Chicken and Vegetables En Papillote
Chicken and Vegetables is Just the BeginningCheck 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.
Parchment MethodFor 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! Baste the bottom half of the paper with olive oil leaving 3 - 4 inches around the edge without oil. 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. 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. 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. 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. 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 GroupThe 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 DishCheck out this salmon recipe which uses foil instead of parchment paper. Print
Chicken and Vegetables en Papillote
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 serving 1x
- 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
- 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.