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I could eat these chicken foil packets every night all summer. Each one tastes like a loaded baked potato with tender chicken folded right in. Seasoned red potatoes and chicken bake together until soft, then get buried under melted Colby Jack, crispy bacon, and fresh chives.
These are one of my favorite summer dinners because they remind me of camping trips and backyard cookouts without all the work. I make them when we have family over or when everyone is eating at a different time, since each person gets their own packet. Anything with potatoes, bacon, and melted cheese disappears fast around here, and the cleanup is almost nothing.
This is the version I reach for on a busy summer night. The potatoes come out tender every time, and the seasoning is a real spice blend, not a ranch packet. It cooks in the oven or on the grill just as well.
If you love an easy foil dinner, my garlic potato foil packets make a great side, and my burger dinner foil packets are another whole meal you can wrap and bake.
SUMMER FAVORITE
What I Changed to Get Tender Potatoes Every Time
I went back into the kitchen because the potatoes kept coming out firm while the chicken was already done. Par-boiling them before they go in the packet fixed it completely. I also lean on a real spice blend now instead of a seasoning packet, which tastes more homemade and lets me control the flavor.
What You’ll Need
- Petite red potatoes. Red potatoes hold their shape after par-boiling instead of turning gluey. Cut them into even pieces so they cook at the same rate.
- Chicken breasts. I cut each breast lengthwise into four pieces. Smaller, even strips cook through in the packet without drying out, and they tuck in around the potatoes nicely.
- The seasoning blend. Smoked paprika, chipotle chili powder, garlic powder, and minced garlic are what replace a ranch packet here. The smoked paprika gives a warm, savory base and the chipotle adds a low background heat, not a spicy one.
- Melted butter. This coats the chicken and potatoes so the seasoning sticks, and it steams everything as it bakes so the potatoes stay buttery and soft.
- Colby Jack cheese. It melts smooth and mild over the top. I add it after baking so it stays melty instead of turning greasy in the packet.
- Bacon. Cooked and chopped, added at the end with the cheese so it stays on top. This is the loaded baked potato part.
How to Make Chicken Foil Packets in the Oven
Step 1: Preheat and prep the foil: Preheat the oven to 400°F. Tear off 4 long pieces of foil and fold each one in half so it is double-thick. This keeps the packets sturdy and helps prevent leaks. Set them aside.
Step 2: Par-boil the potatoes: Place the cut potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 6 minutes. Drain, return them to the pot, and let them cool.
Step 3: Season everything together: Add the chicken pieces, chopped onion, melted butter, minced garlic, smoked paprika, chipotle chili powder, salt, black pepper, and garlic powder to the pot with the cooled potatoes. Stir gently to coat. The potatoes are already par-cooked and break apart easily, so go slow instead of tossing.
Step 4: Build and seal the packets: Remove the seasoned chicken and set it aside. Divide the potatoes, onion, and garlic evenly among the 4 foil packets, about 1 1/2 cups each, then top each with 3 chicken pieces. Bring the two long sides of foil up and fold them over the top, then roll the edges together to seal. Place the packets on a baking sheet.
Step 5: Bake: Bake at 400°F for 30 to 35 minutes, until the potatoes are tender and the chicken reaches 165°F. Use a meat thermometer since the packets are sealed and you cannot check by sight.
Step 6: Open and drain: Remove the packets from the oven and carefully open each one away from your face. The steam is extremely hot and will burn. Drain the liquid from each packet and place them back on the baking sheet, still open.
Step 7: Add cheese and bacon: Sprinkle the Colby Jack cheese directly over the chicken in each packet, then top with the chopped bacon. Return to the oven for 2 to 3 minutes, until the cheese is melted.
Step 8: Top and serve: .Sprinkle with chopped chives and serve right in the foil for easy cleanup, or scoop everything onto a plate
Easy Ways to Change It Up
Cook them on the grill. Preheat the grill to 400 degrees over medium heat and follow the same steps. This is my go-to for a cookout.
Try chicken thighs. I test these with breasts, but boneless skinless thighs are a good starting point if that is what you have. Cook to 165 degrees just like the breasts.
Switch the cheese. Colby Jack is what I use for its mild, smooth melt. A similar melting cheese works as a starting point if you want to swap.
How to Store Chicken Foil Packets
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 degree oven until warmed through, or in the microwave with the foil removed.
I don’t recommend freezing these. The potatoes turn mushy once thawed, so they are best made fresh and eaten within a few days.
More Easy Summer Dinners
Chicken Foil Packet
Ingredients
- 3 chicken breasts cut lengthwise into 4 pieces each
- 1.8 pound bag Petite Red Potatoes 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
- 6 strips bacon cooked and chopped
- 3 cups colby jack cheese shredded
- 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.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 to the pot with the potatoes. Gently stir 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
- Remove the seasoned chicken pieces from the pot and set aside. Place about 1½ cups of seasoned potatoes, onion and garlic in each foil packet (you’ll want to divide the potatoes equally between the 4 foil packs), top each 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 reaches 165 degrees.
- Remove from the oven and carefully open each chicken packet. Carefully drain the liquid from each packet (the packets are hot to handle and the steam can burn you when opening the packets) and place the packets 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 the cheese is melted.6 strips bacon, 3 cups colby jack cheese
- Top with chives and serve in the foil or scoop the chicken and potatoes out of the foil and onto a plate. Enjoy!¼ cup chives
Jenn’s Notes
- Par-boil the potatoes for 6 minutes and let them cool before adding the raw chicken, so everything cooks through in the same bake and the chicken isn’t sitting on warm potatoes.
- Use heavy-duty foil or fold each sheet in half so the buttery juices don’t leak out, and seal the edges well. Since the packets are sealed, check the chicken with a meat thermometer for 165 degrees.
- To grill, preheat to 400 degrees over medium heat and follow the same steps. Store leftovers in an airtight container in the fridge up to 3 days and reheat in a 350 degree oven. I don’t recommend freezing, since the potatoes turn mushy.
Freezing isn’t worth it here, the potatoes turn mushy once thawed. These are best made fresh and eaten within a few days.
This is a favorite in my house. My daughter asks for this on repeat and my son gets so excited every time he finds out this is what I am making.
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.