You’re about to discover one of the most magical cooking methods that delivers incredible flavor with minimal cleanup. En papillote—French for “in parchment”—creates perfectly steamed, tender meals infused with aromatic herbs and spices. Whether you’re planning a quick weeknight dinner or an impressive weekend feast, these 20 flavorful recipes will transform your cooking game. Let’s dive into these delicious parchment-wrapped creations!
Garlic Butter Salmon en Papillote
Very few weeknight dinners feel as elegant yet simple as cooking en papillote—that fancy French term for baking in parchment paper. I first tried this method during a busy holiday season when I needed something impressive but hands-off, and now it’s my go-to for stress-free entertaining. The steam that builds inside the parchment pouch perfectly cooks the salmon while infusing it with garlic butter flavors, making cleanup a breeze too.
Ingredients
For the salmon packets:
– 4 (6-ounce) salmon fillets, skin removed
– 4 sheets parchment paper, 12×16 inches each
– 1 tablespoon olive oil
For the garlic butter sauce:
– 4 tablespoons unsalted butter, melted
– 4 garlic cloves, minced
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
– 2 tablespoons fresh parsley, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with one sheet of parchment paper.
2. Place one salmon fillet in the center of the parchment paper on the baking sheet.
3. Brush the top of the salmon fillet evenly with 1/4 tablespoon of olive oil.
4. Repeat steps 2-3 with the remaining salmon fillets and parchment paper sheets.
5. Combine the melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, salt, and black pepper in a small bowl.
6. Spoon 2 tablespoons of the garlic butter sauce over each salmon fillet, ensuring it coats the top evenly.
7. Fold the parchment paper over the salmon to create a half-moon shape.
8. Starting at one end, make small, tight folds along the edge to seal the packet completely, leaving some air inside for steam.
9. Place all sealed packets on the baking sheet, spaced 1 inch apart.
10. Bake at 400°F for 12-15 minutes until the packets are puffed and golden.
11. Carefully open one packet to check if the salmon flakes easily with a fork and appears opaque throughout.
12. Let the salmon rest in the opened packets for 2 minutes before serving.
13. Transfer the salmon to plates using a spatula, pouring any remaining sauce from the packets over the top.
Heavenly doesn’t begin to describe the tender, flaky texture of this salmon, which practically melts under the slightest pressure from your fork. The garlic butter sauce soaks into every nook, creating a rich, aromatic flavor that’s brightened by the fresh lemon zest. For a complete meal, I love serving it directly from the parchment packets at the table alongside crusty bread for dipping into the extra sauce, or over a bed of quinoa to catch all those delicious juices.
Lemon Herb Chicken en Papillote
Gosh, I still remember the first time I tried cooking en papillote – I was so intimidated by the fancy French name, but it turned out to be one of the easiest, most foolproof methods for perfectly moist chicken! Now it’s my go-to weeknight dinner when I want something impressive but don’t have hours to spend in the kitchen.
Ingredients
For the chicken and vegetables:
– 4 boneless, skinless chicken breasts (6 oz each)
– 2 cups broccoli florets
– 1 red bell pepper, sliced into 1/4-inch strips
– 1 yellow squash, sliced into 1/4-inch rounds
For the lemon herb marinade:
– 1/4 cup olive oil
– 3 tablespoons fresh lemon juice
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and cut four 15×15-inch squares of parchment paper.
2. Whisk together olive oil, lemon juice, minced garlic, thyme leaves, oregano, salt, and black pepper in a small bowl until fully combined.
3. Place one chicken breast in the center of each parchment square. Tip: If your chicken breasts are uneven, pound them to 1-inch thickness for even cooking.
4. Divide the broccoli florets, bell pepper strips, and squash rounds evenly around each chicken breast.
5. Spoon the lemon herb marinade evenly over each chicken breast and vegetables.
6. Fold the parchment paper over the ingredients and crimp the edges tightly to create sealed packets. Tip: Make sure there’s some air space inside each packet to allow for steam expansion.
7. Place the packets on a baking sheet and bake at 400°F for 22 minutes.
8. Remove the baking sheet from the oven and let the packets rest undisturbed for 3 minutes. Tip: The packets will be very hot and full of steam – use kitchen shears to carefully cut them open away from your face.
9. Carefully open each packet, being mindful of the hot steam that will release.
Zesty and vibrant, this chicken emerges incredibly tender with vegetables that retain just the right amount of crunch. The lemon herb sauce creates a light broth in the packet that’s perfect for drizzling over rice or sopping up with crusty bread. I love serving these right in their parchment packets for a beautiful tableside presentation that always impresses dinner guests.
Mediterranean Cod en Papillote
Baking fish in parchment paper is one of those techniques that seems fancy but is actually incredibly simple—I first tried it during a busy weeknight when I needed something healthy but didn’t want to dirty every pan in my kitchen. Mediterranean Cod en Papillote has since become my go-to for impressing dinner guests with minimal effort, and the aromatic steam that fills your kitchen is pure magic. There’s something so satisfying about cutting open those little parchment packets at the table and getting that first whiff of lemon and herbs.
Ingredients
For the fish packets:
– 4 (6-ounce) cod fillets
– 2 tablespoons olive oil
– 1 lemon, thinly sliced
– 4 sprigs fresh thyme
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the vegetable base:
– 2 cups cherry tomatoes, halved
– 1 cup sliced zucchini (1/4-inch thick)
– 1/2 red onion, thinly sliced
Instructions
1. Preheat your oven to 400°F and cut four 15×15-inch squares of parchment paper.
2. Place one parchment square on a baking sheet and arrange 1/2 cup cherry tomatoes, 1/4 cup zucchini, and 1/8 of the red onion in the center.
3. Drizzle 1/2 tablespoon olive oil over the vegetables and season with a pinch of salt and pepper.
4. Pat one cod fillet completely dry with paper towels—this prevents steaming instead of baking.
5. Place the dried cod fillet directly on top of the vegetable bed.
6. Sprinkle 1/4 teaspoon dried oregano, 1/8 teaspoon garlic powder, and additional salt and pepper evenly over the fish.
7. Arrange 2 lemon slices and one thyme sprig on top of the seasoned cod.
8. Fold the parchment paper over the fish and vegetables, then crimp the edges tightly to create a sealed half-moon shape—make sure no steam can escape.
9. Repeat steps 2-8 with the remaining three parchment squares and ingredients.
10. Bake the packets on the middle oven rack for exactly 15 minutes at 400°F.
11. Remove the baking sheet from the oven and let the packets rest undisturbed for 2 minutes—this allows the fish to finish cooking gently.
12. Carefully cut open each packet with scissors, avoiding the hot steam that will release.
13. Transfer the entire contents of each packet to individual serving plates using a spatula.
14. Discard the thyme sprigs and serve immediately. Nothing beats that moment when you tear open the parchment and the Mediterranean aromas flood out. The cod becomes incredibly flaky and moist from the steam, while the vegetables soften just enough to still have a slight crunch. I love serving this directly in the opened packets for a dramatic tableside presentation, or spooning everything over couscous to soak up the delicious juices.
Spicy Shrimp and Mango en Papillote
Diving into my recipe archives always brings back memories of summer dinners on the patio, and this Spicy Shrimp and Mango en Papillote is one I turn to when I want something impressive but surprisingly simple. There’s something magical about opening those parchment packets at the table—the steam carries the most incredible aroma that makes everyone lean in with anticipation.
Ingredients
For the shrimp and mango:
– 1 lb large raw shrimp, peeled and deveined
– 1 ripe mango, cut into ½-inch cubes
– 1 red bell pepper, thinly sliced
– 2 green onions, sliced
For the sauce:
– 2 tbsp olive oil
– 1 tbsp fresh lime juice
– 1 tsp honey
– ½ tsp red pepper flakes
– ¼ tsp salt
– ¼ tsp black pepper
For assembly:
– 4 sheets parchment paper, 12×16 inches each
Instructions
1. Preheat your oven to 400°F.
2. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming in their own moisture.
3. Combine olive oil, lime juice, honey, red pepper flakes, salt, and black pepper in a medium bowl.
4. Add shrimp, mango cubes, bell pepper slices, and green onions to the bowl.
5. Toss everything gently until evenly coated with the sauce.
6. Place one parchment sheet on a clean work surface.
7. Spoon one-quarter of the shrimp mixture onto the center of the parchment.
8. Fold the parchment in half over the filling.
9. Starting at one corner, make small, tight folds around the edges to create a sealed half-moon packet.
10. Repeat steps 6-9 with remaining parchment sheets and filling.
11. Arrange all packets on a baking sheet.
12. Bake for 12 minutes exactly—this timing ensures the shrimp are perfectly cooked through without becoming rubbery.
13. Carefully open one packet to check that shrimp are pink and opaque throughout.
14. Transfer packets to serving plates.
15. Let rest for 2 minutes before serving to allow the flavors to meld.
Cracking open these steaming packets reveals tender shrimp that contrast beautifully with the sweet mango chunks, while the spicy sauce soaks into everything. I love serving these directly in their parchment pouches for a dramatic tableside presentation, often pairing them with cilantro-lime rice to soak up every bit of the flavorful juices.
Balsamic Glazed Pork Tenderloin en Papillote
When I first tried cooking pork tenderloin en papillote, I was skeptical about steaming it in parchment paper, but the results blew me away—the meat stays incredibly juicy while the balsamic glaze caramelizes beautifully. I love making this on busy weeknights because cleanup is minimal, and my family always asks for seconds. The aroma that fills the kitchen when you tear open the parchment packets is absolutely irresistible.
Ingredients
- For the pork and vegetables:
- 1 pork tenderloin (about 1.5 lbs)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- For the balsamic glaze:
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp dried thyme
Instructions
- Preheat your oven to 400°F.
- Cut two large pieces of parchment paper, each about 18 inches long.
- Pat the pork tenderloin dry with paper towels.
- Rub the pork all over with olive oil.
- Sprinkle kosher salt and black pepper evenly over the pork.
- Combine balsamic vinegar, honey, minced garlic, and dried thyme in a small bowl.
- Place broccoli florets and sliced red bell pepper in the center of each parchment piece.
- Set the seasoned pork tenderloin on top of the vegetables.
- Pour the balsamic glaze mixture over the pork and vegetables.
- Fold the parchment paper over the ingredients to create a packet.
- Crimp the edges tightly to seal completely, creating a half-moon shape.
- Place the packets on a baking sheet.
- Bake at 400°F for 25 minutes.
- Check for doneness—the pork should reach 145°F internally when tested with a meat thermometer.
- Carefully open one packet to check if the vegetables are tender when pierced with a fork.
- Let the packets rest for 5 minutes before serving.
Perfectly cooked pork tenderloin emerges fork-tender with a glossy, sweet-tangy glaze that soaks into the vegetables beneath. The broccoli and bell peppers steam to crisp-tender perfection, absorbing all the delicious balsamic flavors. I love serving this straight from the parchment packets at the table for a dramatic presentation that always impresses guests.
Asian-Style Ginger Soy Fish en Papillote
Growing up near the coast, I’ve always believed the best fish recipes are those that let the seafood shine while adding just enough flavor to complement it. This Asian-style ginger soy fish en papillote has become my go-to weeknight dinner because it’s surprisingly simple yet feels impressively elegant—plus, my kitchen stays clean since everything steams in its own little parchment packet!
Ingredients
For the Fish and Vegetables
– 4 (6-ounce) white fish fillets (such as cod or tilapia)
– 2 cups thinly sliced bell peppers (mixed colors)
– 1 cup shredded carrots
– 4 green onions, sliced into 2-inch pieces
For the Sauce
– 1/4 cup low-sodium soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 2 teaspoons freshly grated ginger
– 2 garlic cloves, minced
– 1 teaspoon sesame oil
Instructions
1. Preheat your oven to 400°F and cut four 15×15-inch squares of parchment paper.
2. Whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil in a small bowl until fully combined.
3. Place one fish fillet in the center of each parchment square.
4. Divide the sliced bell peppers, shredded carrots, and green onion pieces evenly around each fish fillet.
5. Spoon 2 tablespoons of the sauce mixture directly over each fish fillet and vegetables.
6. Fold the parchment paper over the fish and vegetables, then crimp the edges tightly to create a sealed packet. (Tip: Make sure the edges are completely sealed to trap steam inside—this is key for perfect cooking!)
7. Arrange the packets on a baking sheet and bake at 400°F for 18 minutes.
8. Carefully open one packet to check doneness—the fish should be opaque and flake easily with a fork. (Tip: Open packets away from your face to avoid steam burns.)
9. Remove from oven and let packets rest unopened for 2 minutes before serving.
10. Serve immediately in the opened packets or transfer to plates, pouring any remaining sauce from the packets over the fish. (Tip: For extra freshness, garnish with additional sliced green onions or sesame seeds.)
When you tear open those parchment packets, the aromatic steam carries the most incredible ginger-soy fragrance that fills your kitchen. The fish turns out incredibly moist and flaky, while the vegetables retain just enough crunch to contrast beautifully with the tender fish. I love serving this directly in the parchment packets for a dramatic tableside presentation, or pairing it with jasmine rice to soak up every last drop of that savory-sweet sauce.
Rosemary Garlic Potatoes en Papillote
Haven’t you had those days where you just want a delicious side dish without all the cleanup? I certainly have, which is why I fell in love with cooking potatoes en papillote – it’s like a little flavor parcel that steams everything to perfection while keeping my kitchen spotless.
Ingredients
For the potato base:
– 2 pounds small Yukon Gold potatoes, quartered
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the aromatics:
– 4 garlic cloves, thinly sliced
– 2 tablespoons fresh rosemary leaves, chopped
– 1 lemon, thinly sliced
Instructions
1. Preheat your oven to 400°F.
2. Cut four 15×15-inch squares of parchment paper.
3. Quarter 2 pounds of small Yukon Gold potatoes.
4. Divide the quartered potatoes evenly among the four parchment squares, placing them in the center of each.
5. Drizzle ½ tablespoon of olive oil over the potatoes on each parchment square.
6. Sprinkle ¼ teaspoon of kosher salt over each portion of potatoes.
7. Add ⅛ teaspoon of black pepper to each potato portion.
8. Thinly slice 4 garlic cloves and divide them evenly among the potato portions.
9. Chop 2 tablespoons of fresh rosemary leaves and sprinkle evenly over all four portions.
10. Thinly slice 1 lemon and place 2-3 slices on top of each potato portion.
11. Bring the edges of each parchment square together and fold them down tightly to create sealed packets.
12. Twist the ends of each packet to ensure they’re completely sealed.
13. Place all four packets on a baking sheet.
14. Bake at 400°F for 35 minutes.
15. Carefully open one packet to check if potatoes are fork-tender.
16. If potatoes aren’t tender, reseal the packet and bake for 5 more minutes.
17. Remove baking sheet from oven using oven mitts.
18. Let packets rest for 2 minutes before opening.
19. Transfer potatoes from parchment to serving dish.
20. Discard used parchment paper.
Zesty lemon and aromatic rosemary infuse these potatoes with incredible flavor while the garlic becomes mellow and sweet during baking. The steam-cooking method creates potatoes that are simultaneously fluffy inside and slightly crisp on the edges – perfect alongside roasted chicken or as part of a vegetarian feast where you can tear open the packets right at the table for a dramatic presentation.
Citrus and Herb Halibut en Papillote
Usually when I’m craving something light yet satisfying, I turn to this citrus and herb halibut en papillote—it’s become my go-to weeknight dinner that always impresses guests without keeping me in the kitchen for hours. There’s something magical about steaming fish in parchment paper; it fills the kitchen with the most incredible aroma and keeps everything so tender.
Ingredients
- For the fish packets:
- 4 halibut fillets (6 oz each)
- 2 lemons, thinly sliced
- 1 orange, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 sheets parchment paper (12×16 inches each)
Instructions
- Preheat your oven to 400°F and position the rack in the center.
- Cut four 12×16-inch rectangles of parchment paper and lay them on your work surface.
- Place one halibut fillet in the center of each parchment rectangle.
- Drizzle 1/2 tablespoon of olive oil over each fillet, making sure to coat the entire surface.
- Sprinkle each fillet with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
- Arrange 2 lemon slices and 2 orange slices on top of each fillet.
- Sprinkle 1 tablespoon of chopped parsley and 1/2 tablespoon of chopped dill over each fillet.
- Fold the parchment paper over the fish to create a half-moon shape.
- Starting at one end, make small, tight folds along the edge to completely seal the packet, creating a half-moon shape.
- Repeat the folding process with all four packets until they are completely sealed.
- Place the packets on a baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until the packets have puffed up significantly.
- Remove the baking sheet from the oven using oven mitts.
- Let the packets rest for 2 minutes before carefully opening to avoid steam burns.
- Serve immediately in the opened parchment packets for presentation.
Fresh from the oven, the halibut becomes incredibly flaky and moist, infused with bright citrus notes and aromatic herbs. I love serving these right in their parchment packets at the table—the dramatic reveal when guests open them always gets oohs and aahs. The delicate texture pairs beautifully with simple roasted asparagus or a quick couscous pilaf for a complete meal that feels both elegant and effortless.
Pesto Chicken and Vegetables en Papillote
My family used to think I was crazy for baking dinner in parchment paper packets until they tried this pesto chicken version—now it’s our go-to for busy weeknights when we want something healthy but full of flavor without the cleanup chaos.
Ingredients
- For the chicken and vegetables:
- 4 boneless, skinless chicken breasts (6 oz each)
- 2 cups broccoli florets
- 1 large zucchini, sliced into ½-inch rounds
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- For the pesto sauce:
- ½ cup basil pesto
- 2 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 400°F.
- Cut four 15×15-inch squares of parchment paper.
- Place one chicken breast in the center of each parchment square.
- Arrange ½ cup broccoli florets around each chicken breast.
- Add ¼ of the zucchini slices to each packet.
- Scatter ¼ cup cherry tomatoes around each chicken breast.
- Drizzle ¾ tsp olive oil over each portion of vegetables.
- In a small bowl, whisk together ½ cup basil pesto, 2 tbsp lemon juice, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
- Spoon 2 tbsp of the pesto mixture over each chicken breast, spreading it evenly with the back of the spoon.
- Fold the parchment paper over the ingredients to create a half-moon shape.
- Starting at one end, make small, tight folds along the edge to seal each packet completely.
- Place the packets on a baking sheet.
- Bake at 400°F for 25 minutes.
- Remove the baking sheet from the oven using oven mitts.
- Let the packets rest on the baking sheet for 3 minutes.
- Carefully cut open each packet with scissors, avoiding the steam.
Outrageously tender chicken practically falls apart when you press it with a fork, while the vegetables stay crisp-tender with bright pesto notes in every bite. I love serving these directly in their parchment packets for a fun, rustic presentation that keeps everything warm, or transferring everything to bowls and spooning the accumulated juices over quinoa for a complete meal.
Moroccan-Spiced Lamb en Papillote
Remember that time I tried to impress my in-laws with an elaborate lamb dish that took hours? This Moroccan-spiced version in parchment paper is my redemption story – equally impressive but surprisingly simple to pull off, even on busy weeknights when you want something special without the stress.
Ingredients
For the Lamb and Vegetables
– 1.5 lbs lamb shoulder, cut into 1-inch cubes
– 2 medium carrots, sliced into ¼-inch rounds
– 1 large zucchini, cut into ½-inch half-moons
– 1 red bell pepper, cut into 1-inch strips
For the Spice Rub and Sauce
– 2 tbsp olive oil
– 2 tsp ground cumin
– 1.5 tsp smoked paprika
– 1 tsp ground cinnamon
– ½ tsp cayenne pepper
– 3 garlic cloves, minced
– 1 tbsp lemon juice
– ½ cup chicken broth
– ¼ cup chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F and cut four 15×15-inch squares of parchment paper.
2. Pat the lamb cubes completely dry with paper towels to ensure proper browning.
3. In a medium bowl, combine olive oil, cumin, smoked paprika, cinnamon, cayenne, and minced garlic.
4. Add the lamb cubes to the spice mixture and toss until evenly coated.
5. Arrange the carrot rounds, zucchini half-moons, and bell pepper strips in the center of each parchment square.
6. Divide the spiced lamb evenly among the four parchment packets.
7. Drizzle 2 tablespoons of chicken broth over the ingredients in each packet.
8. Squeeze ¾ teaspoon of lemon juice over each portion.
9. Sprinkle 1 tablespoon of chopped cilantro over each packet.
10. Fold the parchment paper to create sealed packets by bringing the edges together and crimping tightly.
11. Place the packets on a baking sheet and bake at 400°F for 25 minutes.
12. Carefully open one packet to check if the lamb reaches 145°F internally and vegetables are tender-crisp.
13. Let the packets rest unopened for 5 minutes to allow the flavors to meld.
14. Transfer each packet to individual plates for serving.
What emerges from those parchment packets is pure magic – the lamb becomes incredibly tender while the vegetables maintain just enough crunch. The spices create this warm, aromatic steam that infuses every bite, and I love serving these right in their parchment pouches for a dramatic tableside reveal that always gets oohs and aahs from dinner guests.
Maple Dijon Salmon en Papillote
Now, I know what you’re thinking—salmon can be intimidating to cook perfectly, but this maple Dijon version baked in parchment paper is my foolproof weeknight hero. I first tried this method during a busy holiday season when I needed something elegant but hands-off, and it’s been in my regular rotation ever since because it delivers restaurant-quality results with minimal cleanup.
Ingredients
For the salmon and vegetables
– 4 (6 oz) salmon fillets, skin removed
– 1 lb asparagus, trimmed and cut into 2-inch pieces
– 1 lemon, thinly sliced
– 2 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the maple Dijon sauce
– ¼ cup pure maple syrup
– 2 tbsp Dijon mustard
– 2 cloves garlic, minced
– 1 tbsp fresh dill, chopped
Instructions
1. Preheat your oven to 400°F and cut four 15×15-inch squares of parchment paper.
2. Whisk together the maple syrup, Dijon mustard, minced garlic, and fresh dill in a small bowl until fully combined.
3. Place one salmon fillet in the center of each parchment square.
4. Brush each salmon fillet generously with the maple Dijon sauce using a pastry brush.
5. Divide the asparagus pieces evenly around each salmon fillet.
6. Drizzle the asparagus and salmon with olive oil.
7. Sprinkle salt and black pepper evenly over everything.
8. Top each salmon fillet with two lemon slices.
9. Fold the parchment paper over the ingredients and crimp the edges tightly to create sealed packets. Tip: Make sure the packets are completely sealed to trap steam, which cooks the salmon gently and keeps it moist.
10. Place the parchment packets on a baking sheet and bake at 400°F for 15 minutes. Tip: The packets will puff up when done—this visual cue means the steam has built up perfectly inside.
11. Remove the baking sheet from the oven and let the packets rest for 2 minutes before opening. Tip: Always let the packets rest before opening to avoid steam burns and allow the salmon to finish cooking evenly.
12. Carefully open each packet, using scissors if needed, and transfer the contents to plates.
Unbelievably tender and flaky, the salmon practically melts in your mouth while the asparagus stays crisp-tender beneath the sweet and tangy glaze. I love serving this directly from the parchment packets at the table for a dramatic presentation, or pairing it with quinoa to soak up every drop of that delicious sauce.
Tomato Basil Tilapia en Papillote
During my busy weeknights, I’m always looking for healthy dinners that come together quickly without sacrificing flavor—this tomato basil tilapia en papillote has become my go-to solution. There’s something magical about steaming fish in parchment paper that keeps it incredibly moist while infusing it with aromatic herbs.
Ingredients
- For the fish packets:
- 4 tilapia fillets (6 oz each)
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F and cut four 15×15-inch squares of parchment paper.
- Place one tilapia fillet in the center of each parchment square, arranging them evenly spaced.
- Sprinkle salt and black pepper evenly over all four fillets, coating both sides lightly.
- Divide the halved cherry tomatoes evenly among the packets, scattering them around the fish.
- Drizzle 1/2 tablespoon of olive oil over each fillet, making sure to coat the surface evenly.
- Sprinkle minced garlic and chopped basil evenly over each portion, distributing the aromatics.
- Arrange two lemon slices on top of each fillet, creating a decorative layer that will infuse citrus flavor.
- Fold the parchment paper over the ingredients and crimp the edges tightly to create sealed packets. Tip: Make sure your seals are tight—this creates the steam pocket that cooks the fish perfectly.
- Place the packets on a baking sheet and bake at 400°F for 15 minutes. Tip: The packets will puff up when done—this visual cue means the steam has cooked everything through.
- Remove from oven and let rest for 2 minutes before carefully opening the packets. Tip: Use kitchen scissors to cut open the packets—this prevents steam burns and keeps the presentation neat.
Amazingly tender and flaky, the tilapia practically melts in your mouth while the tomatoes burst with sweet acidity that balances the garlic and basil. I love serving these packets directly on plates—the dramatic unveiling always impresses dinner guests—or pairing it with quinoa to soak up the delicious juices that collect at the bottom.
Curry Coconut Shrimp en Papillote
Haven’t we all dreamed of a dinner that feels luxurious but comes together with minimal cleanup? I first tried this method during a busy weeknight when my sink was already overflowing, and it’s been a game-changer ever since. Curry Coconut Shrimp en Papillote delivers tender shrimp in a fragrant, creamy sauce, all steamed to perfection in a parchment packet—no pots to scrub!
Ingredients
- For the shrimp and vegetables: 1 lb large raw shrimp (peeled and deveined), 1 cup thinly sliced bell peppers, 1/2 cup sliced scallions
- For the sauce: 1/2 cup canned coconut milk, 2 tbsp red curry paste, 1 tbsp fresh lime juice, 1 tsp minced garlic, 1 tsp grated fresh ginger
- For assembly: 4 large parchment paper sheets (12×16 inches each), 1 tbsp chopped fresh cilantro
Instructions
- Preheat your oven to 400°F.
- Lay one parchment paper sheet on a flat surface and fold it in half to create a crease, then unfold it.
- Arrange 1/4 of the bell peppers and scallions on one half of the parchment, near the crease.
- Place 1/4 of the shrimp evenly over the vegetables.
- In a small bowl, whisk together the coconut milk, red curry paste, lime juice, garlic, and ginger until smooth.
- Spoon 1/4 of the sauce evenly over the shrimp and vegetables.
- Fold the other half of the parchment over the ingredients.
- Starting at one corner, make small, tight overlapping folds along the edges to seal the packet completely, leaving a little air inside for steam. Tip: Crimp the edges firmly to prevent leaks—this ensures the shrimp steam properly instead of drying out.
- Repeat steps 2–8 to make three more packets.
- Place all packets on a baking sheet and bake for 12 minutes at 400°F. Tip: The packets will puff up slightly when done; this visual cue means the shrimp are cooked through and opaque.
- Carefully open one packet (watch for steam!) to check that shrimp are pink and firm.
- Transfer each packet to a plate, sprinkle with cilantro, and serve immediately. Tip: Let everyone open their own packet at the table—the aromatic steam that escapes is part of the fun!
Each bite offers plump, juicy shrimp bathed in a velvety coconut curry that’s subtly spicy and bright from the lime. I love serving these packets over a bed of jasmine rice to soak up every drop of sauce, or with a crisp salad for a lighter twist—it’s a meal that always impresses without the fuss.
White Wine and Mushroom Chicken en Papillote
As someone who constantly juggles work deadlines and family dinners, I’ve come to rely on recipes that feel fancy but require minimal cleanup—this white wine and mushroom chicken en papillote is my ultimate weeknight savior. There’s something magical about steaming everything in parchment paper that makes even simple ingredients taste extraordinary, and the aroma when you tear open those packets is pure kitchen therapy.
Ingredients
- For the chicken and vegetables:
- 4 boneless, skinless chicken breasts (6 ounces each)
- 8 ounces cremini mushrooms, sliced ¼-inch thick
- 1 medium shallot, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- For the sauce and seasoning:
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F and cut four 15×24-inch pieces of parchment paper.
- Fold each parchment piece in half horizontally, then unfold and arrange chicken breasts on one half of each sheet. Tip: Leaving space around the edges ensures proper sealing.
- Season chicken evenly with salt and black pepper using exactly ½ teaspoon salt and ¼ teaspoon pepper divided among all pieces.
- Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
- Sauté sliced mushrooms and shallot for 5-7 minutes until mushrooms release their liquid and edges brown.
- Add minced garlic and cook for 1 additional minute until fragrant.
- Divide mushroom mixture evenly over the chicken breasts on all four parchment sheets.
- Sprinkle fresh thyme leaves evenly over each portion.
- Combine white wine and lemon juice in a small bowl, then pour 2 tablespoons over each chicken portion. Tip: The acid helps tenderize the chicken while adding brightness.
- Fold the empty parchment half over the ingredients, then crimp edges tightly by making small overlapping folds around the entire perimeter.
- Place packets on a baking sheet and bake at 400°F for 18 minutes. Tip: The packets will puff up dramatically when done—don’t peek early or you’ll lose steam!
- Remove baking sheet from oven and let packets rest undisturbed for 3 minutes before carefully opening.
Steaming in parchment gives the chicken an incredibly juicy texture while the mushrooms soak up all the savory wine sauce. Serve these fragrant packets right at the table—the dramatic unveiling always impresses guests, and I love pairing it with crusty bread to soak up every drop of that delicious liquid.
Herbed Butter Scallops en Papillote
Last week, I was craving something elegant yet fuss-free for a weeknight dinner, and these Herbed Butter Scallops en Papillote totally delivered. I love how the parchment packet keeps everything moist and infuses the scallops with so much flavor without any splatter on my stovetop—perfect for when I’m trying to look fancy but really just want an easy cleanup.
Ingredients
For the scallops and vegetables:
- 1 lb large sea scallops, patted dry
- 1 medium zucchini, thinly sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the herbed butter:
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 400°F and cut four 15×12-inch pieces of parchment paper.
- Fold each parchment piece in half, then unfold and arrange one-quarter of the zucchini slices and cherry tomatoes on one half of each sheet.
- Drizzle 1/2 tbsp olive oil over the vegetables on each parchment packet.
- Sprinkle 1/8 tsp salt and a pinch of black pepper evenly over the vegetables.
- Pat the scallops dry with a paper towel to ensure a good sear and place 4-5 scallops on top of the vegetables in each packet.
- In a small bowl, combine softened butter, minced garlic, parsley, chives, lemon zest, and lemon juice until well mixed.
- Divide the herbed butter into four equal portions and place one portion on top of the scallops in each packet.
- Fold the other half of the parchment over the ingredients and crimp the edges tightly, starting at one end and working around, to create a sealed half-moon shape.
- Place the packets on a baking sheet and bake for 12 minutes at 400°F until the parchment puffs up.
- Carefully open one packet to check if the scallops are opaque and firm to the touch.
- Let the packets rest for 2 minutes before serving to allow the juices to redistribute.
Glistening with herbed butter, these scallops emerge tender and juicy, while the zucchini softens just enough to soak up all the garlicky, lemony sauce. I love serving them right in the parchment at the table—it makes for a fun reveal and keeps everything warm. Try pairing them with crusty bread to mop up every last drop of that delicious butter.
Ratatouille en Papillote
Often when I’m craving something healthy yet comforting, I turn to this French classic with a twist—it reminds me of the cozy Sunday afternoons I spent learning to cook from my grandmother, who always emphasized simple, fresh ingredients.
Ingredients
- For the vegetables:
- 1 medium eggplant, cut into 1/2-inch cubes
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 red bell pepper, cut into 1-inch strips
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- For the seasoning:
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- For assembly:
- 4 sheets parchment paper, 12×16 inches each
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat your oven to 400°F.
- Combine the eggplant, zucchinis, bell pepper, onion, and garlic in a large bowl.
- Drizzle the olive oil over the vegetables.
- Sprinkle the dried thyme, salt, and black pepper evenly over the mixture.
- Toss the vegetables until they are fully coated with oil and seasonings.
- Lay one parchment paper sheet flat on a baking sheet.
- Spoon one-quarter of the vegetable mixture onto the center of the parchment.
- Fold the parchment paper over the vegetables to create a half-moon shape.
- Crimp the edges tightly by folding them over twice to seal the packet completely. Tip: Make sure the edges are sealed well to trap steam, which cooks the vegetables evenly.
- Repeat steps 6–8 to make three more packets.
- Place all packets on the baking sheet.
- Bake for 25 minutes at 400°F. Tip: The packets will puff up slightly when done—this is a visual cue that steam is building inside.
- Remove the baking sheet from the oven using oven mitts.
- Let the packets rest for 5 minutes to allow the steam to settle. Tip: Be careful when opening the packets, as hot steam will escape.
- Open each packet carefully with scissors or a knife.
- Sprinkle the chopped fresh basil over the vegetables before serving.
Creating this dish feels like unwrapping a gift every time—the vegetables emerge tender but not mushy, with the thyme and garlic infusing a savory depth. Consider serving it over quinoa or with crusty bread to soak up the flavorful juices, or pair it with grilled chicken for a heartier meal that still feels light and vibrant.
Teriyaki Glazed Tofu en Papillote
My kitchen smelled like a Japanese restaurant last night after I finally perfected this teriyaki tofu technique. Honestly, I used to be intimidated by cooking tofu properly until I discovered the en papillote method—it’s basically a fancy French term for baking in parchment paper, which locks in all the moisture and flavor while keeping cleanup super easy.
Ingredients
- For the tofu and marinade:
- 1 (14 oz) block extra-firm tofu, pressed and cubed
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- For assembly:
- 1 cup thinly sliced bell peppers
- 1/2 cup sliced scallions
- 1 tbsp sesame oil
- 2 large sheets parchment paper (12×16 inches each)
Instructions
- Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess water.
- Cut the pressed tofu into 1-inch cubes.
- Whisk together soy sauce, honey, rice vinegar, ginger, and garlic in a medium bowl.
- Add tofu cubes to the marinade and let sit for 10 minutes.
- Preheat your oven to 400°F.
- Fold each parchment paper sheet in half and cut into a large heart shape.
- Divide marinated tofu, bell peppers, and scallions between the two parchment hearts.
- Drizzle each portion with 1/2 tbsp sesame oil.
- Fold the parchment over the ingredients and crimp the edges tightly to create sealed packets.
- Place packets on a baking sheet and bake for 18 minutes at 400°F.
- Remove baking sheet from oven and let packets rest unopened for 3 minutes.
- Carefully open packets away from your face to avoid steam burns.
Unbelievably tender tofu with crispy edges emerges from these steamy packets, glistening with that sweet-salty teriyaki glaze. The bell peppers turn perfectly soft but still retain a slight crunch, making this feel like a proper restaurant meal. I love serving these directly in the opened parchment packets for a dramatic tableside presentation that always impresses dinner guests.
Lemon Garlic Asparagus en Papillote
One of my favorite kitchen discoveries happened when I was trying to find a way to cook asparagus without losing its vibrant color and crisp-tender texture. Lemon Garlic Asparagus en Papillote has become my go-to method, especially when I want an impressive side dish with minimal cleanup—perfect for busy weeknights or when I’m entertaining guests.
Ingredients
- For the asparagus bundle:
- 1 pound fresh asparagus spears
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lemon, thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For serving:
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400°F and cut one 15×15 inch piece of parchment paper.
- Wash the asparagus spears and trim off the tough woody ends by snapping them where they naturally break.
- Place the trimmed asparagus in the center of the parchment paper, arranging them in a single layer.
- Drizzle the olive oil evenly over the asparagus spears, making sure each one gets lightly coated.
- Sprinkle the minced garlic evenly across the asparagus, distributing it throughout the bundle.
- Arrange the lemon slices on top of and around the asparagus spears.
- Season with salt and black pepper, ensuring even coverage across all spears.
- Fold the parchment paper over the asparagus to create a half-moon shape.
- Starting at one end, make small, tight folds along the edge to completely seal the packet, creating a airtight parcel.
- Place the sealed packet on a baking sheet and bake at 400°F for exactly 12 minutes.
- Remove the baking sheet from the oven using oven mitts and let the packet rest for 2 minutes before opening.
- Carefully open the packet by cutting an X in the top with kitchen scissors, being mindful of the hot steam that will release.
- Transfer the asparagus to a serving platter using tongs, pouring any accumulated juices over the top.
- Sprinkle with fresh chopped parsley just before serving.
Amazingly tender yet still crisp, these asparagus spears soak up all the bright lemon and garlic flavors while steaming in their own little package. The lemon slices become beautifully soft and edible, adding another layer of citrusy goodness to each bite. I love serving this alongside grilled salmon or tossing the asparagus with cooked pasta for a quick vegetarian meal that feels special enough for company.
Chili Lime Mahi-Mahi en Papillote
Zesty flavors and easy cleanup make this dish a weeknight hero in my kitchen—I first discovered the magic of cooking en papillote during a hectic holiday season when I needed something impressive but foolproof. This chili lime mahi-mahi version has become my go-to for busy evenings when I want a restaurant-quality meal without the fuss.
Ingredients
- For the fish packets:
- 4 mahi-mahi fillets (6 oz each)
- 4 large pieces of parchment paper (12×16 inches each)
- For the chili lime sauce:
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For serving:
- 2 tbsp chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F.
- Place one parchment paper sheet on a clean work surface.
- Arrange one mahi-mahi fillet in the center of the parchment paper.
- Repeat step 3 with remaining parchment paper and fillets.
- Whisk together 1/4 cup fresh lime juice, 2 tbsp olive oil, 2 tsp chili powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Tip: Fresh lime juice gives the brightest flavor—bottled juice can taste metallic.
- Spoon the chili lime sauce evenly over all four mahi-mahi fillets.
- Fold the parchment paper over the fish to create a half-moon shape.
- Crimp the edges tightly to seal each packet completely. Tip: A tight seal is crucial—it traps steam that cooks the fish perfectly.
- Place all packets on a baking sheet.
- Bake at 400°F for 15 minutes. Tip: The packets will puff up when done—this visual cue means the fish is cooked through.
- Carefully open one packet to check that the mahi-mahi flakes easily with a fork.
- Transfer the opened packets to serving plates.
- Sprinkle 2 tbsp chopped fresh cilantro over the fish.
- Serve immediately with lime wedges on the side.
Moist and flaky, the mahi-mahi practically melts with each citrusy bite, while the chili powder adds just enough warmth without overwhelming the delicate fish. I love serving these steaming packets right at the table—the dramatic unveiling always impresses guests, and the aromatic chili-lime steam that escapes makes everyone lean in closer.
Tarragon and Mustard Chicken en Papillote
Every time I want an impressive yet surprisingly simple dinner, I turn to this tarragon and mustard chicken en papillote—it’s the kind of meal that makes you feel like a fancy chef without any of the stress. I first tried this method during a busy weeknight when I needed something hands-off, and now it’s my go-to for tender, flavorful chicken that practically cooks itself. Honestly, if you love easy cleanup and juicy results, you’ll adore this recipe.
Ingredients
For the chicken and seasoning:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
For the mustard-herb sauce:
– 1/4 cup Dijon mustard
– 2 tbsp whole-grain mustard
– 2 tbsp fresh tarragon, chopped
– 2 cloves garlic, minced
– 1 lemon, juiced (about 3 tbsp)
For assembly:
– 4 large sheets of parchment paper (12×16 inches each)
– 1 cup cherry tomatoes, halved
– 1/2 cup thinly sliced shallots
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken breasts dry with paper towels.
3. Season both sides of the chicken evenly with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Sear the chicken for 2 minutes per side until golden brown but not cooked through.
6. Transfer the chicken to a plate to cool slightly.
7. Whisk together Dijon mustard, whole-grain mustard, chopped tarragon, minced garlic, and lemon juice in a small bowl.
8. Lay one parchment paper sheet on a clean surface.
9. Place one seared chicken breast in the center of the parchment paper.
10. Spread 2 tablespoons of the mustard-herb sauce over the top of the chicken.
11. Scatter 1/4 cup of halved cherry tomatoes and 2 tablespoons of sliced shallots around the chicken.
12. Fold the parchment paper over the chicken and ingredients.
13. Crimp and fold the edges tightly to create a sealed packet, repeating for all four chicken breasts.
14. Arrange the packets on a baking sheet, leaving space between them.
15. Bake at 400°F for 18 minutes until the packets are puffed and golden.
16. Carefully open one packet to check that the chicken reaches 165°F internally with an instant-read thermometer.
17. Let the chicken rest in the opened packets for 3 minutes before serving.
This chicken turns out incredibly moist with a tangy, herbaceous sauce that soaks into every bite. The cherry tomatoes soften just enough to burst with sweetness against the savory shallots. Try serving it straight from the parchment for a fun, rustic presentation that keeps all the delicious juices intact.
Summary
Embark on a culinary adventure with these 20 en papillote recipes that make any meal feel special! We hope you’ll try these flavorful dishes, share your favorites in the comments below, and pin this article to your Pinterest boards for easy reference. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
