Chicken Breasts in Parchment

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

“En Papillote” is French for “in parchment,” and is a classic and healthy cooking technique. The chicken and vegetables steam in their parchment parcel, adding loads of flavour with a minimum of fat.


4 boneless, skinless chicken breasts
3 tbsp (45 mL) butter, melted
2 tomatoes, large, sliced
4 green onions, sliced
1 cup (250 mL) mushrooms, chopped
1 tsp (5 mL) tarragon, dried
1 tsp (5 mL) basil, dried
1 tbsp (15 mL) parsley, fresh, chopped
1/4 cup (60 mL) white wine
4 sheets parchment paper, rectangles


1 Preheat oven to 400°F (200°C).
2 Cut parchment into a 12 in x 12 in square or cut into a big heart shape of approximately the same size.
3 With a pastry brush, coat one side of parchment paper with butter. Sprinkle with green onions and ¼ cup (60 mL) of mushrooms. Place 1 chicken breast on top and sprinkle with tarragon. Top with 2 slices of tomato. Sprinkle tomato with basil and parsley and 1 Tbsp (30 mL) of white wine.
4 Secure parchment paper by tightly folding the paper closed on all ends. Leave some space in the parchment for steam to circulate and cook the food, about an inch on all sides. Repeat with remaining 3 chicken breasts.
5 Place parcels on baking dish and put in oven. Cook for approximately 20 minutes or until chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). The parchment parcel should puff and brown slightly.
6 Remove parcels from oven. Open parcels and remove chicken and vegetables and place on individual plates. Serve with your favourite rice, salad potatoes, or pasta.