Chicken Foil Packets (Printer-Friendly)
Juicy chicken and vibrant veggies steamed with herbs in easy foil packets for a quick, mess-free dinner.
# 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 (for garnish)
14 - Lemon wedges, to serve
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Cut four large sheets of heavy-duty aluminum foil, approximately 12x16 inches each.
03 - Place one 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 some room for steam to circulate inside.
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 out for the hot steam. Garnish with chopped fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- Cleanup is literally throwing away foil so you can get back to your evening faster
- Everything cooks in its own juices so nothing dries out or loses flavor
02 -
- Overpacking the foil is the number one mistake because crowded vegetables steam into a soggy pile instead of holding their shape
- Letting the sealed packets rest for two minutes after pulling them from the oven lets the juices redistribute before you cut into the chicken
03 -
- Pat the chicken completely dry before placing it on the foil so the seasoning oil clings instead of sliding off into a puddle
- Double-layer the foil if you are using thin supermarket brand because a ripped packet means steam escapes and dry chicken is the result