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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Prep Time20 minutes mins

Cook Time40 minutes mins

Servings4

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

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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.

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.

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.

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

Chicken Dinner Ideas

Caesar Pasta Salad

Side Dishes

Homemade Scalloped Potatoes

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!

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Chicken Foil Packets

5 from 51 votes

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 minutes

Cook Time 40 minutes minutes

Servings 4

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Ingredients

  

1x2x3x

• 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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