Parchment Chicken with Lemon & Herbs
Juicy chicken breasts steamed in parchment with garlic, lemon, and oregano — no pan to clean, all flavor. A TikTok-easy take on Greek kleftiko that actually fits a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 each (6–8 oz each) boneless, skinless chicken breasts
- 1 whole (zested + juiced) lemon
- 3 cloves garlic cloves, minced
- 1 tsp dried oregano
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F. Tear off two 15-inch sheets of parchment paper and lay flat.
- 2
Pat chicken dry. Place one breast in center of each parchment sheet. Season with salt and pepper.
- 3
Top each breast with half the garlic, lemon zest, oregano, tomatoes, and olives. Drizzle each with olive oil and squeeze lemon juice over.
- 4
Fold parchment in half over chicken. Crimp and seal edges tightly by folding repeatedly. Place both packets on a baking sheet.
- 5
Bake for 12–14 minutes until packets puff slightly and chicken reaches 165°F at the thickest point.
- 6
Carefully open packets (steam will escape). Slide chicken and vegetables onto plates. Serve hot.
Tools you’ll need
- oven
- parchment paper
- baking sheet
- instant-read thermometer
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