Lemon Parsley Chicken Paillard
with Balsamic Burrata, Arugula Salad & Toasted Bread
- Soy
- Wheat
- Milk
In tonight's dinner, chicken cutlets are pounded extra-thin, cooked in a buttery blend of lemon and parsley, then drizzled in tangy balsamic glaze. On the side, there’s toasty bread and an arugula salad with balsamic tomatoes and burrata mozzarella. Simple, quick, and elegant—you’ll have perfectly cooked paillard in no time flat!
Ingredients
4 ounce
Grape Tomatoes
¼ ounce
Parsley
1 unit
Lemon
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
5 teaspoon
Balsamic Glaze
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
2 ounce
Arugula
4 ounce
Burrata
(Contains: Milk)
Not included in your delivery
2.5 tablespoon
Olive Oil
¼ teaspoon
Sugar
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve tomatoes lengthwise. Pick parsley leaves from stems; finely chop leaves. Zest and quarter lemon. Halve baguette lengthwise.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and cook, stirring occasionally, until lightly charred and slightly softened, 2-3 minutes. • Turn off heat; transfer tomatoes to a large bowl. Toss with ½ tsp balsamic glaze (1 tsp for 4 servings; save the rest for serving), ¼ tsp sugar (½ tsp for 4), a pinch of salt, and pepper. Wipe out pan.
• Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with garlic powder, salt, and pepper.
• Heat a drizzle of oil in pan used for tomatoes over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. • Remove from heat. Add lemon zest, half the parsley, 1 TBSP butter (2 TBSP for 4 servings), a large drizzle of olive oil, and a squeeze of lemon juice. Stir until butter melts, then turn chicken to coat. Transfer chicken to a cutting board and tent with foil to keep warm.
• While chicken rests, place baguette halves, cut sides down, in pan used for chicken over medium heat. (TIP: Move bread around in pan to absorb the pan sauce.) Cook until golden brown and toasted, 2-3 minutes. • Turn off heat; transfer to a cutting board. Season cut sides with a pinch of salt and pepper. Halve on a diagonal.
• Add arugula, 1½ TBSP olive oil (3 TBSP for 4 servings), a squeeze of lemon juice (big squeeze for 4), and a big pinch of salt to bowl with tomatoes. Toss to combine.
• Divide chicken, salad, and baguette between plates. Top salad with burrata and season with salt and pepper. Drizzle plate with as much remaining balsamic glaze as you like. Sprinkle with remaining parsley and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of lemon, garlic, and balsamic flavors; some found the chicken a bit bland.
- Ease of prep: Customers appreciated how quick and simple this elegant meal was to prepare, with everything cooked in one pan.
- Suggestions: Consider adding fresh basil instead of parsley, and toast the bread separately for better texture.
- Leftovers: The salad doesn't keep well as leftovers; consider eating it all fresh the first night.
- Portions: Some felt the chicken portions were small for a premium meal; a few wanted more salad greens.
Reviews from our home cooks
Oh boy! This is a dish I will remake on my own. It was the perfect blend of lemon, garlic and balsamic. I loved the blistered tomatoes and the burrata on top of the arugula. It was a hot night and I never had to turn the oven on either. Perfection!
I loved the burrata salad with this. The creaminess of the cheese and tartness of the balsamic glaze was a great pairing. The chicken was tasty and the sauce took it over the top. I just wish there was more of it.
We really enjoyed this dish. I had learned from a previous cook on this recipe to NOT follow the cooking instructions. The way the recipe is written, you ARE NOT & WILL NOT get the beautiful golden color especially on the toast. After mixing together the lemon parsley butter, I left it in a small bowl. I browned the baguette in a dry cast iron pan to toast perfectly. I then smeared on the butter. Also once the chicken was done browning, I put it onto a cutting board to rest. While resting and still hot, I dolloped the lemon parsley butter atop each cutlet. This preparation gave me the beautiful golden toast and a very flavorful cutlet. Contrary to the unappetizing brown that I was left with on a previous attempt.
Loved the arugula salad with sautéed cherry tomatoes and burrata!! I subbed in my own cherry tomatoes to replace the pale ones it came with. One cutlet was normal and the other one was small and falling apart. But very tasty dinner.
This has become one of my favorite Hello Fresh meals--since my kid doesn't like arugula I've had to make some modifications: I cook the tomatoes with minced onion and garlic and put it on top of the chicken like bruschetta. With the balsamic glaze, it's absolutely delicious!
I'm obsessed with the salad, the balsamic, the bread! It was all sooo good!! The cheese for the salad don't have me very excited but once I tasted it, it had me craving more! I ended up eating my husband's salad and he ate the rest of my chicken!
This may be one of the very best meals at Hello Fresh! Everything is delicious--the chicken, the tomatoes, the bread--but the balsamic glaze it what really puts it over the top!
This whole meal was great. I have since made the salad a couple of times except I'm having a hard time finding Burrata in my area.
I will order this every time it's an option. I absolutely love it and having the burrata on the salad is such a tasty treat.
This was a new try for us. We really enjoyed it, but found the salad was a little over dressed for our liking following the measurements of the recipe. Also it might be helpful to include to leave the burrata out while cooking so that it is room temp when serving as it makes it more enjoyable. Lastly, we did have to wipe out the pan and add more butter, parsley and garlic powder to toast the bread. We did not use the left over pan gravy. It was too dark and soppy and would not have made the bread enjoyable. We will select again in the future.
