Name: Chicken Paillard | Keto, Low-Carb, Gluten-Free
Prep time: 7 min
Cook time: 11 min
Total time: 18 min
Yield: 2
Cuisine: French
Ingredients: 2 Chicken Breasts, boneless, skinless (~1.5 pounds); Kosher Salt; Black Pepper; Italian Seasoning; 1 tablespoon Avocado Oil (or your preferred high heat cooking oil); 1/2 Lemon, juiced; 1/2 cup Chicken Broth, low sodium; 1/2 Shallot, thinly sliced; 1 teaspoon Garlic Paste; 2 cups Peppery Greens (your choice of arugula or mizuna); 12 Cherry Tomatoes, halved; Red Onion, thinly sliced, to taste; 1/4 cup Extra Virgin Olive Oil; 2 tablespoons Red Wine Vinegar; 1/2 teaspoon Dijon Mustard; 1/2 teaspoon Dried Oregano; 1/4 teaspoon Kosher Salt

Thinly-pounded, pan-fried, perfectly-seasoned chicken breast on a bed of deliciously dressed peppery greens. This chicken paillard makes eating healthy (in a flash) so easy. 20 minutes is all it takes! Try it out today.

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Chicken Paillard salad on a white plate.

Peace, family

I’ll be the first to admit that the breast is probably my least favorite cut of chicken. I find thighs and wings to be far superior.

Chicken breast have a rep for being tough and dry – and I used to feel the same until I started making them myself. Now, if prepared correctly (try them sous vide!), I will gladly enjoy a delicious chicken breast. One foolproof way to enjoy this cut of meat is by making chicken paillard!

What Is Chicken Paillard?

Paillard is a French culinary term that often refers to meat that is thinly sliced or pounded. You might be familiar with the related term “escalope” which refers to a thin slice of boneless meat (typically veal).

The beauty of chicken paillard is that the chicken is pounded to an even thickness that allows for more even cooking, thus making the chicken very tender, juicy, and delicious.

Is Chicken Paillard Keto-Friendly?

At 4 net grams of carbs per serving, this recipe is low-carb and keto-friendly.

How Do I Butterfly Chicken?

This is an optional step. You can skip if you like, and pound/tenderize the chicken only without butterflying. I find that completing this step makes for a more even thickness across the breast.

Make a horizontal cut through the center of the chicken, ensuring that you stop just before cutting all the way through. The chicken should open like a book. Next, place the chicken into a plastic bag or between two sheets of plastic wrap. Use the mallet to pound the chicken breast to 1/4 – inch thickness.

What Ingredients Do I Need?

To make my chicken paillard, you will need the following:

For the Salad

Peppery Greens – this can be your choice of arugula or mizuna; it can even be a combination of the two. If peppery greens aren’t your thing, feel free to opt for a milder green such as spinach or butter lettuce.
Cherry Tomatoes – you can choose your favorite variety. I prefer a medley.
Red Onion– thinly sliced

For the Dressing

Extra Virgin Olive Oil
Red Wine Vinegar
Dijon Mustard
Dried Oregano
Kosher Salt

For the Chicken

Chicken Breasts
Avocado Oil (or your preferred high heat cooking oil)
Kosher Salt
Black Pepper
Italian Seasoning
Lemon
Chicken Broth
Shallot
Garlic Paste

What Tools Do I Need?

Sharp Knife – for slicing the vegetables and butterflying the chicken.
Cutting Board
Kitchen Mallet, Meat Tenderizer, or Rolling Pin – for pounding the chicken breasts.
Plastic Wrap or Plastic Bag
Large Skillet
Instant Read Meat Thermometer

How to Make Chicken Paillard

I like to begin by building the salad. Distribute the greens, cherry tomatoes, and red onion slices onto two places, arranging as desired. You can also use this time to slice your shallot for use later in the recipe, that way your vegetable prep is all done. Set this aside while you make the dressing.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, and salt. Set aside.
Butterfly the chicken: make a horizontal cut through the center of the chicken, ensuring that you stop just before cutting all the way through. The chicken should open like a book.
Next, place the chicken into a plastic bag or between two sheets of plastic wrap. Use the mallet to pound the chicken breast to 1/4 – inch thickness.

Generously season both sides of each chicken breast with salt, pepper, and Italian seasoning.
In a large skillet over medium high heat, heat the avocado oil until it begins to sizzle.
Cook the chicken breasts for 3 minutes per side; the internal temperature should read 165° F on an instant read meat thermometer. Squeeze lemon juice over the top of the chicken and set the chicken aside on a plate to rest.

Deglaze the skillet with chicken broth.
Add the sliced shallot and garlic paste to the skillet and cook, stirring frequently until the shallot just begins to caramelize, about 5 minutes.

Use the dressing to dress the salad, and top with chicken and shallots.
Enjoy.

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

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2 Servings