As a food blogger, I’m sharing my Chicken Foil Packets, a simple one-packet meal of seasoned chicken and potatoes that works in the oven, on the grill, or over a campfire.

Jump to Recipe

I love foil packet dinners because they feel a little wild and lazy at the same time. This Chicken And Potatoes Foil Packets In Oven is one of those meals that looks humble but hits different.

I toss boneless skinless chicken breasts or thighs with baby potatoes, slide them into foil, and then always end up surprised, I cant explain it. It scratches the same itch as Grilled Chicken And Veggies Foil Packets and the kind of Campfire Dinners that people talk about long after the coals cool.

Little fuss, big payoff, and one packet that oddly feels like cheating good.

Ingredients

Print Recipe (No Advertisments)

Chicken: Lean protein, great for muscle and satiety, soaks up seasonings stays tender when cooked right.
Potatoes: Starchy carbs with fiber, filling and earthy, crisps at edges and soaks sauces.
Olive oil: Heart healthy monounsaturated fats, adds richness and helps everything brown real nice.
Garlic: Savory punch, boosts aroma and flavor not sweet, full of antioxidants.
Lemon juice: Bright acidic zip, cuts richness and wakes up other flavors real quick.
Parsley: Fresh herb, light vitamin boost, brightens plate and cleanses the palate.
Parmesan: Salty umami spark, a little goes a long way, adds nutty richness.
Bell pepper: Sweet and slightly tangy, adds color and sweetness, softens while roasting.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite sized pieces

1 1/2 pounds baby potatoes or small red potatoes, halved or quartered if theyre big

1 medium yellow onion, sliced

1 bell pepper any color, sliced

3 tablespoons extra virgin olive oil

2 tablespoons melted butter

3 cloves garlic minced

1 teaspoon paprika

1 teaspoon Italian seasoning

1/2 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley for garnish

1/4 cup grated Parmesan cheese optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400 F 200 C and tear off 4 large sheets of heavy duty foil, set them on a rimmed baking sheet.

2. Cut 1 1/2 pounds boneless skinless chicken into bite sized pieces. Halve or quarter 1 1/2 pounds baby potatoes so pieces are about same size as the chicken. Slice 1 medium yellow onion and 1 bell pepper.

3. In a large bowl whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons melted butter, 3 cloves minced garlic, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon lemon juice.

4. Add chicken, potatoes, onion and bell pepper to the bowl and toss well so everything is evenly coated. If youve got time, let it sit 10 minutes to soak up flavor.

5. Divide the mixture evenly onto the foil sheets, piling potatoes down first then chicken and veggies on top so potatoes get the most heat. Spoon any leftover sauce over each pile.

6. Fold foil up and seal packets tightly around the food with the seam on top so juices stay inside. Place packets on the baking sheet.

7. Bake 25 to 30 minutes until potatoes are tender and chicken reaches 165 F 74 C. If your chunks are bigger, give it 35 to 40 minutes. Open one packet carefully away from your face so the steam doesnt burn you.

8. If using, sprinkle about 1/4 cup grated Parmesan over each packet, close for 2 minutes to melt, then open and sprinkle with 2 tablespoons chopped fresh parsley before serving.

9. Quick tips and tricks: cut potatoes a little smaller than the chicken for even cooking, parboil potatoes 5 minutes if youre short on time, double wrap the foil for campfire or grill, use a meat thermometer so you dont overcook the chicken, and squeeze extra lemon if you want more brightness.

Equipment Needed

1. Rimmed baking sheet you can pile the packets on
2. heavy-duty aluminum foil (about 4 large sheets)
3. cutting board
4. chef knife (for chicken, potatoes and veg)
5. large mixing bowl
6. whisk plus measuring spoons and measuring cup
7. tongs or a large spoon for tossing and dividing the mix
8. instant-read meat thermometer to hit 165 F / 74 C
9. oven mitts or thick kitchen towels for handling hot packets

FAQ

Q: How long do I bake these foil packets and at what temperature? A: Preheat oven to 400°F. Bake 25 to 35 minutes for bite sized chicken pieces and halved baby potatoes, until chicken reaches 165°F and potatoes are fork tender. If potatoes are larger or you used bone in chicken, add 10 to 20 more minutes. Let packets rest about 5 minutes before opening.

Q: Can I use chicken thighs instead of breasts or bone in pieces? A: Yes. Boneless thighs work great and stay juicy, they cook about the same as breasts. Bone in pieces will need longer, usually 40 to 55 minutes depending on size, so check internal temp.

Q: My packets came out soggy, how do I get a nicer crust on the potatoes and chicken? A: For crisper edges open the foil for the last 5 minutes and broil 2 to 3 minutes, or put packets on a baking sheet pant single layer so steam can escape. Dont overcrowd the pieces and pat chicken dry before tossing with oil and butter.

Q: Can I assemble these ahead or freeze them? A: Yes. You can assemble raw packets and refrigerate up to 24 hours. For freezing wrap tight and freeze up to 3 months. Bake from frozen but add 15 to 25 minutes and be sure chicken hits 165°F.

Q: Any good swaps or tweaks for allergies or different veggies? A: Totally. Skip the butter and parmesan for dairy free, use extra olive oil instead. Swap bell pepper for carrots, green beans or zucchini but note firm veg like carrots or sweet potatoes need longer cook time. Seasonings can be changed to smoked paprika, Cajun, or fresh thyme.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge 3 to 4 days. Reheat in a 350°F oven 10 to 15 minutes until hot, or microwave single servings 1.5 to 3 minutes. Add fresh parsley and a squeeze of lemon when reheating for brightness.

Chicken And Potatoes Foil Packets In Oven Recipe Substitutions and Variations

Chicken (1 1/2 lb): Swap for cubed turkey breast, bite sized pork loin, or firm tofu pressed and cubed for a veg option. Cooking time is about the same, though tofu wont brown as much.
Baby potatoes: Use small sweet potatoes, fingerlings, or cauliflower florets if you want fewer carbs; sweet potatoes may need a few extra minutes to fully soften.
Extra virgin olive oil / melted butter: Substitute avocado oil or canola oil for high heat, or ghee for a richer, nuttier flavor.
Grated Parmesan (optional): Try Pecorino Romano for a saltier kick, or nutritional yeast to keep it vegan while keeping that cheesy flavor.

Pro Tips

– Parboil or microwave the potatoes first so they finish tender at the same time as the chicken, and cut them a bit smaller than the chicken pieces so you don’t end up with raw potato or overcooked chicken, nobody likes that.
– Quickly sear the chicken in a screaming hot pan just until it gets some color, then pack it in the foil; that little browning step adds a lot of flavor and keeps the chicken from looking pale and steamed.
– Put the denser items toward the bottom of each packet so they get the most heat, and if you plan to cook over a grill or campfire double wrap the foil and seal well, but always open away from your face since the steam will blast out.
– Finish with a squeeze of lemon and the cheese or herbs after cooking and let the packets rest closed a couple minutes before opening, that way the juices settle and everything tastes brighter, also use a meat thermometer so you don’t overcook the chicken.

Chicken And Potatoes Foil Packets In Oven Recipe

Recipe by James Level

0.0 from 0 votes

As a food blogger, I’m sharing my Chicken Foil Packets, a simple one-packet meal of seasoned chicken and potatoes that works in the oven, on the grill, or over a campfire.

Servings

servings

Calories

408

kcal

Equipment: 1. Rimmed baking sheet you can pile the packets on
2. heavy-duty aluminum foil (about 4 large sheets)
3. cutting board
4. chef knife (for chicken, potatoes and veg)
5. large mixing bowl
6. whisk plus measuring spoons and measuring cup
7. tongs or a large spoon for tossing and dividing the mix
8. instant-read meat thermometer to hit 165 F / 74 C
9. oven mitts or thick kitchen towels for handling hot packets

Ingredients

1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite sized pieces
1 1/2 pounds baby potatoes or small red potatoes, halved or quartered if theyre big
1 medium yellow onion, sliced
1 bell pepper any color, sliced
3 tablespoons extra virgin olive oil
2 tablespoons melted butter
3 cloves garlic minced
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley for garnish
1/4 cup grated Parmesan cheese optional

Directions

Preheat oven to 400 F 200 C and tear off 4 large sheets of heavy duty foil, set them on a rimmed baking sheet.
Cut 1 1/2 pounds boneless skinless chicken into bite sized pieces. Halve or quarter 1 1/2 pounds baby potatoes so pieces are about same size as the chicken. Slice 1 medium yellow onion and 1 bell pepper.
In a large bowl whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons melted butter, 3 cloves minced garlic, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon lemon juice.
Add chicken, potatoes, onion and bell pepper to the bowl and toss well so everything is evenly coated. If youve got time, let it sit 10 minutes to soak up flavor.
Divide the mixture evenly onto the foil sheets, piling potatoes down first then chicken and veggies on top so potatoes get the most heat. Spoon any leftover sauce over each pile.
Fold foil up and seal packets tightly around the food with the seam on top so juices stay inside. Place packets on the baking sheet.
Bake 25 to 30 minutes until potatoes are tender and chicken reaches 165 F 74 C. If your chunks are bigger, give it 35 to 40 minutes. Open one packet carefully away from your face so the steam doesnt burn you.
If using, sprinkle about 1/4 cup grated Parmesan over each packet, close for 2 minutes to melt, then open and sprinkle with 2 tablespoons chopped fresh parsley before serving.
Quick tips and tricks: cut potatoes a little smaller than the chicken for even cooking, parboil potatoes 5 minutes if youre short on time, double wrap the foil for campfire or grill, use a meat thermometer so you dont overcook the chicken, and squeeze extra lemon if you want more brightness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 283g
Total number of serves: 6
Calories: 408kcal
Fat: 20.2g
Saturated Fat: 5.7g
Trans Fat: 0.2g
Polyunsaturated: 1.8g
Monounsaturated: 7.1g
Cholesterol: 117mg
Sodium: 310mg
Potassium: 840mg
Carbohydrates: 24g
Fiber: 3.2g
Sugar: 2.2g
Protein: 38.7g
Vitamin A: 692IU
Vitamin C: 39mg
Calcium: 74mg
Iron: 2.1mg

Chicken And Potatoes Foil Packets In Oven Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Chicken And Potatoes Foil Packets In Oven Recipe Substitutions and Variations

Pro Tips