Citrus Paprika Chicken Paillard with Quick Pickled Onions Recipe

Name: Citrus Paprika Chicken Paillard with Quick Pickled Onions
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: 4 Boneless, skinless chicken breasts (Preferably organic); 2 cups Orange Juice (I like Natalie's ); 3 Limes; 4 Garlic Cloves, minced; 1/2 cup Avocado Oil (Any oil with a high smoke point will work); 1 tsp Paprika; 2 cups Arugula; Salt; 1 Red Onion (Sliced thin); 1 cup Warm Water; 1/2 cup apple cider vinegar; 1 1/2 tsp Salt; 1/2 tsp black pepper

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Citrus Paprika Chicken Paillard with Quick Pickled Onions Recipe

Abby Allen-Leach
Jan 13, 2020
3 min read

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If you’ve never made chicken paillard, I’m willing to bet that after you give this recipe a whirl, it’ll become a part of your regular rotation. What does paillard mean, you ask? Paillard is simply a fancy French term for a boneless piece of meat, traditionally chicken or veal, that has been pounded thin.

It’s an extremely uncomplicated and versatile dish that comes together in under 20 minutes. It’s idyllic for a quick weeknight dinner, and fabulous for a no-fuss, light and healthy lunch.

Chicken paillard with arugula and pickled red onions

As always, all of the ingredients for this chicken paillard can be found at none other than Rollin’ Oats. While utilizing organic ingredients is not an absolute have to for this recipe, but I, of course, recommend it. Finding quality organic meats can be difficult, at times, but Rollin’ Oats has a wonderful selection of boneless and skinless organic chicken. In addition to a wide array of organic products, Rollin’ Oats also has the best bulk section! If paprika isn’t something that you use often, this is a great opportunity to utilize the bulk section – it’s quite cost efficient, and helps reduce waste.

Chicken paillard ingredients from Rollin' Oats — Chicken paillard ingredients from Rollin’ Oats

The incredible bulk section at Rollin' Oats — The incredible bulk section at Rollin’ Oats

Natalie's orange juice — Natalie’s orange juice

This recipe calls for one whole red onion in order to make the quick pickled red onions, however, you will not use all of the pickled onions for this dish. I recommend pickling the onions in a mason jar with a lid, and then throwing them into the fridge for up to two weeks to utilize with other recipes. More often than not, we have a jar of these pickled onions in the fridge and use them on salads, rice bowls, burgers – you name it.

Citrus Paprika Chicken Paillard with Quick Pickled Onions

Abby Allen-Leach

Chicken paillard is about to become your new favorite weeknight dinner go-to.

3 from 2 votes

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Prep Time 15

Cook Time 10

Total Time 55

Course Main Dish

Cuisine French

Servings people

Calories 466 kcal

Ingredients

Chicken and Assembly

4 Boneless, skinless chicken breasts Preferably organic
2 cups Orange Juice I like Natalie's
3 Limes
4 Garlic Cloves, minced
1/2 cup Avocado Oil Any oil with a high smoke point will work
1 tsp Paprika
2 cups Arugula
Salt

Quick Pickled Onions

1 Red Onion Sliced thin
1 cup Warm Water
1/2 cup apple cider vinegar
1 1/2 tsp Salt
1/2 tsp black pepper

Instructions

Quick Pickled Onions

The morning before you're intending on making your chicken paillard, pickle the onions.
in a small bowl, combine apple cider vinegar, warm water, salt and black pepper. Add thinly sliced onions to a mason jar and pour over vinegar mixture. Allow to sit at room temperature for one hour, and then store in the fridge.

Chicken and Assembly

One at a time, pound out each chicken breast between two sheets of plastic wrap until they're about 1/4 Inch thick. Place pounded chicken breasts in a single layer in a casserole dish.
Combine Orange juice, juice of two limes and minced garlic to a bowl and whisk to combine, and pour over chicken. Cover and marinated for 30 minutes.
Remove chicken from marinade and pat dry with paper towels - discard marinade.
Generously salt and evenly distribute half of the paprika on the top sides of all of the chicken.
Preheat oven to 150F. Heat skillet over medium high heat and add Avocado oil to pan. One at a time, add the chicken to the hot pan by laying it away from you, paprika and salted side down. Season the other side with salt and 1/4 of the remaining paprika. Cook for three minutes and flip.
Cook the other side for four more minutes. Remove from skillet and place into the preheated oven to keep warm. Repeat with remaining pounded chicken breasts.
To serve, add a chicken breast to each plate, top with a handful of arugula and as many pickled onions as you'd like. Cut up remaining lime into fourths and squeeze over arugula and paillard.

Nutrition Facts

Citrus Paprika Chicken Paillard with Quick Pickled Onions

Amount Per Serving

Calories 466 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 4g25%

Cholesterol 72mg24%

Sodium 1014mg44%

Potassium 828mg24%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 13g14%

Protein 26g52%

Vitamin A 583IU12%

Vitamin C 84mg102%

Calcium 64mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 466kcalCarbohydrates: 23gProtein: 26gFat: 31gSaturated Fat: 4gCholesterol: 72mgSodium: 1014mgPotassium: 828mgFiber: 2gSugar: 13gVitamin A: 583IUVitamin C: 84mgCalcium: 64mgIron: 1mg

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January 13, 2020

Abby Allen-Leach

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Written by Abby Allen-Leach

I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.

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December 4, 2024 Sausage, Pesto & Peperonata Flatbread Recipe

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November 13, 2024 Ricotta & Mushroom Stuffed Rigatoni Recipe

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These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. 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