This recipe isn’t your average chicken breast! It’s a restaurant-quality dish that’s surprisingly easy to make at home. The chicken cooks in parchment paper, resulting in incredibly tender, aromatic, and juicy meat that practically melts in your mouth – just like the title promises! Plus, it’s packed with flavor and comes together with minimal cleanup, thanks to the parchment paper magic.
Let’s ditch the boring chicken breasts, shall we? We’ve all been there – staring blankly at the fridge, the “what’s for dinner?” question looming large. You want something delicious, but the thought of slaving away in the kitchen all night is enough to make you order takeout (again).
Well, fret no more, my friends! This recipe is a game-changer. It’s the perfect solution for those busy weeknights when you crave restaurant-quality food but don’t have the energy for elaborate preparations. Believe me, I’ve been there countless times. Just the other day, after a crazy day at work, I was about to hit the redial button on my favorite takeout place when I stumbled upon this recipe. Intrigued by the promise of “melt-in-your-mouth chicken,” I decided to give it a shot. Let me tell you, it was a revelation!
This recipe isn’t just about convenience, though. It’s about flavor – big, bold, and bursting with juicy goodness. The chicken cooks to absolute perfection in parchment paper, resulting in incredibly tender and flavorful meat. Plus, the combination of simple herbs and aromatics creates a delightful fragrance that will have your whole house smelling like a fancy French bistro. And the best part? Cleanup is a breeze!
So, ditch the takeout menus and the greasy delivery boxes. This recipe is your ticket to a delicious and satisfying meal that’s as easy as 1-2-3. Let’s get cooking!
Here’s why you’ll love this recipe:
- Incredibly Tender Chicken: The parchment paper traps steam as the chicken cooks, creating a moist and flavorful environment. This ensures the chicken breast stays juicy and doesn’t dry out.
- Flavorful and Aromatic: The simple combination of paprika, tomato sauce, and fresh herbs like rosemary infuses the chicken with a delicious taste.
- Easy Cleanup: Since everything cooks in parchment paper, there’s minimal mess involved. Just toss the paper after enjoying your meal!
- Complete Meal in One Dish: This recipe incorporates potatoes and vegetables into the parchment packet, creating a complete and satisfying meal.
Now, let’s get cooking!
Ingredients
For the Chicken:
- 3 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 teaspoon paprika
- 1 tablespoon tomato sauce
- 1 tablespoon olive oil
For the Vegetables:
- 5 potatoes, peeled and cut into cubes
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 bulb fennel, thinly sliced (optional)
- 100g shredded mozzarella cheese
- Fresh rosemary sprigs
For the Sauce:
- 2 tablespoons plain white yogurt
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1 cucumber, grated
- Fresh dill, chopped
- Salt and freshly ground black pepper
Instructions
- Prep the Chicken: Preheat your oven to 180°C (356°F). Butterfly the chicken breasts by carefully slicing them horizontally, without cutting all the way through. Open them like a book. Season generously with salt and pepper.
- Marinate the Chicken: In a bowl, combine paprika, tomato sauce, and olive oil. Rub the mixture onto both sides of the chicken breasts.
- Cook the Potatoes: Bring a pot of salted water to a boil. Add the diced potatoes and cook for 10 minutes, or until tender. Drain the water.
- Prepare the Parchment Packets: Cut large squares of parchment paper. Brush one side of each with olive oil.
- Assemble the Packets: Layer the cooked potatoes on the oiled side of the parchment paper. Top with chopped onion, bell pepper, and fennel (if using). Place the marinated chicken breast on top of the vegetables.
- Seal the Packets: Fold the parchment paper over the chicken and vegetables, creating a loose packet. Fold the edges together to create a seal. Leave some room for steam to escape.
- Bake: Transfer the parchment packets to a baking sheet. Top each packet with a sprig of rosemary. Bake for 30 minutes.
- Make the Sauce: While the chicken bakes, combine yogurt, mayonnaise, minced garlic, grated cucumber, chopped dill, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
- Enjoy!: Carefully open the parchment packets (watch out for steam!) and transfer the chicken and vegetables to plates. Serve with the chilled yogurt sauce and savor the melt-in-your-mouth chicken!
Tips
- You can customize the vegetables in this recipe. Feel free to add other favorites like broccoli, carrots, or zucchini.
- For a richer flavor, swap the yogurt in the sauce with sour cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is sure to impress your family and friends. So, ditch the takeout menus and give this restaurant-worthy chicken in parchment a try! You won’t be disappointed.
