This Chicken foil packet recipe is a fuss-free way to make a cheesy chicken, veggie, and potato meal in the oven, on the grill, or over a campfire. Customize the contents with your family’s favorite fillings and flavors to create the perfect chicken foil packs for summer or any season.
Foil Packet Chicken Dinner
Our Chicken Foil Packets recipe is an easy way to prepare a well-balanced meal containing protein, carbs, and veggies. You can’t beat the convenience of cooking flavorful food in sealed foil. And since everything is combined in a single packet, there’s minimal cleanup or mess – simply discard the aluminum after eating!
When you wrap your food in aluminum foil before baking, it not only speeds up the cooking time, but it helps lock in moisture so you are left with juicy, tender chicken and vegetables every single time.
Ingredients Notes
- Boneless skinless chicken breasts: This recipe also works with boneless skinless chicken thighs or pork tenderloin pieces.
- Petite red potatoes: I used petite red potatoes in this recipe versus regular red potatoes. The smaller the potato, the better it will cook. You could also use petite gold potatoes or even sweet potatoes for a slightly sweet flavor.
- Yellow onion: You can make your foil packet meals with red onion for a slightly sweeter and milder flavor or swap with shallots for a more delicate and slightly sweet taste.
- Butter: Olive oil can be used as a heart-healthy option.
- Minced garlic
- Smoked paprika
- Chipotle chili powder
- Salt
- Ground black pepper
- Garlic powder
- Bacon: You can use turkey bacon as a leaner option or veggie bacon as a meatless alternative.
- Colby jack cheese: Feel free to swap out the Colby jack cheese for any type of shredded cheese that you prefer in this recipe. Cheddar cheese has a similar taste and texture, Monterey Jack cheese has a milder flavor, mozzarella cheese is creamier, and pepper Jack cheese has added heat and spice.
- Chives
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Foil Packets
- Fold The Foil: Fold 4 long pieces of aluminum foil in half. Set aside.
- Cook The Potatoes: Boil the potatoes in cold water for 6 minutes. Drain, return to the pot, and cool.
- Combine and Coat: Combine the chicken, onions, melted butter, garlic, paprika, chipotle chili powder, salt, pepper, and garlic powder with the potatoes. Toss to coat all pieces of chicken and potatoes.
- Prepare The Foil Packets: Divide the potatoes equally between the foil packs and top with chicken pieces. Fold, seal, and roll the two edges of foil together. Place the foil packets on a baking sheet.
- Bake: Bake at 400 degrees Fahrenheit for 30-35 minutes, or until the potatoes are tender and the chicken juices run clear.
- Drain: Remove from the oven, open each packet, and drain the liquid.
- Melt: Sprinkle the cheese on top of the chicken, top with bacon, and place back in the oven for 2-3 minutes, or until cheese is melted.
- Serve: Top with chives, serve, and enjoy!
How To Make Chicken Foil Packets On The Grill or Over The Campfire
Chicken foil packet recipes can easily be cooked on the grill or over the campfire. Preheat the grill to 400 degrees (grill over medium heat) and follow the same instructions above. If cooking on the campfire, place the foil packets directly on the heat. Open the foil to check for doneness.
Serving Suggestions
Foil-pack chicken recipes make the perfect meal-in-one packet since they contain a mixture of protein, vegetables, and complex carbs. Save room for dessert because my Campfire Apple Crisp Foil Packets and Campfire Banana Boats are fun to eat after dinner.
Tips & Variations
- Cool Before You Combine: Make sure to let the potatoes cool before adding the chicken pieces to the pot. This ensures that the chicken stays food-safe and does not rise to an unhealthy temperature before placing it in the oven.
- Don’t Want To Drain? You don’t need to drain the juices from the chicken foil packet before adding cheese and bacon. It’s simply a personal preference, and you can definitely leave it in the pack if you prefer.
- Vary The Veggies: Feel free to add extra vegetables to your packets to make this a more balanced meal. You can easily customize each foil packet dinner for each family member and fill it with their favorite veggies. Some great options include bell peppers, broccoli, cauliflower, mushrooms, or zucchini.
- Swap The Seasoning: You can replace the paprika, chili powder, and garlic powder with a packet of Ranch seasoning mix to make tangy bacon ranch chicken foil packet dinners. Or add some buffalo sauce to make spicy buffalo chicken foil packet meals.
Proper Storage
- To Store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- To Freeze: Leftovers can be stored in a freezer safe container or resealable freezer bag for 2-3 months. Remove as much air as possible before sealing to prevent freezer burn.
- To Reheat: Reheat in the microwave until heated through.
More Camping Recipes
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Chicken Foil Packet
Serves — 4
This recipe for chicken foil packets is an easy and mess-free way to make cheesy chicken and potatoes in the oven, on the grill, or over a campfire.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Video
Ingredients
- 3 chicken breasts cut lengthwise into 4 pieces each
- 1.8 pound bag Petite Red Potatoes cut potatoes 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
Instructions
- Preheat the oven to 400 degrees. 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.1.8 pound bag Petite Red Potatoes
- 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.3 chicken breasts, ½ yellow onion, 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
- Place about 1 1⁄2 cups of potatoes in each foil packet (you’ll want to divide the potatoes equally between the 4 foil packs), top with 4 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 degrees 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.6 strips bacon, 3 cups colby jack cheese
- Top with chives, serve and enjoy!¼ cup chives
Jenn’s Notes
Storage:
- To Store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- To Freeze: Leftovers can be stored in a freezer safe container or resealable freezer bag for 2-3 months. Remove as much air as possible before sealing to prevent freezer burn.
- To Reheat: Reheat in the microwave until heated through.
- Cool Before You Combine: Make sure to let the potatoes cool before adding the chicken pieces to the pot. This is so that the chicken stays food safe and does not rise to an unhealthy temperature before placing in the oven.
- Don’t Want To Drain? You don’t need to drain the juices from the chicken foil packet before adding cheese and bacon. It’s simply a personal preference and you can definitely leave it in the pack if desired.
- Vary The Veggies: Feel free to add extra vegetables to your packets to make this a more balanced meal. You can easily customize each foil packet dinner for each family member and fill it with their favorite veggies. Some great options include bell peppers, broccoli, cauliflower, mushrooms, or zucchini.
- Swap The Seasoning: You can replace the paprika, chili powder, and garlic powder with a packet of Ranch seasoning mix to make tangy bacon ranch chicken foil packet dinners. Or add some buffalo sauce to make spicy buffalo chicken foil packet meals.
Nutrition Info
Calories: 935kcal | Carbohydrates: 39g | Protein: 51g | Fat: 65g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 2.256mg | Potassium: 1.515mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1.993IU | Vitamin C: 22mg | Calcium: 725mg | Iron: 3mg
Can I make the foil packets ahead of time and freeze them
I haven’t tried that to advise. Sorry!
not good
I assume you didn’t really mean an 11 pound bag of potatoes? I’m thinking a 1 pound bag, or an 11 oz?
It’s 1 bag of 1.8oz
Made this for my family tonight and no one liked it. Potatoes were mushy even though I used the same potatoes and cooked them as per the recipe. Apparently no one in my family likes chilies powder or paprika because they commented that the flavours were too strong. Unfortunately this won’t be added to our family’s favourites. I think we are just picky.
I wonder if you could skip the precooking the potatoes and just cook them with the chicken. I agree I don’t prefer my potatoes mushy and I basically do this same thing on grill with just potatoes.