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Chicken Foil Packet
This chicken foil packet 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!
Chicken Foil Packet Ingredients
You’ll need:
- 1 pound (8-ounce) bag of petite red potatoes, cut in half
- 3 boneless skinless chicken breasts, cut lengthwise into 4 pieces each
- ½ yellow onion, finely chopped
- 6 tablespoons of melted butter
- 1 tablespoon of minced garlic
- 1 teaspoon of smoked paprika
- ½ teaspoon of chipotle chili powder
- 2 teaspoons of salt
- 1 teaspoon of ground black pepper
- 2 teaspoons of garlic powder
- 3 cups of Colby jack cheese, shredded
- 6 strips of bacon, cooked and chopped
- ¼ cup of 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.
OUR RECIPE DEVELOPER SAYS
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 them 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), and top with 3 chicken pieces. Bring up the two lengthwise pieces of foil and double fold the top over to seal. Roll the two edges of the 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 to 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 the 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).
If you enjoy the chicken foil packets, you’ll love our salmon in foil. You can’t go wrong with this or any other easy and delicious foil packet dinners.
MORE SIDE DISH RECIPES
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!
IN THE FREEZER: Leftovers will keep in an airtight container in the freezer for up to three months.
This chicken foil packet recipe in the oven is 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!
Frequently Asked Questions
Can I cook this meal over a campfire?
The great thing about foil packet dinner recipes is that it is flexible enough that you can cook them in the oven, on the barbecue, or over a campfire.
Could I add barbecue sauce to the packets instead of just the herbs and spices?
Barbecue sauce would be a yummy addition to your foil packets. Just add it when you are tossing the chicken and potatoes with the spices.
How do I know when the chicken is done?
Using a meat thermometer, you need to make sure your chicken reaches an internal temperature of 165°F. Once it reaches that temperature, your chicken is ready!
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Chicken Foil Packets
This chicken foil packet 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
Ingredients
- 8 ounces petite red potatoes, cut lengthwise into 4 pieces each (1-pound bag)
- 3 chicken breasts, cut lengthwise into 4 pieces each
- 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
- 3 cups Colby Jack cheese, shredded
- 6 strips bacon, cooked and chopped
- ¼ 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 to 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 to 3 minutes, or until cheese is melted.
- Top with chives, serve and enjoy!
Video
Notes
- This recipe can be cooked on the grill. Preheat the grill to 400°F (medium heat), and follow the easy baking directions.
- 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.
- 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.
- 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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Comments
Molly Cipriani says
I’ve made chicken foil packets in the oven before but they were bland. These look like they will taste fabulous especially with all the alternative ingredients suggested. My husband will love these too!
Angie says
I have never made chicken foil packets before but these look really good! They would be good on the grill in the summer!
Sandra says
I have never made chicken foil packets before but I am definitely making it this week! Thanks for the recipe!
Sharon Schmidt says
Have not made Chicken foil packets before. Will try them for campinf AND in the oven
Kristy says
My husband who is very picky loves it. He said he wants it again sometime. Score!
Jean says
We served with sour cream and I omitted onions. Awesome
Penny Bunch says
Can these be cooked in the slow cooker and or the instant pot?
Layne Kangas says
Hi, Penny – I’m sure they could! We haven’t tested that yet though so I don’t have specifics for how to make them with those methods. Please let me know if you try them. Enjoy!
Katie Sherwood says
This looks amazing! I’d like to take them camping, could they be assembled ahead of time and cooked at camp a day or two later?
Layne Kangas says
Hi, Katie – that should work fine, enjoy!
Amy T says
I made this for dinner tonight, and it did not disappoint! I was worried the chicken would taste boiled, trapped in the foil with all the moisture, but it was tender and incredibly juicy. I will definitely make it again!