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Chicken Paillard

A quick and flavorful chicken dish, perfect for busy weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • Fresh parsley chopped (for garnish)

Equipment

  • Chef's knife
  • Cutting board
  • Meat mallet or rolling pin
  • Skillet or grill pan
  • Measuring spoons
  • Cooking tongs

Method
 

  1. Start by placing each chicken breast between two pieces of plastic wrap.
  2. Using a meat mallet or a rolling pin, pound the chicken to an even thickness of about half an inch.
  3. In a small bowl, whisk together olive oil, minced garlic, lemon juice, salt, pepper, and oregano.
  4. Coat the pounded chicken in the marinade and let it sit for at least 10 minutes.
  5. Place a skillet or grill pan over medium-high heat and let it get hot.
  6. Add the marinated chicken to the pan and cook for about 3-4 minutes per side.
  7. Use tongs to flip the chicken halfway through cooking; the internal temperature should reach 165°F.
  8. Once cooked, remove the chicken from the pan and let it rest for a few minutes.

Notes

Letting the chicken rest after cooking is key to achieving maximum juiciness.