Chef Robert Irvine’s Quick Mother’s Day Chicken Paillard Recipe Saves the Day

For those scrambling to make Mother’s Day special, celebrity chef Robert Irvine has a game-changer: a quick-and-easy chicken paillard that’s ready in under three minutes. This dish, paired with a toasted coriander Greek yogurt and a vibrant spring harvest salad, is a love letter to moms everywhere.

Irvine’s recipe is a masterclass in simplicity and flavor. The chicken breast—pounded flat for quick cooking—can be swapped for juicier thighs or even fish like salmon or cod. “Flattening breaks the protein apart, so it cooks faster,” Irvine explains, recommending the smooth end of a meat pounder for the job.

Herbs elevate this dish to new heights. Rosemary, stripped from its twig, delivers an intense aroma when crushed with a knife and added during cooking. “The twig’s flavor is powerful,” Irvine notes, but he removes it before serving to avoid overwhelming the palate.

For cooking, Irvine ditches olive oil for grapeseed oil. “It sears beautifully without a bitter aftertaste,” he says, noting its higher heat tolerance and lighter absorption. His pro tip? Don’t fuss with the pan. “Let the chicken sit until the edges turn golden brown—it’ll tell you when it’s ready.”

This Mother’s Day, skip the stress and serve up a dish that’s as thoughtful as it is delicious.