Chicken and vegetables en papillote

SmartPoints® value per serving
Total Time
30 min
9 min
21 min
The French cooking technique en papillote refers to food baked in a wrapping. Here, we use the high-moisture method to wrap skinless, boneless chicken breasts, shallots, red bell pepper, and snow peas in heavy-duty foil (or parchment paper). As the packet cooks, steam will build and cook the chicken and vegetables evenly—it’s a sure-fire method for cooking super juicy chicken every single time. For extra flavor, add a sprig of fresh thyme to each package. If you don’t have heavy-duty foil or parchment paper on hand, use a double thickness of regular foil. Serve with warm dinner rolls or hot cooked rice or pasta.


Snow peas

1 cup(s), fresh, trimmed

Sweet red pepper(s)

1 medium, seeded and diced

Uncooked shallot(s)

2 medium, minced

Reduced-sodium chicken broth

¼ cup(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s), 4 (1⁄4-pound) trimmed of all visible fat

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Fresh parsley

1 Tbsp, fresh, chopped


  1. Preheat the oven to 450°F. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the snow peas, bell pepper, shallots, and broth; cook, stirring constantly, until the vegetables just begin to soften, 2–3 minutes.
  2. Place 4 (12-inch) squares of heavy-duty foil or parchment paper on a work surface. Place a chicken breast in the center of each square and sprinkle with the salt and pepper. Top with the snow-pea mixture, drizzling any pan juices over the vegetables, and sprinkle with the parsley. Make a packet by bringing the sides of the foil up to meet in the center and folding over the edges, then folding the edges of the ends together. Allowing room for the packets to expand, crimp the edges.
  3. Bake the packets until the chicken is cooked through, about 18 minutes. Open the packets carefully when testing for doneness, as steam will escape. Serve, drizzled with any juices. Yields 1 packet per serving.