Tina's Chicken Thighs En Papillote Recipe

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Tina's Chicken Thighs en Papillote

Tina Swain


I think this makes such good and moist chicken. You can also make this with chicken breasts (I would not be afraid to toss in frozen ones since they take less time to cook.) You can switch up the spices, the veggies. If you put carrots or potatoes in you may want to par boil them a bit or shave them whisper thin.

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20 Min
40 Min


8 oz
green beans (about 2 handsful)
1/2 c
sliced onion
cloves garlic, minced
olive oil, salt and pepper
1/4 tsp
dried thyme leaves
splashed dry vermouth
1/4 tsp
dried thyme leaves
boneless, skinless chicken thighs
1/2 tsp
dried tarragon leaves


1Cut two 18x13 inch pieces of parchment paper
2place a parchment piece on one end of a baking sheet
3place 1/2 of the green beans center of the paper. Top beans with onion and garlic. Drizzel with oilive oil then salt and pepper veggies, sprinkle 1/8th teaspoon of thyme and give it a splash of vermouth. TOp the veggies with 2 thighs, dress them with a drizzle of oil, a pinch of salt and pepper and 1/8 thyme and 1/4 dried tarragon.
4draw up the two long ends and fold them three times. Don't fold too close to the chicken. It need room to puff. Fold each end 3-4 times, pressing to seal.
5If you want you can crimp the packets with the crimped folds done in a traditional papillote packet.
6Repeat with the remaining parchment and ingredients. Place on the baking sheet next to the first one. Place on a shelf in the bottom 1/3 of the oven that is preheated to 400 degrees. Bake 35-40 minutes. Remove packet to dinner plate an carefully slit puffed up puff to release the steam and get to the delicious goodness inside.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy