CITRUS & HONEY CHICKEN EN PAPILLOTE

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MY TAKE

Cooking in parchment paper (en papillote) is a fun and light way to cook food whether in the oven or on the barbecue. It is easy, fast and yet provides a remarkable presentation with easy clean up and the addition of butter or oil can be kept to a minimum making it a healthy choice. It is fine for a family dinner or to present to guests for a dinner party as these parchment packets are very charming when served at the table.

In this particular recipe I have only added citrus and honey to flavour the chicken but you can make all sorts of combinations in your parchment packets. I sometimes add vegetables, asparagus, peppers and even par boiled potatoes, making an all-in-one package meal - with very easy clean up. I recommend starting with a simple recipe - with a delicate taste - like this one until you are confident about the time needed to cook the chicken through without it ending up dry. You can also reduce the amount of fat added to accommodate your diet. Needless to say the use of parchment packets for cooking food ticks a lot of boxes for Péché Mignon Life!

As you can imagine there are no end of choices when flavouring this meal, you can go Chinese, Indian or Middle Eastern or just use your favourite herbs and maybe even some wine - depending on your tastes. The steam will help to self baste the chicken so that it should cook evenly.

There are various ways to wrap and seal the parchment - here are some photographs of two different styles I use. This is a really healthy way to cook and ensures that all the added aromas stay in the packet until served.

Heart shape parchment, place food on one half near to fold, crimp along side as shown to seal.

Folded rectangle of parchment, fold like a fan and twist ends to form boat. Tie ends loosely with kitchen twine, place food, bring long sides together on top - fold over twice to seal. Tighten kitchen twine to seal ends.

HISTORY

The technique known as en papillote—from the French language term meaning “in paper”—emerged in France during the 18th and 19th centuries as part of the refinement of French haute cuisine, where chefs sought gentler, more controlled cooking methods that preserved flavour and moisture. Originally used for delicate foods like fish, the method involves sealing ingredients (including chicken, vegetables, and aromatics) in parchment so they steam in their own juices, creating a self-contained environment that intensifies taste without added fat. By the 19th century, dishes like poulet en papillote appeared in influential culinary texts such as those by Marie-Antoine Carême, helping popularize the method across Europe. Over time, the technique spread internationally, valued both for its elegant presentation—often opened at the table to release aromatic steam—and its alignment with modern preferences for light, healthy cooking.

THE RECIPE

CITRUS & HONEY CHICKEN EN PAPILLOTE

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Servings: 4-6 Prep time: 20 min Cook time: 20 - 25 min

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INGREDIENTS

4 chicken breasts (approx 6 oz each)

2 lemons (sliced)

1 blood orange (sliced)

1 regular orange (sliced)

Juice of half an orange

4 tbsp olive oil

8 tbsp honey

1 bunch fresh thyme (dried works too)

salt and pepper to taste

2 garlic cloves chopped (optional) to taste

parchment paper

kitchen twine - optional

8 tsps of white wine (optional)

INSTRUCTIONS

1. Pre- heat oven to 400 degrees

   
   

2. In a small bowl mix olive oil, juice of half an orange, honey, garlic (if using) salt and pepper.

   
   

3. Check chicken breasts are more or less even in thickness - if not, cover with plastic wrap and pound thicker areas so they each breast is more uniform.

   
   

4. Create parchment shape boat as shown in photos. You can use twine or just tightly twist ends for boat shape. Bring long sides of boat together and fold over twice on top to seal package. Alternative styles of parchment packet which originates from heart shape parchment shape (folded in half and crimped along edge as shown - this semi-circular result does not need twine).

   
   

5. In each packet place two to three thin slices of lemon and plain orange and blood orange and a few sprigs of thyme.

   
   

6. Make a few cuts in chicken breast (hassle back - slices that do not go all the way through).

   
   

7. Place chicken breast on top of citrus slices, pour over marinade add a little extra salt and pepper and then seal the packet (either shape of package will work).

8. Cook for approximately 25 minutes (internal temperature of chicken should be 165 F - probe can be used to pierce packet near top to check chicken temp). Packets will be puffed up with steam. The packets can now be served as is! Warn guest to open packets gingerly to avoid splashing - aroma will be amazing.!

   
   

9. If you wish to brown the top of the chicken - after 20 mins of cooking, carefully open package add small amount of the set-aside marinade to surface of chicken and broil for a few minutes. Careful not to set the paper alight! It is not necessary to do this - just an option as chicken tastes just as special without browning.

Note: A couple of teaspoons of white wine can also be added to each packet prior to cooking.

NOTES

I like to use brown parchment - but white parchment paper will work too. I have noticed that there is a foil backed parchment paper on the market - this works just as well and is easier to seal.

LET'S TALK

Please let me know how you fare with this recipe and if you have any suggestions to improve it? Send me your photos and your comments. I would love to hear about your favourite en papillote combinations!