Chicken Foil Packets (Printable)
Tender chicken and fresh vegetables roasted together in sealed foil packets with Italian herbs for an easy, flavorful 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 for garnish
14 - Lemon wedges, to serve
# Directions:
01 - Preheat oven to 400°F.
02 - Cut four large sheets of heavy-duty aluminum foil, about 12x16 inches each.
03 - Place a 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 - In a small bowl, combine olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper. Drizzle 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 slight room for steam circulation.
07 - Transfer packets to a baking sheet and bake for 25 to 30 minutes, until chicken is cooked through and vegetables are tender.
08 - Carefully open packets watching for hot steam. Garnish with chopped fresh parsley and serve with lemon wedges.
# Expert Tips:
01 -
- Almost zero cleanup means you get to eat dinner instead of scrubbing pans
- The chicken comes out impossibly juicy because everything steams together in its own little world
02 -
- Poking a hole in the foil while crimping ruins the steam seal and leads to dried out chicken
- Letting the packets rest for two minutes after baking makes them safer to open and lets the juices settle
03 -
- Pound the chicken breasts to an even thickness before assembling so the thin end does not dry out waiting for the thick end to cook
- Toss the vegetables in the oil and seasoning mixture in a bowl first, then arrange them, for more even coverage than drizzling over the foil