Lemon Butter Chicken Paillard

Why You’ll Love This Recipe

I created this Lemon Butter Chicken Paillard because I wanted a dish that feels elegant but comes together in under 30 minutes. The chicken is pounded thin so it cooks quickly and evenly, and the simple lemon butter sauce adds a bright, rich finish without any heavy cream. It is perfect for a busy weeknight when you want something delicious without spending hours in the kitchen.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 to 8 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine or chicken broth
• 1/4 cup fresh lemon juice (from about 1 to 2 lemons)
• 1/2 cup chicken broth
• 2 tablespoons capers, drained (optional)
• 2 tablespoons fresh parsley, chopped

Directions

Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a rolling pin or meat mallet to gently pound the chicken to an even thickness of about 1/4 inch. Be careful not to tear the meat. Season both sides of the pounded chicken with salt and pepper.

Place the flour on a shallow plate. Dredge each piece of chicken in the flour, shaking off any excess. Heat the olive oil in a large skillet over medium high heat. When the oil is shimmering, add the chicken pieces in a single layer. Cook for 2 to 3 minutes per side until golden brown and cooked through. The internal temperature should reach 165 degrees F. Transfer the chicken to a plate and tent with foil to keep warm.

Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Pour in the white wine or chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute. Add the lemon juice and the remaining 1/2 cup of chicken broth. Continue to simmer for 2 to 3 minutes until the sauce reduces slightly and thickens. Stir in the capers if using.

Return the chicken to the skillet and spoon the sauce over the top. Let it warm through for about 1 minute. Sprinkle with fresh parsley and serve immediately.

Servings and Timing

This recipe makes 2 generous servings. The prep time is about 10 minutes, and the cook time is about 15 minutes, for a total time of 25 minutes.

Variations

For a richer sauce, you can add an extra tablespoon of butter at the end and swirl it in until melted. If you prefer a creamy version, stir in 2 tablespoons of heavy cream after the sauce has reduced. You can also substitute the capers with sliced olives for a different briny flavor. For a dairy free option, use a good quality vegan butter and omit the capers.

Storage and Reheating

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet with a splash of chicken broth or water over medium low heat. Cover and heat gently for 3 to 5 minutes until warmed through. The microwave can be used, but the chicken may become slightly dry. The sauce is best used fresh, but it can be stored separately and reheated.

FAQs

What is chicken paillard?

Chicken paillard is a technique where a chicken breast is pounded thin to an even thickness. This ensures fast, even cooking and creates a tender texture. It is often served with a simple sauce or salad.

Can I use chicken thighs instead?

Yes, boneless, skinless chicken thighs work well. Pound them to an even 1/4 inch thickness and adjust the cooking time slightly, as thighs may take an extra minute per side.

Do I have to use wine in the sauce?

No, you can substitute the white wine with an equal amount of chicken broth. The sauce will still be delicious, though it will lack the subtle acidity from the wine.

How do I know when the chicken is cooked?

The best way is to use an instant read thermometer. The internal temperature should reach 165 degrees F. You can also check by cutting into the thickest part; the meat should be white throughout with no pink.

Can I make this recipe gluten free?

Yes, simply substitute the all-purpose flour with a gluten free all-purpose flour blend or cornstarch. The sauce will still thicken nicely.

Conclusion

This Lemon Butter Chicken Paillard has become a staple in my kitchen because it is both simple and impressive. I love how the bright lemon and rich butter come together to create a sauce that feels luxurious without being heavy. Whether you are cooking for yourself or for guests, this dish is sure to become a favorite. I hope you enjoy making it as much as I do.

Lemon Butter Chicken Paillard

Print Recipe

Tender chicken paillard is pan-seared and finished with a bright lemon butter sauce. This 30-minute dinner is perfect for a weeknight meal that feels special.

• Author: CookingByNess
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Dinner
• Method: Pan Seared
• Cuisine: American
• Diet: Gluten-Free

Ingredients

– 2 boneless, skinless chicken breasts (about 6 to 8 ounces each)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup all-purpose flour
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup dry white wine or chicken broth
– 1/4 cup fresh lemon juice
– 1/2 cup chicken broth
– 2 tablespoons capers, drained (optional)
– 2 tablespoons fresh parsley, chopped

Instructions

1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound to an even 1/4 inch thickness. Season with salt and pepper.
2. Dredge chicken in flour, shaking off excess. Heat olive oil in a large skillet over medium high heat. Cook chicken for 2 to 3 minutes per side until golden and cooked through (165 degrees F). Transfer to a plate and keep warm.
3. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and cook for 30 seconds. Pour in wine or broth and scrape up browned bits. Simmer for 1 minute.
4. Add lemon juice and remaining chicken broth. Simmer for 2 to 3 minutes until sauce reduces slightly. Stir in capers if using.
5. Return chicken to the skillet and spoon sauce over the top. Warm for 1 minute. Sprinkle with parsley and serve.

Notes

For a gluten free version, substitute all purpose flour with a gluten free blend or cornstarch. For a richer sauce, swirl in an extra tablespoon of butter at the end.