Chicken Paillard
Blue ApronVegetarian
✓ Available this week · Jul 13 – Jul 19, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
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Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Italian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
How to make it
1
Preheat the oven to 450°F. Rinse and dry all produce. Bring a medium pot of salted water to a boil. Halve the potato lengthwise and cut crosswise into 1/2-inch pieces. Peel and mince the lemon rind to get 2 teaspoons of zest; quarter and deseed the lemon. Trim and core the fennel; roughly chop. Smash, pit, and roughly chop the olives. Peel and thinly slice the garlic.
2
Add the potato to the boiling water. Cook 12-14 minutes until fork-tender. Drain and return to the pot. Off the heat, toss with the juice of 1 lemon wedge.
3
While the potato cooks, spread the fennel on a sheet pan. Drizzle with olive oil, season, and toss. Roast 14-16 minutes until browned and fork-tender. Transfer to the pot of potato and keep warm.
4
Sandwich the chicken between 2 sheets of plastic wrap. Pound to 1/4-inch thick; discard the wrap. Season both sides with salt and pepper. Heat 2 teaspoons olive oil in a large pan over medium-high. Cook 3-4 minutes per side until browned and cooked through. USDA minimum: 165°F for chicken. Transfer to a plate, leaving the fond.
5
Add the olives and garlic to the pan of fond; season (add 1 tsp oil if dry). Cook over medium-high stirring frequently 30 seconds to 1 minute until fragrant. Add the juice of 2 lemon wedges, 1/4 cup water, and as much red pepper flake as you like. Cook stirring occasionally 1-2 minutes. Remove from heat; add the butter and stir until melted. Taste and season.
6
Add the lemon zest and the juice of the remaining lemon wedge to the vegetables. Drizzle with olive oil and stir; season to taste. Divide between 2 dishes. Top with the cooked chicken and sauce.
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Blue Apron
Chicken Paillard
Chicken Paillard (with Potato, Fennel & Meyer Lemon Sauce) is a Vegetarian meal from Blue Apron. The recipe format follows Blue Apron's standard approach of pre-measured ingredients and step-by-step instructions.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Preheat the oven to 450°F. Rinse and dry all produce. Bring a medium pot of salted water to a boil. Halve the potato lengthwise and cut crosswise into 1/2-inch pieces. Peel and mince the lemon rind to get 2 teaspoons of zest; quarter and deseed the lemon. Trim and core the fennel; roughly chop. Smash, pit, and roughly chop the olives. Peel and thinly slice the garlic.
- Add the potato to the boiling water. Cook 12-14 minutes until fork-tender. Drain and return to the pot. Off the heat, toss with the juice of 1 lemon wedge.
- While the potato cooks, spread the fennel on a sheet pan. Drizzle with olive oil, season, and toss. Roast 14-16 minutes until browned and fork-tender. Transfer to the pot of potato and keep warm.
- Sandwich the chicken between 2 sheets of plastic wrap. Pound to 1/4-inch thick; discard the wrap. Season both sides with salt and pepper. Heat 2 teaspoons olive oil in a large pan over medium-high. Cook 3-4 minutes per side until browned and cooked through. USDA minimum: 165°F for chicken. Transfer to a plate, leaving the fond.
- Add the olives and garlic to the pan of fond; season (add 1 tsp oil if dry). Cook over medium-high stirring frequently 30 seconds to 1 minute until fragrant. Add the juice of 2 lemon wedges, 1/4 cup water, and as much red pepper flake as you like. Cook stirring occasionally 1-2 minutes. Remove from heat; add the butter and stir until melted. Taste and season.
- Add the lemon zest and the juice of the remaining lemon wedge to the vegetables. Drizzle with olive oil and stir; season to taste. Divide between 2 dishes. Top with the cooked chicken and sauce.
Chicken Paillard is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Chicken Paillard?
Chicken Paillard is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Chicken Paillard italian?
Chicken Paillard is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Chicken Paillard take to prepare?
Chicken Paillard is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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Brand: Blue Apron
Servings: 2
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