Moroccan-Spiced Chicken Paillards

Name: Moroccan-Spiced Chicken Paillards
Total time: 27 min
Yield: 4 servings
Ingredients: ¼ cup orange juice; 1 tablespoon mild honey; 1 teaspoon fresh lemon juice; 1 piece cinnamon stick; ¼ teaspoon dried hot red pepper flakes; 2 tablespoons unsalted butter; ½ teaspoon ground cumin; ½ teaspoon paprika; ¼ teaspoon black pepper; 2 tablespoons olive oil; 1¾ pound boneless chicken breast; 1 piece grill pan

Tender chicken breast paillards seasoned with aromatic Moroccan spices and served with a citrusy honey-butter sauce infused with cinnamon and chili flakes. This flavorful dish combines sweet, spicy, and savory elements for a delicious Mediterranean-inspired meal.

4 servings

27 min

Published October 4, 2025

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Ingredients

•¼ cup orange juice
•1 tablespoon mild honey
•1 teaspoon fresh lemon juice
•1 piece cinnamon stick
•¼ teaspoon dried hot red pepper flakes
•2 tablespoons unsalted butter
•½ teaspoon ground cumin
•½ teaspoon paprika
•¼ teaspoon black pepper
•2 tablespoons olive oil
•1¾ pound boneless chicken breast
•1 piece grill pan

Cooking Instructions

1.
Heat grill pan over moderate heat until hot.
5 min
2.
Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
2 min
3.
Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
15 min
4.
Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.
5 min

Moroccan-Spiced Chicken Paillards

4 servings

27 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup orange juice

•1 tablespoon mild honey

•1 teaspoon fresh lemon juice

•1 piece cinnamon stick

•¼ teaspoon dried hot red pepper flakes

•2 tablespoons unsalted butter

•½ teaspoon ground cumin

•½ teaspoon paprika

•¼ teaspoon black pepper

•2 tablespoons olive oil

•1¾ pound boneless chicken breast

•1 piece grill pan

Cooking Instructions

Heat grill pan over moderate heat until hot.

5 min

Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.

2 min

Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.

15 min

Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.

5 min