Ingredients
Equipment
Method
- Place chicken breasts between two pieces of wax paper. Using a meat mallet, pound the chicken until evenly flattened to about 1/2 inch thick, working from the center outward to avoid holes or uneven spots.
- Drizzle the flattened chicken generously with oil, coating both sides. Sprinkle evenly with thyme, salt, and pepper, gently pressing the seasonings into the meat.
- Coat the grill pan thoroughly with nonstick cooking spray. Heat the grill pan over medium-high heat until hot but not smoking.
- Carefully place the seasoned chicken in the hot grill pan. Cook for 3 to 4 minutes per side without moving it around to achieve grill marks and a golden crust.
- Once cooked, transfer the chicken to a clean cutting board and let it rest for 3-5 minutes before slicing to allow juices to redistribute.
Nutrition
Notes
The key to perfect paillard is ensuring the chicken is evenly thin. You can substitute thyme with other herbs like rosemary or oregano. If you don't have a grill pan, a regular skillet works fine. The chicken is done when it's no longer pink in the center and feels firm to the touch.