Lemon Garlic Chicken in Parchment Packets: Juicy Baked Dinner

These Lemon Garlic Chicken Parchment Packets are the simple, healthy weeknight dinner you’ve been waiting for — and cleanup is a breeze!

Your family will love the savory marinated chicken paired with thinly sliced summer squash (or zucchini), buttery green olives, and sweet cherry tomatoes. The lemon‑garlic marinade brightens every bite and works well with a variety of sides.

Parchment packets are customizable!

Parchment packets are a great, low-effort way to make individualized dinners. I often toss together different proteins, vegetables, and seasonings based on what’s in the fridge, then bake everything in tidy sealed pouches. Serve each packet over cauliflower rice, roasted vegetables, or regular rice for a satisfying meal.

Can you make chicken foil packets?

Yes. Parchment is my go‑to because I always have a roll on hand, but aluminum foil works well too and seals more tightly. Do not use wax paper — it isn’t heat safe.

How do you know when the parchment packet is ready?

The easiest way to check doneness without unsealing the packet is a meat thermometer. Chicken thighs are forgiving and should reach 165°F in the thickest part. Chicken breasts can be checked starting around 15 minutes and are done near 150°F when removed to rest. If you don’t have a thermometer, open one packet at 18 minutes and cut into the chicken to ensure there’s no pink.

Ingredients

• Boneless, skinless chicken thighs or breasts: Both work; thighs are less likely to dry out.
• Summer squash or zucchini: Thinly sliced into coins so they cook evenly.
• Shallot, thinly sliced: Mild and cooks quickly; thin slices are key. Green onions or thinly sliced onion can substitute.
• Pitted green olives: Castelvetrano or other mild green olives are ideal; halve them.
• Cherry tomatoes — halved.
• Extra virgin olive oil
• Freshly squeezed lemon juice
• Fresh garlic — minced.
• Dried oregano
• Kosher salt (Diamond Crystal recommended)
• Freshly ground black pepper

How to make Lemon Garlic Chicken Parchment Packets

Preheat the oven to 450°F with a rack in the middle position.

In a large bowl, whisk 1/3 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, 2 minced garlic cloves, 1½ teaspoons dried oregano, 1 teaspoon Diamond Crystal kosher salt, and 1/4 teaspoon freshly ground black pepper.

Add 4 boneless, skinless chicken thighs (or breasts) to the bowl and marinate for 10 minutes up to 2 hours. Avoid marinating much longer, as the acid can alter the texture.

Lay out four large sheets of parchment and fold each in half. Draw and cut half a heart on the fold so the opened paper forms a full heart shape.

Open each parchment heart and arrange 1/4 of the sliced summer squash (or zucchini) on one side of the crease. Add some thin shallot rings and season the vegetables with salt and pepper.

Place one marinated chicken piece atop the vegetables, spoon about 2 tablespoons of the marinade over the chicken, then add 1/4 of the halved olives and cherry tomatoes. Repeat for each packet.

Fold the other half of the heart over the chicken and tightly crimp the edges, starting at the top center of the heart and working outward. Twist the pointed end to seal the packet so steam stays inside during baking.

Arrange the packets in a single layer on a rimmed baking sheet.

Bake for 15–20 minutes, or until chicken thighs reach 165°F on a meat thermometer. For breasts, begin checking around 15 minutes and remove when they reach about 150°F and are allowed to rest. To check without a thermometer, open one packet at 18 minutes and cut into the chicken to ensure it’s cooked through.

Use kitchen shears to carefully cut open each packet after cooking — watch for hot steam.

Enjoy your easy, flavorful weeknight meal!

More parchment or foil packet recipes

• Fiona’s Phenomenal Fish Packets
• Fish en Papillote with Citrus, Ginger, & Shiitake