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Pan-Roasted Chicken Paillard with Warm Haricots Verts & Smashed Olive Vinaigrette

Pan-Roasted Chicken Paillard with Warm Haricots Verts & Smashed Olive Vinaigrette

Chicken breast has a reputation for being the safe, boring option, but in a French bistro, it is a canvas for technique. By pounding it into a thin paillard, we maximize the surface area for a deeply golden pan-roast, finishing with an aggressive, aromatic butter baste that keeps it wildly juicy. I serve it crowned with a tangled, sun-drenched salad of blistered haricots verts, buttery green olives, and creamy avocado, all tossed right in the pan juices. It’s elegant, incredibly fast, and tastes like a late-spring evening in Paris by way of Big Sur.

Marguerite Lavigne
Marguerite Lavigne
Prep: 10 minutes
Cook: 13 minutes
2
medium
dinner
chicken paillardbistro classicpan-roastedbutter-basted+1

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Timeline

23 minutes
0m10m20m
Pound & Season Chicken
5m
Mix Shallot Vinaigrette
5m
Pan-Roast Paillards
4m
Butter Baste Chicken
3m
Blister Beans & Olives
4m
Assemble & Serve
2m

Ingredients

  • 2 boneless, skinless chicken breasts(About 1 lb total)
  • 1 tsp kosher salt(Divided use)
  • 1/2 tsp cracked black pepper
  • 1 Meyer lemon (or regular lemon)(Zested and juiced)
  • 1 tsp Dijon mustard
  • 1 large shallot(Sliced into very thin rings)
  • 2 tbsp extra virgin olive oil(Divided use)
  • 3 tbsp unsalted cultured butter(Cultured butter makes a huge difference here!)
  • 2 cloves garlic(Smashed but kept whole)
  • 3 sprigs fresh thyme
  • 6 oz haricots verts (French green beans)(Trimmed)
  • 1/2 cup Castelvetrano olives(Pitted and roughly torn or smashed)
  • 1/2 ripe avocado(Diced)

Instructions

  1. 1

    Place 2 boneless, skinless chicken breasts between two sheets of parchment paper. Using a meat mallet or a heavy skillet, pound them out to an even 1/4-inch thickness. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp cracked black pepper.

    5 min

    Tip: Don't be shy with the pounding—an even thickness is the secret to a fast, perfect pan-roast without drying out the meat.

  2. 2

    In a medium mixing bowl, whisk together the juice and zest of 1 Meyer lemon (or regular lemon) and 1 tsp Dijon mustard. Stir in 1 large shallot. Let the shallot sit in the acidic mixture to lightly pickle while you cook the chicken.

    5 min

    Tip: Macerating the raw shallots in the citrus takes away their harsh bite and leaves behind a beautiful, sweet allium flavor.

  3. 3

    Heat 1 tbsp extra virgin olive oil in a large cast-iron or heavy stainless steel skillet over medium-high heat. Once shimmering, lay the chicken paillards in the pan. Cook undisturbed until the edges turn opaque and you have a deeply golden crust on the bottom, about 3 to 4 minutes.

    4 min

    Tip: If the chicken sticks, it's not ready to flip. Let the crust develop and it will release naturally.

  4. 4

    Flip the chicken. Immediately add 3 tbsp unsalted cultured butter, 2 cloves garlic, and 3 sprigs fresh thyme to the pan. As the butter melts and foams, tilt the skillet slightly toward you. Use a large spoon to rapidly baste the foaming butter over the chicken for 1 to 2 minutes until just cooked through. Transfer the chicken to a serving platter to rest.

    3 min

    Tip: This technique—arroser—infuses the meat with the thyme and garlic while keeping it luxuriously moist.

  5. 5

    Keep the skillet over medium heat with all that glorious brown butter and thyme. Add the remaining 1 tbsp extra virgin olive oil and toss in 6 oz haricots verts. Sauté until blistered but still vibrant green and crunchy, about 3 minutes. Stir in 1/2 cup Castelvetrano olives to warm them through, then remove the pan from the heat.

    4 min

    Tip: We want the beans snappy and bright, just kissed by the brown butter and garlic left in the pan.

  6. 6

    Pour the warm beans, olives, and any remaining pan juices directly into the bowl with the pickled shallot vinaigrette. Gently fold in 1/2 ripe avocado. Drape this warm, vibrant salad directly over the resting chicken paillards and serve immediately.

    2 min

    Tip: The hot pan juices will gently wilt the avocado just enough to make the vinaigrette incredibly creamy.

Chef's Notes

Pair this with a slightly chilled, natural Chenin Blanc or an unfiltered Chardonnay. The acidity of the Meyer lemon and the richness of the cultured butter absolutely demand a wine with some texture and zip!

Frequently Asked Questions

How long does Pan-Roasted Chicken Paillard with Warm Haricots Verts & Smashed Olive Vinaigrette take to make?

Pan-Roasted Chicken Paillard with Warm Haricots Verts & Smashed Olive Vinaigrette takes about 23 minutes total. That includes 10 minutes of prep and 13 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Pan-Roasted Chicken Paillard with Warm Haricots Verts & Smashed Olive Vinaigrette?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Pan-Roasted Chicken Paillard with Warm Haricots Verts & Smashed Olive Vinaigrette?

The main ingredients are: boneless, skinless chicken breasts, kosher salt, cracked black pepper, Meyer lemon (or regular lemon), Dijon mustard, large shallot, extra virgin olive oil, unsalted cultured butter, garlic, fresh thyme, haricots verts (French green beans), Castelvetrano olives, ripe avocado.

What type of meal is Pan-Roasted Chicken Paillard with Warm Haricots Verts & Smashed Olive Vinaigrette?

Pan-Roasted Chicken Paillard with Warm Haricots Verts & Smashed Olive Vinaigrette is categorized as: dinner.