Chicken En Papillote (In Parchment)

This is my favorite method to cook chicken in the oven. Cooking chicken en papillote (in parchment) will produce flavorful, juicy perfect chicken every time!

Chicken en papillote (in parchment) is my go-to cooking method:

Cooking chicken in a parchment package is an easy no mess method of cooking juicy flavorful chicken in 25 mins or less. I cook chicken en papillote (in parchment) for chicken I use many recipes: chicken salad, chicken soup, tacos, chicken and rice dishes, and even serve by itself as the main dish.

Cooking the chicken inside the parchment keeps the chicken tender, and juicy. The chicken also cooks faster than baking in the oven without the parchment paper package. Making this the perfect weeknight method to cook chicken. The herbs, citrus slices, and other flavorful add-ins really permeate the chicken and give the chicken a lot of flavor in this recipe.

Chicken en papillote (in parchment) traps the steam and juices inside the parchment paper package and continuously bastes the chicken in the flavorful steam. Chicken cooked in a parchment package will become your favorite oven-cooking method for chicken.

Serving chicken en papillote (in parchment) as a main dish:

If serving the chicken as a main dish, you have a couple of options in how you serve the chicken once you have achieved the correct doneness temperature on your cut of chicken. (The internal temperature of done chicken is 170°F for a chicken breast and 180°F for a chicken thigh.)

One option is to serve the chicken in the parchment paper on the dinner plate, still closed. In this method, the guest opens the chicken en papillote (in parchment) just before eating. As the guest opens up the chicken in the parchment paper package, the guest will release the aromatic steam right before they eat it. The guests are always very impressed and I don’t have to wonder if I am serving dry flavorless chicken.

The second way is to take the chicken out of the oven and immediately cut open the chicken parchment package. Fold back the parchment paper exposing the top of the chicken and then broil the tops for 3-5 minutes to achieve a nice color and crust on the chicken while also enhancing the flavor. Then taking the chicken the chicken out of the parchment package and put it on a serving platter or straight onto a dinner plate alongside some of your favorite side dishes.

Preparing the chicken for other recipes:

If the chicken is being prepared for other finished dishes such as chicken salad, a sandwich, soup, tacos, etc. Remove chicken from the parchment package, and discard lemon slices, herbs, and parchment wrapper. Slice, dice, or shred chicken and follow the final recipe as the recipe instructs.

How to make Chicken En Papillote (in Parchment):

Ingredients:

• 2 pieces of chicken: boneless skinless or bone in skin on breasts or thighs will work with this recipe.
• 1 Lemon (or lime) cut into slices
• 1 Small Bunch of Mixed Herbs of Choice: parsley, oregano, thyme, cilantro, green onions, chives, rosemary, etc (choose herbs based on the final dish)
• 2 Garlic Cloves cut into slices
• 1 tsp Olive Oil
• 1 tsp Salt or to taste
• ½ tsp Pepper- or to taste

Step by Step Instructions:

1. Preheat the oven to 425°F
2. Cut the parchment into two large heart shapes. Each half of the parchment heart needs to be at least one inch larger than the chicken.
3. Cover a baking sheet pan (cookie sheet) with parchment. (This step is optional–I want low clean up so I cover my baking sheet pans.)
4. Put both parchment hearts onto the baking sheet pan
5. Next, open the parchment heart and place half of the herbs of choice and half the lemon slices on one half of the parchment.
6. Then, season each piece of chicken with 1/4 tsp to 1/2 tsp salt and 1/4 tsp pepper
7. Place seasoned chicken on the bed of herbs and lemon slices.
8. Add a 1/2 tsp of olive oil to each piece of chicken.

1. Add sliced garlic and the remaining herbs and lemon slices
2. Finally, close the parchment by folding the other half of the parchment over and then fold or roll up the edges to securely close and seal the parchment package. Seal it well to ensure steam doesn’t escape from the parchment packet.

1. Bake for 20-25 minutes–until the internal temp of chicken is 170°F for a chicken breast and 180°F for a chicken thigh. Bone-in chicken will take longer than boneless chicken. All ovens are different, cooking time is just a guide. Keep an eye on the chicken and start checking the internal temperature for around 18 minutes. If it is a small cut of chicken, check earlier. Do this until you learn your oven and have a good sense of how long this recipe takes in your oven.

optional uses for cooked chicken:

1. If using the chicken for another recipe, remove the chicken from the parchment package. Discard lemon slices, herbs, and parchment wrapper. Slice, dice, or shred chicken and follow the final recipe as the recipe instructs.
2. If serving the chicken as the main dish you have two options for serving.
   • One option: take the chicken out of the oven and immediately cut open the parchment package. Fold back the parchment paper exposing the top of the chicken and then broil the top for 3-5 minutes. This gives the chicken a nice color and crust while also enhancing the flavor. Then take the chicken out of the parchment package and put it on a serving platter or straight onto a dinner plate alongside some of your favorite side dishes.
   • A second option is to serve the chicken in the parchment paper on the dinner plate, still sealed and closed. In this method, the guest opens the chicken in the parchment package just before eating. As the guest opens up the chicken in the parchment paper package, the guest will release the aromatic steam right before they eat it.

Cut Open the Parchment Package:

Fold Back Parchment if You Want to Put Under Broiler to Crisp Skin:

Items used in this recipe:

half-sheet baking pan, parchment paper, thermometer, salt

Try some of my other recipes:  Vanilla Kefir and Cinnamon Pepita Granola Bowl

Chicken En Papillote (In Parchment)

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Ingredients

• 2 pieces of chicken (boneless skinless or bone-in skin on breasts or thighs will work with this recipe.)
• 1 Lemon (or lime cut into slices)
• 1 Small Bunch of Mixed Herbs of Choice (parsley, oregano, thyme, cilantro, green onions, chives, rosemary etc – choose herbs based on final dish)
• 2 Garlic Cloves (cut into slices)
• 1 tsp Olive Oil
• ½ tsp Salt (or to taste)
• ¼ tsp Pepper (or to taste)

Instructions

• Preheat the oven to 425°F
• Cut the parchment into two large heart shapes. Each half of the parchment hearts need to be at least one inch larger than the chicken.
• Cover a baking sheet pan (cookie sheet) with parchment. (This step is optional–I want minimal clean up so I cover my baking sheet pans.)
• Put both parchment hearts onto the baking sheet pan
• Next, open the parchment heart and place half of the herbs of choice and half the lemon slices on one half of the parchment.
• Then, season each piece of chicken with ¼ tsp to ½ tsp salt and ¼ tsp pepper (per piece of chicken).
• Place seasoned chicken on the bed of herbs and lemon slices.
• Add a ½ tsp of olive oil to each piece of chicken.
• Add sliced garlic and the remaining herbs and lemon slices.
• Finally, close the parchment by folding the other half of the parchment over and then fold or roll up the edges to securely close and seal the parchment package. Seal it well to ensure steam doesn’t escape from the parchment packet.
• Bake for 20-25 minutes–until the internal temperature of the chicken is 170°F for a chicken breast and 180°F for a chicken thigh. Bone-in chicken will take longer than boneless chicken. All ovens are different, cooking time is just a guide. Keep an eye on the chicken and start checking the internal temperature for around 18 minutes. If it is a small cut of chicken, check temperature earlier. Do this until you learn your oven and have a good sense of how long this recipe takes in your oven.
• Optional uses for cooked chicken:

  If using the chicken for another recipe:

  Remove the chicken from the parchment package. Discard lemon slices, herbs, and parchment wrapper. Slice, dice, or shred chicken and follow the final recipe as the recipe instructs.

  If serving the chicken as the main dish you have two options for serving:

  One option: take the chicken out of the oven and immediately cut open the parchment package. Fold back the parchment paper exposing the top of the chicken and then broil the top for 3-5 minutes. This gives the chicken a nice color and crust while also enhancing the flavor. Then take the chicken out of the parchment package and put it on a serving platter or straight onto a dinner plate alongside some of your favorite side dishes.

  A second option: serve the chicken in the parchment paper on the dinner plate, still sealed and closed. In this method, the guest opens the chicken in the parchment package just before eating. As the guest opens up the chicken in the parchment paper package, the guest will release the aromatic steam right before they eat it.

Course: Main Course

Servings: 2

Items you’ll need

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Items used in this recipe:

half-sheet baking pan, parchment paper, thermometer, Diamond Crystal Kosher Salt

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