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Chicken Peppers and Peas en Papillote | Chicken and vegetables cooked in foil packets

Chicken Peppers and Peas en Papillote #SkinnyTip #FrenchFridayswithDorie

Home » 55+ Skinny Tips » Chicken Peppers and Peas en Papillote #SkinnyTip #FrenchFridayswithDorie

Chicken Peppers and Peas en Papillote: I swapped out some seasonings in this week’s French Friday with Dorie. Instead of the curry that my dear husband dreads, I went the French route.

Chicken Peppers and Peas en Papillote - Chicken and vegetables cooked in foil packets

Chicken Peppers and Peas en Papillote

Our French Fridays recipe this week was not going to fly at Chez Berg. When I spotted the dreaded curry in the recipe title (on Bill’s faux allergy list), I decided to do a little tweaking and created a more mundane Chicken Peppers and Peas en Papillote.

Instead of curry, I used a French seasoning salt and some fresh thyme. A little razzle dazzle made this a more palatable dish for the guy with the sensitive palate.

Chicken Peppers and Peas en Papillote - Chicken and vegetables cooked in foil packets

Chicken and Veggie Packets

Have you made anything en papillote? The phrase is French for “in parchment,” and basicially allows the protein source to stew in its own juices. Seasonings and the additional ingredients also impart the all important flavorings. You can use the traditional parchment or, as Dorie instructs in this recipe, aluminum foil to make your packets.

For my take on Dorie’s recipe, pieces of chicken breast, chopped bell peppers, red onion slices and peas plus sweet corn were tossed with olive oil, my Dish D’Lish salt and some fresh thyme. A teaspoon of curry powder and salt and pepper could be swapped out for the seasonings I used. This mixture was then wrapped in foil packets. I also added a layer of parchment between the foil and melange of ingredients.

Baked at 400º for about 20 minutes, this made for a speedy dinner option. The hubby was quite pleased with this meal (“terrific” was his verdict), but I’m thinking the curry would add a nice oomph of flavor…and color! This is one quick and nearly fool-proof recipe. The packets can also be made early in the day and popped in the oven a half hour before you want to serve dinner. You will need to increase your cooking time if you move them from the fridge to the oven. Ideal for a busy family.

This recipe can be found on the Weight Watchers website. Make the version that suits your household’s palates best. And if you’d like to try one of Dorie’s vegetable dishes en papillote, check out this Baby Bok Choy, Sugar Snap Peas and Garlic en Papillote

French Fridays with Dorie

Skinny Tip

I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.

Tip #43: Stress increases your cortisol levels and in turn, increases belly fat. So incorporating daily routines to decrease your stress can actually improve the way you look. Try yoga, meditation or any form of exercise. Take deep breaths when you start tensing up. As my yoga instructors repeat, “In through the nose, out through the mouth.” Namaste.

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51 comments on “Chicken Peppers and Peas en Papillote #SkinnyTip #FrenchFridayswithDorie”

  1. Namaste. Especially in Boulder it is such a blessing to balance stresses with swimming and biking =) As for your recipe, I’d love to try the poulet et veggies with the curry as well as your rendition =)

  2. It’s nice to have another idea for my new found love of curry powder:@)
    PS-I took Green Bay as my upset pick last night… Of course that means I’m ‘upset’ this morning! I hope this isn’t an indicator of how my year will go…

  3. This must have been delicious! I like chicken with veggies 🙂

  4. Very healthy dish Liz! I use made in papillote the fish with all the veggies I found in the fridge ! Have a nice weekend 😉

  5. This was such a great reminder of this technique – so quick and easy!

  6. I guess I didn’t really think about how healthy this recipe is, but you’re right! I’m glad it was easy enough to tweak so that Bill would like it. “Terrific” is always a nice compliment!

  7. Liz, try a milder curry powder – like Kurma – Bill might like it!

  8. Looks juicy, with the crunch of the corn and peas in each mouthful! Mmmm…

    Gourmet Getaways

  9. Lizzy this look soo good:))
    Have a nice weekend

  10. Looks and sounds wonderful Liz. I love en papillote cooking!!

  11. It looks so fresh and delightful!

  12. Oh so delicious and colorful too!! I love your china, where did you get your china?

  13. Love the addition of the fresh corn. This was such an easy recipe, and the fact that it can be
    prepared ahead would make for a great little dinner party. I remember doing this with the salmon, and it turned pretty elegant for serving. I am not nuts about curry either, and am thinking about a lot of other spice substitutes.

  14. LOL – I saw the word “curry” and it made me happy. You did a great job on making this dish Bill-proof. Have a good weekend.

  15. I don’t cook en papillote often enough. I like this and I’d probably like the curry version too.

  16. Nice and easy, I’ve always feared cooking in foil as some people say this is not good for your body.. wrapping it up in parchment first is a clever solution.

  17. I had to laugh at your post…we really do have guys with similar taste buds. Yours looks and sounds perfect with the French seasonings…although I thought the curry was pretty good. Bill would have preferred your version!

  18. Great tip and this looks like one tasty dinner. I love en Papillote meals 😀

  19. Looks so fresh and pretty, Liz! And I love your Skinny Tip too 😉

  20. Lizzy,
    Curry is on my faux allergy list too. So I sympathize with your hubby. Your revised recipe looks delicious.

  21. I guess from living in NYC years ago I don’t find curry unusual at all. But it seems many folks are with Bill and not that used to or familiar with curry. The fresh thyme actually sounds lovely.. maybe with a splash of white wine too.

  22. Hmmmm…sounds pretty good. Except for the peas….which I absolute hate and try not to even look at. LOL I do like Chinese/Oriental Snow Peas though and I’m thinking they would work great in this dish thinly julienned. So….this is definitely something I will try.

  23. Howard’s in the anti-curry camp with the Bills. I’m going to start calling all of Howard’s food quirks “faux allergies”. That’s the perfect phrase! I used herbes de Provence which was delicious. Thyme sounds like a good option too (that’s my favorite herb).

  24. I’m a big curry fan but I really think in this recipe I like your version better. Maybe you should have written the book 🙂

  25. Dear Liz, beautiful and colorful presentation of your chicken and veg en papilotte – curry or no curry powder, this is indeed a wonderful cooking technique to remember and one that I always forget about! Love your interpretation of this week´s recipe! There are indeed lots ways of changing ingredients here.
    Have a great weekend,

  26. Although I love a good curry, your French seasoning salt and some fresh thyme looks and sounds fabulous!! love this!

  27. I have indeed made a few things en papillote but it’s always been fish. Coincidentally, I was just helping my recipe developer lady last week on a client tasting and one of the recipes was exactly that! Except that there was copious amounts of butter in the dish because the client was a butter maker! I love the fresh colours of your dish Liz, I’m definitely going to put this on our list of dinner dishes, certainly tasty looking and healthy!

  28. Yum – I love making papillote dinners and this one sounds delish. I think this will be our dinner tonight! Thanks for sharing this recipe Liz – you always make everything look absolutely wonderful.

  29. I think your version was more flavorful than the recipe as written. It was really bland! You’re right it is a healthy, easy and quick dinner!

  30. HI Liz, your dish looks so pretty, great tips!

  31. Glad you changed it up a bit…would have been a bit bland. Good pics as per usual.

  32. We loved the curry powder, but I also like that this method would work with all kinds of seasonings/vegetables. Definitely one to try again!

  33. Liz, we are with you on the French seasoning instead of the curry! We love to prepare fish and chicken en papillote, and as you do we always add a layer of parchment. The flavors seems so much refined this way then with aluminum foil 🙂

  34. I’ve been so bad about posting ffwD lately. I’ll get back on track soon hopefully. Your dish looks wonderful!

  35. I haven’t made anything en papillote but this looks delicious!

  36. Your Bill-approved version sounds as delicious as the original version. And I think that’s the point of recipes like these – they’re so customizable. Such pretty presentation, too!

  37. This is the kind of healthy and colorful dinner I love, curry sounds like it would be perfect!

  38. Love the colours in this dish 😀
    Looks super tasty!

    Choc Chip Uru

  39. Love your skinny tip and this dish. It looks so fresh and tasty and the french seasoning sounds fantastic!

  40. Love the healthy dish, Liz! I didn’t realize you’re so active over at G+ & was surprised to see all those sharings. Have a wonderful week, dear!

  41. I think I’d like it served both ways. This looks like a great weeknight meal.

  42. I was thinking of using a 5spice or even a 7spice with this one. Next time. Too easy NOT to experiment.

  43. What a good idea, using parchment and foil together. For some reason I wasn’t comfortable wrapping this in foil (which I did and it tasted delicious) so I am glad for the parchment hint which I should have thought of myself. Your “bowl” looks beautiful and delicious and I suspect the corn was taken off the cobb which makes it so much better. Doing a double Post next week.

  44. I think curry is one of those love it or hate it spices. We are in the love it camp. I think you did a nice substitution for your husband.

  45. I do love your reference to “faux allergies”- you had me chuckling big time. Yes, this one might have been too much for Bill but I think many of us were surprised by how mild the curry was- so perhaps you didn’t miss out on much other than the strong aroma. And yellow coloring. Yours looks phenomenal and the photos are gorgeous.

  46. I had so many miserable failures with this technique until I learned to use parchment papper instead of foil. I suspect that my oven is too weak to deal with the foil and my food kept coming out uncooked. But I used parchment for this recipe and it came out beautifully cooked and delicious. And yes, the curry wasn’t overwhelming, but it did give it a nice bit of flavor.

  47. I have a couple of people with faux allergies in my house too 😉
    Looks good!

  48. Lovely dish Liz! I’ve used this method with fish for the Mr. It’s hard to get him away from having everything fried. He would have balked at curry also.

  49. My favorite has always been salmon en papillot with herb butter and ebly as side. Can’t wait to introduce your recipe to my mum, she will appreciate something new at home.

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