Ok, so “Paillard”. It’s meat pounded thin with no bones involved, and usually chicken comes to mind, right? If not, let me know. If you’re someone who immediately thinks of beef or veal Paillard, we should talk. We’re destined to be friends. But back to the chicken. When I think of a Paillard dish, I assume it’s normally served with some kind of pan sauce, probably something with acid like lemon, maybe even a mustard-based sauce or a cream-based sauce. I clearly wasn’t in the mood for any of that and, as always, felt like doing my own thing. So here we are with a totally different, but loosely inspired, Paillard dish. The chicken is grilled at high heat and super fast since it’s so thin, then served over brown rice and topped with crunchy shaved fennel, thinly sliced Persian cucumbers, refreshing citrus, and a good bit of buttery Castelvetrano olives. Oh, and a nice showering of crispy breadcrumbs on top because I want that delectable fried crunch.
I’m a big fan of this grilled chicken Paillard dish and will probably make endless versions of it all summer long. The grilled meat and bright crunchy salad, plus the briny olives, is a winning combo. It hits all the right notes. And the whole thing can be put together pretty quickly, other than prepping your meat (i.e., slicing and pounding it thin) and getting some brown rice cooking. The actual active cooking time is nice and quick. Prep your veg/salad situation. Heat up that grill. And in about ten minutes, you’re eating. My kind of meal. Now, onto the recipe below…
I clearly wasn't in the mood for any of that and, as always, felt like doing my own thing. So here we are with a totally different, but loosely inspired, Paillard dish.
Grilled Chicken Paillard Recipe with Orange and Fennel Salad
Jump to:
- Overview
- Time Breakdown
- Ingredients
- Step-by-Step Instructions
- Expert Tips
- Frequently Asked Questions
- Storage Instructions
- Recipe Variations
Overview
Transform your dinner routine with this elegant yet simple Grilled Chicken Paillard recipe. Unlike traditional breaded versions, this quick version has perfectly grilled chicken cutlets topped with a vibrant orange, grapefruit and fennel salad topped with crispy panko breadcrumbs. The term “paillard” refers to meat that’s been butterflied and pounded thin, resulting in quick-cooking, tender pieces that are perfect for grilling.
This modern take on chicken paillard combines the classic French technique with Mediterranean-inspired flavors. The combination of grilled meat, bright crunchy vegetables, and briny olives creates a perfectly balanced dish that’s both satisfying and refreshing. Best of all, while the total time includes inactive periods for rice cooking, the actual hands-on preparation is surprisingly quick.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Inactive Time: 50 minutes
- Total Time: 85 minutes
- Servings: 2
Ingredients to make Perfect Chicken Paillard
- Chicken Breasts – butterflied and pounded thin for quick, even cooking
- Fresh Fennel Bulb – Adds a subtle anise flavor and crucial crunch to the salad
- Persian Cucumbers – Provides refreshing crispness and delicate texture compared to standard cucumbers. You could also use a seedless cucumber, or any other type you like.
- Citrus Fruits – Brings bright acidity and natural sweetness to balance the grilled chicken. This version uses some oranges and grapefruit, but use what you have and like. Mandarins, cara cara oranges and blood oranges are all great options.
- Castelvetrano Olives – These buttery, mild olives are perfect here. Kalamata or a black salt cured olive would also be delicious.
- Brown Rice
- Panko Breadcrumbs – Delivers a crucial crispy texture in place of a traditional breading
- Olive Oil
How to make this Grilled Chicken Paillard
- Cook That Rice – Cook the brown rice according to package instructions. Get this started first since it can take a while for brown rice to cook.
- The Chicken Prep – Carefully slice chicken breasts horizontally, keeping them attached. Place between parchment and pound to 1/4-inch thickness. Season with salt and give them a light drizzle of olive oil.
- Sort out the salad – Thinly cut fennel and cucumbers, supreme or slice your oranges and grapefruits, and pit and tear Castelvetrano olives.
- Breadcrumb Preparation – Pan-fry panko in olive oil until golden and season with salt and pepper.
- Get Grilling – Grill the chicken paillards for 3 minutes per side on high heat. Make sure they are fully cooked through.
- Plate up – Layer brown rice on serving plates, place grilled paillards over rice. Combine and dress vegetables, arrange over chicken and sprinkle with breadcrumbs and fennel fronds.
Some Expert Tips when Making Grilled Chicken Paillard
Chicken Preparation
When butterflying, keep your knife parallel to the cutting board. Use gentle, even pressure when pounding to avoid tears and allow the meat to come to room temperature before grilling.
Temperature Control
Ensure your grill is properly preheated to achieve the perfect sear. Don’t move the chicken during the first 3 minutes of grilling. Only move it when you’re ready to flip. Let the meat rest for 3-5 minutes before serving.
Salad Success
Use a mandoline for ultra-thin fennel slices if available. Be careful, they’re sharp! Supreme citrus over a bowl to catch juices for dressing. And if that’s too fussy, just peel and slice the citrus.
Season the salad just before serving to maintain crispness
Some Frequently Asked Questions when making Grilled Chicken Paillard
What exactly is a paillard?
Paillard refers to the preparation of the meat. A paillard is a portion of meat that has been butterflied and pounded very thin. This technique creates a larger surface area for even, super quick cooking and ensures tenderness.
Can I prepare the ingredients in advance?
Yes! Cook the rice and prepare the breadcrumbs a day ahead. The salad components can be sliced a few hours in advance and stored separately in the refrigerator.
What if I don’t have a grill?
A grill pan or heavy skillet works perfectly for this recipe. Heat over medium-high heat and follow the same cooking times.
Can I use different citrus fruits?
Absolutely! Mix and match oranges, blood oranges, grapefruit, or even tangerines based on seasonal availability. Cara cara oranges, pomelos and blood oranges are some other great options depending on the season.
Storage Instructions
- Cooked Chicken: Store in an airtight container for up to 3 days
- Rice: Keeps well refrigerated for 4-5 days
- The Salad Parts: Store separately for maximum for 2-3 days
- Sliced veggies: 1-2 days in the fridge
- Toasted breadcrumbs: 3-4 days at room temperature in an airtight container
Some Variations on This Grilled Chicken Paillard
Mediterranean Style
Add sliced cherry tomatoes and some crumbled feta cheese. Use a handful or fresh herbs like oregano and basil and you could even substitute in quinoa for the brown rice.
Ponzu and Sesame
Use ponzu sauce instead of olive oil, add lots shaved radishes, sliced celery and sesame seeds. Serve it all over some seasoned sushi rice.
Herb Salad
Add lots of fresh herbs like parsley and dill to the salad. Include a light vinaigrette and add some parmesan to the breadcrumbs while they toast.
Seasonal Winter Version
Use some cara cara oranges. Add in roasted squash and include lots of seasonal root vegetables like ribbons of carrots and shaved Brussel’s sprouts.
This Grilled Chicken Paillard recipe offers a fresh take on a classic dish, perfect for both casual weeknight dinners and elegant entertaining. The combination of grilled chicken, crunchy vegetables, and crispy breadcrumbs creates a memorable meal that’s both satisfying and sophisticated. Whether you’re new to cooking paillards or a seasoned pro, this version provides a delicious way to expand your culinary repertoire.
Grilled Chicken Paillard
Ingredients
- 2 Chicken Breast butterflied and pounded thin
- 1 Bulb Fennel sliced thin
- 4 Persian Cucumbers sliced thin
- 2-3 Citrus Fruits sliced or supremed
- 1 cup Castelvetrano Olives pitted and torn in half
- ¼ cup Olive Oil
- 1 cup Brown Rice cook according to package or rice cooker instructions
- ½ cup Panko
Instructions
- Start by getting your brown rice cooking. This will take the longest time, but it's mostly inactive, so get it started while you prep the rest of the ingredients for the recipe.1 cup Brown Rice
- Take your chicken breasts and butterfly them, trying not to slice all the way through. You're aiming for one large piece of chicken, but it will still be delicious if you end up with two smaller halves. Layer the chicken between parchment paper or plastic film and pound it very thin. Aim for about 1/4 inch thickness. It will shrink up a bit when you grill it, so try to get it as thin as you have the patience for.2 Chicken Breast
- Thinly slice your cucumber and fennel. Save a bit of the fennel fronds for garnish. Slice or supreme your citrus and pit your olives. Keep everything in the fridge to keep it cold while you wait for your rice to finish cooking and to get your chicken grilled.1 Bulb Fennel, 4 Persian Cucumbers, 2-3 Citrus Fruits, 1 cup Castelvetrano Olives
- Toss your breadcrumbs in a pan with a good drizzle of olive oil, salt, and pepper. Fry them over medium-high heat until they're golden brown and crispy. This should only take a few minutes. Keep stirring while they cook so nothing burns.½ cup Panko
- Season your chicken Paillards with salt and a light drizzle of olive oil. Grill them over high heat until they're cooked through. It should take about 3 minutes per side, depending on your grill.
- To plate, scatter a generous serving of brown rice over your plate and top it with your chicken. Toss your salad ingredients together in a large bowl with olive oil, salt, and pepper. Top the chicken with your salad, scatter breadcrumbs and fennel fronds on top and eat up!¼ cup Olive Oil
One thought on Grilled Chicken Paillard
This looks yummy. I would also try pork cutlets.