Okay, so I’ve been trying to eat healthier, and that means more chicken breast. But honestly, sometimes it comes out so dry and boring. I saw this thing online about baking it in parchment paper, so I figured, why not give it a shot? Here’s how it went down.
Getting Started
First, I grabbed my ingredients. Obviously, I needed chicken breasts. I had two boneless, skinless ones. Then, I pulled out some parchment paper, olive oil, salt, pepper, and some garlic powder ’cause I like a little extra flavor.
Prepping the Chicken
I laid out a big sheet of parchment paper on my counter. Then, I drizzled a little olive oil right in the middle of the paper. Not too much, just enough to coat the bottom of the chicken. I sprinkled some salt, pepper, and garlic powder on the oil. I placed one chicken breast on top of the seasoned oil.
Then I drizzled a tiny bit more olive oil on top of the chicken and sprinkled it with more salt, pepper, and garlic powder. You could totally use other spices too, like paprika or Italian seasoning, whatever you’re feeling.
Wrapping it Up
This is the key part. I folded the parchment paper over the chicken, kind of like I was making a package. I crimped the edges together, folding them over a couple of times to make sure it was sealed tight. You want all that steam to stay inside and keep the chicken moist.
I repeated the whole process with the second chicken breast, making another little parchment packet.
Baking Time
I preheated my oven to 400 degrees Fahrenheit. Once it was hot, I placed both parchment packets on a baking sheet. I popped the baking sheet into the oven and set a timer for about 25 minutes. The time might vary depending on how thick your chicken breasts are, so keep an eye on it.
The Big Reveal
When the timer went off, I carefully took the baking sheet out of the oven. Be careful when you open the parchment packets because hot steam will come out! I used a fork to carefully open one of the packets, these thing could burn you if you are reckless.
The chicken looked amazing! It was cooked through, but still super juicy. I let it rest for a few minutes before slicing it up. I am very surprised!
The Verdict
Seriously, this is a game-changer. The chicken was so much more tender and flavorful than when I just bake it normally. The parchment paper really does trap in all the moisture. I’m definitely making chicken this way from now on. It’s easy, clean-up is a breeze (just throw away the paper!), and the chicken tastes great. Give it a try!
