Chicken Foil Packet

4.34 from 12 votes

Chicken foil packets loaded with seasoned potatoes, tender chicken, melted Colby Jack, and bacon. I par-boil the potatoes first so everything comes out tender in the same bake.

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: American

Servings:

Calories: 935kcal

Author: Jennifer Fishkind

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

Video

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.

Storage:

Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven until warmed through, or remove the foil and use the microwave if you're short on time.
Freezing isn't worth it here, the potatoes turn mushy once thawed. These are best made fresh and eaten within a few days.

Nutrition