Parchment Packet Chicken
Yield: 1 to 4 servings (for additional servings, simply make a new packet)
This zero-cleanup recipe delivers tender, juicy chicken and is helpful anytime a recipe calls for already cooked chicken. Easy to cook one chicken breast or many, and you can flavor with your favorite sauces, herbs, and spice rubs!


  • 1- 4 boneless, skinless chicken breasts
  • Flavoring of choice: barbecue sauce, taco seasoning, curry paste, Sazón, harissa, peanut sauce, or other seasoning blend, dry rub, or spice of choice (even just salt and pepper and/or herbs of choice)
  • Parchment paper (may substitute foil)


  1. Preheat the oven to 350℉ and place a long piece of parchment paper in front of you. Fold it in half like a book, creasing at the fold. (Eyeball a piece that is long enough to hold all the chicken breasts, side by side, with extra room for crimping.)

    Unfold the parchment and place the chicken breasts on one side, in a single layer with a touch of space between them, if cooking more than one. Drizzle or sprinkle with sauce or seasoning of choice, flipping the chicken to get some on both sides. (Tip: I use about 1-2 tablespoons of a sauce, like barbecue sauce, per breast. When using a spice blend like taco or Sazón, I figure on 1 tablespoon per pound of meat.)

    Fold the parchment paper back over. Then, starting at one end of the parchment, fold the edges over, working your way along all the sides until the packet is completely sealed.
    Place the parchment packet on a rimmed baking sheet and bake for 20-30 minutes. Allow the chicken to rest for 5 minutes before opening—and be careful of the hot steam.


How do I know the chicken is cooked through when I can’t see it? Small chicken breasts will take roughly 20 minutes, medium about 25, and very large breasts may take up to 30 minutes. Because all ovens vary, you may check by inserting a quick-read thermometer through the top of the packet and into the thick end of the chicken breast. It should read 160℉, as carryover cooking will take the internal temperature to the recommended temp of 165℉. You can also carefully unfold the packet if you prefer—just be careful of the hot steam that will escape. Ovens do vary, so check on the early side until you’re sure these times align. And if for any reason your chicken seems tough or dry, shorten the cooking time the next time. Chicken can cook through more quickly than we may think, and this chicken will be deliciously tender when just cooked through.

Can I cook tenders and cutlets this way? You can. The smaller size will mean they cook faster, so start checking around the 12-minute mark.

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