Thin, juicy chicken topped with a peppery arugula salad is one of those simple meals that feels special without being fussy. It’s quick to cook, light but satisfying, and perfect for busy nights or easy entertaining. You get crisp edges, a bright lemony bite, and a hint of richness from olive oil and Parmesan.
It’s the kind of dish that makes you feel like you’re eating at a café, only you’re at your own table. If you like clean flavors and a crisp, colorful plate, this one’s for you.
What Makes This Recipe So Good
- Fast and weeknight-friendly: Pounding the chicken thin means it cooks in minutes. Dinner is on the table in under 30 minutes.
- Light but satisfying: The balance of tender chicken and fresh greens leaves you full, not heavy.
- Bright, clean flavors: Lemon, olive oil, and arugula keep things zesty, while Parmesan adds a salty, nutty finish.
- Flexible and forgiving: Swap greens, add tomatoes, or use capers if you like.
It’s hard to mess up.
- Great for meal prep: Cook the chicken ahead and dress the salad right before serving for fresh flavor all week.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 pounds total), butterflied and pounded thin
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon garlic powder (optional)
- 1/4 cup all-purpose flour (for light dredging; optional)
- 2–3 tablespoons olive oil, divided
- 1 tablespoon unsalted butter (optional, for extra browning)
- 5–6 cups baby arugula (about 5 ounces)
- 1 small shallot, thinly sliced
- 1 lemon (zest and 2–3 tablespoons juice)
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil (for dressing)
- 1/4 teaspoon honey or maple syrup (optional, balances acidity)
- 1/4 cup shaved Parmesan cheese
- Flaky sea salt, for finishing (optional)
- Lemon wedges, for serving
Step-by-Step Instructions
- Prep the chicken: Butterfly each chicken breast by slicing horizontally almost all the way through, then open like a book. Place between two sheets of plastic wrap or in a zip-top bag and pound to about 1/4 inch thick with a mallet or rolling pin.
- Season: Pat dry. Sprinkle both sides with kosher salt, black pepper, and garlic powder if using.
If you want a delicate crust, lightly dredge in flour, shaking off excess.
- Make the dressing: In a small bowl, whisk lemon zest, lemon juice, Dijon, and honey. Slowly whisk in extra-virgin olive oil until emulsified. Taste and season with salt and pepper.
- Dress the salad: In a large bowl, combine arugula and sliced shallot.
Add just enough dressing to coat lightly and toss. Hold a bit of dressing back for drizzling.
- Heat the pan: Set a large skillet over medium-high heat. Add 1–2 tablespoons olive oil.
If using butter, add it once the oil shimmers.
- Cook the chicken: Lay the chicken in the pan without crowding. Cook 2–3 minutes per side until golden and cooked through. Internal temperature should reach 165°F.
Transfer to a plate and let rest 2–3 minutes.
- Assemble: Place a chicken paillard on each plate. Top with a generous mound of arugula salad. Sprinkle with shaved Parmesan and finish with a squeeze of lemon and a pinch of flaky salt.
- Serve: Drizzle any remaining dressing over the top.
Add extra black pepper if you like a little bite.
How to Store
- Cooked chicken: Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water or stock, or enjoy cold.
- Arugula salad: Keep undressed in a sealed container for 3–4 days. Dress right before serving to avoid sogginess.
- Dressing: Refrigerate in a jar for up to 1 week.
Shake before using.
- Freezing: Not ideal for the salad. You can freeze the cooked paillard for up to 2 months, well wrapped. Thaw in the fridge and reheat briefly.
Health Benefits
- Lean protein: Chicken breast offers high-quality protein to support muscle and keep you full.
- Heart-healthy fats: Extra-virgin olive oil provides monounsaturated fats and polyphenols.
- Leafy greens: Arugula is rich in vitamin K, folate, and antioxidants, plus it’s low in calories and carbs.
- Lower sodium, big flavor: Fresh lemon juice and Dijon bring brightness without heavy salt.
- Balanced plate: Protein, healthy fats, and fiber from greens make a steady, satisfying meal.
Common Mistakes to Avoid
- Not pounding thin enough: If the chicken is too thick, it cooks unevenly and can dry out.
Aim for 1/4 inch.
- Overcrowding the pan: This traps steam and prevents browning. Cook in batches if needed.
- Skipping the rest: Give the chicken a couple of minutes to rest so juices settle and the meat stays moist.
- Overdressing the salad: Arugula wilts fast. Add dressing gradually and toss lightly.
- Using too much heat: Medium-high is enough for browning.
If oil smokes, lower the heat to avoid bitterness.
Variations You Can Try
- Tomato and caper topping: Scatter halved cherry tomatoes and a teaspoon of capers over the salad for briny-sweet pops.
- Herb crust: Mix chopped parsley and thyme into the flour before dredging for a fragrant crust.
- Grilled paillard: Brush with oil and grill 2–3 minutes per side. Great for summer and adds a smoky note.
- Gluten-free: Skip the flour or use a gluten-free blend. It’s still crisp and delicious.
- Add grains: Serve over warm farro, quinoa, or couscous for extra heft and texture.
- Citrus swap: Use Meyer lemon or a splash of orange juice for a softer, sweeter dressing.
- Cheese twist: Try pecorino or crumbled goat cheese instead of Parmesan for a different flavor profile.
FAQ
What does “paillard” mean?
Paillard refers to meat that’s pounded thin and cooked quickly.
It’s all about tenderness, even cooking, and a short time in the pan.
Can I use chicken cutlets instead of butterflying?
Yes. Pre-sliced cutlets save time. Still pound them a bit to make them evenly thin for quick, even cooking.
Do I have to use flour?
No.
Flour creates a light crust and helps browning, but the recipe works well without it. Just make sure your pan is hot and the chicken is dry.
What if I don’t like arugula?
Use baby spinach, mixed greens, or a blend of arugula and romaine. You’ll lose some peppery bite, but the dressing will still shine.
How do I know the chicken is done?
Use an instant-read thermometer.
The thickest part should register 165°F. If you don’t have a thermometer, cut into the center; it should be opaque with clear juices.
Can I make this dairy-free?
Yes. Skip the Parmesan and butter.
Add toasted almonds or pine nuts for richness and crunch.
How far in advance can I prep?
You can pound and season the chicken up to 24 hours ahead and keep it covered in the fridge. Make the dressing up to a week ahead. Dress the greens right before serving.
In Conclusion
Chicken Paillard with Arugula Salad is a simple, bright, and reliable meal that suits busy schedules and relaxed dinners alike.
With a quick sear, a lemony dressing, and a handful of fresh greens, you get maximum flavor with minimal effort. Keep it classic, or play with toppings and sides to fit your mood. Either way, you’ll have a clean, crisp plate that tastes as fresh as it looks.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.