Chicken Paillard over spinach

Recipe: Chicken Paillard

Chicken Paillard is simply a chicken breast that is pounded flat and grilled or sautéed quickly. This is a delightfully simple and delicious way to cook chicken.


🍷 Wine Pairing: A Bordeaux Blanc pairs nicely with this meal as would a milder, less oakey Chardonnay.
Chicken Paillard
Prep Time
10 mins
Cook Time
30 mins
Course: Main Course
Keyword: boneless, chicken breast
Servings: 2 people
Author: Moody's Foodie
  • 2 Moody’s boneless skinless chicken breasts pounded flat, about ¾”
  • 1 T canola oil
  • 2 T butter
  • Salt and pepper or your favorite chicken seasoning to taste
  1. Pound the chicken breasts flat, about ¾”.
  2. In your favorite skillet, heat the oil and butter over medium-high heat. Add chicken breasts as the oil and butter begins to bubble.

  3. Sautée over medium-high heat until there is a nice golden brown crust on both sides; baste constantly (a serving spoon works well).

  4. Once you have the crust, turn the heat down to medium, continue to baste until the chicken is done, approximately 160°F internal temperature. Add more butter if necessary.