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Lunch / Dinner

Lemon Chicken Parchment Packets with summer vegetables

For a light weeknight option, get dinner on the table fast with 30-minute Lemon Chicken Parchment Packets with summer vegetables. This quick-cooking chicken en papillote can't be beat — it's packed with flavor, proving that weeknight meals can be enjoyable. It’s amazing how simple ingredients can yield such spectacular results.

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Ingredients

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Instructions

Preheat oven to 425° with racks in top and bottom thirds. Fold four pieces of 12×17-inch parchment paper in half and open.

Combine potatoes, haricot verts, tomatoes, shallots, oil, and 1 Tbsp. tarragon; season with salt and pepper and divide among parchment paper sheets near fold.

Pound chicken to ½-inch thick, season with salt and pepper, place on top of vegetables, then sprinkle with parsley and remaining 1 Tbsp. tarragon. Divide and arrange lemon slices on top of chicken, then sprinkle each with 1 Tbsp. wine.

Fold top parchment sheet over chicken and match edges with bottom sheet. Fold over ½-inch of edges and pleat every inch. Continue folding and pleating until entire packet is sealed, folding the last edge underneath the packet. Place packets on two baking sheets and bake until chicken is cooked through, 15–17 minutes.

Transfer packets to plates; carefully cut packets open to serve.

Use a mandoline to make quick work of thinly slicing uniform-sized potatoes.

Use a mandoline to make quick work of thinly slicing uniform-sized potatoes.

Seal the parchment packages by folding and twisting the edges together.

Seal the parchment packages by folding and twisting the edges together.

Nutritional Facts

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