Chicken Paillard, a classic French dish that has quickly become my go-to weeknight meal. This recipe features tenderized chicken breasts pan-fried in butter and topped with a delicious white wine sauce infused with lemon, garlic, and thyme. The best part? It can be ready in 30 minutes or less, making it perfect for those hectic evenings when you need a quick and satisfying dinner.
What makes this chicken recipe so irresistible? The rich and flavorful sauce that elevates the chicken to new heights. The combination of garlic, white wine, lemon, and thyme creates a symphony of flavors that will tantalize your taste buds. The tender chicken cooks quickly thanks to the paillard technique, which involves pounding the meat thin before cooking, ensuring a juicy and succulent result every time.
If you’re a fan of saucy one-pan recipes like chicken marsala or smothered chicken, this easy chicken paillard is sure to become a new favorite in your kitchen. The simplicity of the ingredients and the ease of preparation make it a practical choice for a busy weeknight meal.
One of the key reasons to love this recipe is its versatility. You can serve the chicken paillard over rice, pasta, or alongside a fresh salad for a complete and satisfying meal. The pan sauce is the star of the show, so make sure to spoon it liberally over the chicken for an extra burst of flavor.
For those wondering about the term “paillard,” it simply refers to a piece of boneless meat (in this case, chicken) that has been pounded thin before cooking. This technique not only helps the meat cook faster and more evenly but also allows for maximum flavor absorption.
When it comes to ingredients, simplicity is key. Boneless skinless chicken breasts, butter, garlic, thyme, shallot, white wine, lemon, chicken stock, and parsley are all you need to create this delectable dish. Feel free to customize the recipe by adding mushrooms, spinach, bacon, or other ingredients to suit your taste.
To make this mouthwatering dish, start by pounding the chicken to an even thickness, season it, and pan-fry it in butter with garlic and thyme. Once the chicken is cooked, remove it from the pan and make the sauce by sautéing shallots, deglazing with white wine, and adding lemon juice and chicken stock. Simmer the sauce until reduced, then return the chicken to the pan to coat it in the flavorful sauce.
I love to serve this chicken paillard with a side of jasmine rice or pasta, allowing the sauce to meld with the carbs for a truly satisfying meal. A sprinkle of fresh parsley and a squeeze of lemon elevate the dish to restaurant-quality status, making it a meal that will impress even the most discerning palates.
Leftovers can be refrigerated and enjoyed within three days. To reheat, simply warm the chicken in a skillet with some additional sauce to keep it moist and flavorful. With its quick cooking time, rich flavors, and easy cleanup, chicken paillard is a winning recipe for any night of the week.
