I’ve long been a fan of chicken paillard (also called a chicken cutlet). Pounding the chicken thin cuts the cooking time dramatically, which makes this preparation perfect for busy weeknights. In this version, grilled chicken is topped with slices of fresh mozzarella and a bright sweet-and-spicy tomato salad, finished with peppery arugula and charred crusty bread. It’s simple, fast, and adaptable for grilling outdoors or using a grill pan indoors.
This recipe uses ten ingredients or fewer and comes together quickly: juicy grilled chicken, melty fresh mozzarella, and a tomato mixture that balances sweetness and heat. Serve it with grilled bread for texture and extra flavor; a few slices of charred bread instantly elevate any plate. The components are flexible — switch peppers to your heat preference or swap the cheese if you prefer a different melting cheese.
You can use sweet or hot cherry-style peppers for the tomato salad. Peppadews or small cherry peppers packed in brine work especially well because the brine adds a touch of acidity and seasoning that becomes part of the dressing. The tomato mixture cooks down slightly to release juices and concentrate flavor, while the arugula is dressed simply with olive oil and a tablespoon of that pepper brine to tie everything together.
If you want other ideas for chicken paillards, try topping the grilled cutlets with cured meats and soft cheeses or keeping them crisp for added texture. The thin shape is a versatile canvas — you can change the toppings to suit seasons and pantry items while keeping the meal quick and satisfying.
Chicken Paillards with Mozzarella and Sweet-and-Spicy Tomato Sauce
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- Author: Amanda
- Yield: 4 servings
Description
This is a fast, flavorful dinner built around thin, quickly grilled chicken cutlets topped with melted fresh mozzarella and a pan-roasted tomato and pepper mixture that is both sweet and slightly spicy. The tomato mixture acts as a warm relish; fresh basil and dressed arugula add brightness and peppery contrast. Serve the dish with grilled crusty bread for scooping and extra texture. It’s ideal for a weeknight but elegant enough for guests.
Ingredients
- 4 boneless skinless chicken breasts (about 6 to 8 ounces each), halved crosswise to make 8 thin portions
- 6 tablespoons extra-virgin olive oil, divided
- 12 ounces cherry tomatoes, halved
- 1 cup halved Peppadew or mild/hot cherry peppers, plus 1 tablespoon of the pepper brine reserved
- 2 garlic cloves, finely minced
- Kosher salt and freshly ground black pepper
- 6 ounces fresh mozzarella, thinly sliced
- 1/4 cup packed fresh basil leaves, torn
- 1 cup packed fresh baby arugula
- Grilled crusty bread, for serving
Instructions
- If chicken thickness is uneven, place pieces between plastic wrap and pound gently to about 1/4-inch thickness for even, fast cooking.
- Preheat an outdoor grill or a grill pan over medium-high heat until hot and lightly oiled to prevent sticking.
- In a medium skillet, heat 1/4 cup of olive oil over medium heat. Add the halved cherry tomatoes, halved peppers, and minced garlic. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes soften and begin to burst and the mixture thickens slightly, about 10–12 minutes. The juices will concentrate into a flavorful sauce.
- While the tomatoes cook, brush the chicken lightly with the remaining olive oil and season both sides with salt and pepper. Grill the chicken for about 2 minutes per side, until it has good grill marks and is nearly cooked through.
- After flipping the chicken, arrange mozzarella slices on the already-cooked side, then cover the grill or pan for a minute or two to melt the cheese and finish cooking the chicken. If using an indoor grill pan and the cheese needs more melting, you can briefly place the pan under a hot broiler, watching carefully.
- Transfer the chicken to plates. Spoon a generous portion of the tomato-and-pepper mixture over each cutlet and tear basil leaves over the top.
- Toss the arugula with a drizzle of olive oil, the reserved tablespoon of pepper brine, and a pinch of salt and pepper. Pile the dressed arugula on each chicken piece and serve immediately with slices of grilled crusty bread.
- Category: Chicken