Chicken Potato Packets
Make dinner a breeze with these flavorful Chicken Potato Packets, a hearty one-dish meal cooked in convenient foil packets. Featuring tender, seasoned chicken breasts nestled on a bed of baby potatoes, carrots, bell peppers, and onions, this recipe is as versatile as it is delicious. Infused with the warm, earthy flavors of garlic powder, paprika, and Italian seasoning and garnished with fresh parsley, these packets are perfect for baking in the oven or grilling outdoors. With minimal cleanup required and customizable ingredients, it’s an easy, mess-free option for weeknight dinners or backyard cookouts. Serve straight from the packet for a rustic presentation or plate up for a colorful feast—either way, this simple, satisfying recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large carrots, sliced thinly
- 2 medium bell peppers, sliced into strips
- 1 medium onion, sliced thinly
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 sheets aluminum foil
Instructions
Preheat your oven to 400°F (200°C). If you’re grilling, preheat your grill to medium-high heat.
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size, to ensure even cooking.
In a large mixing bowl, combine the potatoes, carrots, bell peppers, and onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with 0.5 teaspoon of garlic powder, 0.5 teaspoon of paprika, 0.5 teaspoon of dried Italian seasoning, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss until everything is evenly coated.
Pat the chicken breasts dry with a paper towel. Drizzle with the remaining 1 tablespoon of olive oil, and season both sides with the rest of the garlic powder, paprika, Italian seasoning, salt, and black pepper.
Lay out the 4 sheets of aluminum foil on a clean surface. Divide the vegetable mixture evenly among the foil sheets, placing the veggies in the center of each sheet.
Place one chicken breast on top of the vegetables in each packet.
Fold the foil over the chicken and vegetables to form a sealed packet. To seal, bring the sides of the foil together and fold tightly, then fold the ends up and over to prevent any leakage during baking or grilling.
Place the foil packets on a baking sheet if using the oven, or directly on the grill if grilling.
Bake in the preheated oven for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. If grilling, cook for about 30-35 minutes, flipping the packets halfway through.
Carefully open the packets (beware of hot steam) and sprinkle with fresh parsley for garnish before serving.
Serve the chicken and vegetables directly from the foil packets or transfer to plates for a beautiful presentation. Enjoy!
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 16.0 g | ||
| Protein | 233.3 g | 467% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 246 mg | 19% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5273 mg | 112% | |
*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.
