Herbes de Provence Chicken Paillard

Thin pan-seared chicken breast cutlets seasoned with aromatic French herbs and lemon, served alongside tender roasted baby potatoes and a crisp garden salad.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: French
• Difficulty: Easy
• Cost: $2.37/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Calorie
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• Low-Carb

Tags

• sauté
• quick
• healthy
• fresh
• classic
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, pounded thin)
• 1 tablespoon Herbes de Provence (dried blend)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 lemon (halved)
• 1 pound baby red potatoes (quartered, pre-steamed or microwaved)
• 4 cup mixed baby greens (fresh)
• 1 tablespoon red wine vinegar

Instructions

1. Season the pounded chicken breast cutlets on both sides with Herbes de Provence, 1/2 teaspoon of kosher salt, and black pepper.
2. Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat. Sear the chicken paillards for 3 to 4 minutes per side until golden and cooked through to 165°F.
3. Squeeze fresh lemon juice directly over the chicken in the pan, then transfer the cutlets to a serving plate to rest.
4. In the same hot skillet, add the remaining 1/2 tablespoon olive oil and the pre-steamed quartered baby red potatoes, searing for 4 minutes until edges are crisp and golden; season with 1/4 teaspoon kosher salt.
5. In a salad bowl, toss the mixed baby greens with red wine vinegar and the remaining 1/4 teaspoon kosher salt, serving alongside the chicken paillard and crispy potatoes.

Notes

Pounding the chicken breast ensures rapid, even cooking in under eight minutes total.

Nutrition (per serving)

• Calories: 241
• Protein: 38.7 g
• Carbohydrates: 3.5 g
• Fat: 8.2 g
• Fiber: 1.6 g
• Sodium: 680 mg
• Saturated Fat: 1.3 g
• Sugar: 0.7 g
• Cholesterol: 120 mg