So you want a chicken paillard recipe and you don’t want a lecture from a Michelin chef? Good. Because honestly, who hasn’t stood in their messy kitchen and thought, why is this so confusing? I’ve wrecked way too many pans, trust me. And nothing is worse than dry, sad, flavorless chicken… but I learned a few tricks. If you want an easy weeknight dinner or you’re trying to impress someone (mom, maybe?) with minimal stress, this chicken paillard recipe with a zesty herb sauce will totally rescue you. The best part: it doesn’t taste basic at all. Five-star vibes, seriously.
Ingredients You’ll Need:
You don’t need to raid a fancy grocery store for this chicken paillard recipe, I swear. Just be sure you have these at the ready:
- 2 boneless, skinless chicken breasts (the thinner, the better, but no stress if thick, we fix that)
- Salt and black pepper
- 1 cup all-purpose flour (sub with gluten-free if you must)
- 2 eggs, whisked with a fork like your grandma does
- 1 cup plain breadcrumbs (panko adds a nice crunch, but any will do)
- Olive oil, and don’t be stingy
- For the zesty herb sauce: 1 handful of flat-leaf parsley, 1 clove garlic, juice of 1 lemon, 2 tablespoons capers, 3 tablespoons olive oil, pinch of chili flakes (optional if you’re wild)
Sometimes I toss in fresh basil if it’s lonely in the fridge. No rules here.
Recipe Step by Step:
Here’s where it gets real. The chicken paillard recipe is all about flattening the chicken. Put your chicken between plastic wrap or parchment and bash it with a rolling pin. Don’t be shy—this is therapy. You want it about half an inch thick, so it cooks super fast. Season both sides with salt and pepper. Next, organize your dipping station—flour on one plate, eggs in a bowl, breadcrumbs on another plate. Dip chicken in the flour, then the eggs, then breadcrumbs. Try not to drop chicken bits everywhere. Get a big skillet hot with olive oil (just enough to cover the bottom, don’t drown it). Fry each piece until golden and crisp, 3-4 minutes per side. To make the sauce, chuck the parsley, garlic, lemon juice, capers, olive oil, and chili flakes in a food processor or blender. Pulse until it’s all chunky and shiny. Spooning it over the hot chicken is honestly the best part.
“Tried this for my picky kids and even my husband went back for seconds. Super quick and the sauce is killer. Didn’t think I could make something that tastes this fancy at home!” – Lydia B.
Nutrition Facts (per serving)
Okay, let’s be semi-healthy detectives for a sec. This chicken paillard recipe is pretty light for fried chicken. One serving runs about 360 calories (without a whole pond of oil). You’ll get 32 grams of protein, roughly 15 grams of carbohydrates, and 18 grams of fat. The fresh herbs and lemon in the sauce add vitamin C and a pop of freshness that feels guilt-free. So if you’re counting macros, you can check this one off as a win, especially compared to most “crispy” chicken recipes.
Photos of Chicken Paillard
I snapped some hurried pics last time I made this chicken paillard recipe, so don’t judge my lighting. The breading turns this crazy golden color that’s hard to mess up (thank you, breadcrumbs). And the herb sauce—I just pour it on like I own a restaurant. If you nail the crispy edges, you did it right. Nothing fancy. Just super inviting, colorful, food that looks like you put in wayyyy more effort than you did.
You’ll Also Love
Shameless plug for trying similar things: if you have extra sauce left, drizzle it over roasted potatoes or grilled veggies. This chicken paillard recipe loves company.
- Try serving this chicken with crisp salad greens or arugula.
- Pile over a fluffy bed of couscous or rice if you’re starving.
- Fantastic as a next-day cold sandwich—don’t knock it.
- Oh, and roasted veggies (especially carrots), always win.
Common Questions
Q: Can I prepare the chicken paillard recipe ahead of time?
A: Absolutely! Bread it and keep refrigerated until ready to fry; sauce stays flavorful overnight.
Q: What if I do not have a meat mallet?
A: Use a rolling pin, small skillet, or even a heavy mug. Bash gently, avoid holes.
Q: Can I swap out the herbs?
A: Pro chef here (just kidding, but kinda)—use what’s fresh. Basil, chives, cilantro, all great.
Q: Is this chicken still good the next day?
A: It gets even better, honestly. Reheat in the oven for maximum crunch.
Q: Do I need capers in the herb sauce?
A: If you do not have them, just leave them out or sub in chopped pickles. No one will know.
Let’s Get Cooking Together
If you’ve read this far, you can totally make this chicken paillard recipe at home. It is friendly for beginners but still feels seriously special—like something straight from a five-star restaurant. I highly recommend peeking at this Chicken Paillard Recipe (Easy & Crispy, With Almonds) from The Kitchn if you want more flavor ideas, or the Chicken Paillard with Lemon-Dijon Vinaigrette at Craving California for a tangy twist. Give it a go and let me know if your kitchen smelled like heaven, too.
Chicken Paillard
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts The thinner, the better, but thicker chicken can be flattened.
- 1 cup all-purpose flour You can substitute with gluten-free flour if needed.
- 2 pieces eggs, whisked Whisked with a fork.
- 1 cup plain breadcrumbs Panko adds a nice crunch.
- to taste Salt and black pepper For seasoning.
- to taste Olive oil Use enough to cover the bottom of the skillet.
Zesty Herb Sauce
- 1 handful flat-leaf parsley
- 1 clove garlic
- 1 piece juice of 1 lemon
- 2 tablespoons capers Optional.
- 3 tablespoons olive oil
- a pinch chili flakes Optional for heat.
Instructions
Preparation
- Place the chicken breasts between plastic wrap or parchment paper and flatten them with a rolling pin to about half an inch thick.
- Season both sides of the chicken with salt and black pepper.
- Set up a dipping station: place the flour on one plate, whisked eggs in a bowl, and breadcrumbs on another plate.
Cooking
- Dip each piece of chicken first in the flour, then in the eggs, and finally in the breadcrumbs.
- Heat a skillet with olive oil to cover the bottom. Fry each chicken piece for 3-4 minutes per side until golden and crisp.
Sauce Preparation
- In a food processor or blender, combine parsley, garlic, lemon juice, capers, olive oil, and chili flakes. Pulse until chunky and shiny.
Serving
- Drizzle the zesty herb sauce over the hot chicken and serve immediately.
