A boneless skinless breast, can be one of the most boring and flavorless ingredients to cook with. It also has a tendency to overcook and taste dry. I am always on the lookout for ways to make chicken breasts exciting because they are very healthy to eat. This Chicken Paillard recipe is about as easy as any recipe can be and it delivers on a super flavorful and satisfying chicken experience. The key to this recipe is pounding the chicken breast to make it thin before you cook it- this allows you to cook it over higher heat to get a nice sear and keeps the meat cooking evenly. No rubbery chicken breast here!
Commonly asked questions:
If I don’t have dried oregano, can I substitute it for something else?
Yes, you definitely can! Take a look in your spice cabinet and see if you have any of the classic Italian spices like thyme, rosemary, or thyme. Anyone of those can substitute for oregano if you don’t have it. If you happen to have a bottle of pre-mixed Italian seasoning like this one from Simply Organic then you can use that too!
Why is pounding the chicken breast to make it flatter so important?
In this recipe it is VERY important that you cut the chicken breasts in half and pound them to make them flatter. The reason for this is that chicken breasts tend to be quite thick and it takes a lot longer to cook them if they are thick than if they are thin. Long cooking times tend to lead to dried out chicken meat. By pounding the chicken breasts into 1/2″ thick pieces, you are greatly increasing the speed it takes to cook them and minimizes the chance that the meat will become overcooked and dry tasting.
What tool do I need to pound the chicken breasts?
My go-to chicken breast pounding tool is a rubber mallet but you can use a small and heavy cast iron skillet or even a small pot. The heavier the object the less muscle you will need to put into the pounding. You can also use a heavy rolling pin, if you have that in your kitchen.
How long do these chicken breasts stay good for in the refrigerator?
These Chicken Paillard chicken breasts will last for 3 – 4 days in your refrigerator.
If you like this recipe, check out these other recipes on my blog:
- 2 chicken breasts cut in half width wise
- 2 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 2 tsp lemon zest
- 1 tsp salt
- 1 tsp pepper freshly ground if possible
- 1 tsp oregano
- Place chicken breasts on a cutting board and slice them in half on the longest dimension.
- Cover them with a piece of plastic wrap and pound them to 1/2" thickness. You can use a rubber mallet or a small but heavy frying pan or pot. Remove plastic wrap.
- Place chicken halves on a large plate and pour oilve oil and lemon juice on top of them. Rub olive oil and lemon juice on both sides.
- Season each breast half with salt, pepper, oregano, and lemon zest.
- Heat a grill pan or regular skillet on medium high. Cook each breast half until cooked through, about 3 minutes. Remove and place over a fresh bed of lettuce, rice or alongside your favorite vegetable.