Chicken Foil Packets (Print)
Juicy chicken and colorful vegetables steamed together in foil packets with flavorful herbs for an easy, mess-free 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
# How To Make:
01 - Preheat oven to 400°F.
02 - Cut four large sheets of heavy-duty aluminum foil, about 12x16 inches each.
03 - Place one 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. Drizzle the mixture 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 away from your face to release the hot steam. Garnish with chopped fresh parsley and serve with lemon wedges.
# Expert Tips:
01 -
- Cleanup is literally just tossing foil in the trash, which means more time on the couch
- Everything cooks in its own juices so nothing dries out or loses flavor
02 -
- Overfilling the packet is the number one mistake because crowded vegetables steam into mush instead of staying tender-crisp
- Swapping Italian seasoning for Cajun completely changes the dish into something entirely different but equally good
03 -
- Let the sealed packets rest for two minutes after coming out of the oven so the juices settle instead of running everywhere when you open them
- Make these ahead in the morning, keep them in the fridge, and just pop them in the oven when you get home from work