Lemon chicken parcels recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This recipe is low in fat, saturated fat and sodium and provides one of your five-a-day. Packed with flavour and healthy too!

Warwickshire, England, UK

46 people made this

IngredientsServes: 4

  • 1 red pepper, sliced
  • 175g pack baby corn
  • 1 lemon
  • 4 skinless chicken breasts, scored
  • 4 large sprigs of thyme
  • 2 tablespoons cold pressed rapeseed oil

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat the oven to 200 C / Gas 6. Make 4 large squares of foil.
  2. Divide the vegetables into four and place in the centre of each foil square. Halve the lemon and slice 1 half into 4, then place a slice on top of the vegetables in each foil square.
  3. Top each with a chicken breast and lay a sprig of thyme over each. Scrunch up the foil, leaving a small vent in the centre. Juice the other lemon half and mix with the oil, drizzle over the chicken through each of the small vents.
  4. Place each of the foil parcels on a baking tray and bake for 25 to 30 minutes until cooked throughout.


Vegetables such as courgettes, red onion and asparagus work well too.

See it on my blog

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  • Value range buys
  • 125g butter, softened
  • 5 cloves garlic, crushed
  • 6 plump, skinless chicken breasts
  • 4tbsp plain flour
  • 200g breadcrumbs, from sliced loaf
  • You'll also need
  • 1tbsp dried parsley
  • 1⁄2tsp paprika
  • 1tbsp dried thyme
  • 2 eggs, beaten
  • 200ml vegetable oil, for shallow frying

Mix together the butter with the garlic and parsley, season with salt, wrap in clingfilm and roll up tightly to make a long, thin sausage. Chill in the fridge.

With a sharp knife, make an incision in the plump side of each chicken breast, to a make a pocket. Slice the butter into 6 pieces and stuff into the pockets. Toss the chicken in the flour.

Mix the breadcrumbs and paprika with the thyme and season well. Dip each chicken breast first into the egg, then roll in the breadcrumbs until well coated. Secure each with a cocktail stick to keep the butter in as much as possible.

Heat the oil until hot – it’s ready when a piece of bread turns golden after 30 secs. Fry the chicken in 2 batches for 1-2 mins on each side until golden, then transfer to a shallow roasting tin. Bake for 15-20 mins until cooked through. Remove cocktail sticks and drizzle with any escaped butter to serve.


To make the filling: Mix together the breadcrumbs, basil, parsley, lemon rind, garlic, Parmesan, olives, sun-dried tomato, seasoning and the melted butter.

Trim the edges of the puff pastry and cut it into 4. Cut each piece in 2, so one piece is slightly larger than the other. Place the chicken breast on the smaller half and spoon a quarter of the filling on top. Brush around the edge of the pastry with water.

Fold the larger piece of pastry in half and cut snips into it. Open out and then place it over the

chicken breast and filling. Press the edges together well to seal them. Cut into the pastry around the edge to create a pattern. Repeat to make 3 more parcels.

Place the parcels on the lined baking tray and open-freeze them. When frozen solid, wrap well in cling film, seal and freeze for up to 1 month.

To serve: Place the parcels on a baking tray, lined with baking parchment. Loosen the cling film and leave them to defrost overnight.

Set the oven to Gas Mark 6 or 200°C.

Brush the parcels with the egg glaze and sprinkle the Parmesan over. Bake in the centre of the oven for 25-35 minutes, or until the pastry has risen and is an even, golden colour. Serve with boiled baby potatoes and salad.

Chicken Parcels

Crispy, flaky baked chicken parcels with a spicy minced chicken filling. Tasty snack!

Ingredients for Filling

  • 250gm chicken mince
  • 2 onions, grated
  • juice of half a lemon
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsp chopped coriander
  • 1/4 tsp pepper
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1 chopped green chilli
  • 1 tbsp butter

Ingredients for Dough

  • 2 cups all-purpose flour (240gm)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg, lightly whisked (reserve 1 tbsp. of the beaten egg to apply on the parcels before baking)
  • warm water, as needed (about half a cup)
  • 2 tbsp ghee or softened butter
  • 1 tbsp rice flour (optional)


For step by step instructions, please click HERE.

First, start by cooking the filling.

Dry in a pan over medium heat the minced meat with all the spices, salt, pepper, garlic, ginger, lemon juice, chili and some of the coriander. Once completely dry pour it all out into a bowl. You will re-use the pan later.

Peel and grate the onions. Using the same pan that you had used to dry the mince, put the spoonful of butter and lower the flame until the butter melts. Pour in the onions and stir fry until they become soft. Add a bit of turmeric powder to color them slightly and powdered black pepper.

Once the onions are nice and soft, pour in the dried mince from before. Stir together and leave on the heat for some time, about 5 mins or so, stirring constantly so the mince doesn’t stick. Check for salt/pepper. Switch off the heat once you find the mince dry enough such that it sticks to the bottom of the pan. Squeeze some lemon and sprinkle a bit of garam masala and the chopped coriander.

Let this mixture cool completely.

In the meantime, prepare the dough.

Sift the flour with the baking powder and salt. Add the egg and mix it in, then gradually add the water and knead to form a smooth and soft dough.

Cover the dough and set it aside to rest for about 20 minutes.

Then roll the dough out to form a big square of 14″x14″. Apply the 2 tbsp. ghee all over the square. Then lightly dust the rice flour using a sieve to distribute it evenly over the square. If you don’t have rice flour, just omit the ingredient. It helps add to the crispiness and to keep the layers separate, but the recipe will still work without it.

Roll the square into a tight swiss roll. Wrap it in foil or cling film and refrigerate it for a minimum of an hour. This helps chill the ghee/butter in the dough.

Once the time is up, remove the roll, remove the wrapping and then divide the roll into 10 equal portions.

Press each portion down to flatten it and roll it out into a circle. Add about 2 tbsp. of filling to the center of each circle, then gather the edges together to close the filling within the circle. Try not to gather too much dough as that will make the parcels have a bulky under-side. You can trim off any excess dough to even it out. Press the parcel down to flatten slightly and place on a greased baking tray.

Repeat with the remaining portions of dough.

I like drizzling 1 egg white beaten with 1 tsp. of water into the mince before putting it into the rolled dough. This helps hold the mincemeat together so that when you eat the parcels later, the mince doesn’t crumble and fall apart.

Once all are done, preheat the oven at 180 C. Apply the reserved egg on the parcels, then bake them for about 25-30 minutes or until they are puffy and golden.

Nutrition Information

per serving per 100g
Energy 1698 kJ 424 kJ
Protein 33.9 g 8.5 g
Fat, total 9.8 g 2.4 g
&mdash saturated 2.4 g 0.6 g
Carbohydrate 40.6 g 10.2 g
&mdash sugars 19.8 g 5 g
Sodium 265.5 mg 66.4 mg
Fibre 9.8 g 2.5 g

Thai Chicken Parcels Recipe

What you'll need: 25g creamed coconut (from a block if possible, not a can) 1 tsp fish sauce 2 tsp soft brown sugar 2 tsp Thai curry paste (red or green is fine) ½ sweet potato, peeled and cut into bitesize chunks 1 red pepper, de-seeded and cubed 1 chicken breast,

What you'll need:

  • 25g creamed coconut (from a block if possible, not a can)
  • 1 tsp fish sauce
  • 2 tsp soft brown sugar
  • 2 tsp Thai curry paste (red or green is fine)
  • ½ sweet potato, peeled and cut into bitesize chunks
  • 1 red pepper, de-seeded and cubed
  • 1 chicken breast, skin removed
  • Handful of coriander leaves and some lime wedges to serve
Time: 30 minutes
Serves: 1



Kick things off by heating up your oven to 200C. While this is firing up, mix your creamed coconut with about 3 tbsp of boiling water, and stir until you’ve got a nice, smooth paste. Mix well with the curry paste, the sugar and the fish sauce, and place to one side.


On a baking tray, place a large square of baking parchment. In the middle of the paper, place your sweet potato and pepper cubes, and make a space in the middle. Into this space, put your chicken breast, and then pour over the sauce. Fold the paper to create a seal, then twist the ends together to make a package (think of an old-school sweet wrapper, and you’ll get the idea).


Cook the package in the oven for 30 minutes, or until the chicken breast is cooked through and the vegetables are nice and tender. Serve by placing the open package on a large dinner plate, scatter with plenty of torn coriander, and squeeze some lime over the top. Delicious!

If you are looking for a deliciously perfect pairing, this exciting and vibrant wine from Liquid Rock and Roll is going to work well. The freshness of the Riesling, coupled with that slight sweetness from the Gewurztraminer, make it perfect for chilli-based dinners such as this Thai dish! Yum!

There you have it -- an easy recipe for Thai Chicken Parcels!

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Chicken and couscous parcels

In a small bowl, mix the chicken breast with the lemon juice, smoked paprika, thyme and oil. Cover with clingfilm and leave to marinade for at least 20 minutes.

Preheat the oven to 200 °C/gas mark 6 . Place the couscous in a small heatproof bowl and pour the stock over it. Cover and leave for 5 minutes, then stir through the cherry tomatoes, black olives, oregano, sundried tomatoes and lemon zest.

Lay a large sheet of greaseproof paper over a baking tray and add the couscous, keeping it in a pile in the middle. Place the chicken on top, drizzle over the marinade and season. Loosely scrunch the greaseproof paper around the chicken to form a parcel and bake for 25-30 minutes or until the chicken is cooked through.

Meanwhile, blitz the ingredients for the chermoulla sauce together. Add a splash of water to loosen slightly if necessary and season.

Once the chicken parcel is cooked, leave to rest for 5 minutes then drizzle over half the sauce and serve.

Kitchen Cadets: Lemon fish parcels

Kitchen Cadets: Lemon fish parcels Photo: Quentin Jones Dietary Kid-friendly

Seven-year-old Elyse goes fishing with her father from their kayak in Clovelly, she tells me. She knows all about gutting and filleting and the importance of freshness and sustainability and it's been a while since the family has bought fish, she says. We forge ahead with the less adventurous, bought variety fillets of ocean trout. We peel the lemon and slice the rind into fine julienne: a girl who knows about filleting is a dab hand at this essential junior chef skill. With considerable flair and confidence, Elyse scatters the herbs from a great height and wraps up her lemon fish parcels.

Chicken Money Bag, Bitter Green Salad, Preserved Lemon and Tomato Chutney

Step 2 : Place a frying pan over medium-high heat, add butter and heat until it has turned nutty brown.

Step 3 : Add Extra Virgin Olive Oil, then add eschalots and mushrooms and cook for 5 minutes, stirring often. Add thyme, toss to combine, and season with salt.

Step 4 : Deglaze pan with one tablespoon of the Verjuice, and cook until it is sticky and reduced.

Step 5 : Remove pan from heat and place mushroom mixture into a large bowl to cool.

Step 6 : Skin chicken and place in a bowl.

Step 7 : Remove chicken marylands, roughly chop leg and thigh meat, then pulse in a food processor to a coarse paste. Add chicken fat and pulse to combine.

Step 8 : Remove breasts and cut into two centimeters dice.

Step 9 : Finely chop mushroom mixture, then add bitter orange and preserved lemon rind, and tarragon to cooled mushroom mixture and mix until well combined. Add chicken leg mixture, diced chicken breast, sea salt flakes and egg to the bowl and slap the mixture against the side of the bowl until combined.

Step 10 : Cut chicken skin into three even triangular shaped pieces, spread skin over ten centimetres tart tins and place a bay leaf in the centre of each piece, then add chicken mixture.

Step 11 : Bring each end of the skin together to create a pouch, then place in the fridge for ten minutes to allow the skin to set.

Step 12 : Invert tins onto a baking tray and carefully lift tins to remove. The skin should remain neatly tucked underneath, holding the parcel together as it cooks.

Step 13 : Place baking tray into oven, and cook for 25-30 minutes or until the core internal temperature has reached 62C, using a meat probe thermometer.

Step 14 : Remove from oven and drizzle one tablespoon of the Verjuice over each parcel. Allow to rest for fifteen minutes the internal temperature should reach 65C.

This recipe will match beautifully with Maggie's Preserved Lemon and Currant Chutney, or see below for chutney recipe used on the show.

Step 15 : For the chutney, heat Extra Virgin Olive Oil in a saucepan over medium heat. Add onion and cook for five minutes until softened and translucent. Add garlic and rosemary, and cook for two minutes.

Step 16 : Deglaze pan with Verjuice, then add remaining ingredients.

Step 17 : Bring to the boil, then reduce to a rapid simmer and cook until the mixture is reduced to about two cups and a chutney-like consistency. Remove from heat, and place into a bowl to cool. Season to taste with salt.

Step 18 : For the dressing, whisk ingredients in a mixing bowl, and season to taste with sea salt and freshly ground black pepper. Set aside.

Step 19 : For the salad, wash leaves and place in a large bowl. Lightly dress salad at the table.

Step 20 : Serve chicken parcels with bitter green salad and chutney.

Step 21 : Note: There will be some mixture remaining, you can freeze this and cook at a later date.