Lemon and Oregano Rubbed Chicken Paillards
Brighten up your dinner table with Lemon and Oregano Rubbed Chicken Paillards, a quick and zesty dish that blends fresh citrus and earthy herbs into a flavorful marinade. Perfectly pounded chicken breasts are coated in a vibrant mix of lemon zest, fresh oregano, garlic, olive oil, smoked paprika, and a hint of black pepper, then seared to golden perfection in just minutes. This easy-to-make recipe is a weeknight savior, boasting a prep time of just 15 minutes, yet elegant enough for entertaining. Serve these juicy chicken paillards over crisp baby arugula and sweet cherry tomatoes for a complete, light, and healthy meal. Packed with bright Mediterranean flavors, this dish is a delicious way to add freshness to your dinner lineup.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 large Lemon (zested and juiced)
- 2 tablespoons Fresh oregano (chopped)
- 2 cloves Garlic (minced)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly cracked)
- 0.5 teaspoon Smoked paprika
- 2 cups Baby arugula (optional, for serving)
- 1 cup Cherry tomatoes (halved, optional)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken until each piece is about 1/4-inch thick.
In a small bowl, combine the lemon zest, lemon juice, fresh oregano, minced garlic, olive oil, salt, black pepper, and smoked paprika to create the marinade.
Rub the marinade evenly over both sides of each chicken paillard. Let the chicken rest at room temperature for 10 minutes to absorb the flavors.
Heat a large non-stick skillet or grill pan over medium-high heat. Add a drizzle of olive oil if necessary to coat the pan lightly.
Working in batches if needed, cook the chicken paillards for 2-3 minutes on each side, or until golden brown and fully cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the pan and let rest for 2 minutes before serving.
Optional: Serve the chicken paillards over baby arugula and cherry tomatoes for a light and refreshing meal. Drizzle with any remaining juices from the pan for extra flavor.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.6 g | ||
| Protein | 219.9 g | 440% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 250 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2498 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
