Chicken Paillard with Onion-Pepita Relish

This is just one variation of Chicken Paillard—Well Fed Weeknights includes recipes for six more delicious ways to fancy up a tender chicken breast.

I’m cooking this recipe on Facebook Live with Nom Nom Paleo on Saturday, November 5! Hope you can join us!


Chicken Paillard with Onion-Pepita Relish

Serves 2-4 | Total time: 25-30 minutes | Whole30 compliant

Chicken Paillard:
  • 4 boneless, skinless chicken breasts (about 4–6 ounces each)

  • 1 teaspoon salt

  • 1⁄2 teaspoon ground black pepper

  • 1–4 teaspoons ghee or extra-virgin olive oil

Onion-Pepita Relish
  • 2 teaspoons extra-virgin olive oil

  • 1 medium sweet onion

  • pinch salt

  • 1⁄8 teaspoon ground cinnamon

  • 1⁄8 teaspoon powdered ginger

  • 2 tablespoons raisins

  • 2 tablespoons dry-roasted pepitas

Bed of Greens:
  • a few handfuls arugula, baby spinach, or spring mix

  • salt and pepper

  • extra-virgin olive oil

  • your favorite vinegar


Preheat the oven to 250F.


Flatten the chicken. One at a time, place each chicken breast between two pieces of plastic wrap and pound it with the smooth side of a meat hammer (or a can, rolling pin, or the bot- tom of a saucepan). The goal is to make a cutlet of even thickness, somewhere between 1⁄4 and 1⁄2 inch thick.


Cook the chicken. Heat 1 teaspoon of the ghee in a large, nonstick skillet over medium-high heat for 1 minute. While the ghee warms, season the chicken on both sides with the salt and pepper. Cook the cutlets one at a time (or two at a time, if they fit in the pan with some wiggle room around them), about 2 minutes per side. Transfer the browned chicken to a baking sheet and place it in the oven to keep warm while you prep the Onion-Pepita Relish.


Make the Onion-Pepita Relish. Heat the olive oil in a large, nonstick skillet over medium heat for 2 minutes. While it heats, finely mince the onion. Add the onion to the skillet with the salt and cook slowly until very so and golden, about 7 minutes. Add the cinnamon, ginger, raisins, and pepitas; toss to combine. Taste and adjust seasonings.


Prep the greens. Place the greens in a large mixing bowl and add a few shakes of salt and pepper; toss with two wooden spoons. Add equal amounts of oil and vinegar—1 tablespoon each is a good place to start—then toss until the leaves are coated.


To serve, divide the salad greens among individual serving plates. Add a chicken cutlet to each plate and spoon the relish over the chicken.

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