The Dish Jacques Pépin Calls "Simple, Inexpensive, and Absolutely Delicious" (I Couldn't Agree More)

I attended culinary school and grew up in a family-owned restaurant; I've been in kitchens my whole life. Yet, when I think about French cooking (as I was trained), my brain automatically conjures images of intricate sauces, exacting knife skills, and a lot of preparation time. Fortunately, discovering Jacques Pépin's Chicken Persillade reminded me that he and Julia Child made it their life's work to make French cooking more accessible.

Chicken Persillade is a golden, garlicky, herb-covered chicken that comes together in about 15 minutes, and is my new weeknight obsession. 

Pépin, in particular, has always valued practicality over prestige. Even after years of fine dining experience and cooking for France's president, when he came to America, he turned down a job at the White House for one at Howard Johnson's—yes, the roadside restaurant chain! He wanted to understand mass production, American home cooking, and how to make great food accessible to everyone.

Over his decades-long career, he has written more than 30 cookbooks, become a beloved television personality, and taught generations of home cooks about accessible French cooking. 

What Is Chicken Persillade, and How To Make It

Chicken Persillade (also called Chicken With Garlic and Parsley) is Pépin's spin on the classic French dish grenouilles à la persillade, which is traditionally made with frog legs. But instead of frog legs (which most of us aren't keeping in our freezers), this version uses boneless, skinless chicken breast.

I start by cutting the chicken breast into one to 1 1/2-inch cubes. Toss the cubes in a bowl with a couple of tablespoons of Wondra flour, then season with salt and pepper. If you don't have access to Wondra flour, you can use any fine flour, such as Bob's Red Mill cake flour (which has a lower protein content), or mix two cups of all-purpose flour with a teaspoon or two of cornstarch. 

Next, heat 1 1/2 tablespoons each of butter and oil in a large pan. When it comes to temperature, sauté the chicken until it's golden brown and crispy around the edges—about three minutes. Pépin emphasizes not overcooking the chicken. At the very end, toss in three cloves of finely chopped garlic, 1/4 cup of finely chopped parsley, and two tablespoons of chopped chives. Garlic, parsley, and chives are the persillade, an aromatic herb mixture that coats the chicken in a vibrantly fresh "sauce." Pépin calls this dish "simple, inexpensive, and absolutely delicious," and I couldn't agree more. 

Why This Recipe Works

From start to finish, this whole meal takes about 15 minutes—faster than ordering delivery. Superfine flour gives the chicken its perfectly crisp edges without the heaviness of traditional breading. And because you're working with cubed chicken instead of whole breasts, everything cooks quickly and evenly.

The persillade brings everything to life with its bright, punchy flavor. It's such a simple combination, but it really elevates a doldrum chicken breast into something quite special.

A few tips to ensure it turns out perfectly:

• Dry your chicken thoroughly with paper towels before dusting it with flour, which will help the flour from becoming too gooey and will result in a crispier end product.
• Don't overcrowd the pan, which is good advice for most cooking. Too much at once, and the chicken will steam rather than browning. So, cook it in batches if necessary.
• Keep the pan moving when you add the persillade in at the end, then remove it from the heat. The high heat can burn the garlic, so move quickly.
• For a little more brightness, serve it with a squeeze of lemon, then pair it with something simple, like green beans, roasted potatoes, or a light salad.

This recipe fits into my life however I need it to, which is a celebration of Pépin's legacy and what weeknight cooking should be. Chicken Persillade is the sophisticated, 15-minute solution to everyone's weeknight dinner dilemma, and one I'll now be enjoying all year round.