Chicken Foil Packets (Printable Version)

Juicy chicken and vibrant veggies cooked together in foil with 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 It:

01 - Set oven temperature to 400°F and allow it to fully preheat.
02 - Cut four large sheets of heavy-duty aluminum foil, approximately 12x16 inches each.
03 - Place one chicken breast in the center of each prepared foil sheet.
04 - Distribute sliced bell pepper, squash, zucchini, 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 evenly over the chicken and vegetables in each packet.
06 - Fold the foil sides up and over the chicken and vegetables, crimping edges to seal each packet tightly while leaving slight room for steam circulation.
07 - Transfer sealed packets to a baking sheet and bake for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender.
08 - Carefully open each packet watching for escaping steam. Top with chopped fresh parsley and serve with lemon wedges alongside.

# Expert Insights:

01 -
  • The chicken comes out ridiculously juicy because it essentially steams in its own flavorful juices
  • You can prep everything in fifteen minutes and walk away while the oven does the heavy lifting
  • Cleanup is just crumpling up foil which means more time actually eating
02 -
  • Sealing the foil too loosely lets steam escape and you will end up with dry chicken instead of the juicy result you want
  • Cutting the vegetables into uniform slices ensures nothing is underdone while something else turns to mush
03 -
  • Pat the chicken breasts dry before seasoning so the oil and spices actually cling instead of sliding right off
  • Let the packets rest for two minutes after pulling them from the oven before opening so the juices redistribute into the meat

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