Main Courses

Chicken Paillard

You thought chicken paillard was boring until the olive almond topping showed up! This one’s crispy, juicy, and finished with a lemony arugula salad that cuts through all that richness. Butter basting the chicken while it sears is non negotiable, it’s what gives you that golden crust.

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Prep
15 min
Cook
10 min
Total
30 min
Serves
2
Watch me make it

Directions

  1. Place a single chicken breast into a large resealable bag. Take a meat mallet or rolling pin to beat the chicken until it has thinned out. Repeat with the second chicken breast.
  2. Season both chicken breasts with garlic powder, salt, and black pepper.
  3. Pour the flour into a large plate. Season the flour with salt and black pepper.
  4. Dredge the chicken in the flour and place into the hot pan with butter and 1/2 tbsp olive oil.
  5. Cook 3-4 minutes per side while you baste the chicken. Remove chicken from the pan and allow to rest for 10 minutes on a pan with foil over it.
  6. To make the lemon vinaigrette, put all the ingredients into a mason jar and shake until fully incorporated.
  7. Add the lemon zest to the arugula. Now, pour the dressing over the arugula with the parmesan cheese shavings. Toss salad together.
  8. Place the chicken over the arugula and sprinkle with the olives and almonds. Now enjoy!

Tips for Success

  • Pound the chicken to an even thickness all the way across, not just thinner in the center. Any thick spots will still be undercooked by the time the thin edges are golden, so work the mallet evenly over the whole breast.
  • Don't skip the 10-minute rest under foil before plating. Cutting into paillard straight off the heat lets those juices run out onto the cutting board instead of staying in the meat.

Storage & Serving

  • This is best assembled and eaten right away — the arugula will wilt and the chicken's crust will soften if it sits dressed and plated for too long.
  • If you want to prep ahead, keep the chicken, the dressed salad, and the toppings (olives, almonds) stored separately, then assemble everything right before serving.
  • Cooked chicken keeps in the fridge for up to 3 days; reheat gently in a skillet over low heat rather than the microwave to keep the crust from turning rubbery.
  • The lemon vinaigrette keeps in the fridge for up to a week, so it's worth doubling if you plan to use it on other salads throughout the week.
Good to Know

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and are naturally more forgiving since they're already tender. You can skip pounding them quite as thin, and cook time will run about the same.

Can I make the vinaigrette ahead of time?

Yes — it keeps in the fridge for up to a week, so it's an easy one to make in advance and have on hand for other salads too.

What can I use instead of castelvetrano olives?

Kalamata or another green Sicilian olive both work as a substitute, though you'll lose a bit of that mild, buttery flavor that castelvetranos bring compared to a more briny olive.

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About Taylor

Hi, I'm Taylor — a recipe developer and food stylist based in Southern California. I test every recipe on this site in my own kitchen until it's genuinely worth making again, and I share the process along the way on Instagram, TikTok, and YouTube.

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