Chicken Paillard


Geoffrey Zakarian

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This delicious dish is an elegant source of high quality protein. Cooking this chicken with the skin side down will give you a juicy inside with a firm, crunchy layer of skin on the outside. During flare-ups, consider removing the skin, but don't skimp on the flavorful spices!

Yields: 4 servings


  • 4 boneless chicken breasts, skin on
  • Kosher salt
  • 2 cups all-purpose flour
  • 1 tablespoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Canola oil for sautéing
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 4 each garlic cloves

Method of Preparation:

1. Preheat oven to 400F. One at a time, put the chicken breasts between 2 sheets of plastic wrap and flatten to an even ½” to ¾” thickness with a meat mallet. Season with salt.

2. In a baking dish, stir together the flour, paprika, garlic powder, and onion powder. Season with salt. Dredge the skin side of the chicken breasts in the mixture.

3. Heat a large ovenproof skillet over medium high heat. Depending on the size of the breasts, you may need two pans. Add enough oil for a small film at the bottom of the pan, and when it begins to smoke lightly, add the chicken skin side down, carefully placing it away from you.

4. Shake the pan to ensure it doesn’t stick, and begin to brown. Once it is caramelized, about 3 minutes, flip the chicken and transfer to an oven with the thyme, rosemary, and garlic. The chicken will be cooked when the internal temperature reaches 160F, about 5 minutes.

5. Drain the chicken on paper towels and serve.

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