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• This Chicken Paillard Is My Favorite Lemon Butter Chicken
• Ingredients & Substitutions
• How To Make Chicken Paillard
• My Recipe Tips
• Chicken Paillard (Lemon Butter Chicken) Recipe card
• Serving Ideas
• Recipe Reviews

This Chicken Paillard Is My Favorite Lemon Butter Chicken

Chicken paillard (pronounced pai-are ) first won me over in France — thin, tender cutlets in a buttery sauce that felt so special. For a while, I forgot all about it… until one day I accidentally sliced a chicken breast clean through while trying to butterfly it, and instantly remembered that dish. I turned it into this lemon butter chicken on a whim, and here’s why I keep making it:

• Super tender chicken – You know that melt-in-your-mouth texture you get at restaurants? That’s exactly what you’ll get here. Chicken paillard literally means chicken pounded thin — this process helps it cook fast and evenly.
• Bright lemon butter flavor – There are many ways to cook chicken cutlets, but in this lemon butter sauce is hands-down my favorite! You’ll want to drizzle this deliciousness not only over the chicken, but over your base and even roasted veggies .
• Quick & easy – Chicken paillard sounds like a fancy dish, but it’s very easy to cook. With simple ingredients and quick prep time, you’ll have dinner on the table in just 20 minutes.

The ingredients here are actually based on my pan seared halibut made with this same sauce, which sounds like a strange swap, but I thought it would be perfect for this chicken paillard recipe. And it is. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my lemon butter chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I bought boneless, skinless chicken breasts and pounded them myself, but you can save time if you buy already thin chicken cutlets. Boneless chicken thighs would also work, but technically it wouldn’t be chicken paillard anymore.
• Spices – I seasoned the chicken with garlic powder , paprika , sea salt, and black pepper. Italian seasoning , lemon pepper, or even a pinch of cayenne can be nice additions.
• Olive Oil – For searing the chicken. Avocado oil works, too.
• For The Lemon Butter Sauce – All you need is salted butter , minced garlic (although a sauteed shallot would also be nice here), fresh lemon juice , and fresh parsley . Feel free to swap in other fresh herbs, like thyme, basil, or chives.

How To Make Chicken Paillard

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the chicken. Slice each chicken breast in half horizontally. Place the cutlets between pieces of plastic wrap. Pound them to an even thickness using the flat side of a meat mallet , or you can roll a rolling pin over them.
2. Season both sides. Pat the chicken dry and sprinkle both sides with garlic powder, paprika, salt, and pepper.
3. Sear until golden. Heat olive oil in a large stainless steel skillet . Cook the chicken on both sides, until golden brown. Set aside and cover to keep warm.

1. Make the pan sauce. Turn the heat down and add the butter. Let it melt, scraping up any browned bits from the bottom, and cook until a little golden. Once it smells nutty, toss in the minced garlic and sauté until fragrant. Stir in the lemon juice and parsley. It’ll sizzle!
2. Bring it all together. Return the chicken to the pan and turn to coat in sauce. Simmer just a little longer. Plate the chicken paillard and drizzle the lemon butter sauce all over it.

My Recipe Tips

• When pounding the chicken, do it lightly and focus on the thicker parts. Pounding too hard can make your dish turn out mushy. And I focus on the thicker parts more so that I end up with more even thickness overall.
• Use a light-colored pan if you can. I find that darker pans, especially black cast iron, burn this sauce more easily. Plus, you won’t be able to see how dark the sauce is in a black pan. I like to use a stainless steel skillet like this .
• Ideally, don’t let the chicken cook through when searing. If you do, it can be overdone after cooking in the chicken paillard in lemon butter sauce. I recommend removing it when it hits 155 degrees F, and let it come to 165 degrees F in the sauce at the end. This meat thermometer is perfect for doing a quick check.
• Watch the heat. Medium heat is ideal to brown the chicken without leaving burned pieces all over your pan or getting it too dark before the inside reaches 155 degrees F. If your chicken is dark sooner, you can reduce the heat to finish. And if the pan has burnt pieces after removing the chicken, I recommend wiping away any large areas to avoid burnt bits in your lemon butter sauce. (You don’t have to wash the pan, just scrape off any black spots.) Finally, feel free to turn down the heat all the way to low for the lemon butter if the pan seems pretty hot.
• Be careful, the butter can splatter when cooking. A splatter shield like this can help.
• Feel free to adjust the lemony flavor. I like this lemon butter chicken pretty lemony and use 2 tablespoons of lemon juice. You can reduce to 1.5 tablespoons for a milder flavor, or stir in a teaspoon of lemon zest toward the end if you want it even more intense.
• Want the sauce thicker or creamer? You can add a splash of heavy cream before the last simmering step, or dredge this chicken paillard recipe in a little cornstarch or arrowroot powder before searing. I usually do neither, because I love this sauce just the way it is — light, bright, and drizzle-worthy!

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 8-oz Boneless skinless chicken breasts ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Paprika ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢
• 6 tbsp Salted butter ▢
• 2 cloves Garlic ▢
• 2 tbsp Lemon juice (or 1.5 tbsp if you prefer less lemony) ▢
• 2 tbsp Fresh parsley (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Slice the chicken breasts in half horizontally to make two thin cutlets from each. (This is like butterflying them, but you’re cutting all the way through.)
2. Place the chicken cutlets between 2 pieces of plastic wrap in a single layer. Use a meat mallet to pound them to an even thickness, about 3/8 inch thick.
3. Pat the chicken dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.
4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, until golden brown on both sides and the internal temperature reaches 155 degrees F (68 degrees C).
5. Remove the chicken from the pan and cover with foil to keep warm.
6. Reduce heat to medium-low. (If the pan is smoking, remove from heat for a couple of minutes before returning to medium-low.) Add the butter. Wait for it to melt, then heat for 2-3 minutes , stirring occasionally, until the butter is browned and smells nutty.
7. Add the garlic. Saute for about 1 minute , until fragrant.
8. Add the lemon juice and parsley. It will sizzle. Return the chicken to the pan and turn to coat in lemon butter sauce. (It will be thin, which is normal.) The sauce will continue to simmer. Continue cooking over medium-low heat for 2-4 minutes , until the chicken reaches 165 degrees F (74 degrees C).
9. Serve your chicken paillard with lemon butter sauce from the pan drizzled on top.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken cutlet with 2 tablespoons of lemon butter sauce

• Tips: Check out my recipe tips above to help you get juicy, evenly cooked lemon butter chicken, and ways to adjust the sauce flavor or thickness.
• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: You can prep the chicken cutlets ahead by slicing, pounding, and seasoning them 1-2 days ahead.
• Reheat: Warm gently on the stove or in the microwave at low power. I usually add a splash of chicken broth when reheating the sauce, but a little extra butter and lemon juice works, too.
• Freeze: Feel free to freeze the cooked chicken with the sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Paillard

Serving Ideas

Here are a few of my favorite sides that pair perfectly with chicken paillard — especially ones that soak up that buttery lemon sauce:

• Veggie sides – Green beans almondine are my favorite French side dish. Ratatouille , roasted broccoli , or even some juicy roasted cherry tomatoes pair well, too.
• Something to soak it up – I highly recommend serving lemon butter chicken in a bowl over mashed cauliflower (pictured above), mashed potatoes, your favorite pasta, or even zucchini noodles . Anything to soak up this amazing sauce!
• Salad – My arugula salad with lemon vinaigrette pairs perfectly with the flavors of this chicken paillard recipe, or try my French-inspired carrot salad .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Paillard (Lemon Butter Chicken)

My chicken paillard recipe makes juicy, easy lemon butter chicken in just 20 minutes! You’ll want to drizzle this sauce over everything.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-paillard/

Ingredients

• 2 8-oz Boneless skinless chicken breasts
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 6 tbsp Salted butter
• 2 cloves Garlic
• 2 tbsp Lemon juice (or 1.5 tbsp if you prefer less lemony)
• 2 tbsp Fresh parsley (chopped)

Instructions

1. Slice the chicken breasts in half horizontally to make two thin cutlets from each. (This is like butterflying them, but you’re cutting all the way through.)
2. Place the chicken cutlets between 2 pieces of plastic wrap in a single layer. Use a meat mallet to pound them to an even thickness, about 3/8 inch thick.
3. Pat the chicken dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.
4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, until golden brown on both sides and the internal temperature reaches 155 degrees F (68 degrees C).
5. Remove the chicken from the pan and cover with foil to keep warm.
6. Reduce heat to medium-low. (If the pan is smoking, remove from heat for a couple of minutes before returning to medium-low.) Add the butter. Wait for it to melt, then heat for 2-3 minutes , stirring occasionally, until the butter is browned and smells nutty.
7. Add the garlic. Saute for about 1 minute , until fragrant.
8. Add the lemon juice and parsley. It will sizzle. Return the chicken to the pan and turn to coat in lemon butter sauce. (It will be thin, which is normal.) The sauce will continue to simmer. Continue cooking over medium-low heat for 2-4 minutes , until the chicken reaches 165 degrees F (74 degrees C).
9. Serve your chicken paillard with lemon butter sauce from the pan drizzled on top.

Maya’s Recipe Notes

Serving size: 1 chicken cutlet with 2 tablespoons of lemon butter sauce

• Tips: Check out my recipe tips above to help you get juicy, evenly cooked lemon butter chicken, and ways to adjust the sauce flavor or thickness.
• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: You can prep the chicken cutlets ahead by slicing, pounding, and seasoning them 1-2 days ahead.
• Reheat: Warm gently on the stove or in the microwave at low power. I usually add a splash of chicken broth when reheating the sauce, but a little extra butter and lemon juice works, too.
• Freeze: Feel free to freeze the cooked chicken with the sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)