Best Parchment Baked Chicken Recipes

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GARLIC PARMESAN PARCHMENT-BAKED CHICKEN RECIPE BY TASTY



Garlic Parmesan Parchment-baked Chicken Recipe by Tasty image

Here's what you need: parchment paper, chicken breast, zucchini, garlic, butter, Parmesan, salt, pepper

Provided by Alix Traeger

Categories     Dinner

Yield 1 serving

Number Of Ingredients 8

parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
1 chicken breast
½ zucchini, sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons Parmesan
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Fold the parchment paper in half, then open up.
  • Slice the zucchini into rounds and lay them on one half of the parchment paper.
  • Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.
  • Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
  • Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  • Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 3 grams, Fat 32 grams, Fiber 1 gram, Protein 52 grams, Sugar 2 grams

FAJITA PARCHMENT-BAKED CHICKEN RECIPE BY TASTY



Fajita Parchment-Baked Chicken Recipe by Tasty image

Here's what you need: parchment paper, chicken breast, red pepper, yellow pepper, red onion, salsa, taco seasoning, mexican cheese blend, olive oil, salt, pepper

Provided by Alix Traeger

Categories     Dinner

Yield 1 serving

Number Of Ingredients 11

parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
1 chicken breast
½ red pepper, sliced
½ yellow pepper
¼ red onion, sliced
3 tablespoons salsa
1 teaspoon taco seasoning
1 tablespoon mexican cheese blend
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Fold the parchment paper in half, then open up.
  • Thinly slice the peppers and onion and lay them on one half of the parchment paper.
  • Drizzle on oil and sprinkle on salt & pepper.
  • Lay the chicken on the peppers. Season with taco seasoning, salt and pepper, and spoon on salsa. Top with cheese.
  • Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  • Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 51 grams, Sugar 11 grams

CHICKEN BAKED IN PARCHMENT



Chicken Baked in Parchment image

Make and share this Chicken Baked in Parchment recipe from Food.com.

Provided by Hey Jude

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

parchment paper
4 boneless skinless chicken breast halves
1 cup carrot, cut in matchstick size strips
1 cup zucchini, matchstrick size strips
1/2 cup snow peas
1/2 cup thinly sliced red bell pepper
1/2 cup reduced-sodium chicken broth, divided
2 tablespoons all-purpose flour
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 375°.
  • Cut parchment paper into four 10-inch squares.
  • place 1 chicken breast in center of each piece of parchment; arrange carrots, zucchini, peas and bell pepper around chicken.
  • Combine 1/2 C.
  • chicken broth and flour in a small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper.
  • Bring to a boil over high heat, stirring constantly until thickened.
  • Reduce heat to low, simmer 1 minute.
  • Spoon broth mixture evenly over chicken and vegetables.
  • Fold each parchment square in half diagonally, enclosing chicken and vegetables to form a triangle.
  • Fold edges over twice to seal.
  • Place parchment packets into 15x10-inch jelly roll pan.
  • Bake 25-30 minutes or until parchment is browned and puffed.

BAKED CHILI CHICKEN IN PARCHMENT



Baked Chili Chicken in Parchment image

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!!!

Provided by aenebe

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 35m

Yield 4

Number Of Ingredients 7

parchment paper
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper, or to taste
½ teaspoon ground black pepper
4 boneless, skinless chicken breasts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Prepare four 12-inch square pieces of parchment paper.
  • 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 : Calories 145.3 calories, Carbohydrate 3.7 g, Cholesterol 64.6 mg, Fat 3.7 g, Fiber 2.3 g, Protein 24.4 g, SaturatedFat 0.9 g, Sodium 97.2 mg, Sugar 0.5 g

TOMATO PESTO PARCHMENT-BAKED CHICKEN RECIPE BY TASTY



Tomato Pesto Parchment-baked Chicken Recipe by Tasty image

Here's what you need: parchment paper, chicken breast, asparagus, roma tomato, pesto, olive oil, salt, pepper

Provided by Alix Traeger

Categories     Dinner

Yield 1 serving

Number Of Ingredients 8

parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
1 chicken breast
5 oz asparagus
1 roma tomato, sliced
2 tablespoons pesto
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Fold the parchment paper in half, then open up.
  • Trim the ends of the asparagus and lay them on one half of the parchment paper.
  • Drizzle on oil and sprinkle on salt and pepper.
  • Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
  • Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  • Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  • Enjoy!

Nutrition Facts : Calories 538 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 4 grams, Protein 53 grams, Sugar 5 grams

GINGER-SCALLION CHICKEN BREASTS BAKED IN PARCHMENT



Ginger-Scallion Chicken Breasts Baked in Parchment image

On paper, poultry recipes sound appetizing, but the results can be dry. Not so here. Tuck ginger and scallions in lean boneless chicken, soak in an Asian marinade, and top with shiitakes in a single-serving parchment envelope. Also try it with Coconut Rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

5 ounces dried shiitake mushrooms, (about 1/3 cup; optional)
1 cup boiling water, (if using shiitakes)
1/4 cup soy sauce
1/2 teaspoon Asian sesame oil
1/4 cup rice-wine vinegar
2 teaspoons honey
1 piece (4 inches) peeled fresh ginger, (3 inches finely grated; remainder sliced)
4 scallions, white and pale-green parts only (2 finely chopped; 2 cut into matchsticks, for garnish)
2 whole boneless, skinless chicken breasts, (10 to 12 ounces each)

Steps:

  • Preheat oven to 400 degrees. If using shiitake mushrooms, place them in a small bowl; pour the boiling water over, and let the mushrooms soak until soft, about 15 minutes. Lift mushrooms from bowl; reserve soaking liquid for another use (such as making stock or risotto), or discard. Cut mushrooms into 12 thin slices.
  • Stir together soy sauce, oil, vinegar, honey, and sliced ginger in a 9-by-13-inch baking dish; set aside. Stir together the chopped scallion and grated ginger in a small bowl; set aside.
  • Rinse chicken, and pat dry. Cut the chicken breasts in half lengthwise to make 4 pieces total; trim any fat. Using a sharp paring knife, make a long, deep horizontal cut in one side of each chicken piece to create a pocket, being careful not to cut all the way through. Spoon the scallion-ginger mixture into each piece, dividing evenly and spreading.
  • Transfer stuffed chicken pieces to baking dish with soy-sauce mixture. Marinate at room temperature, turning halfway through, 20 minutes.
  • Meanwhile, place a rimmed baking sheet in oven to heat. Prepare packets (for tips on folding parchment, see Enlightened Cooking). Stack packets; weight with a baking sheet until ready to use (to help seams stay sealed).
  • Open one short end of each packet. Using a spatula, slide a chicken piece inside. Top each piece with 3 mushroom slices. Crease firmly to reseal.
  • Carefully transfer packets to preheated baking sheet. Bake 10 minutes; the chicken should be cooked through. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining scallions.

BARBECUE PARCHMENT-BAKED CHICKEN RECIPE BY TASTY



Barbecue Parchment-baked Chicken Recipe by Tasty image

Here's what you need: parchment paper, chicken breast, small potato, onion, BBQ sauce, olive oil, salt, pepper

Provided by Alix Traeger

Categories     Dinner

Yield 1 serving

Number Of Ingredients 8

parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
1 chicken breast
1 small potato, sliced
¼ onion, sliced
3 tablespoons BBQ sauce
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Fold the parchment paper in half, then open up.
  • Quarter the potatoes and thinly slice the onion.
  • On one half, lay down the cut potatoes, drizzle on oil and sprinkle on salt & pepper.
  • Lay the chicken on the potatoes, season with salt and pepper and spread on the barbecue sauce. Top with sliced onions.
  • Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  • Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 55 grams, Fat 19 grams, Fiber 3 grams, Protein 50 grams, Sugar 21 grams

PARCHMENT-BAKED CHICKEN



PARCHMENT-BAKED CHICKEN image

Number Of Ingredients 11

-4 parchment sheets (12"x18")
-2 Cups arugula leaves, torn
-4 Skinless, boneless chicken breasts
-2 tsp fresh sage, chopped
-2 tsp fresh rosemary chopped
-1 Cup plum tomatoes, chopped
-3/4 tsp salt
-1/2 tsp freshly ground pepper
-4 tsp olive oil
-4 tsp kalamata olives, sliced and pitted
-cooking spray

Steps:

  • -Preheat oven to 450 -Unfold parchment paper and coat lightly with cooking spray. -Place 1/2 C arugula on one side of the parchment paper. -Place chicken over arugula and then add the other ingredients, drizzling 1 tsp of olive oil before folding paper up. -Repeat with the other 3. -Bake for 20 min. or until lightly browned.

FAJITA PARCHMENT-BAKED CHICKEN RECIPE BY TASTY



Fajita Parchment-Baked Chicken Recipe by Tasty image

How to make Fajita Parchment-Baked Chicken Recipe by Tasty

Provided by @MakeItYours

Number Of Ingredients 11

Parchment paper or aluminium foil, 12x18 inches
1 chicken breast
1/2 red pepper, sliced
1/2 yellow pepper sliced
1/4 red onion, sliced
3 tablespoons salsa
n/a
1 tablespoon Mexican cheese blend
1 tablespoon olive oil
Salt, to taste
Pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Fold the parchment paper in half, then open up.
  • Thinly slice the peppers and onion and lay them on one half of the parchment paper.
  • Drizzle on oil and sprinkle on salt & pepper.
  • Lay the chicken on the peppers. Season with taco seasoning, salt and pepper, and spoon on salsa. Top with cheese.
  • Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  • Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  • Enjoy!

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