautéed green beans or asparagus are also perfect pairings.

What if I don’t have a meat mallet?

No problem! You can use the bottom of a heavy skillet, a rolling pin, or even a wine bottle. Just be gentle and aim for even thickness.

Can I make this with chicken thighs?

Yes, you can! Boneless, skinless chicken thighs work great. They tend to be more forgiving if slightly overcooked. Pound them thin just like the breasts and follow the same cooking times.

Easy Lemon Herb Chicken Paillard

Thinly pounded chicken breasts cook in minutes and are finished with a bright, buttery lemon herb pan sauce. A perfect quick and easy weeknight meal that feels fancy but is incredibly simple.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Servings 2 people

Equipment

Plastic wrap or large resealable bag
Meat mallet or bottom of a heavy pan
paper towels
Largest skillet

Ingredients

Main Ingredients

2 Boneless, skinless chicken breasts 8-oz each
0.5 tsp Garlic powder
0.5 tsp Paprika
1 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Olive oil
6 tbsp Salted butter If unsalted, add a pinch more salt to sauce
2 Garlic minced
2 tbsp Lemon juice Freshly squeezed is always best!
2 tbsp Fresh parsley chopped

Instructions

First things first, we need to pound that chicken. Place each chicken breast between two pieces of plastic wrap or pop them into a large resealable bag. Now, grab your meat mallet (or the bottom of a heavy pan!) and gently but firmly pound each breast until it's about an even 1/4 inch thick. This is the fun part, honest! It helps the chicken cook lightning fast and super evenly.
Once they're all beautifully thin, take them out and pat them dry with paper towels. This helps get a better sear! Season both sides generously with your garlic powder, paprika, sea salt, and black pepper. Make sure they're well coated.
Now, get your largest skillet out. Add the olive oil and heat it over medium-high heat. You want it nice and hot so you get a great sear right away.
Carefully add the seasoned chicken to the hot skillet. Don't overcrowd the pan; cook in batches if necessary. Sear for just 2 to 3 minutes per side. Because they are so thin, they cook incredibly fast! You're looking for beautiful golden-brown edges and for the chicken to be cooked through (no longer pink in the center). Remove the chicken from the skillet and set it aside on a plate. It's okay if it rests for a minute.
Now for the magical pan sauce! Reduce the heat under the skillet to medium. Add the butter and let it melt and get slightly bubbly.
Toss in your minced garlic. Cook it for about 30 seconds, stirring constantly, until it smells absolutely amazing. Be careful not to burn it!
Pour in the lemon juice and sprinkle in the chopped fresh parsley. Give it a good stir and let it bubble gently for another 30 seconds, just to combine everything into that gorgeous sauce.
Slide the cooked chicken breasts back into the skillet. Spoon that incredible lemon-herb sauce over them to coat. Serve immediately, perhaps with your favorite quick side like rice, pasta, or a simple green salad. Enjoy every single bite!

Notes

Substitutions & Additions:
Herbs: Try fresh chives, dill, or a mix like thyme or oregano. Dried herbs (about 1 tsp) can be added with garlic.
Spice: Add a pinch of red pepper flakes with the garlic.
Citrus: Lime juice is an option.
Veggies: Quickly sauté spinach or cherry tomatoes in the pan before making the sauce.
Creamy: Stir in 1-2 tbsp heavy cream at the end of the sauce.

Tips for Success:
Pound Evenly: Aim for an even 1/4 inch thickness for fast, even cooking.
Don't Overcook: Chicken cooks quickly due to thinness. Check for 165°F (74°C) internal temperature.
Hot Pan: Ensure skillet is hot for a good sear.
Fresh Ingredients: Fresh lemon juice and parsley make a big difference.
Prep Ahead: Pound and season chicken a few hours ahead and refrigerate.

Storage:
Cool completely, store in airtight container in fridge for up to 3-4 days.
Reheat gently in skillet with butter/broth or microwave on low power to avoid drying.