Chicken Foil Packets (Print Version)
Juicy chicken and seasonal vegetables roasted together in foil packets with savory Italian herbs.
# 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 (for garnish)
14 - Lemon wedges, to serve
# How-To Steps:
01 - Set the oven to 400°F and allow it to reach full temperature before assembling the packets.
02 - Cut four large sheets of heavy-duty aluminum foil, each roughly 12x16 inches, and lay them flat on a work surface.
03 - Place one chicken breast in the center of each foil sheet.
04 - Distribute the sliced bell pepper, squash, zucchini, red onion, and halved cherry tomatoes evenly around each piece of chicken.
05 - In a small bowl, whisk together the olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper until well combined.
06 - Drizzle the seasoning mixture evenly over the chicken and vegetables on each foil sheet.
07 - Fold the sides of each foil sheet up and over the chicken and vegetables, crimping the edges tightly to seal while leaving slight room for steam circulation.
08 - 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.
09 - Carefully open each packet watching for escaping steam, then garnish with chopped fresh parsley and serve with lemon wedges alongside.
# Expert Tips:
01 -
- Cleanup is literally just crumpling foil and tossing it in the trash
- Everything cooks in its own juices so the flavor stays locked in
02 -
- The steam inside those packets is genuinely hot enough to burn your fingers badly so point the opening away from your face
- Leaving room for air circulation inside the foil is what steams the food rather than boiling it in its own liquid
03 -
- Use heavy-duty foil because regular foil tears when you crimp it and you will lose all that precious steam
- Pound the chicken to an even thickness before assembling so you never end up with dry edges and an undercooked center