Here is a fun make-ahead method for baked chicken in parchment paper. It's so easy and healthy, yet looks impressive. Make the chicken parchments packets a few hours ahead and bake them when you are ready, or right after assembling. Each packet is like getting your own present to open. Let me show you how to make them, step-by-step.
Baking chicken in parchment paper is easy. Place boneless, skinless chicken breast cutlets atop a pile of thinly sliced vegetables spread with a mixture of whole grain mustard, herbs and olive oil, then seal the packet and bake. The original French method is called "en papillote", or in parchment.
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Why You'll Like This Recipe
- Chicken parchment packets can be made ahead of time, then baked when ready.
- They are fun and impressive, yet easy to make.
- Vary the vegetables and herbs.
Recipe Ingredients
- Chicken: Use boneless skinless chicken breasts or then sliced chicken breast cutlets.
- Mustard: Whole grain Dijon mustard.
- Oil: Extra virgin olive oil or avocado oil.
- Herbs: Chopped fresh thyme leaves.
- Carrots: Orange carrots are fine but, red or purple carrots are fun for color.
- Leek: A lovely member of the onion family, use the pale green and white parts only.
- Lemon: A fresh lemon for the juice, or use a little white wine.
Chef's tip on buying chicken breasts: For the parchment packets you want thin pieces of chicken or chicken cutlets because they cook quickly. Buy either 2 large chicken breasts 1 ½ - 1 ½ pounds total, or 4 chicken cutlets. For the large chicken breasts, you'll slice them in half horizontally, creating cutlets if you'd rather do it yourself.
Substitutions and Variations
- If you don't have fresh thyme, use dried thyme.
- If you don't like thyme, use fresh chopped parsley.
- Swap creamy dijon mustard for the whole grain Dijon.
How to Make Chicken Parchment Packets
For parchment, get rolls of parchment at the grocery store. Find the rolls near the plastic film and aluminum foil. You need a roll that is 15" wide. Here is the parchment I use. Do not use wax paper. They are entirely different.
Step 1: Make parchment packets: cut a piece of parchment 18″ long x 15" wide. Fold and crease the sheet in half to make a 9″ x 15″ piece. From here, cut a wide, fat half-heart shape with scissors. This is your packet.
Step 2: Prep the vegetables. Cut carrots into thin matchsticks. You can use a knife, a julienne peeler or a julienne slicer. For the leek, trim off the dark green top. Use the white and pale green part only. Rinse leek of any sand under cold water, then slice in half lengthwise then into half circles (crosswise).
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Step 3: Create chicken cutlets. If you purchased large chicken breasts, slice them in half horizontally to create cutlets. Be careful to slice them into even halves. I find it's easy to cut the bottom one too thin, so aim a bit high in the center.
Note - Skip this step if you bought cutlets.
Step 4: Assemble the parchment packets. With the parchment heart open like a book, layer the vegetables, then chicken into the middle, season, and spread with a thin paste of olive oil, mustard and fresh thyme leaves.
Step 5: Seal the packets by folding and tightly creasing the edges around the heart every few inches until completely enclosed and sealed.
Step 6: Chicken parchment packets are ready to bake or refrigerate until you want to serve.
Bake Chicken Packets and Serve
To bake the chicken packets, pre-heat the oven to 425 degrees. Place the packets on a metal baking sheets. Bake for approximately 15 minutes. Packets will be browning at the edges. Remove from the oven.
To serve, place packets on plates and slit open the parchment packets, being careful of the hot steam. Slide chicken and vegetables out onto the plate and enjoy.
Assemble Packets Ahead for Busy Weeknights
Baking chicken in parchment is great time-saving method for family dinners during a busy week. Just assemble the packets the night before. When you walk in the door, take them out of the refrigerator to warm up, about 30-45 minutes, then bake. Serve with a salad and you are good to go.
You can place the chicken packets in the refrigerator several hours ahead of time or bake right away. If you refrigerate the packets, allow then to stand at room temperature for approximately 45 minutes to get the chill off for better baking.
📖 Recipe
Baked Chicken in Parchment Paper
Equipment
- baking parchment paper 4 18"x15" pieces
Ingredients
- 1 ¼ pounds boneless skinless chicken breast 2 large chicken breasts
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoon whole grain Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme leaves
- 2 large carrots
- 1 leek
- 1 half lemon
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Instructions
Make your parchment hearts
- Fold pieces of parchment in half along the long side (18″) and crease like a book. Next, cut a large, fat half heart shape from each piece. See photos in the post for example.
Trim the Chicken
- With a large sharp knife, slice your chicken breast horizontally into cutlets. See photos in the post for example. If baking right away pre-heat oven to 425°F.
Prep the Vegetables
- Peel carrots and cut in half across the center for more manageable pieces. Cut carrots into long, thin strips (julienne) with a knife. You can also use a julienne peeler (a fun little tool!) or a julienne slicer. For leek, cut off the dark green top and the root end, using only the white and light green part. Slice the leek lengthwise and run under cold water to clean out any dirt or sand. Slice the leek crosswise into thin half moons.
Build the Packets
- Place half of the carrots and leek on half of the parchment heart. Top with a piece of chicken. Sprinkle chicken with salt and pepper. Mix olive oil and mustard together and spread half on each chicken breast. Sprinkle each with fresh thyme leaves. Squeeze fresh lemon juice over the top of each.
Seal the Packets
- Starting at the top of the heart, seal packets by creasing and folding every few inches around the heart until you get to the tail end. You want to create a tight seal so the packets will steam.
Bake and Serve
- Place prepared packets on a metal baking sheet and bake for 15 minutes. If baking later, refrigerate the packets for several hours. Remove from the refrigerator 45 minutes before baking to get the chill off, then bake.
- To serve, place packet on a plate and slit packet open with a knife or scissors, being careful of the hot steam. Slide contents onto the plate and enjoy.
Karen Weneck says
Do you serve the packets at the table Open them at the table or open them in the kitchen and slide contents out for each person on their plate?
Sally Cameron says
Hi Karen, you can do it either way. Thanks for asking. For the drama, do it at the table, because it is fun. If people have never seen the technique, it's a good lesson. For less mess, do it before you serve, maybe show them in the kitchen. They might even want to help to learn.
Stacy says
Any idea as to time and temp for fish such as flounder or salmon?
Sally Cameron says
Hi Stacy. It is hard to say, as the fish filets you mention can very in thickness. With a high heat of 425°, if the fish filets are not too thick, they may take about the same time. if thicker, maybe 2-3 minutes longer. You will only know by testing and keeping notes. Do you have a recipe or cooking journal? I always keep a notebook in the kitchen and take notes on recipes to perfect them.
Kay says
Would this work with Bone in Chicken Breast? If so please can you tell me how long to cook it?
Thank You, Love your receipies.
Kay
Sally says
Hi Kay. Good question. No, not with bone-in chicken breasts as they would take too long. The beauty of these is that they cook quickly because of no bone and the breasts are thin. For fast bone-in chicken breasts, sear and roast in a 375 oven. Takes about a total of 30-35 minutes. Longer than the parchment packets, but still not too bad. See my recipe and instructions under the basics category or under chicken. Any questions please let me know.
Kay says
Thank You! I have been using parchment pouches for my last couple of meals and love it. Appreciate the help you have given me.
Jack says
This was amazing. I'd never baked chicken before and this came out PERFECT. I added turmeric and cayenne to this as well. I actually think it was the best chicken I'ver ever had (and I've eaten lots of chicken in my life—just never baked it myself). Making it again tomorrow!!
Thanks for the great recipe.
Sally says
Love to hear that Jack! Thanks for reporting back. Good idea on the spices!
DessertForTwo says
Wow! These look great! Pinning!
Madonna/aka/Ms. Lemon says
This looks so easy. I have only had fish cooked this way. I will have to try chicken.
btw, I think your julienne slicer link is broken.
Oh, and the photos look straight out of a magazine. Just wonderful.
Sally says
Fixed, thanks!