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Chicken Paillard

Chicken Paillard with Herbes de Provence and Spring Green Salad

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Recipe Details


When searching for a simple dish that also inspires a collective “oh-la-la!” from our dining companions, we frequently turn to chicken paillard (pronounced “PI-yahrd”). It’s a classic French preparation for chicken breasts pounded thin and cooked quickly, then piled high with a bright and colorful salad for an impressive presentation. In this springy take, Chef Suzanne showcases perfectly golden paillard atop a heap of arugula, sautéed asparagus and snap peas, and crisp toasted almonds for plenty of crunch.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 680
  • Protein 55g
  • Total Carb 19g
  • Total Fat 44g

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

Ingredients & Equipment

What we send

  • asparagus
    5 ounces
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • shallot
  • chives
    1/8 ounce
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • sugar snap peas
    4 ounces
    sugar snap peas
  • slivered almonds
    3 tablespoons
    slivered almonds
  • herbes de Provence
    1 teaspoon
    herbes de Provence
  • unsalted butter
    1 packet
    unsalted butter
  • baby arugula
    3 ounces
    baby arugula
  • shaved Parmesan cheese
    2 ounces
    shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise into 1-inch pieces (try lining up all the ends to cut them together!). Halve tomatoes. Peel shallot and mince enough to yield 2 tablespoons, then place in a large bowl that's big enough for the salad. Thinly slice chives, add to bowl with shallot, and pour over Champagne vinegar to marinate.

  2. Pound Chicken

    Pound Chicken

    Pat chicken dry with paper towel and place between 2 large pieces plastic wrap, working in batches as needed. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Set aside.

  3. Sauté Vegetables

    Sauté Vegetables

    Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add snap peas and asparagus and sauté until bright green and slightly tender, about 3 minutes. Add almonds to pan with vegetables and cook, stirring continuously to prevent burning, until golden, about 3 minutes more. Season with ¼ teaspoon salt and pepper as desired. Transfer vegetables to a plate, reserving pan for cooking chicken, and set aside.

  4. Cook Chicken Paillard

    Cook Chicken Paillard

    Season chicken all over with herbes de Provence, ½ teaspoon salt and pepper as desired. Wipe pan from vegetables clean and return to medium heat with butter and 1 tablespoon olive oil. When butter is foamy, add chicken and sear until cooked through and no longer pink, 4-5 minutes per side.

  5. Make Salad

    Make Salad

    While chicken cooks, add ¼ teaspoon salt and pepper as desired to bowl with shallot and chives, and whisk together. Whisking continuously, slowly add 2 tablespoons olive oil to fully combine. Add arugula, tomatoes, and sautéed vegetables to bowl with vinaigrette and toss to coat.

  6. Plate Chicken Paillard

    Plate Chicken Paillard

    Divide spring green salad between plates, top with chicken paillard, and garnish with Parmesan. Dig in!

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