Dijon Garlic Chicken Packets
Elevate your weeknight dinners with these flavorful and fuss-free Dijon Garlic Chicken Packets, a perfect all-in-one meal featuring tender, oven-steamed chicken breasts paired with vibrant vegetables. Coated in a tangy marinade of Dijon mustard, garlic, lemon juice, and honey, the chicken infuses every bite with a bold, savory sweetness. Nestled alongside perfectly roasted baby potatoes, carrots, and green beans, the ingredients come together in individually sealed foil packets that lock in juices and maximize flavor with minimal cleanup. Ready in just 45 minutes, this versatile dish is perfect for busy nights yet elegant enough for entertaining. Garnish with fresh parsley for a pop of color and serve straight from the foil for a rustic, no-fuss presentation. Keywords: Dijon garlic chicken, foil packet recipes, easy roasted chicken, one-pan dinners, quick family meals.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 tablespoons Dijon mustard
- 4 cloves Garlic, minced
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby potatoes, halved
- 1.5 cups Carrots, sliced into thin rounds
- 1 cup Green beans, trimmed
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together Dijon mustard, minced garlic, olive oil, lemon juice, honey, salt, and black pepper to create the marinade.
Lay out four large sheets of aluminum foil (approximately 12 inches by 16 inches) on a flat surface.
Place one chicken breast in the center of each foil sheet.
Brush each chicken breast generously with the Dijon-garlic marinade, ensuring it is evenly coated.
In a separate mixing bowl, toss the baby potatoes, carrots, and green beans with 1 tablespoon of olive oil and a pinch of salt and pepper.
Divide the vegetable mixture evenly between the four foil packets, arranging them around the chicken breasts.
Fold the edges of the foil up and over the chicken and vegetables to create sealed packets. Make sure the packets are tightly closed to trap in the steam and juices during cooking.
Place the foil packets onto a baking sheet and transfer to the preheated oven.
Bake for 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender.
Carefully open the packets to release the steam before serving. Sprinkle with fresh parsley, if desired, for garnish.
Serve the chicken and vegetables directly from the foil packets or transfer them to plates for a more elegant presentation. Enjoy!
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4539 mg | 197% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 44.0 g | ||
| Protein | 230.8 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3652 mg | 78% | |
*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.
