Chicken Foil Packet

4.28 from 11 votes

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 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 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

Video

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.

Tips:

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