Past Recipes
Chicken Paillard

Chicken Paillard with Mushroom Gravy, Roasted Asparagus, and Potatoes

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Recipe Details


We’ve taken a classic French bistro preparation, chicken paillard, and added gravy for a rich and comforting dinner. Chicken is pounded thin so it cooks quickly and evenly while still retaining its juiciness, then dusted with fragrant herbes de Provence that release a wonderful aroma when seared in butter. Smothered in a rich mushroom gravy and served with roasted red potatoes and seasonal asparagus, it’s guaranteed to become a fast favorite at your table.


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 590
  • Protein 49g
  • Total Carb 37g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    8 ounces
    cremini mushrooms
  • asparagus
    8 ounces
  • red-skinned potatoes
    8 ounces
    red-skinned potatoes
  • chives
    1/8 ounce
  • yellow onion
    yellow onion
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • grated Parmesan cheese
    2 tablespoons
    grated Parmesan cheese
  • unsalted butter
    3 packets
    unsalted butter
  • herbes de Provence
    1 teaspoon
    herbes de Provence
  • flour
    1 tablespoon
  • chicken stock
    8 ounces
    chicken stock

What You’ll Need

  • water
  • plastic wrap
  • meat mallet (optional)
  • baking sheet
  • 2 12" large pans
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Wipe mushrooms clean with a damp paper towel, then roughly chop. Rinse remaining produce. Trim and discard woody ends of asparagus. Cut potatoes into ½-inch pieces. Thinly slice chives. Peel onion, halve, and thinly slice. Pat chicken dry with paper towel and place between 2 large pieces of plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness.

  2. Roast Vegetables

    Roast Vegetables

    On half of a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer, and roast until becoming tender, about 10 minutes. Remove from oven. Add asparagus to other half of baking sheet, drizzle over ½ tablespoon olive oil, and sprinkle over Parmesan, ⅛ teaspoon salt and pepper as desired. Return to oven and continue roasting until vegetables are tender, 8-10 minutes more.

  3. Sauté Mushrooms

    Sauté Mushrooms

    While vegetables roast, heat 2 packets butter in a large pan over medium-high heat. When butter is foamy, add mushrooms. Sauté, stirring, until tender and becoming crisp, about 8 minutes. Season with ¼ teaspoon salt and pepper. Add onions and cook, stirring frequently, until light brown, about 5 minutes. Add 3 tablespoons water and reduce heat to medium. Cook until onions are golden brown and very soft, about 3 minutes more.

  4. Sear Chicken

    Sear Chicken

    While mushrooms cook, season chicken all over with herbes de Provence, ½ teaspoon salt and pepper as desired. Heat remaining butter plus 1 teaspoon olive oil in a separate large pan over medium heat. When butter is foamy, add chicken and sear until cooked through and no longer pink, 4-5 minutes per side. Transfer chicken to a plate and cover loosely with foil to keep warm.

  5. Make Gravy

    Make Gravy

    Add flour to pan with onions and mushrooms over medium heat, and stir vigorously until flour is no longer visible, 1 minute. Add chicken stock. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until sauce is thickened, 2-3 minutes. Season with ¼ teaspoon salt and pepper as desired, and remove pan from heat.

  6. Plate Chicken Paillard

    Plate Chicken Paillard

    Divide chicken between serving plates, spoon over mushroom gravy, and garnish with chives. Serve with roasted asparagus and potatoes. Dig in!

What is Plated?

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