Martha Stewart’s Chicken Paillards Copycat Recipe
Martha Stewart’s Chicken Paillards is a quick and elegant dish featuring thinly pounded chicken breasts seared to golden perfection and topped with a vibrant arugula salad. Whether you're preparing a light lunch or a simple weeknight dinner, this recipe brings together freshness, flavor, and finesse in under 30 minutes.
Why Everyone Will Love This Recipe
- Light and flavorful: The lemony arugula adds a peppery punch that balances the rich, seared chicken.
- Quick to prepare: Ideal for busy nights—ready in 20 minutes or less.
- Healthy and satisfying: High in protein, low in carbs, and loaded with fresh greens.
- Elegant presentation: Makes a simple dish feel gourmet with minimal effort.
What Is Chicken Paillard?
“Paillard” is a French term for a piece of meat, usually chicken or veal, pounded thin and cooked quickly. The technique ensures even cooking and a wonderfully tender bite. In this version by Martha Stewart, chicken breasts are flattened, seared, and topped with a bright salad—transforming everyday ingredients into something effortlessly refined.
Pro Tips for Perfect Chicken Paillards
- Pound evenly: This ensures uniform cooking and a juicy texture.
- Don’t overcrowd the pan: Sear in batches if needed to keep the chicken crisp.
- Use fresh lemon juice: It brightens the dressing and balances the arugula’s bitterness.
- Let the chicken rest: This helps retain juices before topping with the salad.
Frequently Asked Questions
Can I Use Chicken Thighs Instead?
Chicken thighs aren't ideal for paillards due to their shape and fat content. Stick with boneless, skinless chicken breasts for best results.
Do I Need a Meat Mallet to Pound the Chicken?
Not necessarily. A rolling pin or the bottom of a heavy skillet works just as well—just be sure to use plastic wrap or parchment to avoid mess.
What If I Don’t Have Arugula?
Baby spinach or mixed greens can be used instead, though arugula’s peppery bite is part of the dish’s charm.
Is This Recipe Good for Meal Prep?
It’s best served fresh, but you can prep the chicken ahead and cook just before serving. Keep salad and dressing separate until ready to plate.
Can I Add Cheese?
Yes! A few shavings of Parmesan or Pecorino Romano add a lovely salty richness on top.
How to Store
Allow leftover chicken to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture. The salad should be stored separately and dressed just before serving.
How to Freeze
Freezing is not recommended for the arugula salad component. However, you can freeze the cooked chicken paillards on a parchment-lined tray until solid, then transfer to a freezer bag. Store for up to 2 months. Thaw in the refrigerator before reheating in a skillet.
Ingredients
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- Coarse salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 bunch arugula (about 4 cups)
- Lemon wedges, for serving (optional)
How to Make Chicken Paillards
- Pound the chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to 1/4-inch thickness.
- Season and dredge: Season both sides with salt and pepper, then lightly dredge in flour, shaking off any excess.
- Sear the chicken: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Cook the chicken in batches until golden brown and cooked through, about 2-3 minutes per side. Transfer to a plate and keep warm.
- Make the dressing: In a small bowl, whisk together the lemon juice, mustard, and remaining 1 tablespoon olive oil. Season with salt and pepper.
- Toss the salad: In a medium bowl, toss arugula with the dressing until lightly coated.
- Assemble and serve: Place chicken paillards on plates and top each with a handful of dressed arugula. Serve with lemon wedges if desired.
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