Chicken with Orange, Spinach and Cherry Tomatoes

Introduction

This one-pan foil packet dinner combines sliced chicken breast with bright orange peel, fresh dill, spinach, and halved cherry tomatoes—all sealed and baked until the chicken is tender and the flavors meld. It takes 20 minutes total and requires minimal cleanup.

Recipe Details

• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• 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: Swap the grated orange peel for the same amount of grated lemon peel to shift the brightness toward a sharper, more herbaceous note that still pairs well with dill and spinach.
• Add mushrooms: Toss sliced mushrooms (cremini or button) into the tomato mixture before dividing into packets for extra umami and texture without changing the cooking time.
• Use kale instead of spinach: Substitute the fresh spinach with the same volume of torn fresh kale; massage it gently with a bit of olive oil before assembling the packets so it softens slightly during baking.
• Swap herbs: Replace the dill with fresh tarragon or chervil if you prefer a more delicate, slightly sweet herbal profile.
• Add capers or olives: Stir a small handful of capers or chopped green olives into the tomato mixture for a salty, briny pop.

Tips for Success

• Slice the chicken breast halves crosswise (perpendicular to the grain) so the pieces cook evenly and quickly in the 15-minute bake time; thicker pieces risk staying undercooked or drying out.
• Crimp the foil edges tightly so steam stays sealed inside the packet; loose seals let heat escape and dry out the chicken.
• Don’t skip the 5-minute rest after baking—it allows residual heat to finish cooking the interior and lets flavors settle.
• Prep the dill-orange-garlic mixture and the tomato mixture up to 4 hours ahead; assemble the packets just before baking to prevent the foil from absorbing moisture and losing its structural strength.
• Arrange the packets in a single layer on the baking sheet without overlapping so heat circulates evenly; bake all 4 at once.

Storage and Reheating

FAQ

Can I assemble the packets ahead of time?

Yes, up to 4 hours ahead. Keep them refrigerated on the baking sheet loosely covered with plastic wrap. Add 2–3 minutes to the bake time if baking straight from the fridge.

What if I don’t have fresh dill?

Use 1 tbsp of fresh parsley or chives, or 1½ tsp of dried dill; dried dill is more concentrated, so use less. The flavor will shift slightly but remain balanced.

How do I know when the chicken is cooked through?

Carefully open one packet (watch for steam) and cut the thickest piece in half—there should be no pink in the center. At 15 minutes, most ½-inch-thick slices will be just done; if your slices are thicker, check at 12 minutes and add time as needed.

Can I cook these packets on the grill instead of the oven?

Yes. Place the sealed foil packets directly on a medium-hot grill grate and bake for 12–15 minutes, rotating the packets halfway through for even heat. Keep the grill lid closed.