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GET IT NOWThis Chicken Paillard Is My Favorite Lemon Butter Chicken
Chicken paillard (pronounced pai-are) first won me over in France — thin, tender cutlets in a buttery sauce that felt so special. For a while, I forgot all about it… until one day I accidentally sliced a chicken breast clean through while trying to butterfly it, and instantly remembered that dish. I turned it into this lemon butter chicken on a whim, and here’s why I keep making it:
- Super tender chicken – You know that melt-in-your-mouth texture you get at restaurants? That’s exactly what you’ll get here. Chicken paillard literally means chicken pounded thin — this process helps it cook fast and evenly.
- Bright lemon butter flavor – There are many ways to cook chicken cutlets, but in this lemon butter sauce is hands-down my favorite! You’ll want to drizzle this deliciousness not only over the chicken, but over your base and even roasted veggies.
- Quick & easy – Chicken paillard sounds like a fancy dish, but it’s very easy to cook. With simple ingredients and quick prep time, you’ll have dinner on the table in just 20 minutes.
The ingredients here are actually based on my pan seared halibut made with this same sauce, which sounds like a strange swap, but I thought it would be perfect for this chicken paillard recipe. And it is. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my lemon butter chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I bought boneless, skinless chicken breasts and pounded them myself, but you can save time if you buy already thin chicken cutlets. Boneless chicken thighs would also work, but technically it wouldn’t be chicken paillard anymore.
- Spices – I seasoned the chicken with garlic powder, paprika, sea salt, and black pepper. Italian seasoning, lemon pepper, or even a pinch of cayenne can be nice additions.
- Olive Oil – For searing the chicken. Avocado oil works, too.
- For The Lemon Butter Sauce – All you need is salted butter, minced garlic (although a sauteed shallot would also be nice here), fresh lemon juice, and fresh parsley. Feel free to swap in other fresh herbs, like thyme, basil, or chives.
How To Make Chicken Paillard
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the chicken. Slice each chicken breast in half horizontally. Place the cutlets between pieces of plastic wrap. Pound them to an even thickness using the flat side of a meat mallet, or you can roll a rolling pin over them.
- Season both sides. Pat the chicken dry and sprinkle both sides with garlic powder, paprika, salt, and pepper.
- Sear until golden. Heat olive oil in a large stainless steel skillet. Cook the chicken on both sides, until golden brown. Set aside and cover to keep warm.
- Make the pan sauce. Turn the heat down and add the butter. Let it melt, scraping up any browned bits from the bottom, and cook until a little golden. Once it smells nutty, toss in the minced garlic and sauté until fragrant. Stir in the lemon juice and parsley. It’ll sizzle!
- Bring it all together. Return the chicken to the pan and turn to coat in sauce. Simmer just a little longer. Plate the chicken paillard and drizzle the lemon butter sauce all over it.
My Recipe Tips
- When pounding the chicken, do it lightly and focus on the thicker parts. Pounding too hard can make your dish turn out mushy. And I focus on the thicker parts more so that I end up with more even thickness overall.
- Use a light-colored pan if you can. I find that darker pans, especially black cast iron, burn this sauce more easily. Plus, you won’t be able to see how dark the sauce is in a black pan. I like to use a stainless steel skillet like this.
- Ideally, don’t let the chicken cook through when searing. If you do, it can be overdone after cooking in the chicken paillard in lemon butter sauce. I recommend removing it when it hits 155 degrees F, and let it come to 165 degrees F in the sauce at the end. This meat thermometer is perfect for doing a quick check.
- Watch the heat. Medium heat is ideal to brown the chicken without leaving burned pieces all over your pan or getting it too dark before the inside reaches 155 degrees F. If your chicken is dark sooner, you can reduce the heat to finish. And if the pan has burnt pieces after removing the chicken, I recommend wiping away any large areas to avoid burnt bits in your lemon butter sauce. (You don’t have to wash the pan, just scrape off any black spots.) Finally, feel free to turn down the heat all the way to low for the lemon butter if the pan seems pretty hot.
- Be careful, the butter can splatter when cooking. A splatter shield like this can help.
- Feel free to adjust the lemony flavor. I like this lemon butter chicken pretty lemony and use 2 tablespoons of lemon juice. You can reduce to 1.5 tablespoons for a milder flavor, or stir in a teaspoon of lemon zest toward the end if you want it even more intense.
- Want the sauce thicker or creamer? You can add a splash of heavy cream before the last simmering step, or dredge this chicken paillard recipe in a little cornstarch or arrowroot powder before searing. I usually do neither, because I love this sauce just the way it is — light, bright, and drizzle-worthy!
Chicken Paillard (Lemon Butter Chicken)
My chicken paillard recipe makes juicy, easy lemon butter chicken in just 20 minutes! You'll want to drizzle this sauce over everything.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Slice the chicken breasts in half horizontally to make two thin cutlets from each. (This is like butterflying them, but you’re cutting all the way through.)
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Place the chicken cutlets between 2 pieces of plastic wrap in a single layer. Use a meat mallet to pound them to an even thickness, about 3/8 inch thick.
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Pat the chicken dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.
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Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, until golden brown on both sides and the internal temperature reaches 155 degrees F (68 degrees C).
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Remove the chicken from the pan and cover with foil to keep warm.
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Reduce heat to medium-low. (If the pan is smoking, remove from heat for a couple of minutes before returning to medium-low.) Add the butter. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.
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Add the garlic. Saute for about 1 minute, until fragrant.
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Add the lemon juice and parsley. It will sizzle. Return the chicken to the pan and turn to coat in lemon butter sauce. (It will be thin, which is normal.) The sauce will continue to simmer. Continue cooking over medium-low heat for 2-4 minutes, until the chicken reaches 165 degrees F (74 degrees C).
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Serve your chicken paillard with lemon butter sauce from the pan drizzled on top.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken cutlet with 2 tablespoons of lemon butter sauce
- Tips: Check out my recipe tips above to help you get juicy, evenly cooked lemon butter chicken, and ways to adjust the sauce flavor or thickness.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Meal prep: You can prep the chicken cutlets ahead by slicing, pounding, and seasoning them 1-2 days ahead.
- Reheat: Warm gently on the stove or in the microwave at low power. I usually add a splash of chicken broth when reheating the sauce, but a little extra butter and lemon juice works, too.
- Freeze: Feel free to freeze the cooked chicken with the sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Paillard
Serving Ideas
Here are a few of my favorite sides that pair perfectly with chicken paillard — especially ones that soak up that buttery lemon sauce:
- Veggie sides – Green beans almondine are my favorite French side dish. Ratatouille, roasted broccoli, or even some juicy roasted cherry tomatoes pair well, too.
- Something to soak it up – I highly recommend serving lemon butter chicken in a bowl over mashed cauliflower (pictured above), mashed potatoes, your favorite pasta, or even zucchini noodles. Anything to soak up this amazing sauce!
- Salad – My arugula salad with lemon vinaigrette pairs perfectly with the flavors of this chicken paillard recipe, or try my French-inspired carrot salad.
8 Comments
Rhonda Pointer
0This looks easy enough that I can do it. I’ll have to freeze the leftovers since I’m only cooking for one.
Maya | Wholesome Yum
0You totally can, Rhonda! Please let me know how it turns out.
Vanessa
0I made this last night, with some extra vegetables (yellow bell pepper, shallots, and artichoke hearts) also tossed in the sauce. It was delish!
Wholesome Yum D
0That sounds delicious, Vanessa! I love the idea of adding those extra veggies, such a tasty twist.
Myra
0Finally, a chicken recipe my husband really loves. I’ve made this twice so far, used chicken cutlets instead of chicken breasts, and they turned out great. Since I’m cooking for just the two of us, we usually have leftovers. The flavor is fantastic, and even better the next day.
Wholesome Yum D
0Myra, I’m so happy to hear that — especially when it’s husband-approved! Love that you used cutlets and got a bonus meal out of it too. Thanks for sharing!
Mary
0I made this a couple of nights ago. I had it with airfried broccoli and a small green salad. It was so good. I will add this to my chicken rotation. It was easy and fast. Delicious.
Wholesome Yum D
0That sounds delicious, Mary! Pairing it with air fried broccoli and a green salad is such a great combo. I’m so glad it’s going into your regular chicken rotation!