Foil‑Wrapped Balsamic Chicken Tray
This recipe is an easy weeknight winner, requiring just a handful of ingredients, very little cleanup, and delivering plenty of flavor. Taking inspiration from the French en papillote technique, which seals food to cook gently in trapped steam, this version uses foil for simplicity. The result is tender, flavorful chicken with a delicious tangy finish and almost no fuss.
The balsamic vinegar brings rich, slightly sweet flavor to the chicken, giving it the taste of a dish that has been slowly cooked even though it comes together quickly in the oven. It’s naturally low-carb and uncomplicated, yet special enough to make an ordinary weeknight meal feel a little more elevated.
Serve it alongside roasted or steamed green vegetables such as broccoli, green beans, or asparagus. A crisp cucumber salad with vinaigrette also makes a refreshing side. For a meal that works for everyone at the table, add roasted potatoes, quinoa, or farro while keeping your own serving lighter.
Foil-Wrapped Balsamic Chicken Tray 🍗🥗
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs or breasts | 1½ lbs (about 4 pieces) | Boneless, skinless |
| Balsamic vinegar | ⅓ cup | |
| Olive oil | 2 tbsp | |
| Kosher salt | 1 tsp | Optional |
| Black pepper | ½ tsp | Optional |
Directions
Preheat the Oven
Set the oven to 400°F (200°C). Tear off a large piece of heavy-duty foil that is large enough to create a sealed tray around the chicken.
Form the Foil Tray
Place the foil on a rimmed baking sheet and fold or crimp the edges upward so the tray can hold the cooking juices.
Prepare the Sauce
In a small bowl, whisk the balsamic vinegar and olive oil together until the mixture looks smooth and glossy.
Add the Chicken
Set the chicken pieces in the middle of the foil tray. Season them with the kosher salt and black pepper if desired.
Coat the Chicken
Pour the balsamic and olive oil mixture over the chicken. Turn each piece so it becomes evenly coated with the sauce.
Seal the Packet
Bring the long sides of the foil together and fold them closed. Fold the ends inward to completely seal the packet, making sure to leave some room inside for steam.
Bake
Bake for 22–28 minutes, depending on the thickness of the chicken, until the internal temperature reaches 165°F (74°C).
Finish
Carefully open the foil, taking care to avoid the escaping steam. Spoon the flavorful juices over the chicken. For additional browning and color, place it under the broiler for 2–3 minutes.
Rest & Serve
Allow the chicken to rest in the juices for 3–5 minutes. Serve directly from the foil or transfer the pieces to a platter and spoon the sauce over the top.
