Crisp, golden chicken topped with fresh greens and a tangy vinaigrette—simple, elegant, and endlessly satisfying.

This Chicken Paillard is a French-inspired dish that’s all about balance. Thin, pan-seared chicken breasts are cooked until golden and juicy, then topped with a peppery arugula salad dressed in a bright lemon-Dijon vinaigrette. It’s the kind of meal that feels fancy but comes together fast—perfect for weeknights or a casual dinner with friends.

Light, crisp, and full of flavor—this Chicken Paillard with Lemon-Dijon Vinaigrette is a quick and elegant dinner that’s perfect for busy weeknights or casual entertaining. Pan-seared chicken breasts are topped with fresh arugula and a zesty homemade vinaigrette for a refreshing, French-inspired meal. #ChickenPaillard #EasyDinnerIdeas #HealthyChickenRecipes #LemonDijon #WeeknightMeals
Contents show

Quick Look:

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Serves: 4

Ingredients:

For the Chicken:

  • 2 large boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 2 tablespoons all-purpose flour (optional, for light dredging)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter

For the Lemon-Dijon Vinaigrette:

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ¼ cup extra virgin olive oil
  • Salt and pepper, to taste

For Serving:

  • 4 cups arugula or mixed baby greens
  • Shaved Parmesan (optional)
  • Lemon wedges

How to Make It:

  1. Pound and season the chicken:
    Slice each chicken breast in half horizontally to create two thinner cutlets. Place between two sheets of plastic wrap and pound to about ¼-inch thickness using a meat mallet or rolling pin. Season both sides with salt, pepper, garlic powder, and thyme. If desired, lightly dredge each piece in flour for a crispier finish.
  2. Cook the chicken:
    Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken (in batches if necessary) and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate and tent loosely with foil to rest.
  3. Make the vinaigrette:
    In a small bowl or jar, whisk together lemon juice, zest, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper to taste.
  4. Assemble and serve:
    In a large bowl, toss the arugula with a few spoonfuls of the vinaigrette. Place one piece of chicken on each plate, top with a generous handful of dressed greens, and sprinkle with shaved Parmesan, if using. Serve with lemon wedges and an extra drizzle of vinaigrette over the top.

Tips and Variations:

  • Substitute baby spinach or mixed greens for arugula if you prefer a milder flavor.
  • Add cherry tomatoes, thinly sliced radishes, or cucumbers to the salad for extra color and crunch.
  • Swap Dijon for whole grain mustard if you like a little texture in your vinaigrette.
  • For a low-carb version, skip the flour and serve with grilled or roasted veggies instead of bread or potatoes.

This Chicken Paillard with Lemon-Dijon Vinaigrette is the kind of recipe that makes you feel like you’re dining in a sunny café—even if you’re just in your own kitchen. Light, flavorful, and effortlessly elegant, it’s one to keep in your regular rotation.