Foil Chicken Asparagus Dinners
Treat your family to a delicious and effortless dinner with these Foil Chicken Asparagus Dinners, a perfect one-pan-style meal ideal for weeknights or casual gatherings. This recipe features tender, juicy chicken breasts paired with crisp asparagus spears and hearty baby red potatoes, all cooked to perfection in individual foil packets. The savory blend of garlic powder, paprika, and Italian seasoning infuses every bite with bold, comforting flavors, while a drizzle of olive oil ensures everything roasts to golden perfection. Quick to prepare—just 15 minutes of prep followed by 25 minutes in the oven—this dish is as convenient as it is flavorful. For a finishing touch, add a sprinkle of Parmesan and a squeeze of fresh lemon juice for a burst of brightness. Clean-up is effortless thanks to the foil packets, making this easy-baked chicken and veggies dinner a must-try for busy schedules. Keywords: foil packet dinners, chicken and asparagus, baked meals, easy weeknight recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 pound Asparagus spears
- 1 pound Baby red potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese (optional, for garnish)
- 4 pieces Lemon wedges
- 4 sheets Aluminum foil
Instructions
Preheat your oven to 400°F (200°C).
Cut the baby red potatoes into small, bite-sized pieces and trim the woody ends off the asparagus spears.
Cut 4 large sheets of aluminum foil, each approximately 12 inches long.
Place one chicken breast in the center of each piece of foil.
Divide the potato pieces and asparagus spears evenly among the four foil packets, arranging them around the chicken.
Drizzle 1/2 tablespoon of olive oil over each chicken breast and its accompanying vegetables.
In a small bowl, mix together the garlic powder, paprika, Italian seasoning, salt, and black pepper. Sprinkle the seasoning blend evenly over each chicken breast and vegetables.
Fold the sides of each piece of foil to create a sealed packet, ensuring no steam can escape during cooking.
Place the foil packets on a baking sheet and transfer them to the preheated oven.
Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Carefully open each foil packet—be cautious of the hot steam—and garnish with a sprinkle of Parmesan cheese, if desired.
Serve each packet with a lemon wedge on the side for squeezing over the chicken and vegetables before eating.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 11.7 g | ||
| Protein | 258.7 g | 517% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 915 mg | 70% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4914 mg | 105% | |
*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.
