15 Minute Chicken Breasts with Rosemary and Spinach in the Foil

Today we have one of the basic French recipes – chicken breasts, steamed in the foil. It’s considered basic because we’re cooking using a minimum of ingredients. And in this case, we are ...

Updated:

15 minutes or less | 5 or fewer | Chicken | Chicken Breasts | Dinner | French | Gluten-free | Healthy | High-protein diet | Keto (Low Carb) | Lactose Free | Oven Baked / Oven Roasted | Quick (up to 30 minutes) | Steamed | Super easy

Save for later or send to friends:

Today we have one of the basic French recipes – chicken breasts, steamed in the foil. It’s considered basic because we’re cooking using a minimum of ingredients. And in this case, we are focusing more on the method of cooking rather than preparation of some unique, tricky dish.

Anyway, the ‘basicness’ of this recipe absolutely won’t affect the final result in a bad way. You’ll get gentle, flavored chicken breasts in only 15 minutes. Moreover, it’s also healthy because it’s cooking without added fat and in a very delicate way.

In French, this method is called ‘en papillote’. Frankly speaking, the original recipe requires parchment, not foil, but there are a few advantages:

  • The foil is more popular so you’re more likely to have it.
  • It’s thicker (okay, not every, I agree)
  • It easily maintains an initial form: wrapping up the edges of ‘envelope’ you can be sure, they won’t open in the cooking process.

In this recipe, I will be cooking on the stove. It’s faster and even more economically than to warm the oven. But, if you wish, you can cook in the oven, the instruction I’ll leave below too.

⏱ Cooking time — 15 minutes overall. Includes 10 minutes of preparation and cooking + 5 minutes unattended.

🔪 Ingredients

For 2 servings:

  • 2 chicken breasts (500 g / 1,1 lb) (don’t have? check for chicken breast substitutes)
  • 100 g (3,5 oz) spinach
  • A few twigs of rosemary
  • Lemon
  • Olive oil
  • Salt, pepper

Equipment:

Nothing, that you wouldn’t have

🥣 Directions

STEP 1. PREPARE THE FOIL ‘ENVELOPE’

The first thing you need to do is to take a 70-80 cm (28-31 inches)piece of foil. Fold in half and cut into 2 pieces. You’re supposed to get 2 even squares. One of them put aside, you won’t need it now, and the other one place on the work surface.


STEP 2. PUT THE INGREDIENTS

Pour a bit of olive oil (1 tbsp) in the middle of the foil, and put the spinach leaves (100 g (3,5 oz)) on top.

Put the spinach leaves on the foil for 15 minute chicken breasts with rosemary and spinach in the foil

Then put the chicken breasts (500 g (1,1 lb)  on top (1 breast for 1 serving).

Put the chicken breasts on the top for 15 minute chicken breasts with rosemary and spinach in the foil

Add a fine pinch of salt and pepper.

Add a fine pinch of salt and pepper for 15 minute chicken breasts with rosemary and spinach in the foil

On every breast put a twig of rosemary. Grate some lemon zest, add on top, then squeeze the juice from half a lemon.


STEP 3. PUT TOGETHER THE ‘ENVELOPE’

Cover the breasts with a remaining piece of foil.

Cover the breasts with a remaining piece of foil for 15 minute chicken breasts with rosemary and spinach in the foil

Wrap up one side in order to make a frame 2 cm (0,8 inches) wide. Next, moving clockwise or counterclockwise wrap up the rest of the edges.

Wrap up the edges of the foil for 15 minute chicken breasts with rosemary and spinach in the foil

Then, wrap up every side again.

Wrap up every side again for 15 minute chicken breasts with rosemary and spinach in the foil


As a result, you should get a tightly wrapped ‘envelope’, but at the same time, the foil shouldn’t tightly touch the chicken the same way as a potato in a foil. Leave a little space on the sides and on the top.


STEP 4. COOK THE CHICKEN

Take a suitable-sized frying pan and warm it up on the high-heat. In a minute add for about 1 tbsp of olive oil and carefully put there an ‘envelope’.

In a few minutes, it’ll swell up. As soon as it happens, notch time and cook for 5 minutes.
If the ‘envelope’ will be letting a bit of steam – it’s OK.

In 5 minutes take the frying pan off the fire, and using a spatula (or 2) put the ‘envelope’ on a plate.

Let it cool down for about 3 minutes, then cut it on the top with a knife. Using spatulas take out the breasts with spinach and put on the serving plates. You can decorate with rosemary on top.

Let the meat cool down for about 3 minutes for 15 minute chicken breasts with rosemary and spinach in the foil

HOW TO COOK IT IN THE OVEN?

If for some reason you don’t want to cook in the frying pan, you can do the same in the oven. For that warm oven up to 200 degrees, place the ‘envelope’ with chicken on the baking sheet. When the oven is heated up, put it there for 20 minutes.

🙋‍♂️ FAQ

Can I use a different type of protein instead of chicken?

Yes, you can substitute chicken with other proteins such as fish or tofu, but please note that cooking times may vary.

Can I use a different vegetable instead of spinach?

Absolutely! You can substitute spinach with other leafy greens such as kale or Swiss chard.

Can I use dried rosemary instead of fresh rosemary?

Yes, you can use dried rosemary. The general rule of thumb is to use one-third of the amount of dried herb when substituting for fresh.

Can I cook this recipe on the grill instead of the oven?

Yes, you can cook this recipe on a preheated grill. Make sure to keep the grill at a medium heat to prevent the chicken from burning.

What can I serve with this dish?

This dish pairs well with a variety of sides such as quinoa, rice, or a fresh salad.

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs. They may require a slightly longer cooking time compared to chicken breasts.

What can I substitute for olive oil?

If you don’t have olive oil, you can use other oils such as canola or sunflower oil.

Can I add other herbs to this recipe?

Absolutely, feel free to add other herbs such as thyme or parsley to add more flavor to the dish.

Can I make this dish in advance?

This dish is best served fresh, but you can prep the chicken, spinach, and rosemary in the foil beforehand and store it in the fridge until you’re ready to cook.

What should I do if my chicken is still raw in the middle?

If your chicken is still raw in the middle, it needs more time to cook. The cooking time can vary depending on the thickness of the chicken breasts. Always ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw it and squeeze out any excess moisture before using.

What can I use if I don’t have foil?

If you don’t have foil, you can use a baking dish covered with a lid or parchment paper. Cooking times may need to be adjusted.

How should I store leftovers?

Store any leftover chicken and spinach in an airtight container in the refrigerator. It should stay good for up to 4 days.

15 Minute Chicken Breasts with Rosemary and Spinach in the Foil

5 from 1 vote
Today we have one of the basic French recipes – chicken breasts, steamed in the foil. It’s considered basic because we’re cooking using a minimum of ingredients. And in this case, we are focusing more on the method of cooking rather than preparation of some unique, tricky dish.
CourseDinner
CuisineFrench
Cook Time10 minutes
Unattended:5 minutes
Total Time15 minutes
Servings2 servings
Calories312kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients 

  • 500 g chicken breasts
  • 100 g spinach
  • A few twigs of rosemary
  • 1 Lemon
  • Olive oil
  • Salt
  • pepper

Instructions

  • The first thing you need to do is to take a 70-80 cm piece of foil. Fold in half and cut into 2 pieces. You’re supposed to get 2 even squares. One of them put aside, you won’t need it now, and the other one place on the work surface.
  • Pour a bit of olive oil (1 tbsp) in the middle of the foil, and put the spinach leaves (100 g) on top.
  • Then put the chicken breasts on top (500 g). Add a fine pinch of salt and pepper. On every breast put a twig of rosemary. Grate some lemon zest, add on top, then squeeze the juice from half a lemon.
  • Cover the breasts with a remaining piece of foil. Wrap up one side in order to make a frame 2 cm wide. Next, moving clockwise or counterclockwise wrap up the rest of the edges. Then, wrap up every side again. Leave a little space on the sides and on the top.
  • Take a suitable-sized frying pan and warm it up on the high-heat. In a minute add for about 1 tbsp of olive oil and carefully put there an ‘envelope’. As soon as it swells up, notch time and cook for 5 minutes.
  • In 5 minutes take the frying pan off the fire, and using a spatula (or 2) put the ‘envelope’ on a plate. Let it cool down for about 3 minutes, then cut it on the top with a knife. Using spatulas take out the breasts with spinach and put on the serving plates. You can decorate with rosemary on top.

Nutrition

Calories: 312 kcal | Carbohydrates: 7 g | Protein: 55 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 160 mg | Sodium: 331 mg | Potassium: 1279 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 4764 IU | Vitamin C: 46 mg | Calcium: 76 mg | Iron: 3 mg
Healthy 15 minutes chicken breasts with rosemary and spinach. Cooked in the foil. Today we have one of the basic French recipes - chicken breasts, steamed in the foil. It’s considered basic because we’re cooking using a minimum of ingredients. And in this case, we are focusing more on the method of cooking rather than preparation of some unique, tricky dish.
Alex Bayev Photo
About me:

Hi, I'm Alex. I love to cook and bake, and I'm always looking for new recipes to try. I started this blog — to collect and share most delicious and easy recipes in one place. I remember, how many questions recipes raised to me, when I started cooking. To make sure that doesn't happen to you, I take step-by-step photos of the cooking process for every recipe so you can see how all the steps are supposed to go together, even if you're not following my recipes exactly.

Leave a Comment

Recipe Rating