Go Back
Golden pan-seared chicken paillard topped with arugula, cherry tomatoes, and shaved parmesan on a white plate

Pan-Seared Chicken Paillard with Lemony Arugula Salad

Boneless chicken breast pounded thin, pan-seared until golden, and topped with a lemony arugula, tomato, and parmesan salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 189
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts (170 g each); about 680 g total
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil for searing
Arugula Salad
  • 4 cups baby arugula about 100 g
  • 1 cup cherry tomatoes halved, about 150 g
  • 1/4 cup red onion thinly sliced
  • 1 lemon juiced and zested
  • 2 tbsp extra virgin olive oil
  • 1/3 cup shaved parmesan about 30 g
  • pinch flaky salt to finish

Method
 

Prep the Chicken
  1. Place each chicken breast between two sheets of plastic wrap. Pound with a meat mallet to an even 1/4 inch (6 mm) thickness.
  2. Pat the chicken dry with paper towels and season both sides with the salt and black pepper.
Sear the Chicken
  1. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  2. Sear the chicken in batches of two so the pan stays hot. Cook 2 to 3 minutes per side until golden and the internal temperature reaches 165 F / 74 C.
  3. Transfer the seared chicken to a plate, tent loosely with foil, and let it rest 5 minutes while you make the salad.
Make the Salad and Serve
  1. In a mixing bowl, toss the arugula, cherry tomatoes, and red onion with the lemon juice and extra virgin olive oil.
  2. Taste and add a pinch of flaky salt if needed.
  3. Plate each chicken paillard and pile the arugula salad on top.
  4. Finish with shaved parmesan and a bit of lemon zest. Serve right away while the chicken is still warm.

Notes

  • Pound chicken to an even thickness or it cooks unevenly
  • Sear in batches so the pan stays hot and dry
  • Dress the arugula right before serving, not ahead
  • Check internal temp with a thermometer, don't guess by color