This easy chicken and vegetables recipe cooked in parchment is a weeknight miracle, healthy, one-dish meal with no dishes to wash. Learn how to cook en papillote and you will always have a quick, healthy meal up your sleeve.
8 asparagus, trimmed to fit on top of the chicken breasts
Heat oven to 400 degrees F. Tear off a 24" piece of parchment paper and fold in half. Cut a large oval shape as per the head notes above the recipe.
Melt the butter in a bowl large enough to also hold the mushrooms. Brush the bottom half of the folded oval parchment paper with a little butter, leaving a 3" margin around the edges that is not buttered.
Add the wine and lemon juice to the remaining melted butter and stir to combine. Add the sliced mushrooms to the bowl and toss. set aside.
Lay the chicken on the buttered parchment close to the fold. Season with salt and pepper and sprinkle with 1 T parmesan cheese.
Layer the asparagus on top of the chicken and the mushrooms on top of the asparagus, drizzling the remaining liquids over the chicken and vegetable stack. Seal the edges by making small folds beginning at the edge near the fold and continuing all around the packet, leaving some air space for the food to steam. See photos in the headnotes above the recipe. Sometimes I fold over twice to get a good seal.
Place on a baking sheet and bake for 18 to about 25 minutes depending on the thickness of the chicken. If in doubt check the internal temperature of the chicken with a thermometer.
Remove from the oven and cut a small "X" in the top of the parchment. Place on a plate and serve.
This recipe serves one person, but easily multiplies to feed however many people you are serving.
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/chicken-and-vegetables/