By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
164 cal · 18 min
Martha's Chicken Paillards
Recipe GLPRe3b58b5555280c
Elegant and simple French-inspired pan-seared chicken breasts pounded thin and cooked until golden. This classic dish showcases tender, delicate chicken with a light, savory crust, ready in minutes.
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Ingredients
2 boneless, skinless chicken breast halves, tenders removed
to taste Coarse salt
to taste Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Directions
Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or heavy skillet bottom, gently pound each breast to an even thickness of about 1/4 inch, being careful not to tear the meat.
Pat the flattened chicken dry with paper towels and season both sides generously with coarse salt and freshly ground pepper.
Heat olive oil and butter in a large skillet over medium-high heat until the butter is foaming and the oil is shimmering, about 1 minute.
Carefully place the pounded chicken breasts into the hot skillet. Cook without moving for 3 to 4 minutes until the undersides are golden brown.
Flip the chicken and cook the other side for 2 to 3 minutes until the second side is golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part.
Transfer to a warm plate and serve immediately while still hot.
Comments
Chicken paillards are dead simple and everything here is in stock at any Charlotte grocery—even ALDI carries decent olive oil and butter. At roughly $8 to $10 total for two portions of pounded chicken breast with butter and oil, the cost per serving lands around $4 to $5, which is reasonable weeknight protein. The stated 18 minutes is honest if you already have your chicken out; the actual workflow from fridge to plate runs closer to 20 minutes with pounding and pan work, but that's not misleading marketing. This is a same-night dish that doesn't hold well once cooked, but it's so quick that reheating isn't the point—you make it fresh.
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