Chicken Packets
Elevate your weeknight dinner game with these delicious and customizable Chicken Packets! Perfectly seasoned boneless, skinless chicken breasts are nestled alongside a vibrant medley of red bell peppers, zucchini, yellow squash, and tender baby potatoes, then sprinkled with garlic and Parmesan cheese for a burst of flavor in every bite. These individual foil-wrapped packets lock in moisture and cook everything to perfection—whether in the oven or on the grill—making cleanup a breeze. With a prep time of just 20 minutes, this easy chicken foil packet recipe is a healthy, family-friendly meal that's ideal for busy nights. Serve them straight from the packet for a fun, mess-free dining experience, and garnish with fresh parsley for a lovely finishing touch!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 medium Yellow squash
- 12 small Baby potatoes
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Italian seasoning
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
- 4 large pieces Foil sheets
Instructions
Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat.
Slice the red bell pepper, zucchini, and yellow squash into thin strips. Cut the baby potatoes into halves or quarters, depending on their size, to ensure even cooking.
Mince the garlic cloves finely.
In a large mixing bowl, combine the sliced vegetables and potatoes. Drizzle with 2 tablespoons of olive oil and season with half the salt, pepper, paprika, and Italian seasoning. Toss well to coat evenly.
Place each chicken breast on a large piece of foil. Drizzle the chicken with the remaining olive oil and season both sides with the remaining salt, pepper, paprika, and Italian seasoning.
Divide the vegetable mixture evenly among the four foil sheets, arranging the vegetables around each chicken breast.
Sprinkle each packet with grated Parmesan cheese and minced garlic.
Fold the foil over the chicken and vegetables, sealing the edges tightly to create individual packets.
Place the foil packets on a baking sheet if cooking in the oven or directly on the grill grates if grilling.
Bake or grill for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Carefully open the foil packets (watch out for steam!) and garnish with fresh parsley if desired.
Serve the chicken packets hot, straight from the foil, for a fun and mess-free meal.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 28.6 g | ||
| Protein | 241.4 g | 483% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 496 mg | 38% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5358 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
