Caprese Grilled Chicken Paillard Recipe
This Caprese Grilled Chicken Paillard Recipe is quick to make and perfect for summer. Topped with a savory caprese mixture and sweet balsamic reduction, it’s healthy, light, and completely satisfying!
I fire up the grill pretty much every week during the summer, making recipes like Blackened Grilled Chicken Thighs, Grilled Gochujang Chicken Skewers, and Mediterranean Grilled Chicken. Of course, they’re all delicious.
However, when I need a quick, easy option fit for a crowd, this chicken paillard recipe is always the one I turn to! With minimal prep time and quick cooking time, the entire dish is ready in just over 30 minutes.
Plus, thanks to the cooking method, the chicken always turns out flavorful and juicy. Topped with a caprese mixture, it makes for a complete meal full of protein, nutrients, and flavor. Pair it with a side dish or two, and you’ll have a juicy chicken recipe that the entire family will love!
What is Paillard Chicken?
The term Paillard is a French term that references a piece of meat, not just chicken, that is pounded thinly before cooking. It can be used with chicken, pork, or veal.
That said, paillard chicken is chicken that is pounded thinly before being cooked. The pounding helps tenderize the protein and reduces the cooking time needed, too.
The term sounds fancy, but it’s super easy to do and always turns out great!
Recipe Ingredients
For the Chicken
- Chicken – I use boneless skinless chicken breasts for this recipe, but thin sliced chicken cutlets will work as well. If you do use breast meat, be sure to butterfly and pound the filets before you marinate them.
- Olive Oil – This forms the base of the marinade, helping the ingredients cling to the chicken, tenderizing the meat, and adding a boost of healthy fats.
- Garlic – For the best results, use whole garlic cloves and lightly press them to allow them to release their flavor.
- Parsley – Fresh parsley adds a bright, refreshing taste, balancing some of the heaviness of the oil.
- Kosher Salt and Pepper – Adjust to taste.
For the Caprese Topping
- Tomatoes – I use cherry tomatoes, but grape tomatoes will also work.
- Mozzarella Pearls – If you can’t find pearls, use fresh mozzarella, and slice it into bite-sized pieces instead.
- Shallots – This adds a subtly sweet, pungent taste.
- Basil – Fresh basil adds a sweet, savory flavor.
- Olive Oil – This coats the ingredients, acting as a sort of dressing. Plus, the healthy fats help our bodies absorb the fat-soluble vitamins in the tomatoes!
- Salt and Pepper – Adjust to taste.
- Balsamic Reduction – The finishing touch, this adds a subtle sweetness that pairs fabulously with the otherwise savory flavors.
How to Make the Beat Caprese Grilled Chicken Paillard Recipe
- Prepare. Before you begin, place a sheet of foil on your grill, and preheat it to 400 degrees Fahrenheit. Option to brush the grill grates with avocado oil instead of using foil.
- Thin the chicken. Butterfly thick chicken breasts, and place them in a Ziplock bag. Use the soft side of a meat mallet to pound the chicken until it’s ¼ inch thick. If you don’t have a meat mallet, a rolling pin will also work.
- Season. Add the olive oil, lightly pressed garlic, parsley, kosher salt, and pepper to the bag, and massage the chicken, coating it evenly. Let the chicken marinate for 20-25 minutes.
- Prepare the topping. While the chicken marinates, combine the sliced tomatoes, mozzarella pearls, chopped basil, diced shallots, olive oil, kosher salt, and pepper in a bowl. Toss to combine.
- Grill. Place the prepared chicken on the grill. Cook for about 3 minutes per side or until golden brown and the internal temperature reaches 165 degrees Fahrenheit when measured with a meat thermometer.
- Serve. Arrange the chicken paillard on a serving platter. Then, layer the caprese mixture on top, and add a light drizzle of balsamic reduction. Enjoy warm!
Frequently Asked Questions
How should I store leftovers? Store the chicken and caprese mixture in separate airtight containers in the refrigerator for up to 3-4 days. Tuck any leftovers inside of a wrap, or use them in a salad for a delicious lunch the next day!
What should I serve with this grilled chicken paillard recipe? For a heartier meal, pair your chicken with a side of cooked pasta or roasted potatoes. Or, add a side of grilled veggies, broccoli, asparagus, zucchini, or spring vegetable hash for extra nutrients.
Can I make this recipe without a grill? Yes, if you don’t have a grill, cook the chicken in a grill pan over medium heat on the stove. Or, bake it at 400 degrees Fahrenheit for 15-18 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
How to Store
Store any leftover chicken or caprese mozzarella topping in an airtight container in the refrigerator for up to 3-4 days. Tuck any leftovers inside of a wrap or on top of a salad for a delicious lunch the next day. Looking for more recipes? Try my Greek chicken meatballs with tzatziki sauce.
Caprese Grilled Chicken Paillard Recipe
Ingredients
- 1.5 lbs. chicken breasts, butterflied and pounded
- 4 tablespoons olive oil
- 2-3 cloves whole garlic, lightly pressed
- 2 tablespoons parsley, roughly chopped small
- pinch kosher salt, to season
- pinch pepper, to season
Caprese Mozzarella Topping
- 1.5 cups cherry tomatoes, sliced in half
- ½ cup mozzarella pearls, sliced in half
- ½ cup shallots or sweet onion, diced small
- 2 tablespoons basil, fresh chopped
- 2 tablespoons extra virgin olive oil
- kosher salt and pepper, to taste
- 1-2 tablespoons balsamic reduction , or glaze, drizzled on top
Equipment
- 1 gas grill
- 1 platter
Instructions
- Place a sheet of foil on your grill, then preheat the grill to 400 degrees. Option to brush the grill grates with avocado oil instead of using foil.
- If your chicken breasts are thick, butterfly them (cut them in half) and add them to a Ziplock bag. Gently pound the chicken using the soft side of a mallet. You will want the chicken to be about ¼ inch thick.
- Once the chicken is pounded thin, add the olive oil, pressed garlic cloves, chopped parsley, kosher salt and pepper to the bag. Seal the bag closed and massage the chicken making sure it is evenly coated in the marinade. Let the chicken marinate for 20-25 minutes before grilling.
- While the chicken is marinating, prepare the caprese topping. Combine the sliced tomatoes, mozzarella pearls, chopped basil, diced shallots, extra virgin olive oil, kosher salt and pepper in a mixing bowl. Toss until well combined.
- Place the prepared chicken on the grill. Grill for about 3 minutes on each side. It will cook quickly. You'll want the internal temp to be 165 degrees Fahrenheit. Thicker chicken may need longer to cook.
- Remove from the grill and arrange the chicken on a platter. Top with the caprese topping and a light drizzle of balsamic reduction. Serve immediately and enjoy!
One Comment on “Caprese Grilled Chicken Paillard Recipe”
This recipe was so easy and tasted great! I served it with a side salad and a little pasta. Everyone loved it! I mixed leftover pasta with the leftover tomatoes and mozzarella and it was so good too. Thanks for another great recipe!