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Chicken Paillard

Rated as 4.73 out of 5 Stars
15

"This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish."
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Ingredients

34 m servings 280
Original recipe yields 4 servings (4 chicken breasts)

Directions

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  1. Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
  2. Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
  3. Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
  4. Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  5. Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Footnotes

  • Cook's Notes:
  • Pairs well with a dry white wine.
  • For a more colorful dish, use multi-colored tomatoes. Use grape tomatoes instead of cherry tomatoes, if desired.
  • Substitute spring mix, spinach, or romaine lettuce if the arugula is too bitter.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 280 calories; 10.1 5.6 36.6 97 388 Full nutrition

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Reviews

Read all reviews 24
  1. 26 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

WOOF! Delicious! Just as written! Refreshing, different, light but satisfying. Here's a little trick to get the best lemon zest: take a fresh lemon, cut it in half, remove as many seeds as...

Most helpful critical review

I grilled them on a panini and they didn't brown too good because they were so wet. Also, used bottled lemon juice. I would leave out the lemon altogether if I make again.

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WOOF! Delicious! Just as written! Refreshing, different, light but satisfying. Here's a little trick to get the best lemon zest: take a fresh lemon, cut it in half, remove as many seeds as...

Rarely do I make a recipe as-written & not want to tweak it the next time. This was spot-on & amazing. I served it with various tiny roasted potatoes in olive oil & herbs. It was a hit!...(& eas...

This recipe was so simple to get together which made it perfect for a weeknight meal. I only marinated the chicken for about 30 minutes and I didn't think it absorbed much flavor from the marin...

This was a refreshing dish to kick off spring. It was light and flavorful and refreshing after a winter of heavy meals.

Simple and tasty! I made the recipe exact except for using twice the garlic and no shallots. I love grilled chicken with salad, a great spring and summer meal.

Delicious! I had to use sundried tomatoes instead of fresh, but otherwise followed the recipe. Excellent, simple and easy. Loved it, indeed.

My family thoroughly enjoyed this dish. The marinate is delicious and gives the chicken a delicate flavor of white wine. The lemon vinaigrette works great with the salad. Mixing the chicken and...

This was very good. It had really great flavor. I do suggest that if you don't like really citrus tasting chicken than to keep the salad separate from the chicken. (From my son)

We thought this was very good and will have it again. My pounded out chicken was thicker than the 1/4" suggested and so took a little longer to bbq, and my tomatoes were the cocktail tomatoes r...