Chicken with Orange, Spinach and Cherry Tomatoes

Introduction

This sheet-pan recipe steams chicken, cherry tomatoes, and fresh spinach together in foil packets, seasoned with bright orange peel and dill. The whole dish comes together in under 25 minutes and requires minimal cleanup—each packet cooks individually so you can plate straight from the foil.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 4 tbsp minced fresh dill
• 4 tsp grated orange peel
• 3 tsp minced garlic
• ¾ tsp salt
• 4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 4 skinless boneless chicken breast halves, thinly sliced crosswise
• 4 cups firmly packed torn fresh spinach leaves (about 8 ounces)

Instructions

1. Preheat oven to 400°F.
2. Place large baking sheet in oven to heat.
3. Mix dill, orange peel, garlic and salt in medium bowl. Season with pepper.
4. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl.
5. Add chicken to remaining dill mixture in medium bowl and toss to coat.
6. Cut 4 sheets of foil each about 20 inches long.
7. Arrange 1 cup spinach on 1 sheet of foil.
8. Place a quarter of the sliced chicken mixture atop spinach.
9. Spoon a quarter of the tomato mixture atop chicken.
10. Fold foil over, enclosing contents completely and crimping edges tightly to seal.
11. Repeat with remaining 3 foil sheets, forming 4 packets total.
12. Arrange foil packets in single layer on heated baking sheet.
13. Bake until chicken is just cooked through, about 15 minutes.
14. Transfer to plates; let stand 5 minutes.

Variations

Lemon instead of orange: Replace the grated orange peel with lemon zest for a sharper, more acidic flavor that cuts through the richness of the spinach.

Add mushrooms: Slice fresh mushrooms and layer them with the spinach before adding the chicken—they’ll soften in the steam and add earthiness.

Swap the herb: Use fresh tarragon or parsley in place of dill if you prefer a milder or more delicate herb profile.

Include cheese: Add a small handful of crumbled feta or grated Parmesan to each packet before folding; it will melt slightly and add savory depth.

Make it spicy: Mix a pinch of red pepper flakes or a dash of hot sauce into the dill mixture for heat.

Tips for Success

Slice the chicken thin: Thinner slices cook through faster and more evenly in the 15-minute window, preventing dry edges while the center finishes.

Don’t skip the foil heating step: Placing the baking sheet in the oven while it preheats ensures the packets start cooking immediately, so the chicken doesn’t steam unevenly.

Crimp the foil tightly: Loose seals allow steam to escape, drying out the contents. Fold and press the edges firmly so the packet stays sealed throughout baking.

Let it rest before opening: Standing for 5 minutes allows the residual heat to finish cooking the chicken gently and lets the flavors settle; the foil will still be very hot, so open carefully.

Prep the dill mixture first: Measuring out the herbs and citrus into one bowl before assembling packets saves time and ensures even seasoning across all four servings.

Storage and Reheating

FAQ

Can I assemble the packets ahead of time?

Yes. Prepare them up to 4 hours in advance, cover loosely with plastic wrap, and refrigerate. Add 2–3 minutes to the baking time since they’ll start cold.

What if my chicken breasts are very thick?

Pound them flat to an even ½-inch thickness before slicing crosswise, or slice them first and then pound the slices gently to ensure they cook through in 15 minutes.

Can I use frozen spinach instead of fresh?

You can, but thaw and squeeze out excess moisture first—frozen spinach releases water as it cooks and will make the packet soggy. Use about 2 cups thawed spinach per packet.

Is there a stovetop method if I don’t want to use the oven?

You can cook the packets on the stovetop in a large covered skillet or Dutch oven over medium heat for 12–15 minutes, but the oven method ensures more even cooking and requires no stirring.