Chicken Foil Packets (Printable Version)
Juicy chicken and vibrant veggies steamed with herbs in foil packets for a quick, effortless dinner.
# What You 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
# How to Make It:
01 - Preheat your oven to 400°F.
02 - Lay out 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 the sliced bell pepper, yellow squash, zucchini, red onion, and halved cherry tomatoes evenly around each chicken breast.
05 - In a small bowl, combine the olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper. Drizzle the mixture evenly over the chicken and vegetables in each packet.
06 - Fold the foil sides up and over the chicken and vegetables, crimping the edges to seal 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, or until the chicken is cooked through and the vegetables are tender.
08 - Carefully open each packet while watching for hot steam. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- Everything cooks in one sealed bundle so cleanup is literally throwing away foil
- The chicken comes out ridiculously juicy because none of the moisture can escape
02 -
- Forgetting to leave headspace in the foil seal will make your chicken boil in its own liquid instead of staying firm and juicy
- Cutting the vegetables thicker than you think you need will save you from a soggy result every time
03 -
- Pat the chicken dry before seasoning so the oil adheres evenly instead of beading up
- Let the sealed packets rest for two minutes after coming out of the oven before opening so the juices settle back into the meat