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Chicken and Vegetables En Papillote

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SKILL LEVEL :
Easy and quick
Chicken and veggies en papillote | Something New For Dinner Cooking en papillote is an easy and versatile technique for cooking a variety of proteins and vegetables all in one little packet. This recipe is for chicken and vegetables, but the technique can be easily modified for a variety of proteins or even an all vegetarian dish. En papillote translates to "in paper." You can use either parchment paper or foil to create these quick and easy steamed packet meals.

Chicken and Vegetables is Just the Beginning

Check out my post to learn how to create your own en papillote meals. Try it with shrimp, fish or chicken and a variety of vegetables. Asparagus, mushrooms, onions, broccoli, cauliflower, fennel and zucchini all work. Just cut the vegetables thin and stack them on top of the protein before sealing in parchment or foil.

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Parchment Method

Chicken and veggies en papillote | Something New For Dinner For cooking in parchment paper, tear off a 24" piece of parchment. Fold it in half and cut a rounded edge half oval shape. Another traditional way to cut the paper is in a half of a heart. I prefer the oval shape as it provides more room for the food, but if it is Valentine's Day, by all means cut it in the shape of a heart! Chicken and veggies en papillote | Something New For Dinner Baste the bottom half of the paper with olive oil leaving 3 - 4 inches around the edge without oil. Chicken and veggies en papillote | Something New For Dinner Lay the chicken on the parchment close to the fold. Season with salt, pepper and a little grated parmesan cheese. Add the vegetables. For this recipe I used asparagus and mushrooms. I add the asparagus first. Then I toss the mushrooms in a lemon, butter and wine sauce and pile them on top of the asparagus, drizzling any remaining sauce over the chicken and veggie stack. Chicken and veggies en papillote | Something New For Dinner Close the parchment over the chicken and vegetables and fold the edges, beginning at one of the openings next to the fold and making short 2" folds, one on top of the other until the entire packet is sealed. If I don't think my seal is good enough I fold the edges over one more time. Don't wrap the food too tightly. Make sure to leave some air space so the food can steam. Chicken and veggies en papillote | Something New For Dinner Place on a baking sheet and bake for 15 - 25 minutes, depending on the thickness of your chicken. The packet will puff up and brown in the oven. Chicken and veggies en papillote | Something New For Dinner Remove the packet from the oven and place on an individual serving plate. With a sharp knife or scissors, cut an "X" in the top of the packet to let out the steam. Your guests can pull back the paper when they are ready to eat. Chicken and veggies en papillote | Something New For Dinner And voila! You have a single serving of Chicken and Vegetables en Papillote. Garnish with some parsley and lemon slices and you are ready to eat. The best part is there are no dishes to clean up!

Make an Individual Portion or Size Up to Fit Your Group

The beauty of this technique is it works perfectly for one, two or 12. Just multiply the number of packets by the number of people you are serving.

If you like this Chicken and Vegetable Dish

Check out this salmon recipe which uses foil instead of parchment paper.  

Chicken and Vegetables en Papillote

Prep

Cook

Total

Yield 1 serving

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.

Ingredients

  • 2 T butter
  • 3 T white wine
  • Juice from 1/2 lemon
  • 2 large mushrooms, sliced
  • 1 half skinless, boneless chicken breasts or 1/3 pound chicken cutlets
  • 2 T grated parmesan cheese
  • 8 asparagus, trimmed to fit on top of the chicken breasts

Instructions

  1. 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. 
  2. 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. 
  3. 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.
  4. Lay the chicken on the buttered parchment close to the fold. Season with salt and pepper and sprinkle with 1 T parmesan cheese. 
  5. 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. 
  6. 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. 
  7. Remove from the oven and cut a small "X" in the top of the parchment. Place on a plate and serve. 

Notes

This recipe serves one person, but easily multiplies to feed however many people you are serving. 

 
2 COMMENTS

Comments

  1. Andrea Bridges says:

    It was a success! I NEVER cook, but my husband Keith and I are reversing rolls during retirement. I have all these wonderful healthy choices and wish to teach him how to entertain and enjoy your company without being a slave to the kitchen and to visit with them when they are here. My dinner was all prepped with very little cleanup and no messy kitchen when they arrived. I made it with all organic produce. It was delicious and sure did make me look like a fashioned chef. Thanks so much Kim. PS>..I also served your Fruit Dessert

    1. Kim Pawell says:

      I’m so glad you enjoyed the recipe. Cooking en papillote does make cooking, cleaning and entertaining a breeze. I think your entertaining philosophy is great. I’m typically the one who uses every pot in the house and am usually still cooking when guests arrive. I have hopes to move a little in your direction.

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