Easy Saturday Night Chicken

4 Servings
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  • 1/2 cup chicken stock
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 1/2 cups of seasonal vegetables (tomatoes, mushrooms, asparagus, zucchini, green beans)
  • Thin lemon slices
  • 1/4 cup fresh basil chiffonade


  1. Preheat oven to 425 degrees F.
  2. Make vinaigrette by whisking stock, lemon juice and olive oil together. Set aside.
  3. Lay chicken breast on a 14-inch piece of parchment paper. Season chicken on both sides with salt and pepper.
  4. Top each with cut vegetables and lemon slices, dividing evenly between packets.
  5. Sprinkle with basil (or other herb).
  6. Cover each prepared chicken breast with 3-4 tablespoons of vinaigrette.
  7. Fold parchment edges together twice to seal tightly being careful to leave a little air space between parchment and contents.
  8. Place packets on a large rimmed baking sheet.
  9. Bake for 14-16 minutes until parchment is browned on edges and puffs.
  10. Allow packets to rest for 5 minutes before serving.