This incredible Chicken Paillard is a game-changer for your dinner rotation! Tender, perfectly thin chicken cutlets are quickly cooked and topped with a silky, savory pan sauce that comes together in minutes. The combination of garlic, shallots, wine, and mustard creates a restaurant-quality dish that’s surprisingly simple to prepare at home. Perfect for both weeknight meals and special occasions!

Why You’ll Love This Recipe

Ready in a Flash: From start to finish, this elegant dish takes just 25 minutes—ideal for busy weeknights when you want something delicious without spending hours in the kitchen.
Impressive Yet Simple: The method creates tender, evenly cooked chicken every time, making you look like a culinary pro with minimal effort.
Versatile: The simple flavors pair beautifully with nearly any side dish, from salads to roasted vegetables to pasta.
One-Pan Wonder: The entire dish comes together in a single skillet, meaning less cleanup and more time to enjoy your meal.

Ingredients You’ll Need

Chicken breasts or cutlets: The star of the show—boneless and skinless for quick cooking. Organic chicken tends to have better flavor if your budget allows.
Kosher salt: Enhances all the flavors in the dish. Don’t be shy with properly seasoning your chicken.
Black pepper: Adds a gentle heat and complexity to both the chicken and sauce.
Olive oil: Creates a beautiful sear on the chicken while adding a subtle fruity note.
Garlic: Provides that irresistible aromatic base that makes the sauce so crave-worthy.
Shallot: Offers a milder, more refined flavor than onion, perfect for this elegant sauce.
Apple cider vinegar: Adds a bright acidity that balances the richness of the sauce.
Stone ground or Dijon mustard: Brings a tangy depth and helps emulsify the sauce to silky perfection.
White wine: Deglazes the pan, capturing all those flavorful browned bits. Choose something dry that you’d enjoy drinking.
Butter: Creates the rich, velvety texture that makes the sauce so luxurious.
Fresh parsley: Optional but recommended for a pop of color and fresh flavor.

Variations

Want to customize this dish? Here are some delicious options:

Lemon Lover’s Version: Add a squeeze of fresh lemon juice and some zest to the sauce for a brighter, citrusy profile.
Herbed Paillard: Mix in fresh herbs like thyme, rosemary, or tarragon to the sauce for an aromatic twist.
Creamy Adaptation: Stir in a splash of heavy cream at the end for a richer, more indulgent sauce.
Mediterranean Style: Top with diced tomatoes, olives, and crumbled feta after cooking for a Mediterranean-inspired meal.

How to Make Chicken Paillard

Step 1: Prepare the Chicken

Pat the chicken dry thoroughly with paper towels. If using whole breasts, slice them horizontally to create thinner cutlets. For even cooking, place the cutlets between plastic wrap and gently pound to an even 1/4-inch thickness with a meat mallet or heavy skillet.

Step 2: Season

Season both sides of your chicken generously with kosher salt and freshly ground black pepper. Proper seasoning is key to bringing out the chicken’s flavor.

Step 3: Cook the Chicken

Heat olive oil in a large skillet over medium heat until shimmering. Add the chicken cutlets, being careful not to overcrowd the pan. Cook for 3-5 minutes per side until beautifully golden brown and cooked through (165°F internal temperature). Transfer to a platter.

Step 4: Create the Sauce

In the same skillet, reduce heat to low and add minced garlic and shallot. Sauté for about a minute until fragrant but not browned. Add the apple cider vinegar, mustard, and white wine (or chicken stock), scraping up those flavorful browned bits from the bottom of the pan.

Step 5: Finish the Sauce

Bring the sauce to a quick boil, then reduce to a simmer. Add the butter and let it melt into the sauce, creating a slightly thickened, glossy finish. This should take about 2 minutes.

Step 6: Serve

Pour the warm sauce over the chicken cutlets. If desired, sprinkle with fresh chopped parsley for a pop of color and fresh flavor.

Pro Tips for Making the Recipe

Pound Evenly: Take your time pounding the chicken to an even thickness to ensure it cooks at the same rate throughout.
Don’t Skip Drying: Patting the chicken thoroughly dry is crucial for achieving that perfect golden sear.
Check Temperature: Use an instant-read thermometer to ensure your chicken reaches 165°F without overcooking it.
Sauce Consistency: If you prefer a thicker sauce, let it reduce a bit longer before adding the butter.
Room Temperature Ingredients: Letting the chicken sit at room temperature for 15 minutes before cooking allows for more even cooking.

How to Serve

This versatile dish pairs beautifully with so many sides:

Light Accompaniments

Serve with a crisp green salad dressed with a light vinaigrette or simple roasted vegetables for a light, nutritious meal.

Heartier Options

For a more substantial dinner, pair with creamy mashed potatoes, buttered egg noodles, or crusty bread to soak up that delicious sauce.

Wine Pairing

The same dry white wine you used in the sauce makes an excellent companion for drinking—try a Sauvignon Blanc or unoaked Chardonnay.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making for an even more delicious next-day meal.

Freezing

While you can freeze the cooked chicken, the texture may change slightly. The sauce is best made fresh, so consider freezing just the pounded, uncooked chicken if prepping ahead.

Reheating

For best results, reheat gently in a skillet over low heat with a splash of water or chicken stock to prevent drying out. You can also microwave at 50% power covered with a damp paper towel.

FAQs

Can I make this without wine?
Absolutely! Chicken stock makes an excellent substitute for white wine. You might want to add an extra splash of vinegar or a squeeze of lemon juice to make up for the acidity the wine would have provided.

How do I know when my chicken is done?
The most reliable method is using an instant-read thermometer, which should register 165°F when inserted into the thickest part. If you don’t have one, make a small cut in the center—the chicken should be opaque with no pink remaining.

What’s the best way to pound chicken without making a mess?
Place the chicken between two pieces of plastic wrap before pounding. This contains any moisture and prevents chicken bits from flying around your kitchen. Work from the center outward using gentle, even strokes.

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work beautifully in this recipe. They won’t need to be pounded as thin, but you may need to cook them slightly longer to reach the proper temperature.

Final Thoughts

This Chicken Paillard is the perfect example of how a few quality ingredients and simple techniques can create a truly memorable meal. The thin, tender chicken paired with that silky, flavorful sauce feels like something from a favorite restaurant, yet it’s surprisingly accessible for home cooks of any level. Next time you’re tempted to fall back on the same old chicken recipes, give this paillard a try—I guarantee it will become a new favorite in your dinner rotation!

Chicken Paillard Recipe