Chicken Paillard with Lemon-Herb Butter Sauce (Classic French)

There’s something quietly elegant about Chicken Paillard—a dish that proves simple techniques can deliver restaurant-level flavor at home. If you’ve ever wondered how chefs achieve juicy chicken with a silky, citrus-kissed sauce in minutes, this classic answers it. In the first bite, the lemon-herb butter sauce brightens the palate while the thin, golden chicken cutlets stay tender and crisp-edged.

The secret is speed and balance. By slicing and pounding the chicken thin, Chicken Paillard cooks quickly and evenly, locking in moisture. A quick pan sauce—built from white wine, chicken stock, garlic, butter, lemon zest, and fresh herbs—pulls everything together. If you love French-inspired cooking that’s both weeknight-friendly and dinner-party worthy, this recipe belongs in your rotation.

Ingredients

Ingredient	Amount / Quantity
All-purpose flour	1/2 cup (64 g)
Diamond Crystal kosher salt	2 tsp, divided (use half if table salt)
Freshly ground black pepper	1 tsp, divided
Boneless, skinless chicken breasts	2 medium (6–8 oz / 170–227 g each)
Extra-virgin olive oil	1/4 cup (60 ml), divided
Dry white wine	3/4 cup (180 ml)
Chicken stock or low-sodium broth	1/2 cup (120 ml)
Garlic clove, grated	1 medium
Unsalted butter, chilled, cubed	5 Tbsp (71 g)
Lemon zest	1 tsp
Fresh lemon juice	1 Tbsp
Flat-leaf parsley, finely chopped	2 Tbsp, divided
Chives, thinly sliced	2 Tbsp, divided
Tarragon leaves, finely chopped (optional)	2 tsp, plus more for garnish
Flaky sea salt (e.g., Maldon)	To finish

Timing

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
  That’s quicker than many skillet chicken recipes—and ideal for busy evenings.

Step-by-Step Instructions

Step 1: Set Up the Warm Hold

Preheat the oven to 200°F (95°C). Place a wire rack inside a baking sheet and set aside.
Tip: This gentle oven keeps the chicken warm without overcooking while you make the sauce.

Step 2: Season the Dredge

In a shallow dish, stir together the flour, 1 1/2 tsp salt, and 3/4 tsp pepper. Set a large plate nearby for the breaded chicken.
Tip: Even seasoning here ensures every bite tastes balanced.

Step 3: Slice and Pound the Chicken

Working one breast at a time, slice horizontally into two even cutlets. Cover each with plastic wrap and pound to about 1/3-inch thickness.
Tip: Uniform thickness guarantees even browning and juiciness.

Step 4: Dredge Lightly

Coat two cutlets in the flour mixture, tapping off excess, then transfer to the plate. Repeat with remaining cutlets.
Tip: A light coating promotes crisp edges without heaviness.

Step 5: Sear to Golden Perfection

Heat olive oil in a large stainless steel, cast iron, or carbon steel skillet over medium-high until shimmering. Cook two cutlets at a time, undisturbed, until golden on both sides, 4–5 minutes total. Transfer to the rack and keep warm in the oven (don’t wipe the skillet).
Tip: Avoid crowding—steam is the enemy of browning.

Step 6: Deglaze and Reduce

Return the skillet to medium-high. Add the white wine, scraping up browned bits, and reduce to about 1/4 cup (3–4 minutes). Add chicken stock and reduce to about 1/3 cup (another 3–4 minutes).
Tip: Those browned bits are flavor gold—don’t rush this step.

Step 7: Finish the Lemon-Herb Butter Sauce

Lower heat to medium-low. Add garlic, butter, lemon juice, 1 Tbsp parsley, 1 Tbsp chives, tarragon (if using), remaining salt and pepper, and swirl until the butter melts and the sauce turns glossy (about 1 minute). Spoon over chicken. Garnish with remaining herbs, lemon zest, and flaky salt. Serve immediately.
Tip: Keep the heat gentle so the butter emulsifies smoothly.

Nutritional Information (Per Serving)

• Calories: ~520 kcal
• Protein: ~36 g
• Fat: ~36 g (Saturated ~16 g)
• Carbohydrates: ~11 g
• Sodium: ~620 mg

Fresh herbs add antioxidants, while lemon contributes vitamin C for brightness and balance.

Healthier Alternatives

• Lighter Sauce: Reduce butter to 3 Tbsp and finish with a splash of extra stock for a leaner glaze.
• Gluten-Free: Swap all-purpose flour for rice flour or a gluten-free blend; keep the coating light.
• Lower Sodium: Choose unsalted stock and finish with flaky salt to taste.
• Dairy-Free: Use olive oil and a plant-based butter alternative; whisk in lemon zest for richness without dairy.

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Serving Suggestions

Serve Chicken Paillard with buttery mashed potatoes, lemony green beans, or a crisp arugula salad dressed with olive oil and lemon. For a bistro feel, add crusty bread to soak up the sauce. It’s perfect for a relaxed family dinner—or dressed up for guests with extra herbs and zest.

Common Mistakes to Avoid

• Over-pounding the chicken: Too thin can dry out. Solution: Stop at about 1/3 inch.
• Crowding the pan: Leads to steaming. Solution: Cook in batches.
• Boiling the butter sauce: Breaks the emulsion. Solution: Lower heat before adding butter.
• Skipping the deglaze: Misses depth. Solution: Scrape those browned bits thoroughly.

Storing Tips

Chicken Paillard is best fresh, but leftovers keep well. Store in an airtight container in the fridge for up to 2 days.
Reheat: Gently warm in a skillet over low heat with a splash of stock. Avoid microwaving to preserve the sauce’s texture.

Conclusion

If you’re looking for a dish that feels refined yet effortless, Chicken Paillard with Lemon-Herb Butter Sauce delivers every time. The quick-cooking cutlets, glossy pan sauce, and bright herbs make it a standout that’s surprisingly simple. Give it a try tonight—and let the flavors speak for themselves. Cook it, savor it, and share your experience in the comments. Don’t forget to rate the recipe and subscribe for more elegant, approachable meals.

FAQs

Q1. Can I use chicken cutlets instead of whole breasts?

Absolutely. Store-bought cutlets work well, though pounding your own ensures even thickness and consistent results.

Q2. What wine is best for the sauce?

Choose a dry white like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines—they can throw off the balance.

Q3. Is tarragon necessary?

It’s optional. Tarragon adds a classic French note, but the dish is delicious with parsley and chives alone.

Q4. Can I make the sauce ahead?

The sauce is best made fresh. If needed, prep herbs and zest in advance to save time.

Q5. How do I keep the chicken juicy?

Pound evenly, sear over medium-high heat, and keep finished cutlets warm—not hot—while you finish the sauce.