Have you ever tasted a dish that surprises you with its aroma even before the first bite? It often happens to me when I experiment with slightly unusual herbs in the kitchen. The first time I tried pairing lavender with chicken, I was curious but also a little skeptical: I was afraid its fragrance might be too strong. Instead, with the right balance and the support of lemon and honey, the result turned out to be surprisingly delicate and fragrant.
This recipe was born from that successful experiment: tender chicken cooked en papillote, a method that traps all the aromas of the marinade and transforms them into a light, aromatic sauce. It’s a simple yet elegant dish, perfect when you want to bring something a little different to the table instead of the usual grilled chicken breast.
The floral scent of lavender blends beautifully with the freshness of lemon and the sweetness of honey, creating a refined balance of flavors, while the parchment cooking method keeps the meat tender and juicy.
Let’s see how to prepare Lavender, Lemon and Honey Chicken en Papillote.
Lavender Lemon Honey Chicken en Papillote
Chicken breast marinated with lavender, lemon and honey, then baked in parchment paper to keep it tender and aromatic.
Ingredients
- Chicken breast half (cut into slices)
- Lavender sprig 1
- Extra virgin olive oil 3 tablespoons
- Lemon juice 1½ tablespoons
- Lemon zest half lemon
- Honey 1 tablespoon
- Fresh thyme 1 sprig
- Salt to taste
Tools
- Mortar
- Bowl
- Spoon
- Parchment paper
- Baking dish
- Oven
Instructions
- Remove the closed flowers from the lavender sprig and crush them lightly in a mortar to release their aroma.
- In a bowl mix olive oil, honey, lemon juice, grated lemon zest, crushed lavender and the thyme sprig to prepare the marinade.
- Cut the chicken breast into slices that are not too thin.
- Place the chicken slices into the marinade and mix well so they are fully coated.
- Cover and let marinate for at least 1 hour in the refrigerator.
- Line a baking dish with parchment paper and place the chicken with the marinade on top.
- Fold the parchment paper to create a sealed packet.
- Bake in a preheated oven at 180°C (350°F) for about 30 minutes.
- Carefully open the packet during the last minutes of cooking and allow the marinade juices to thicken slightly.
- Turn off the oven and serve the chicken hot with its aromatic sauce.
Nutritional values (per serving)
285 kcal
16 g
8 g
28 g
7 g
1 g
220 mg
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