Garlicky Chicken Foil Packets
Elevate weeknight dinners with these irresistibly flavorful Garlicky Chicken Foil Packets—an easy, all-in-one meal packed with juicy chicken breasts, tender red potatoes, and crisp green beans. Infused with a savory garlic-butter sauce and seasoned with paprika and thyme, this dish is baked or grilled to perfection in convenient foil wraps that lock in moisture and flavor. Ideal for busy cooks, this quick-prep recipe takes just 15 minutes to assemble and offers a fuss-free cleanup. Garnish with fresh parsley and squeeze on a burst of zesty lemon to brighten the dish for an elegant yet effortless meal. Perfect for family dinners, meal prep, or even casual summer grilling!
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breast
- 3 medium (cut into 1/4-inch slices) Red potatoes
- 2 cups (trimmed) Green beans
- 4 tablespoons (melted) Butter
- 4 cloves (minced) Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole (cut into wedges, for serving) Lemon
- 2 tablespoons (chopped, for garnish) Parsley
Instructions
Preheat your oven to 400°F (200°C) or heat a grill to medium-high heat.
Cut 4 large sheets of aluminum foil, each about 12x18 inches in size.
In a small bowl, mix the melted butter and minced garlic. Set aside.
Prepare the chicken breasts by patting them dry with paper towels. Drizzle both sides with olive oil and season evenly with paprika, dried thyme, salt, and black pepper.
Divide the red potato slices evenly among the 4 foil sheets, placing them in the center. Layer green beans on top of the potatoes.
Place one seasoned chicken breast over the vegetables in each packet.
Drizzle the garlicky butter mixture over the top of each chicken breast and vegetables, ensuring everything is coated evenly.
Fold the sides of the foil over the chicken and vegetables, sealing them to form a packet. Make sure the edges are tightly crimped to prevent steam or juices from escaping.
Carefully place the foil packets on a baking sheet (if using the oven) or directly on the grill grates. Cook for 25-30 minutes, or until the chicken has reached an internal temperature of 165°F (74°C) and the potatoes are tender.
Carefully open the foil packets to avoid steam burns. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4622 mg | 201% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 18.4 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 318 mg | 24% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4410 mg | 94% | |
*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.
