Chicken Paillard With Arugula Salad Recipe

Name: Chicken Paillard With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbsp EVOO; 1 Lemon zested and juiced; 2 cloves garlic minced; 1 Tbsp chopped fresh thyme; 4 Skinless boneless chicken breasts; salt & pepper; 2 Tbsp butter; 2 Tbsp flour; 1 1/2 cups chicken stock; 1 Tbsp dijon mustard; 2Tbsp chopped tarragon; 1 tsp white wine vinegar; 6 cups arugula; 1/2 cup frozen peas thawed; 2 radishes sliced thinly; 1/2 cup shaved parm/regg cheese

Servings: persons

6 Tbsp EVOO
1 Lemon zested and juiced
2 cloves garlic minced
1 Tbsp chopped fresh thyme
4 Skinless boneless chicken breasts
salt & pepper
2 Tbsp butter
2 Tbsp flour
1 1/2 cups chicken stock
1 Tbsp dijon mustard
2Tbsp chopped tarragon
1 tsp white wine vinegar
6 cups arugula
1/2 cup frozen peas thawed
2 radishes sliced thinly
1/2 cup shaved parm/regg cheese

1
1. In a large shllow dish, combine 4 tbsp EVOO, half the lemon juice, the lemon zest, garlic and thyme
2
2. Butterfly the breasts and pound thin... season with salt and pepper. Add them to lemon garlic marinade and let sit 5 minutes.
3
3. In medium skillet, melt the butter over medium hear, whisk in the flour and let thicken; whisk in chicken stock and season with salt and pepper, then whisk in mustard and tarragon and keep sauce warm over low heat.
4
4. Grill chicken turning once, 4-6 minutes.
5
5 In a small bowl, whisk remaining lemon juice and vinegar and remaining 2 TBSP of EVOO. Season with salt and pepper. Add arugula, peas, radishes, and toss lightly to coat/ Top with cheese.
6
6. To serve, ladle sauce onto plates, top with chicken and then pile salad over chicken.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 Tbsp EVOO, 1 Lemon zested and juiced, 2 cloves garlic minced, 1 Tbsp chopped fresh thyme, and more.

Yes, Chicken Paillard With Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Paillard With Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions