Chicken Foil Packets (Print version)
Tender chicken and colorful veggies roasted together in sealed foil for a simple, flavorful meal.
# What you'll need:
→ Meats
01 - 4 boneless skinless chicken breasts (about 5 oz each)
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow squash, sliced
04 - 1 zucchini, sliced
05 - 1 small red onion, sliced
06 - 1 cup cherry tomatoes, halved
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 2 tsp Italian seasoning
09 - 1 tsp garlic powder
10 - 1 tsp paprika
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper
13 - 1 tbsp fresh parsley, chopped
14 - Lemon wedges, to serve
# Method:
01 - Preheat oven to 400°F.
02 - Cut four large sheets of heavy-duty aluminum foil, roughly 12x16 inches each.
03 - Place a chicken breast in the center of each foil sheet.
04 - Distribute sliced bell pepper, yellow squash, zucchini, red onion, and halved cherry tomatoes evenly around each chicken breast.
05 - Combine olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper in a small bowl, then drizzle evenly over the chicken and vegetables in each packet.
06 - Fold the foil sides up and over the chicken and vegetables, sealing each packet tightly while leaving a small gap for steam circulation.
07 - Transfer the sealed packets to a baking sheet and bake for 25 to 30 minutes, until the chicken is cooked through and the vegetables are tender.
08 - Carefully open each packet watching for hot steam, then garnish with chopped fresh parsley and serve with lemon wedges.
# Expert advice:
01 -
- Everything cooks in one sealed packet so flavors intensify instead of escaping into the pan
- Cleanup means crumpling foil and tossing it which feels almost too easy to count as cooking
02 -
- Sealing the packets too loosely lets steam escape and you end up with dry chicken and undercooked vegetables
- Cajun seasoning in place of the Italian blend completely transforms this into something with real warmth and a gentle kick
03 -
- Pound the chicken breasts to an even thickness before assembling so the thinner end does not dry out while the thick end finishes cooking
- Do not crowd the vegetables or they will steam into mush instead of keeping some texture