RecipeLemon-Thyme Chicken Paillard

Nutrition Facts
Amount per Serving
  • Calories: 280
  • Protein: 26 g
  • Total Fat: 18 g
    • Unsaturated Fat: 15.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 40 mg
  • Total Carbohydrate: 2 g
  • Dietary Fiber: 0 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 330 mg

This simple and delicious meal comes together in no time at all and calls for just a handful of ingredients, making it the perfect meal for busy weeknights. It’s also fancy enough to serve for company at a get-together. Easy yet elegant—the ideal combination.

  • Prep time
  • Total Time
This recipe makes 5 servings
  • • 3 tablespoons extra virgin olive oil
  • • ½ teaspoon lemon zest
  • • 3 tablespoons fresh lemon juice
  • • 1 to 2 tablespoons fresh thyme leaves (or herb of your choice)
  • • 1 to 2 tablespoons fresh chopped parsley
  • • ¼ teaspoon ground black pepper
  • • 1¼ pounds boneless, skinless thin chicken breasts*
  • • Kosher salt, to taste
  • Lemon Vinaigrette Dressing

*You can purchase thinly sliced chicken breasts or butterfly larger chicken breasts and place them between parchment paper and pound with your fist or a can until they are super thin.


Whisk oil, lemon zest and juice, thyme, parsley and black pepper in a large bowl. Add chicken and coat in marinade. 

Warm large skillet over medium-high heat. Add chicken and top each piece with a sprinkling of salt. (Work in batches, being careful not to overcrowd the pan.) Cook for about 3 minutes per side (because they are so thin, they will cook fast), seasoning with an additional sprinkling of salt after you flip them, if desired.

Make lemon vinaigrette dressing by whisking all ingredients in a small bowl and whisking until well combined. 

Top each chicken paillard with mixed greens and a drizzle of lemon vinaigrette.


You’ll flip for this crispy and delicious Baked Fried Chicken!

Nutrition analysis courtesy of Genesis® R&D