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Spicy Chicken Parcel

Spicy Chicken Parcel

Chicken breast can be tricky to cook – if you’re not careful it can turn out quite dry and a bit tough. My chicken parcel is quite the opposite; it’s juicy and succulent and bursting with flavour. Cooking chicken this way has the effect of steaming it, with the added bonus of no messy pans to clean up! How spicy you make it is up to you. With chillies, most of the heat comes from the seeds, so if you like your food on the mild side be sure to remove all the seeds from your chilli before you chop it up.


Serves 2


1 large chicken breast
1 lemon wedge
1 tsp teriyaki sauce
chopped spring onion or shallot
1 small red chilli, finely chopped
black pepper


  1. Start with a square of greaseproof baking paper on top of a larger square of foil
  2. Place chicken on centre of baking paper
  3. Squeeze lemon over chicken and top with all the other ingredients
  4. Wrap baking paper around chicken breast, then close up foil so your parcel is sealed tight and no juices can escape
  5. Place parcel on a small baking tray and cook at 180C/350F for approx 30 minutes
  6. Carefuly unwrap parcel - steam will be hot - and check that chicken is cooked through
  7. Carve into thick slices. Try to retain some of the yummy juices that will run out, to spoon on top of your chicken

Additional Notes

This chicken is delicious served with my Fabulous Vegetable Stir Fry

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