Chicken Foil Packet

This chicken foil packets recipe is great for summer and can be made in the oven, grill, or over a campfire. Whichever cooking method you choose, this is a great way to make an easy meal for the whole family to enjoy!

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This chicken foil packet recipe is an easy way to make cheesy, tender chicken, potatoes and delicious vegetables in the oven, on the grill, or over a campfire. It is a fun way to make a great summer dinner for the whole family to enjoy!

If you enjoy the chicken foil packets, you’ll love our Salmon Foil Packets with Summer Vegetables. You can’t go wrong with this or any other easy and delicious foil packet dinners.

MORE SUMMER RECIPES
Cucumber Salad | Broccoli Salad

CHICKEN FOIL PACKET INGREDIENTS

You will need:

• 3 boneless skinless chicken breasts, cut lengthwise into 4 pieces each
• 1 pound 8-ounce bag of petite red potatoes, cut in half
• ½ yellow onion, finely chopped
• 6 tablespoons melted butter
• 1 tablespoon minced garlic
• 1 teaspoon smoked paprika
• ½ teaspoon chipotle chili powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 6 strips bacon, cooked and chopped
• 3 cups Colby jack cheese, shredded
• ¼ cup chives, chopped

PRO TIP: It is best to use heavy-duty foil for this recipe to ensure that it doesn’t tear during the cooking process.

SUBSTITUTIONS AND ADDITIONS

POTATOES: I used petite red potatoes in this recipe vs regular red potatoes. The smaller the potato, the better it will cook! You could also use petite gold potatoes if you prefer them to red. You could also replace the red potatoes with sweet potatoes for a slightly sweeter starch in your foil packets.

CHEESE: You could swap out the Colby jack cheese for any type of shredded cheese that you prefer in this recipe.

VEGETABLES: You could easily add extra vegetables such as green bell peppers, mushrooms, red bell peppers and red onion to your packets as well!

CHICKEN: You could also substitute boneless chicken thighs for the chicken breasts in this recipe.

HOW TO MAKE THIS CHICKEN FOIL PACKET RECIPE

STEP ONE: Preheat the oven to 400°F. Rip 4 long pieces of foil, and fold each piece in half to make it stronger and prevent leaks. Set aside.

PRO TIP: This recipe can also be made easily on the grill or over the campfire. Preheat the grill to 400°F (medium heat) and follow the same instructions as below. If cooking on the campfire, put on direct heat and open foil to check how things are cooking.

STEP TWO: Place the cut small red potatoes in a large pot and cover with cold water. Bring water to a boil over medium-high heat and allow to cook for 6 minutes. Drain potatoes, return to pot and let cool.

STEP THREE: Transfer potatoes to a large bowl, add chicken pieces, chopped onions, melted butter, minced garlic, smoked paprika, chipotle chili powder, salt, ground black pepper, and garlic powder. Toss to coat completely to season chicken and potatoes.

PRO TIP: Be sure to let the potatoes cool before adding the small pieces of chicken to the bowl. This is so that the chicken stays food safe and does not rise to an unhealthy temperature before placing in the oven.

STEP FOUR: Place about 1½ cups of potatoes in each of the tin foil packets (you’ll want to divide the potatoes equally between the 4 foil packs), top with 3 chicken pieces. Bring up the two lengthwise pieces of foil and double fold top over to seal. Roll the two edges of foil together. Place the sealed packets on a baking sheet.

PRO TIP: Before putting in the oven, double-check to make extra sure you seal edges well so you don’t have any leaks.

STEP FIVE: Bake in the oven at 400°F for 30-35 minutes, or until the potatoes are tender and chicken juices run clear.

STEP SIX: Remove from the oven and open each chicken packet. Drain the liquid from each packet and place the packet back down on the baking sheet, still open. Draining the liquid is a personal preference, if you prefer you can definitely leave the liquid in the pack at this point.

STEP SEVEN: Divide the Colby jack cheese evenly between each packet and sprinkle directly on top of each chicken breast. Add cooked and chopped bacon to the tops of the cheese and place open packets back in the oven for 2-3 minutes, or until cheese is melted.

STEP EIGHT: Top with chives, serve and enjoy!

HOW TO SERVE

The beauty of foil packet meals is that it is a full meal all in one. If you would like to make your meal heartier, you could add a pasta salad or a Caesar salad on the side along with garlic bread.

I also love dunking my chicken into this chicken finger dipping sauce (trust me, it’s awesome).

STORAGE

IN THE FRIDGE: Leftovers from your baked chicken foil packets can be stored in the fridge in an airtight container. To reheat, simply pop them in the microwave. These are delicious as leftovers!

Chicken foil packs in the oven are a delicious and easy way to eat chicken and potatoes. This cheesy, flavorful packet is a fun meal for the summer months. Add your favorite vegetables and you have a complete meal that everyone will love and the best part is that clean-up is a snap!

FAQ

MORE RECIPES YOU’LL LOVE

• Grilled Corn on the Cob
• Grilled Chicken Breast
• Slow Cooker BBQ Pulled Chicken
• Homemade Raspberry Lemonade
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• Bacon Wrapped Chicken
• Chili Cheese Fries
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Chicken Foil Packets

5 from 49 votes

This chicken foil packets recipe is great for summer and can be made in the oven, grill, or over a campfire. Whichever cooking method you choose, this is a great way to make an easy meal for the whole family to enjoy!

Prep Time 20 minutes

Cook Time 40 minutes

Servings 4

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Ingredients

  

1x2x3x

• 3 chicken breasts cut lengthwise into 4 pieces each
• 1 1-pound 8 -ounce bag petite red potatoes cut lengthwise into 4 pieces each
• 1/2 yellow onion  finely chopped
• 6 tablespoons melted butter
• 1 tablespoon minced garlic
• 1 teaspoon smoked paprika
• 1/2 teaspoon  chipotle chili powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 6 strips bacon  cooked and chopped
• 3 cups Colby Jack cheese shredded
• 1/4 cup chives chopped

Instructions

 

• Preheat the oven to 400°F. Rip 4 long pieces of foil, and fold each piece in half to make it stronger and prevent leaks. Set aside.
• Place the cut petite red potatoes in a large pot and cover with cold water. Bring water to a boil over medium-high heat and allow to cook for 6 minutes. Drain potatoes, return to pot, and let cool.
• Add chicken pieces, chopped onions, melted butter, minced garlic, smoked paprika, chipotle chili powder, salt, ground black pepper, and garlic powder. Toss to coat all pieces of chicken and potatoes.
• Place about 1½ cups of potatoes in each foil packet (you’ll want to divide the potatoes equally between the 4 foil packs), top with 3 chicken pieces. Bring up the two lengthwise pieces of foil and fold over to seal. Roll the two edges of foil together. Place the foil packets on a baking sheet.
• Bake in the oven at 400°F for 30-35 minutes, or until the potatoes are tender and the chicken juices run clear.
• Remove from the oven and open each chicken packet. Drain the liquid from each packet and place the packet back down on the baking sheet, still open.
• Divide the Colby Jack cheese evenly between each packet and sprinkle directly on top of the chicken. Add cooked and chopped bacon to the tops of the cheese and place back in the oven for 2-3 minutes, or until cheese is melted.
• Top with chives, serve and enjoy!

Video

Notes

TIP: This recipe can be cooked on the grill. Preheat the grill to 400°F (medium heat), and follow the easy baking directions.

TIP: You’ll want to let your potatoes cool before adding your chicken pieces to the bowl with potatoes.This is so that the chicken stays food safe and does not rise to an unhealthy temperature before placing in the oven.

TIP: You don’t need to drain the chicken foil packet before adding cheese and bacon. It’s just a personal preference and you can definitely leave it in the pack if desired.

TIP: Before putting in the oven, double-check to make extra sure you seal edges well so you don’t have any leaks.

Nutrition

Calories: 892kcal | Carbohydrates: 7g | Protein: 65g | Fat: 67g | Saturated Fat: 36g | Cholesterol: 270mg | Sodium: 2336mg | Potassium: 868mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2022IU | Vitamin C: 5mg | Calcium: 699mg | Iron: 2mg

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