Parchment Cooking Bags Tips & Recipes
Discover tips and recipes to take your cooking to the next level and simplify cleanup with Reynolds Kitchens® Parchment Cooking Bags. Now it's as easy as 1-2-3 to make delicious, family-friendly meals!
Last updated: January 30, 2025
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Cooking Instructions
Cooking Chart
| Food | Approximate Cooking Time | Oven Temp |
| Proteins: | ||
| 4 Portions of White Fish (4-5 oz each) | 10-15 min, until internal temp reaches 145°F | 400°F |
| 4 Portions of Salmon (6-7 oz each) | 20-25 min, until internal temp reaches 140°F | 400°F |
| 4 Chicken Breasts (Boneless 8-10 oz each) | 25-30 min, until internal temp reaches 165°F | 400°F |
| 2 Pork Chops (1/2 inch, bone-in) | 20 min, until internal temp reaches 145°F | 400°F |
| Shrimp – large (1-2 lbs, peeled & deveined) | 15-20 min, until opaque & pink | 400°F |
| Sausages – Meat & Plant-Based (3-4 oz each) | 20-25 min, until internal temp reaches 165°F (see package directions) | 400°F |
| Tofu (14-16 oz, pressed) | 20-25 min | 400°F |
| Vegetables: | ||
| Soft Vegetables (Broccoli, Asparagus, Zucchini, etc.) | 25-30 min | 400°F |
| Root Vegetables (Carrots, Green Beans, etc.) | 35-40 min | 400°F |
| Baked or Sweet Potatoes (halved lengthwise) | 50 min, until tender | 400°F |
| Brussels Sprouts (1 lb, base trimmed) | 35-40 min | 400°F |
| Corn on the Cob (4 whole or 8 halves) | 35-40 min | 400°F |
| Yellow Squash and Zucchini (2 lbs, ½ inch slices) | 25-30 min | 400°F |
| Other: | ||
| Rice (1 cup) - add 1 1/3 cup water, 2 tbsp softened butter) | 20 min | 400°F |
Parchment Cooking Bags Tips & Tricks
- Always place bags seam side up on sheet tray.
- Bags should be held at an angle for filling while keeping the bottom area on tray.
- Always use a sheet tray/baking tray under the bag while filling, cooking, and transporting.
- Place ingredients in an even layer for cooking.
- Fold twice and scrunch bag to close.
- Place on middle rack of oven away from heating surfaces and elements.
- Do not exceed 1 cup of liquid or >1 hr. cook time.
- Allow the bag to cool down for a few minutes before serving.
- Warning: Contents may be hot, please be cautious as steam might cause burns.
- Always open the bag away from you, wearing oven mitts to protect from hot steam.
- Store bags in a dry, cool place away from moisture.
Five Easy Parchment Cooking Bags Recipes
Chicken Fajitas
Ingredients:
- 1 Reynolds Kitchens® Parchment Cooking Bag
- 2 large boneless, skinless chicken breast halves, cut into bite sized pieces
- 1/2 large yellow onion, sliced thinly
- 1 small red bell pepper, cut into thin strips
- 1 small green bell pepper, cut into thin strips
- 1 packet (about 1 oz) Fajita seasoning mix OR homemade seasoning below
- 8 (8-inch) tortillas, warmed
- Your favorite fajita toppings such as salsa, shredded cheese or lettuce, sour cream, if desired
Homemade Fajita seasoning (makes 3 tablespoons)
- 1 tablespoon cornstarch
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp ground paprika
- 1 tsp white sugar
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
Easy 3 Step Directions:
PREHEAT oven to 425°F. PLACE the Parchment Cooking Bag on a medium (10x15x1-inch) baking pan with the side and bottom seams facing up.
Step 1: Combine chopped vegetables and chicken in a medium sized bowl.
Step 2: Prepare fajita seasoning and sprinkle over vegetables and chicken together to coat.
Step 3: Place vegetable and chicken mixture evenly in the bag.
FOLD or roll the open end of the bag two times and SCRUNCH to close the bag. Do not lift the bag from pan with food inside. Keeping bag on the pan, BAKE 25 mins or until chicken reaches at least 165°F on a meat thermometer. LET bag sit 5 min, then unfold the scrunched end carefully with oven mitts and using caution as hot steam will escape. CUT or tear the top of the bag to open. SERVE into warm tortillas using hard plastic or silicon utensils. TOP with your favorite fajita toppings, if desired.
Tarragon Fish
Ingredients:
- 1 Reynolds Kitchens® Parchment Cooking Bag
- 12 ounces asparagus, ends trimmed
- 1 large lemon, cut in half - squeeze 1/2 for fresh lemon juice, cut the other half into 4 slices
- 1/2 cup quartered artichoke hearts (about 5 oz)
- 1/3 cup sliced black olives (about 2 oz)
- 15-20 sliced grape tomatoes
- 2 tsp olive oil
- 2 tsp dried tarragon (or 1 tsp each dried basil & dried crushed rosemary)
- 1 tablespoon crushed garlic (about 3 cloves)
- 1 tsp salt
- ½ tsp pepper
- 4 white fish fillets, 5 to 6 oz each (pollock, cod, tilapia, or sea bass work well)
Easy 3 Step Directions:
PREHEAT oven to 425°F. PLACE the Parchment Cooking Bag on a medium (10x15x1-inch) baking pan with the side and bottom seams facing up.
Step 1: Combine chopped vegetables in a medium bowl.
Step 2: Mix spices and liquids together and then pour over prepared vegetables to coat.
Step 3: Place fish fillets in one layer in bag - spoon vegetable mixture over it, and place a slice of lemon on each fillet.
FOLD or roll the open end of the bag two times and scrunch tightly to close the bag. Do not lift bag from pan with food inside. Keeping bag on the baking pan, BAKE 20 minutes or until the fish flakes easily with fork. LET bag sit 5 min, then unfold the scrunched end carefully with oven mitts and use caution as hot steam will escape. CUT or team the top of the bag to open. SERVE food out of bag using hard plastic or silicon utensils.
Sausage and Shrimp Jambalaya
Ingredients:
- 1 Reynolds Kitchens® Parchment Cooking Bag
- 6 to 7 oz andouille, chicken or smoked turkey sausage, sliced in 1/2 inch pieces
- 8 oz peeled, deveined raw shrimp
- 3/4 cup white rice
- 1 small red bell pepper, cut into small chunks
- 1 small green bell pepper, cut into small chunks
- 1 medium onion, diced into medium pieces
- 2 tablespoons olive or avocado oil
- 1 to 2 tablespoons Cajun seasoning, jarred OR homemade (recipe below)
- 1 cup water
Homemade Cajun Seasoning Mix
- 2 1/2 tablespoons sea salt
- 1 tablespoon oregano
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Easy 3 Step Directions:
PREHEAT oven to 425°F. PLACE the Parchment Cooking Bag on a medium (10x15x1-inch) baking pan with the side and bottom seams facing up.
Step 1: Combine chopped vegetables in a medium sized bowl and set aside.
Step 2: Mix spices and liquids together and pour over vegetables
Step 3: Place rice and slide sausage evenly in bag - spoon vegetable mixture over it.
FOLD or roll open end of the bag two times and SCRUNCH tightly to close the bag. Do not lift bag from pan with food inside. Keep bag on tray and BAKE 20 to 25 minutes until all ingredients are done and the rice is cooked. LET bag sit 5 min, then unfold the scrunched end carefully with oven mitts and use caution as hot steam will escape. CUT or tear the top of the bag to open. SERVE food out of bag using hard plastic or silicon utensils.
Smoky-Sweet Baked Salmon
Ingredients:
- 1 Reynolds Kitchens® Parchment Cooking Bag
- 1/4 cup stone-ground mustard
- 1 ½ tablespoons dark brown sugar
- 1 ½ tsp kosher salt, divided
- 1 tsp smoked paprika
- 4 salmon portions (6 to 7 oz each)
- 12 ounces French (thin) green beans
- 2 shallots (2 oz each), peeled and sliced thin
- 2 tsp olive oil
- 1/2 tsp black pepper
- 4 sprigs of fresh thyme
- 1 medium orange, sliced
Easy 3 Step Directions:
PREHEAT oven to 425°F. PLACE the Parchment Cooking Bag on a medium (10x15x1-inch) baking pan with the side and bottom seams facing up.
Step 1: Mix together all seasonings and spread evenly over the salmon.
Step 2: Mix together green beans, shallots, olive oil, pepper, and 1/2 tsp salt.
Step 3: Place salmon in bag arranging two pieces on each side of the bag, leaving the center open for the vegetables - spoon green bean and shallot mixture evenly in the center of the bag. Place thyme sprigs and orange slices on top.
FOLD or roll open end of bag two times and SCRUNCH tightly to close the bag. Do not lift bag from pan with food inside. Keep bag on tray and BAKE 30 to 35 minutes until salmon and vegetables are done. REMOVE from oven. LET bag sit 5 min, then unfold the scrunched end carefully with oven mitts and use caution as hot steam will escape. CUT or tear the top of the bag to open. SERVE food out of bag using hard plastic or silicon utensils.
Tofu with Balsamic Mushroom & Tomatoes
Ingredients:
- 1 Reynolds Kitchens® Parchment Cooking Bag
- 1 cup (about 4 oz) sliced Baby Bella mushrooms
- 14 oz pressed tofu, cut into two evenly sliced rectangles
- 1/2 medium red onion, sliced and separated into onion rings
- 8 oz (about 1 pint) colorful petite tomatoes, halved lengthwise
- 4 to 6 sprigs of fresh thyme
- 2 tablespoons good olive oil
- 2 tablespoons good balsamic vinegar
- 1 tsp each salt and pepper
Easy 3 Step Directions:
PREHEAT oven to 400°F. PLACE the Parchment Cooking Bag on a medium (10x15x1-inch) baking pan with the side and bottom seams facing up.
Step 1: Combine chopped vegetables in a medium sized bowl.
Step 2: Mix spices and liquids together then evenly pour over vegetables to coat.
Step 3: Place tofu in an even layer in the bag then spoon vegetable mixture over it.
FOLD or roll the open end of the bag two times and scrunch tightly to close the bag. Do not lift bag from pan with food inside. Keeping bag on the pan, BAKE 30 minutes, until all the ingredients are hot. LET bag sit 5 min, then unfold the scrunched end carefully with oven mitts and use caution as hot steam will escape. CUT or tear the top of the bag to open. SERVE food out of bag using hard plastic or silicon utensils.