Foil Pack Chicken Mushroom Dinner
Elevate your weeknight dinners with this vibrant and flavorful Foil Pack Chicken Mushroom Dinner! Juicy boneless chicken breasts are nestled alongside a medley of tender baby bella mushrooms, zucchini rounds, and sweet cherry tomatoes, all seasoned with aromatic garlic, oregano, thyme, and a hint of smoky paprika. The addition of fresh lemon slices infuses a zesty brightness, while the foil packet cooking method locks in moisture for perfectly cooked, succulent results. With just 15 minutes of prep and a fuss-free bake in the oven, this easy and healthy meal is perfect for busy nights. Best of all, cleanup is a breeze—simply toss the foil! Serve as is or pair with crusty bread for a complete, wholesome dinner that the whole family will love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby bella (cremini) mushrooms, sliced
- 2 medium zucchini, sliced into rounds
- 1.5 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lemon, thinly sliced
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 4 sheets heavy-duty aluminum foil
Instructions
Preheat your oven to 400°F (200°C).
Lay out 4 large sheets of heavy-duty aluminum foil, each about 18 inches long.
Place a chicken breast in the center of each foil sheet.
In a large mixing bowl, combine sliced mushrooms, zucchini rounds, cherry tomatoes, olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Toss well to coat the vegetables evenly.
Divide the vegetable mixture evenly among the four foil packs, arranging them around and on top of the chicken breasts.
Top each chicken breast with a slice or two of lemon.
Fold the sides of the foil over the chicken and vegetables, sealing the edges tightly and creating a packet. Make sure there's some space inside the packets for air to circulate.
Place the foil packs on a baking sheet and bake in the preheated oven for 25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).
Carefully open the foil packs (watch out for steam!) and transfer them to plates for serving.
Optionally, garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 21.7 g | ||
| Protein | 231.6 g | 463% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 248 mg | 19% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4882 mg | 104% | |
*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.
