This Chicken Paillard recipe is perfect for a weeknight dinner, but also delicious for a dinner party! It’s easy to make and so flavorful. It’s a total crowd pleaser.

chicken paillard on a platter with dressing and avocado

A Note from Teri on Chicken Paillard

This Chicken Paillard recipe is deliciously simple. Start with amazing ingredients and you will have a fabulous dinner ready in no time. The chicken has a simple spice blend, but the secret to making it perfect is properly tenderizing the meat. You want to take your time pounding the chicken to avoid tearing. I like to put plastic wrap over it and flip it back and forth, pounding gently. It can take a few minutes but it is absolutely worth it to get that perfectly thin piece of chicken.

The Green Goddess dressing is pretty much the star of the show. It is packed with fresh herbs for tons of flavor, and the anchovies give it the perfect punch. It pairs beautifully with the chicken, and I love serving it with a simple spread of arugula, marinated onions, and avocado. It’s the kind of meal that feels so good to eat because it’s delicious but also light and refreshing. This Chicken Paillard recipe makes for the perfect summer meal.

a photo of the ingredients for green goddess dressing

Ingredients and Variations

Green Goddess Dressing:

  • Anchovy filets – the anchovies add a ton of flavor to your dressing. If you don’t love anchovies, you could start with one filet and taste prior to adding the second.
  • Garlic cloves
  • Store-bought or homemade mayonnaise – if you are doing Whole30, be sure to use compatible mayo
  • Basil leaves
  • Fresh tarragon leaves or chives
  • Parsley
  • Lemon juice
  • Olive oil
  • Red wine vinegar
  • Salt

You could also use creamy chive dressing in place of green goddess.

a photo of chicken on a sheet pan with small bowls of salt and pepper

Chicken:

  • Chicken cutlets – If the cutlets are too large, you can carefully cut them into two pieces horizontally.
  • Salt
  • Pepper
  • Garlic powder
  • Dried basil
  • Olive oil

Salad:

a photo of the ingredients for green goddess dressing and an immersion blender in a mason jar with mayo
a photo of blending green goddess dressing in a mason jar

How to Make Chicken Paillard

Step One: Make the Dressing

To make the dressing, blend all of the ingredients to combine well. Taste and add salt, pepper, and more lemon juice for extra tang, if desired. Set aside while you cook the chicken.

a photo tenderizing the chicken for chicken paillard
a photo sprinkling a spice blend on top of chicken

Step Two: Pound and Season the Chicken

Place chicken cutlets between two pieces of plastic wrap or wax paper and pound evenly with a mallet or small pan on both sides to ½- to ¼-inch thick. Be sure not to rush the process. If your cutlets are already thin enough for your liking, you can skip this step.

In a small bowl, combine salt, pepper, garlic powder and dried basil. Sprinkle seasoning over both sides of the cutlets. 

cooked chicken on a wooden cutting board
a photo of chicken paillard on a platter with dressing and avocado

Step Three: Saute Chicken and Assemble

Heat olive oil in a large pan over medium-high heat. Add the cutlets, as many that can fit without crowding the pan. Sauté on the first side for 4-6 minutes depending on the thickness then flip over and cook until golden brown. If the pan gets too hot, lower the temp.

On one half of a platter, arrange a bed of arugula and salt the greens. Place the chicken cutlets on the other half of the platter. Place the sliced avocado over the arugula and top with marinated onions. Drizzle a little marinated onion oil over the salad platter. Serve with lemon wedges and Green Goddess dressing on the side.

a photo of chicken paillard on a plate ready to serve

Storage

Store all of your ingredients separately for up to three to four days. You can assemble and enjoy without reheating the chicken, or you can gently reheat if you prefer.

Check Out These Other Chicken Recipes

If you make this Chicken Paillard Recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun.

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a photo of chicken paillard on a platter with dressing and avocado

Chicken Paillard Recipe with Green Goddess Dressing

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  • Author: Teri Turner
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French
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Description

The perfect recipe for a weeknight dinner or even a dinner party!

Ingredients

For the Green Goddess Dressing Magic Elixir:

  •   2 oil-packed anchovy filets
  •   3 garlic cloves, chopped fine
  •   1 cup store-bought or homemade mayonnaise 
  •   2 handfuls basil leaves
  •   4 tablespoons fresh tarragon leaves or chives, finely chopped 
  •   1/4 cup parsley
  •   1 tablespoon lemon juice
  •   5 tablespoons olive oil
  •   2 tablespoons red wine vinegar
  •   2 pinches salt

For the chicken:

  •   4 chicken cutlets
  •   1 1/2 teaspoons salt
  •   1 teaspoon pepper
  •   1 teaspoon garlic powder, or more
  •   1 teaspoon dried basil
  •   2 tablespoons olive oil, plus additional as needed

For the Salad: 

Instructions

  1. To make the dressing, blend all of the ingredients to combine well. Taste and add salt, pepper, and more lemon juice for extra tang, if desired. Set aside while you cook the chicken.
  2. Place chicken cutlets between two pieces of plastic wrap or wax paper and pound evenly with a mallet or small pan on both sides to 1/2- to 1/4-inch thick. Be sure not to rush the process or pound them too hard as you may break down the meat. I like to flip the meat back and forth to avoid over-pounding one side. If your cutlets are already thin enough for your liking or if you don’t have time, you can skip this step.
  3. In a small bowl, combine salt, pepper, garlic powder and dried basil. Sprinkle seasoning over both sides of the cutlets. 
  4. Heat 2 tablespoons of olive oil in a large, non-stick sauté pan over medium-high heat. Add the cutlets, as many that can fit without crowding the pan (you may have to do them in batches). Sauté on the first side for 4-6 minutes depending on the thickness of your cutlets then flip over and cook until golden brown, an additional 4-6 minutes or so. If the pan gets too hot, lower the temp to medium.
  5. If cooking in batches, place cooked cutlets on a baking sheet and keep warm in a 200F oven. Add additional olive oil (about 1 tablespoon) to the pan and repeat the process. (If there are too many  burned bits on the bottom of the pan, wipe them out and start fresh with 2 tablespoons of olive oil.)
  6. On one half of a platter, arrange a bed of arugula and salt the greens. Place the chicken cutlets on the other half of the platter. Place the sliced avocado over the arugula and top with marinated onions. Drizzle a little marinated onion oil over the salad platter. Serve with lemon wedges and Green Goddess dressing on the side. 

Notes

Teri Tip: If the cutlets (or chicken breasts) are too large, you can carefully cut them into two pieces horizontally with a sharp knife which should make pounding them and cooking them easier.

Nutrition

  • Serving Size:
  • Calories: 615
  • Sugar: 2.3 g
  • Sodium: 815.3 mg
  • Fat: 55.3 g
  • Carbohydrates: 7.9 g
  • Protein: 22 g
  • Cholesterol: 88.2 mg