|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 7mg||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Baking boneless, skinless chicken breasts can be tricky business since the white meat can easily dry out in the oven. But when wrapped inside parchment paper (called en papillote) along with herbs and slices of citrus, the chicken becomes moist, tender, and juicy; the parchment paper seals in the moisture, so the chicken steams in its own juices and retains a lot of flavor. This chicken is perfect to use in sandwiches, salads, casseroles, and soups, and is also a simple and foolproof way to cook a lot of chicken at one time.
1 medium boneless, skinless chicken breast
Kosher salt, to taste
Freshly ground pepper, to taste
1 tablespoon mixed herbs and spices of choice, optional
2 slices lemon, lime, or orange
Steps to Make It
Gather the ingredients. Heat the oven to 425 F.
Place a 12 x 12-inch sheet of parchment paper on a large cookie sheet. Fold it in half and cut it into a half-heart shape.
Unfold the paper and place the chicken breast in the center of one side.
Sprinkle the chicken with salt, pepper, and herbs and spices, and top with lemon, orange, or lime slices.
Bring the edges of the paper together and fold together to crimp closed. Be sure to leave some room inside the bundle for heat expansion, which will happen as the chicken bakes.
Bake for 15 to 20 minutes or until the chicken registers 165 F on an instant-read meat thermometer.
Remove the bundle from the oven and slit open the parchment paper; be careful that the steam doesn't burn you.
Place on a plate and peel the parchment paper back a bit.
Pair with your favorite sides or slice and use in sandwiches or soups. Enjoy.
- All ovens are different, and chicken breasts can vary in size, so the baking time might be longer or shorter. Make a note of how long the chicken takes so it will be cooked perfectly every time.
- You can make as many bundles as you like and bake them at the same time. Make sure they are in a single layer and there is 1 inch of space surrounding each bundle.
- If making extra chicken to use later on, let it cool completely and chop, shred, or leave it whole. Pack in airtight containers or wrap well and freeze for up to three months. Thaw in the refrigerator overnight before using.
If you plan to eat this chicken as a main course, you may want to add a few ingredients to the parchment packets. When including vegetables, you should add a fat (oil or butter) or liquid (white wine or vinaigrette) to the packet.
- Place vegetables, such as sliced zucchini, green beans, or asparagus, underneath the chicken.
- Top the chicken with chopped cherry tomatoes or mushrooms along with some fresh herbs.
- Give the chicken a Mediterranean twist by including Kalamata olives, sun-dried tomatoes, and feta cheese.
- Create a bit of French flair with fresh tarragon and butter along with thinly sliced potatoes.