Parmesan Chicken Paillards With Cherry Tomato Sauce

My grandmother, Nonna Emilia, always had a way of making simple meals feel incredibly special. I remember, as a child, sitting in her sun-drenched kitchen, the aroma of garlic and tomatoes clinging to the air. This Parmesan Chicken Paillard recipe reminds me of her effortless cooking style – taking humble ingredients and transforming them into something truly memorable, a perfect weeknight supper, brimming with Italian flavors. It’s a quick and easy way to enjoy the essence of Chicken Parmesan without all the fuss.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Mediterranean

Ingredients

• 4 (6 ounce) boneless, skinless chicken breast halves
• ½ teaspoon kosher salt, divided
• ½ teaspoon ground black pepper, divided
• ¼ cup Parmesan cheese, grated
• 1 tablespoon all-purpose flour
• 2 teaspoons olive oil, divided
• Cooking spray
• ½ cup onion, finely chopped (I use frozen chopped onion, unthawed)
• ¼ cup chicken broth
• 1 tablespoon sherry wine vinegar
• 2 cups cherry tomatoes, quartered
• ½ teaspoon dried oregano

Equipment Needed

• Meat mallet or small heavy skillet
• Heavy-duty plastic wrap
• Shallow dish
• Large nonstick skillet
• Paper towels

Instructions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound to ½ inch thickness using a meat mallet or a small heavy skillet. This process, called “paillard,” ensures even cooking and tenderizes the chicken beautifully.

2. Sprinkle the pounded chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Seasoning at this stage is crucial for building flavor from the inside out.

3. Combine the Parmesan cheese and flour in a shallow dish. This mixture creates a delicious, crispy coating when the chicken is cooked. The flour helps the cheese adhere to the chicken and contributes to the golden-brown color.

4. Dredge one side of each chicken breast in the Parmesan cheese mixture, pressing gently to ensure the coating sticks well.

5. Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. The skillet must be hot before adding the chicken to achieve a nice sear.

6. Add 2 chicken breast halves, cheese side down, to the hot skillet. Cook for 4 minutes on each side or until done. The internal temperature of the chicken should reach 165°F (74°C). Resist the urge to move the chicken around in the pan; this allows a beautiful crust to form.

7. Repeat the procedure with the remaining 1 teaspoon of olive oil and the remaining chicken breast halves.

8. Remove the cooked chicken from the pan and keep warm. You can place it on a plate covered with foil to retain heat while you prepare the sauce.

9. Carefully wipe any browned bits from the pan using a paper towel. This step ensures that the sauce doesn’t become bitter from burnt remnants.

10. Coat the pan with cooking spray. This will help prevent the onion from sticking and burning.

11. Add the onion to the pan and sauté for 2 minutes, or until softened and translucent.

12. Stir in the chicken broth and sherry wine vinegar. Cook for 1 minute, or until the liquid almost evaporates. The vinegar adds a bright acidity that balances the richness of the cheese and tomatoes.

13. Add the quartered cherry tomatoes, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and dried oregano to the pan.

14. Cook for 2 minutes, or until the tomatoes soften slightly and release their juices, creating a simple yet flavorful sauce. The oregano adds a classic Italian touch.

Expert Tips & Tricks

• Pounding the chicken: Consistent thickness is key! Take your time to gently pound the chicken to ½-inch thickness to ensure even cooking. If you pound too aggressively, you risk tearing the meat.
• Cheese mixture: Don’t skip the flour in the cheese mixture. It helps the cheese adhere to the chicken and creates a lovely, crisp crust.
• Skillet temperature: Make sure the skillet is hot before adding the chicken. A hot skillet is essential for achieving a beautiful golden-brown crust and preventing the chicken from sticking.
• Don’t overcrowd the pan: Cook the chicken in batches to avoid overcrowding the pan, which can lower the temperature and result in steamed, rather than seared, chicken.
• Tomato Sauce Boost: For a richer tomato sauce, add a tablespoon of tomato paste along with the cherry tomatoes.

Serving & Storage Suggestions

To serve, place the Parmesan Chicken Paillards on a plate and spoon the warm cherry tomato sauce over them. A sprinkle of fresh basil or parsley adds a touch of freshness and visual appeal. This dish pairs wonderfully with a simple green salad, roasted vegetables, or a side of pasta.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat or in the oven at 350°F (175°C) until heated through. Be careful not to overcook the chicken during reheating, as it can become dry. The sauce can be reheated separately in a saucepan over low heat. Freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	266 kcal	–
Calories from Fat	57g	22%
Total Fat	6.4 g	9%
Saturated Fat	2 g	10%
Cholesterol	104.2 mg	34%
Sodium	476.4 mg	19%
Total Carbohydrate	6.9 g	2%
Dietary Fiber	1.4 g	5%
Sugars	2.9 g	–
Protein	43.1 g	86%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour. Ensure the chicken broth is also gluten-free.
• Cheese: Experiment with different types of cheese. Pecorino Romano or Asiago would be delicious alternatives to Parmesan.
• Herbs: Use fresh oregano or basil instead of dried.
• Vegetables: Add other vegetables to the tomato sauce, such as bell peppers, zucchini, or mushrooms.
• Spicy: Add a pinch of red pepper flakes to the tomato sauce for a little heat.
• Vinegar: If you don’t have sherry wine vinegar, you can substitute with red wine vinegar or balsamic vinegar.
• Chicken Thighs: This recipe works beautifully with boneless, skinless chicken thighs as well. Adjust the cooking time slightly, as thighs may require a bit longer to cook through.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded Parmesan cheese?
A: While pre-shredded cheese is convenient, freshly grated Parmesan will melt more smoothly and have a richer flavor.

Q: How can I prevent the cheese from burning in the skillet?
A: Keep the heat at medium-high and watch the chicken carefully. If the cheese starts to brown too quickly, lower the heat slightly.

Q: Can I make the tomato sauce ahead of time?
A: Yes, the tomato sauce can be made up to 2 days in advance and stored in the refrigerator. Simply reheat it before serving.

Q: Can I bake the chicken instead of pan-frying it?
A: Yes, you can bake the chicken at 375°F (190°C) for about 20-25 minutes, or until cooked through. Make sure to place it on a baking sheet lined with parchment paper to prevent sticking.

Q: Is it possible to double this recipe?
A: Absolutely. Simply double all the ingredients and follow the same cooking instructions. You may need to cook the chicken in batches to avoid overcrowding the pan.

Final Thoughts

I truly hope you enjoy this recipe for Parmesan Chicken Paillards with Cherry Tomato Sauce! It’s a testament to the fact that delicious and satisfying meals don’t have to be complicated or time-consuming. Give it a try, experiment with different variations, and let me know what you think! Pair it with a crisp glass of white wine for a perfect Italian-inspired supper. Buon appetito!