Chicken En Papillote With Basil and Cherry Tomatoes
⏲ ~67 min total · prep 16 · cook 30 · 4 servings
Lunch⏱ 35 min total🔥 7.0g net carbs⚡ ≈623 kcal/serving~5% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 pint cherry tomatoes, halved
- 1 small zucchini, sliced into 1/4-inch half-moons
- 3 garlic cloves, thinly sliced
- 1/4 cup fresh basil leaves, torn, plus small whole leaves to finish
- 3 tbsp olive oil
- 1/4 cup dry white wine
- 4 thin lemon slices
- 1 tsp salt and 1/2 tsp black pepper
Instructions
- Heat the oven to 400°F and pound each chicken breast to an even 3/4-inch thickness.
- Cut four 15x13-inch pieces of parchment, fold each in half, and open them like a book; brush the center of each with a little olive oil.
- Build a bed of zucchini and tomato halves on one side of each fold, scatter the garlic over, and season with salt and pepper.
- Lay a chicken breast on each bed, top with a lemon slice, torn basil, a drizzle of the remaining oil, and 1 tbsp of the wine.
- Fold the parchment over and crimp the open edge in tight overlapping folds, working around to a sealed half-moon packet so no steam escapes.
- Set the packets on a rimmed baking sheet and bake 20-22 minutes, until each packet is fully puffed.
- Open the packets carefully away from your face to vent the steam, check the chicken is 165°F, and serve directly in the paper with the juices spooned over and whole basil leaves on top.
Why this recipe works
- Steam does the cooking A sealed parchment half-moon traps the wine, tomato juice, and released moisture, so the chicken poaches gently in its own atmosphere. Overcooking is hard to do in a packet.
- Even thickness first Pounding each breast to 3/4 of an inch means all four finish at the same minute. Without that step the thin tail is dry before the thick end is done.
- The puff is the timer When a packet domes fully in the oven, the steam has built and the bake is essentially finished. A quick 165°F check at the thickest point confirms it.
Tips for making this recipe well
Crimp like you mean it
Tight overlapping folds all the way around the edge hold the steam in. One loose gap and the packet vents, drying the chicken.
Vegetables under, not around
The zucchini and tomato bed lifts the breast off the paper so it steams on all sides. Chicken flat on parchment can stick and pale.
Open away from your face
The first vent of steam is genuinely hot. Tear the packet open from the far side, tilting the opening away.
One tablespoon of wine each
It looks like almost nothing in the bottom of the packet, but it becomes most of the fragrant steam. Skip it and the sauce loses its brightness.
Serve in the paper
Set each opened packet on a plate and spoon the juices over. The paper keeps the chicken from drying while you eat.
Serving suggestions
Set the opened packets directly on plates so everyone gets the steam and the tomato-basil broth. Spoon the juices over the chicken, scatter the whole basil leaves, and give people a spoon for the vegetables and broth at the bottom of the paper. Each serving lands at 7.0 g net carbs, and the whole thing runs 35 minutes from oven to table with one baking sheet to wash. A sharp green salad is all it needs alongside.
Storage and meal prep
En papillote is a cook-and-eat method, so leftovers are the exception rather than the plan. If you do end up with extra, move the chicken and vegetables to a covered container and refrigerate for 3 to 4 days. Reheat gently, covered, in the microwave at reduced power or in a covered skillet with a spoon of water. Skip the freezer here; the cherry tomatoes and zucchini turn watery after thawing and the dish loses its point.
Variations worth trying
- Fish in paper A thick cod or salmon fillet cooks in the same packet setup and needs a few minutes less. Check for flaking or 145°F at the center.
- Asparagus instead of zucchini Trimmed asparagus spears make a fine bed with the tomatoes. Snap the woody ends first.
- Broth for wine A tablespoon of chicken broth replaces the wine if you cook alcohol-free. Add a squeeze of lemon at the table to cover the brightness.
- Thighs work too Boneless skinless chicken thighs bake in the same packets at the same temperature. Check them at 165°F like the breasts.
Frequently asked questions
Can I open a packet to check doneness?
Yes. Peek at the thickest point, and if it reads under 165°F, fold the edge back down and return the packet for a few minutes. The steam rebuilds quickly.
Foil instead of parchment?
Parchment is traditional here because it lets you see the puff, and it opens at the table. Foil works in a pinch; crimp it as carefully.
How do I know the packets are done?
A fully puffed dome means the steam has built, and 165°F at the thickest point of the chicken confirms it. The 20 to 22 minute window is reliable for 3/4-inch breasts.
Can I assemble these ahead?
Build the packets up to a few hours ahead and refrigerate them on the baking sheet. Add a few minutes to the bake since they start cold.
Net carbs per packet?
Each serving comes to 7.0 g net carbs, most of that from the cherry tomatoes and zucchini. The chicken, basil, and wine add nearly nothing.
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