Chicken Paillard with Herb Sauce

A chicken dinner does not need to be heavy with sauce or time-consuming to be special. Sometimes what you want is a piece of beautifully browned chicken in a bright herb sauce, especially when the rest of the meal is simple.

This Chicken Paillard with Herb Sauce dresses up a simple chicken breast with a more refined presentation. The cutlet is thin and cooks quickly, the herb sauce is fresh and flavorful without overpowering the chicken itself.

The secret to a good chicken paillard recipe is even thickness. If the chicken is thin all over, then it will cook more evenly and have a nice exterior without leaving the centre undercooked. It makes a dinner that is filling but not too heavy with a lively sauce.

What is a Chicken Paillard?

A chicken paillard is a thin piece of chicken, usually a flattened boneless breast to give an even cutlet. The term comes from French culinary tradition and is the preparation of thin flattened meat.

The chicken is thin so it cooks rather quickly. This makes it particularly good for a simple pan-seared or grilled supper.

Paillard is usually presented with a light sauce, fresh herbs, lemon or a salad. The idea is to bring out the tender chicken, not conceal it with a thick coating.

A good paillard will be evenly cooked, nicely browned and will cut easily without being dry.

Chicken Paillard vs. Chicken Scallopini: What’s the Difference?

Chicken paillard and chicken scallopini are similar in the fact that both use thin pieces of meat. The difference is mostly in the culinary tradition and the presentation of the finished dish.

A paillard is a flattened cutlet, generally seared and served with something fresh. The Italian-style scallopini preparation generally consists of thin slices of meat and sometimes a pan sauce.

Often scallopini dishes will have flour or other coatings, whereas paillard will usually highlight the natural surface of the chicken. But each recipe is different.

Both profit by an equal thickness and careful cooking. The main difference is the style of dish that is built around the cutlet.

What Kind of Chicken is Best for Paillard?

The most popular option is boneless, skinless chicken breast. It’s got a delicate flavour that works well with herbs, lemon and other fresh ingredients.

Chicken breast gets dry if overcooked, especially when it is pounded flat. That’s why the cooking temperature and thickness matter.

Smaller breasts may be easier to work with, and very large breasts may require more detailed portioning to get a uniform shape.

Chicken thighs will give you a different result than a traditional breast paillard as they have more flavour and fat. If your recipe is developed for chicken breast, the two should not be thought of as identical substitutes.

Best Herbs for Chicken Paillard Sauce

Parsley is a natural place to start, because its fresh flavour is good with chicken without being overpowering. It can add a bright clean finish to the sauce.

Basil has a sweeter, more aromatic character and chives provide a mild onion flavour. Tarragon has a distinctive anise flavour that is especially associated with French cooking.

Thyme and oregano are also tasty, but their flavours are stronger, so you might need to use them more sparingly. The best blend depends on if the sauce should be delicate or strongly herbaceous.

Lemon works well with fresh herbs as the acid cuts through the savoury chicken. A drizzle of olive oil or another suitable sauce base can tie the flavours together.

You want a sauce that is fresh and lively, not one that is overpowering to the chicken.

How to Make the Most Perfectly Seared Chicken Paillard, Every Time

A good sear gives the chicken a flavorful surface. Too much moisture will prevent browning and the cutlet will be pale instead of golden.

The temperature of the pan is important, especially when you have thin chicken. If the heat is too low, the meat can cook through before it gets much colour. Too much heat can also cause the opposite problem, browning the outside too quickly.

A couple more useful details are the uniform thickness. Thick and thin parts cook differently and make it harder to keep the whole cutlet from becoming tough.

Chicken breast is lean and is easily affected texture-wise by overcooking. The safe minimum internal temperature for poultry is 165 °F (74 °C).

The herb sauce should go well with the finished chicken. A bright sauce can add a freshness, but it won’t save meat that’s gone dry from overcooking.

How thick should you pound chicken for paillard?

A chicken paillard should be noticeably thinner than an entire chicken breast. How thick depends on the recipe and how you cook it.

Consistency is the most important goal. If one side is much thicker than the other, the thin side may overcook before the centre is done.

Super thin chicken can be tricky to work with as well. It can dry out or become very dry very quickly when cooking.

A good paillard ought to be thin enough to cook quickly and evenly, but substantial enough to feel like a legitimate main course.

What to Serve with Chicken Paillard

One of the most natural accompaniments is a crisp green salad. Its crispness nicely balances the herb sauce, keeping the dish light.

Other great options are roasted asparagus, green beans or zucchini. The flavours are simple, letting the chicken be the star.

You might even want to have baked potatoes, rice or a little pasta for a heartier dinner. These sides can help complete the meal without needing a heavy sauce.

A little crusty bread is also handy when the herb sauce is particularly tasty. It makes a plain old plate feel a little fancier.

How to Store Leftover Chicken Paillard

“Cooked chicken should be promptly refrigerated in a covered container. Properly stored leftovers are generally good for 3 to 4 days.

Thin chicken can dry out when reheating so it may not be quite the same texture as freshly cooked. The herb sauce can also vary, particularly if it has fresh herbs that are delicate.

Reheat chicken leftovers thoroughly to an internal temperature of 165°F (74°C). If the sauce is to be served fresh, it might be better if it is kept separate.

If stored safely, your chicken paillard can also come in handy in a salad or sandwich.

Frequently Asked Questions About Chicken Paillard

Is Chicken Paillard Italian or French?

Paillard is a French culinary term for a thinly pounded piece of meat. Dishes of this sort of thin cutlet are also to be found in Italian cooking, often as scallopini. The two preparations have techniques in common but are not necessarily identical.

Can you make paillard with chicken thighs?

You can use chicken thighs, which have a different texture and fat content than chicken breast, but you can pound them thin and cook them as cutlets. A recipe developed for thighs will perform more predictably than a straight substitution.

Why is my chicken paillard dry?

Thin chicken cooks quickly and can dry out if overcooked. Uneven thickness may also cause one part to overcook while another is finishing cooking It’s especially important to keep everything at the proper temperature.

Can I make the herb sauce ahead?

Some herb sauces can be prepared ahead, but fresh herbs can darken or fade in storage. The result is going to depend on the ingredients and the acidity of the sauce. For best flavour, follow the recipe’s make-ahead tips.

More Easy Recipes with Chicken Breasts

If you like chicken paillard, lemon garlic chicken and plain pan-seared chicken breasts are other good weeknight dinners. Chicken piccata has a more tangy sauce with familiar Italian-inspired flavour.

If you want a lighter meal, grilled chicken with a fresh salad or a lemon-herb chicken bowl offers similar flavours in a different format.