Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This parchment paper-baked chicken (poulet en papillote) is great hot or cold, on salads, over rice, or on its own. You can make this as spicy as you like. Tastes amazing, really juicy, quick, and it's healthy!!!

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Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
5 mins
total:
35 mins
Servings:
4
Yield:
4 chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Prepare four 12-inch square pieces of parchment paper.

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  • Mix together chili powder, paprika, oregano, cayenne pepper, and black pepper in a large bowl. Add chicken and toss until evenly and generously coated with spice mixture. Transfer each chicken breast to the center of a parchment square.

  • Wrap each chicken breast in the parchment paper like a burrito; transfer to a baking pan.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let cool for 5 minutes. Unwrap chicken carefully, as the juices inside the pouch are very hot and can burn.

Nutrition Facts

145 calories; protein 24.4g; carbohydrates 3.7g; fat 3.7g; cholesterol 64.6mg; sodium 97.2mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/13/2020
I debated how to rate this. I think the cooking method is absolutely perfect! The chicken comes out ridiculously juicy, just how I like it - my biggest food pet peeve is overcooked, dry chicken, and this is anything but dry! (For reference, my chicken breasts were about 8-10 ounces each and I pounded down the thick end a bit for an even thickness; cooked for 23 mins.) On a not so good note, the flavor is what knocked 2 stars off for me. Not only was there way too much seasoning for 4 breasts, it was incredibly bitter from the paprika, and bland from the lack of salt. I added some salt after cooking, and that helped a lot, but I did not finish my piece of chicken. I would definitely use this method again, but with a different seasoning. Read More
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