Eight Healthy Foil Packet Recipes for Simple Weeknight Meals


Bonus: No cleanup required.

By Asia Bradlee· 2/8/2019, 11:31 a.m.

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Photos via Sun Kissed Kitchen / Damn Delicious / Life Made Sweeter

I think I speak for all of us when I say fast meals are the best meals, right? That’s where foil packet recipes come in. Foil packets are an easy way to cook multiple things at once, often a protein and some vegetables, cutting cooking time and the amount of kitchen supplies used in half. Having a dinner party or barbecue? Foil packets can be served as is, making for an easy cleanup and fewer dishes for you to wash.

To help you get some time back in your evening routine, we found eight foil packet recipes that will please everyone in the family.

1. Foil Packet Sweet Potato Tacos
Via Mel’s Kitchen Cafe

These taco packets can be made with or without the ground meat for vegetarians. Serve the packets with tortillas and toppings for an easy taco dinner.

2. Indian Spiced Baked Potato Egg Foil Packets
Via Cotter Crunch

For a quick dinner that provides protein and requires few ingredients, this potato and egg bake does the trick. Paprika, garlic, and turmeric provide the main flavors for this dish.

3. Sausage, Green Bean, and Potato Foil Packets
Via Damn Delicious

This foil packet can be made on the grill or in the oven, just adjust the cooking times. For some healthier swaps, try subbing the butter for olive oil and andouille sausage for chicken sausage.

4. Easy Baked Italian Chicken and Veggie Foil Packets
Via Gimme Delicious

Pop this simple recipe in the oven to save time and get other things done while dinner is cooking. Mix all of the ingredients together in a plastic bag, bake in foil packets for 20 minutes, and eat.

5. Oven Baked Salmon Recipe
Via Sunkissed Kitchen

Foil packets help preserve moisture and keep the salmon from drying out while baking. If you’re using starchy vegetables, such as squash or sweet potatoes, add on about five extra minutes of cooking time.

6. Honey Mustard Chicken Foil Packets
Via The Salty Marshmallow

The chicken and potatoes in this packet are dressed with a homemade honey mustard marinade, made with dijon and yellow mustard, honey, and a variety of spices. Be sure to cut the potatoes in half so they cook faster.

7. Garlic and Dill Seafood Bake
Via Homemade Hooplah

For all you seafood lovers out there, this foil bake is for you. This recipe used cod and shrimp, but go ahead and use whatever white fish you prefer. Serve the seafood bake with a side of brown rice or a whole wheat roll.

8. Teriyaki Beef Foil Packs
Via Life Made Sweeter

Snap peas, mushrooms, and broccoli are all great options that pair well with this beef foil packet. If possible, try to choose beef that’s grass-fed or organic to avoid extra additives or hormones.

Tin Foil Packet Seasoned Italian Chicken and Veggies.

video tutorial

So many of you have been going crazy over these Foil Pack Italian Sausage and Veggies and I’ve loved seeing all your recreations on Instagram and Facebook! I’ve had quite a few people ask me if they can change it up and add chicken, so I thought I would make a separate recipe — these Italian Chicken and Veggie foil packs and tell you exactly how it works. 🙂

I changed up the veggies a bit, but you’ve still got all the amazing Italian seasonings. Plus, this dish is just about as inexpensive to make and just as healthy. Good-for-you ingredients, very little prep, and virtually no clean-up! This dinner is a mega win! ?

These tin foil packets aren’t HARD to make, but they are a little bit particular. What I mean by that is you have to make sure you have the ingredients pretty uniformly prepared (to recipe specifications) so that everything can be perfectly cooked in time. The most important thing to make sure is you have the right sized chicken breasts in each packet. Here’s a quick run-down on specifications:

  • Chicken Breasts — you’ll want 16 ounces TOTAL for this recipe which is about 2 large breasts. Try to get 2 large breasts that are each 8 ounces and then slice the 2 breasts horizontally into two even pieces that are each 4 ounces. Pound the chicken and ensure that the 4 pieces of chicken you have are each an even 4 ounces.
  • Red Potatoes — the potatoes are what takes the longest to cook, so it’s important to prepare them correctly so they will cooked through in time. I use baby red potatoes and then halve or even quarter them so you’ll get pretty small pieces of potato. If you use baby reds, get the smallest ones possible and halve. Larger baby reds need to be quartered and if you’re using regular red potatoes you’ll want to chop it into pretty small bite-sized pieces.
  • Carrots — the next longest cooking veggie are the carrots. I buy regular sized carrots and cut them into pretty thin match-sticks. You’re aiming for 1- to 2-inch pieces that are about 1/8-inch by 1/8-inch thick.
  • Onion — just thinly slice it into rings. Alternatively you can dice up the onion.
  • Green pepper — slice into thin strips.

A few tips for success:

  • If you’re baking these, you want to avoid removing them from the oven and checking too often; when you open the foil packet, all the steam is released and it’s going to take a lot longer to fully cook when being placed back into the oven. That said, it’s hard to know exactly when they’re done because each oven is different and ingredients are always prepared a little different. I’d recommend pulling out just ONE packet (not all) and testing at 40 minutes (see if the veggies are tender and use a meat thermometer to test the chicken). If that one’s not done, return it (it will likely need an additional 5 minutes over the rest now) and test a different one at 45 minutes. These packets (if you have the right sized ingredients and a calibrated oven) shouldn’t take longer than 50 minutes and can be done as soon as 35 minutes.
  • When grilling, I like to grill these over HIGH heat and actually leave a little bit of an opening at the top of the foil packet — so they’re folded up, but not fully sealed. I think it gives them a better flavor! Grilling at high heat these can be done as soon as 20 minutes depending on the actual temperature of your grill.
  • Toss the seasoning mix and olive oil thoroughly with all of the ingredients so you get a nice even coating over everything!
  • Use heavy duty foil for grilling.
  • Follow the weight and veggie chopping guidelines carefully! 🙂

5 from 5 votes Italian Chicken and Veggies Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Tin Foil Packet Italian-Seasoned Chicken and Veggies.

Course: Dinner Cuisine: Italian Servings: 4 foil packs Calories: 237 kcal Author: Chelsea Ingredients

  • 2 large (16 ounces total; 1 pound) chicken breasts, sliced horizontally to get 4 even 4-ounce pieces
  • 2 cups baby potatoes, halved or quartered
  • 1 green bell pepper, thinly sliced
  • 1 yellow onion, cut into rings
  • 1 large carrot, cut into matchsticks
  • 1 tablespoon minced garlic
  • 1/4 cup olive oil


  • 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
  • 1/2 teaspoon EACH onion powder, dried thyme
  • 1/2 teaspoon red pepper flakes, optional
  • Salt and pepper, to taste
  • Optional: fresh lemon, fresh Italian flat-leaf parsley, freshly grated Parmesan cheese


  1. Preheat the grill to high or the oven to 425 degrees F.

  2. Slice the chicken breasts horizontally to get 4 pieces. Pound the pieces to even thickness. Make sure each piece is 4 ounces.

  3. Prep the veggies: half or quarter baby red potatoes (you want pretty small pieces so they’ll cook in the same time as everything else). Thinly slice the green bell pepper, cut the onion into rings, and cut the carrots into 1/8th inch thick matchsticks.

  4. In a very large bowl, add the chicken, potatoes, bell pepper, onion rings, carrots, and minced garlic. Pour the olive oil over everything and then all of the seasonings: the dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried thyme, and red pepper flakes if desired. Add salt and pepper to taste (I add about 1/2 teaspoon of salt and 1/4 of pepper, but do it to your preference).

  5. Toss all of the ingredients together to ensure everything is well coated in the seasonings and olive oil.

  6. Set out 4 large sheets of foil. Divide the mixture evenly among the foil making sure each foil pack gets 1 chicken piece.

  7. Seal the foil and grill on high heat for 15-25 minutes (large variance based on different grills/heat; my grill had these finished at 20 minutes) or in the oven for 30-45 minutes (again; large variance based on your oven temperature and how ingredients are prepared) or until the chicken is completely cooked through (registers 165 degrees F). My oven cooked these perfectly at 37 minutes and a friend tested this recipe and they were done at exactly 40 minutes.

  8. If grilling, I like to open the foil packs just a tiny bit at the top and if oven baking, you can open the foil packs at the end and broil for 1-2 minutes. (Totally optional.)

  9. Remove the foil packets from grill or oven and open carefully allowing for the steam to escape. If desired top with fresh parsley, a squeeze of fresh lemon, and freshly grated Parmesan cheese. Season additionally with salt and pepper if desired and enjoy immediately.

More EASY Tin Foil Dinners:

Tin Foil Salsa Verde Chicken, Rice, and Veggies

Tin Foil Sausage & Veggies

Foil Pack “Jambalaya”

Tin Foil Italian Sausage & Veggies

Cooking an entire dinner in a simple foil packet is every cook’s dream. Everyone can choose their own ingredients, you can cook in the oven or on the grill, and there’s minimal clean-up afterward.

This post is brought to you by Reynolds Wrap.

If I had a genie in a bottle, these would be my 3 wishes.

1: I wish I could just win the lottery/win the cumulative jackpot at Wheel of Fortune in Las Vegas/discover a pirate’s treasure trove of precious gems, jewels and coins/ so that I never had to work again. I would be the BEST philanthropist EVER.

2: I wish that I could eat whatever I wanted, all day every day or whenever the whim struck, and never gain weight.

3: I wish that I never had to do dishes again.

Sadly, #1 and #2 are highly unlikely to happen. But #3…now that is somewhere in my sights thanks to foil packet dinners.

The thing is, everyone thinks of foil dinners (or as we used to so un-polictically-correctly call them, hobo dinners) as the meal you prepare when you go camping. And for good reason. All you need is some aluminum foil, a sampling of ingredients and some heat.

But in my opinion, there’s no reason to wait to break out the camp fire because foil dinners are so incredibly easy to make at home and EVERYONE ends up loving them. People love the idea of harkening back to memories of camping and eating these out in the wild. It’s almost romantic that way.

And even more, they’re one of my favorite things to make for a DIY dinner party. Everyone gets to choose what they want, and prepare the packet dinners themselves. And even better for the hostess, clean-up is a breeze and that makes everyone happy.

Ingredient Ideas

There are two ways you can go with flavoring your packets. Either keep it fresh, seasonal and classic with hamburger and some basic veggies as your base, or, set a theme and offer ingredients that fit an ethnic theme, such as:

Americana flavors: BBQ sauces, sausages, cheeseburger or meatloaf flavors, cajun, Southwest flavors, buffalo wing flavors, Hawaiian sweet and sour, classic stew flavors

Asian flavors: Japanese with teriyaki or miso, soy sauce, Thai curry or chiles, Korean kim chee or gochujang or sriracha with cooked rice

Indian flavors: Tandoori flavors, garam masala, coconut, beans and cooked rice

Latin flavors: Chimichurri, jerk sauce, beans, bananas, fresh herbs

Mexican flavors: Chiles, fresh salsas, tomatoes, corn, beans, cumin, oregano, cheese, chorizo and even tortillas or enchilada sauce

Mediterranean and Italian flavors: Wine, saffron, chorizo, fresh veggies, oregano, olive oil drizzles, garlic, pesto sauces, Parmesan cheese

But really, the most important ingredient for a successful foil packet dinner is a strong piece of aluminum foil, and that’s why I use Reynolds Wrap Heavy Duty Aluminum Foil for this cooking situation.

Simply prepare a stack of sheets in about 12-inch lengths and let everyone go hog wild with a variety ingredients for them to choose from.

The ingredient list can be long and varied but there are a few essential components.

Step 1: Find Your Fat

First you must have a fat so the raw ingredients don’t stick to the foil as it cooks. Oil in most any form (plain or flavored,) butter and bacon fat are all likely contenders. I like to add pesto because it does double duty with the inclusion of herbs and garlic to the oil.

Step 2: Add a Protein

Ground meats like hamburger, ground turkey or chicken all work well in foil packs. Fish, shrimp and shellfish do well too because fish doesn’t take long to cook. This is not the time to toss in a whole chicken breast or a round of steak. Save that for cooking on its own, although very thinly sliced versions of those would likely work fine.

Sliced sausages are also an awesome option. Diced tofu or tempeh is a great option for veggie lovers.

Step 3: Veg-Out

Next, add layers of veggies. Just about any veggie will do so long as you think about cooking time. You want harder veggies like potatoes or carrots and sweet potatoes cut into smaller pieces so they cook at the same rate as larger cut mushrooms, squashes and onions.

There really is no limit to the ideas you can add to. Fresh, frozen, canned…any and all will do.

Step 4: Spice It Up

If you add absolutely nothing else to your protein and veggie base, you MUST add salt and pepper. But don’t stop there, take a leap and really make it good by adding more layers of flavor.

I always have fresh or dried herbs to offer. Basil, oregano, rosemary, thyme, Italian seasoning…whatever you have that fits your combo. Garlic salt, powder or fresh adds a ton of flavor and everyone can add as much or little as they like.

Try spices like smoked paprika, cumin, chili powder, garlic salt or powder, zaatar and even cinnamon.

Sauce it up with a sweet bite of ketchup or add a dash of Worcestershire and if you’re my husband, steak sauce. Wine, citrus, stock, sambal olek, sriracha, soy sauce or pesto all add a tasty umami to the dinner.

Step 5: Fold & Go

Heavy duty Reynolds Wrap makes the best cooking vehicle for foil dinners. It’s sturdiness keeps everything intact and puncture resistant when flipping the foil packs without having to create double layers.

Tear off a few lengths of aluminum foil in 12-14 inch pieces. You’ll want there to be plenty of room to create your masterpiece yet still leave room in the pouch so heat will build within the pouch. This method is like creating a mini oven so don’t over pack your pockets.

Place the food in the center of the foil, layering fat, protein and vegetables with the spices, herbs and flavorings. Fold the two long edges toward one another and fold over once or twice then crimp tightly. Fold and crimp each short end of the foil toward the middle so that the edges are all tightly sealed.

Packets can vary in size, just make sure they’re sealed so the juices don’t flow out.

Step 6: Cook and Eat

Now this is the entertainer’s happy part of the dream. You can cook them all at once or a few at a time, and there’s no mess or fuss whether you’re cooking on the grill or in the oven.

For the oven, bake on a baking sheet at 350 degrees F for about 30 minutes.

On a grill, cook on medium high for about 10-15 minutes each side, turning occasionally.

Depending on your ingredients and how hefty you create your packets, your cooking time will vary.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

3.89 from 9 votes

The Best DIY Foil Packet Dinners

Cooking an entire dinner in a simple foil packet is every cook’s dream. Everyone can choose their own ingredients and there’s minimal clean-up afterward. Servings 4 packets

  • 1 pound hamburger or sausage or a combination
  • 1 cup baby red potatoes quartered
  • 1 carrot peeled and sliced into coins
  • 1/2 onion sliced or chopped
  • 1/2 cup canned green beans
  • 1/2 cup red bell pepper seeded and chopped
  • 1/2 cup sliced mushrooms
  • 1/2 cup peas
  • 1/2 cup frozen or fresh corn kernals
  • 1/4 cup pesto
  • 4 tablespoons butter
  • 2 cloves garlic minced
  • kosher salt and freshly ground black pepper
  • fresh or dried herbs and spices of your choice
  1. Prepare 4 sheets of Reynolds Wrap Heavy Duty Aluminum Foil into 12-inch sheets.
  2. Divide the ingredients among the four pieces of foil and place the food in the center of each piece, layering the butter, hamburger and or sausage with the vegetables spices, herbs and flavorings of your choice. Fold the two long edges toward one another and fold over once or twice then crimp tightly. Fold and crimp each short end of the foil toward the middle so that the edges are all tightly sealed.
  3. For cooking in the oven, bake on a baking sheet at 350 degrees F for about 30 minutes.
  4. For cooking on a grill, cook on medium high for about 10-15 minutes each side, turning occasionally.
  5. Depending on your ingredients and how hefty you create your packets, your cooking time will vary.
  6. Let the packets cool slightly before serving. Carefully open the packets and serve.

Hey, thanks for stopping by, make it a great day and make something good.

This post was sponsored by Reynolds Wrap. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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34 Tin Foil Recipes For Camping or A Mess Free Dinner

Love easy homemade meals you can make in minutes? How about ones that are virtually mess free? Sound impossible? No, not if you know the secret of baking in tin foil. Whether you are camping, grilling or just looking for something quick to throw in the oven, these little cooking packages offer convenience and as promised, no dishes. Follow these step by step tutorials to learn how to make our 34 favorite tin foil camping recipes and no mess easy homemade recipes for breakfast, lunch, dinner, snack and even dessert. This recent obsession with tin foil dinners is really just a rediscovery. My mom made a very traditional tin foil dinner every few weeks for us growing up. She’d cook them in the oven year round and we as kids loved them. I’ve figured out why she liked them so much too — they are SO easy to assemble and the results are well worth the little effort of putting them together. Not to mention clean up because that is pretty much nonexistent. I mean, eat it out of foil and then chuck out the foil and…wash your fork?? That is the kind of kitchen clean up I’m all about!


1. Easy Tin Foil Sausage And Veggies


So many things make this tin foil recipe irresistible. The first: the easy seasoning mix. I’ve had some less than exciting (read: bland) tin foil dinners in the past where all the salt and pepper in the world doesn’t make them all that much more exciting. These are not like that at all. They’ve got just the right level of seasonings without requiring a million different spices. In fact, there are only 6: dried oregano, dried parsley, paprika, garlic powder, pepper, and seasoned salt. Those spices + olive oil and you’ll be amazed how the simple mixture transforms the veggies and sausage. And the second: the turkey sausage. For these foil packs, I use Butterball Hardwood Smoked Turkey Sausage and it is honestly out of this world delicious! It’s got an amazing authentic smoked flavor which is only enhanced by being thrown on the grill. It’s juicy, flavorful, and the perfect complement to the spices and veggies. My family is a huge fan of turkey — we love plain turkey, turkey burgers, turkey bacon, and turkey sausage so I’m super excited that I’ll be sharing three more Butterball turkey recipes over the next few months. Turkey is definitely not just for the holiday season and I’m so excited to share the other recipes I have planned! This turkey sausage dinner is healthy, flavorful, protein-packed, and best of all so simple to make. It’s the perfect BBQ summer recipe. ?

2. Grilled Pineapple Chicken Foil Packets


One of my favorite traditions growing up was tin foil dinners. That’s what we called them anyway. My mom always made them the same way: handmade hamburger patties + quartered baby potatoes + baby carrots. We’d cook them on the grill or over an open fire and when they were done, smother the heck out of them with ketchup. Every now and then I still get cravings for my mom’s tin foil dinners, like this week I was dying for one. So I made one… with a totally new twist. Okay, basically the only thing that was the same about it was the idea of food wrapped in foil and cooked on the grill. I swapped out hamburger meat for chicken and added 6 other simple yet totally irresistible ingredients… pineapple, chicken, red peppers, green peppers, onion, and the best and easiest two-ingredient sauce ever! 😉

3. Bacon Ranch Grilled Potatoes


This idea of Bacon Ranch Grilled Potatoes came to me recently. I lit up that grill and my family is hooked with this amazing combo of cheddar cheese, ranch dressing, and bacon. These are are some of our favorite flavors and it’s awesome that they’re combined for a quick and easy side dish for summer. When I grill I dislike the pace of the in and out of the kitchen. So if I’m grilling up my meat, I try to grill my side dish and veggies too, if at all possible. It just simplifies life a little. Do you know what I mean? We love grilled potatoes in foil. They’re perfect with seafood or chicken. And geez, they’re so good! Ranch dressing makes this recipe come together easily and quickly. Slice potatoes and add simple ingredients like bacon, ranch dressing, cheese and herbs for an excellent summer side dish. I love using fresh ingredients. Like most people I know, I certainly don’t have time to make everything homemade. But choosing fresh ingredients for my family is very important to me. I love that Litehouse dressings are fresh, without a lot of preservatives. And when I reach for these refrigerated dressings I know I’m making a better choice.

4. Southwestern Chicken Packets


I was scrolling through Pinterest and there was one recipe that I just had to try right away. The Southwestern Chicken Packets had my name all over them, but I didn’t have plans to go camping anytime soon. Lucky for me Pinterest shares ways to make all of the recipes in her book with coals (briquettes or campfire), a gas grill, or a conventional oven, so I made these southwestern chicken packets in the oven and they were perfection!

5. Sausage Pierogie Campfire Foil Packets


Camping is what my hubby and I do to relax. Even if we can sneak away to the woods for a day or two we are in our happy place. Since we are relaxing, we do our best to keep the “work” to a minimum. While we don’t like to put out a lot of energy on tasks that remind of us home, we still have to eat. We are always looking for recipes that can be made over the campfire. One of our favorite ways to cook is campfire foil packets. It’s nice to be able to cook your whole meal in one little package.

6. Garlic Lemon And Chive Grilled Shrimp


One of the best parts of summer to me is definitely grilling. Now I’m not the grill master around my house (my hubby helps out in that department), but I absolutely adore the smell of food cooking out on the grill and like to eat it even more. If you like shrimp, you are going to absolutely love this recipe! It’s so super-simple and there is no worrying about your shrimp falling through your grill because the whole dish is cooked inside a foil pouch. SO easy!

7. Grilled Herbed Chicken Potato Foil Packs


My husband and I went camping. And cabin-ing at my great uncle’s log cabin. Year after year we camped and cabined and I looked forward to those trips all through winter and spring. I couldn’t wait to go fishing and hiking and back-woods exploring, and you better believe I looked forward to my mama’s tin foil dinners. Sometimes on a camping stove, sometimes in the cabin oven, and many-a-time over the open flames of a legitimate rock-ring, wood-crackling fire.

8. Orange Thyme Grilled Shrimp In Foil Packets


Our grill has been getting used like crazy this summer! I can’t stand the thought of turning on my oven every night for dinner. Cooking on the grill is just so darn easy. One of my favorite things to grill are foil packet dinners. They’re so low maintenance and easy. You can grill just about anything in a foil packet. The flavors are intensified when cooking in foil because the liquid that’s inside is steaming and infusing the meat with flavor. Plus clean-up is so easy, just crumple up the foil and throw away! I discovered this orange thyme chicken on Pinterest and it is the bomb!

9. Foil Packet Kielbasa


If there is one thing in life we need more of it is easy dinners. Dinners with minimal prep time, and even less clean up time. And this my friends is that kind of recipe. This foil packet kielbasa recipe is seriously easy to make, has great fresh flavors, and the clean up is as easy as it gets. Plus you can cook it several different ways, in the oven, on a grill, or even as a hobo dinner in the campfire, making it a versatile and family-pleasing meal! I bought pre-sliced mushrooms, and so I only had to slice the squash and the kielbasa. Then, I toss it all together in a bowl with some seasoning and olive oil. Next, I divide it onto the foil and cook. However, skip one step, and save even more dishes, by simply layering ingredients directly onto the foil and drizzling olive oil and seasoning over the top! I tried it both ways and the flavor was great regardless. If you want to dirty the extra dish, then don’t. 😉

10. Lemon Chicken And Potatoes In Foil


Foil pack dinners are the best. There’s minimum effort involved, and clean up is an absolute breeze. And you don’t even need serving plates here. With individual foil packets, each chicken breast is cooked on a bed of baby red potatoes, seasoned with a flavor-packed mixture of Dijon mustard, lemon, and herbs. When ready to serve, each person has their own little packet of lemon goodness. Now how easy was that? 🙂

11. Camp Out Meal


12. BBQ Chicken Foil Packs


13. Coconut Lime Shrimp Packets


14. Easy Salmon And Potato Foil Packets


15. Tin Foil Hobo Dinner


These bacon ranch chicken foil packets are a super easy dinner option with minimal cleanup! Chicken breasts are cooked with potatoes and ranch flavored butter, then topped with melted cheese and bacon for a meal that’s sure to please any crowd.

Foil packets are reliable recipes when I need to make a easy dinner that everyone will enjoy. I love the way the flavors of everything in the foil packets complement each other. Some other great foil packet recipes are salmon foil packets and chicken fajita foil packets.

Foil packet meals are all the rage it seems, I’m seeing them all over Pinterest and Facebook with everything from steak to shrimp to chicken. I decided it was high time I made my own foil packet recipe, and this bacon ranch chicken is not to be missed. In fact, my family loved these chicken foil packets so much that I made them two days in a row!

How Do You Make Bacon Ranch Chicken Foil Packets?

For this recipe you’ll need chicken breasts, small red potatoes, ranch powder, butter, bacon and cheese. How can you go wrong with an ingredient list like that? You can find ranch seasoning packets in the salad dressing aisle of your grocery store. The chicken and potatoes are seasoned with ranch flavored butter, then wrapped up and baked or grilled to perfection. The potatoes I used were about 1 and 1/2 inches in diameter, and I used average sized chicken breasts. If your potatoes are on the larger side, cut them into quarters so that they’ll bake in the time that the chicken is cooked through. I’d also stay away from the thin cut or oversized chicken breasts for this recipe, each breast should weigh about 4 ounces so that it cooks evenly with the potatoes.

After the chicken and potatoes are done, they get smothered in cheese and go back to the oven or grill for a few minutes until the cheese is melted. Add a sprinkling of bacon and parsley and you’ve got an amazingly flavor packed meal!

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

Other Recipes You’ll Love

  • One Dish Grilled Chicken Dinner
  • Salmon Foil Packets
  • Greek Lemon Chicken
  • Marinated Salmon
  • Grilled Potatoes in Foil

Bacon Ranch Chicken Foil Packets Video

Pin 4.96 from 21 votes

Bacon Ranch Chicken Foil Packets

These bacon ranch chicken foil packets are a super easy dinner option with minimal cleanup! Chicken breasts are cooked with potatoes and ranch flavored butter, then topped with melted cheese and bacon for a meal that’s sure to please any crowd. Course Main Course Cuisine American Keyword bacon ranch chicken foil packets, chicken foil packets Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 4 Calories 510kcal Author Sara Welch

  • 6 tablespoons butter melted
  • 2 tablespoons ranch seasoning powder
  • salt and pepper to taste
  • 4 medium sized chicken breasts approximately 4 ounces each
  • 1 pound small red potatoes halved or quartered
  • nonstick cooking spray
  • 1 cup shredded cheddar cheese
  • 4 slices bacon cooked and crumbled
  • 2 tablespoons chopped parsley
  • Preheat the oven to 425 degrees or a grill over medium high heat. In a small bowl whisk together the butter, ranch seasoning, and salt and pepper to taste.
  • Coat 4 large squares of foil with cooking spray.
  • Place the potatoes in a bowl and drizzle with 4 tablespoons of the ranch butter over the top. Toss to coat evenly.
  • Place a chicken breast onto each of the foil squares and season with salt and pepper to taste. Divide the potatoes evenly among the 4 foil squares and arrange them around the chicken.
  • Drizzle the remaining 2 tablespoons of butter over the chicken breasts. Fold the edges of the foil over the chicken and potatoes to make a packet.
  • Bake for 45 minutes or grill for 30 minutes. Open the packets and sprinkle the cheese over the chicken and potatoes. Leave the packets open and return to the oven or grill for 2-3 minutes or until cheese melts. Sprinkle with bacon and parsley and serve.


Calories: 510kcal | Carbohydrates: 22g | Protein: 36g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 161mg | Sodium: 785mg | Potassium: 1005mg | Fiber: 1g | Sugar: 1g | Vitamin A: 840IU | Vitamin C: 11.1mg | Calcium: 226mg | Iron: 1.5mg

Hobo Dinner in The Air Fryer Oven (Steak and Potatoes Foil Packet)

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The Air Fryer Steak Hobo Dinner Recipe is an all-in-one recipe that is filled with juicy and flavorful steak, potatoes, peppers, mushrooms, and a handful of seasonings.

You might have heard of a hobo dinner recipe that is more driven towards when you are out camping, toss everything in the foil packet, toss on the fire and let it cook.

This steak hobo dinner I am sharing can be made in your Air Fryer and will give you those same rich and savory flavors just like cooking over a campfire. Steak and potatoes are two foods that just go together perfectly, and the Air Fryer steak turns out so juicy and flavorful.

Growing up I would remember going over to a friends house and stay the night.

We would camp in their backyard from time to time, and I remember their parents making hobo dinners on their grill. They would take hamburger patties with some cubes of butter, veggies, and wrap it up and cook. I wanted to re-create that same tasty dinner but in more of an adult form!

That is where the Air Fryer steak hobo dinners came about. I will use any excuse to cook up a juicy steak, and this dinner takes minimal effort, but the final dish turns out to be perfection each and every time. Steak hobo dinners have become a family favorite in our home, and I think maybe it could be in your home as well.

Air Fryer Steak Hobo Dinner Recipe

Here is the beauty of this recipe, you serve your family a protein and veggie packed dish, that can be served in the foil for a fun feel, or plate it like you would any other dish. I prefer to eat directly from foil because one it is fun, and two less clean up for me!

You simply chop up the steak, potatoes, peppers, onion, mushroom, into bite-size pieces. Mix in your olive oil and seasonings and give it a good stir so that it coats all the meat and vegetables evenly.Then toss in the Air Fryer and cook for 25 minutes and you have a perfect weeknight or even weekend dinner ready to serve to your family.

One thing I like to remind people of this is a very versatile recipe. If you don’t like onions keep them out, replace with other veggies you have on hand like asparagus, zucchini, tomatoes, or use the one I added to ours.

You can really tweak this recipe to fit your taste buds or what you have on hand. I love the taste of the Air Fryer steak, it cooks it beautifully and the vegetables mixed with seasonings helps add even more flavor.

When the foil is sealed up tight, it really locks in the flavors and they combine to create a very rich and savory dish. I really think you all will love this quick and easy meal!

If you are following a Keto Lifestyle, this can be easily converted. Just replace the potatoes with zucchini or cauliflower and boom you have a great keto recipe.

The air fryer is amazing! I love that you can make everything from dinner to dessert in this thing.

Not long ago I made Air Fryer Strawberry Banana Bread. It was a treat for dinner that night, we had Garlic Lemon Pepper Air Fryer Chicken Wings and Rice that night.

I definitely pleased the masses with this one.

Helpful tools for this recipe:

  • Air Fryer Oven
  • Knives (these are my favorite)
  • Heavy Duty Foil
  • Gourmet Garden Lightly Dried Parsley

Prep Time: 20 minutes Total Time: 20 minutes

  • 2 lbs sirloin steak , cut into 1 inch pieces
  • 1 lb red potatoes, cut into 1/2 inch pieces
  • 1 bell pepper , chopped
  • 1 small onion, sliced and then halved
  • 1 cup mushroom, chopped
  • 2 T garlic powder
  • 2 T Lawrys season salt
  • 1 T Gourmet Garden Lightly Dried Parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 T olive oil
  • 5 T salted butter
  1. Preheat the air fryer or air fryer oven to 400
  2. Tare off your foil and set aside
  3. Layer meat, Onion, Green Pepper, potatoes, mushroom dividing evenly between packs
  4. Add 1 Tbs butter to the top of each
  5. Mix seasonings into a small bowl and sprinkle evenly on each packet
  6. Fold the top of the foil then the ends to create a tight packet
  7. Arrange in the air fryer basket or oven in a single layer.
  8. Cook at 400 for 25-30 mins until potatoes are tender
  9. You can eat directly from the packets for easy cleanup or pour into a plate or bowl

I like to top my hobo with shredded cheddar and sour cream.

If you want to make this meal low carb or Keto, eliminate the potatoes and replace with zucchini or cauliflower.

Amount Per Serving Calories 494 Saturated Fat 11g Cholesterol 141mg Sodium 3483mg Carbohydrates 21g Fiber 3g Sugar 3g Protein 43g

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No matter what time of the year, foil packet recipes are always in season. Taking the fuss out of cooking, especially when it comes to dinner recipes, foil packets can be baked, roasted, grilled, or tossed over an open campfire. Who says camping food is only hotdogs and roasted marshmallows? Simply load up the camper kitchen with your favorite flavor combinations, make sure the packs are completely sealed, cook, and enjoy some campfire meals.

When cooking your tin foil packet meal, be sure to use a heavy duty aluminum foil. This will prevent tearing and the wonderful juices from oozing out of your meal. When in doubt, you can always double up on foil, especially when you boil foil packets.

20 Foil Packet Recipes

Whether you’ve had a long day at work, are firing up the grill, or hanging around a campfire, foil packet meals are simple to make and take no time at all to cook. From chicken to veggies, here are 20 foil packet recipes that are perfect for your next camping trip or any time of year.

1. Butter Garlic Herb Steak Foil Packets

The Recipe Critic

Have any steak and potato eaters in the house? They’ll love these Butter Garlic Herb Foil Packets. One of the most delicious Pinterest recipes out there, these steaks and potatoes are slathered with a garlicky, herb butter and cooked to perfection inside a durable foil packet.

Perfect for that summertime grill or a winter oven – this is the meal you’ll want all year long. Do foil packet dinners get better than this?

Get the recipe here.

Heavy Duty Aluminum Foil


Regular foil just won’t cut it. Like I said, you don’t want all the juice running out, so get some heavy duty foil.

2. Grilled Herb Chicken and Potato Foil

Le Creme de la Crumb

These Grilled Herbed Chicken & Potato foil packets were meant for an open flame. Mushrooms, gold potatoes, and chicken breast are seasoned with basil, oregano, and dill along with a few other spices. It’s then wrapped in heavy-duty foil that can be tossed on the campfire or backyard grill.

If you’re camping, do the prep before hand. By preparing the recipes before hand and placing in a Ziploc bag, all you need to do come dinner is transfer into a foil packet. Now, you can sit back and relax next to your campfire. Talk about a delicious, quick dinner.

Get the recipe here.

3. Grilled Hawaiian Barbecue Chicken in Foil

The Recipe Critic

Sweet pineapple and tangy barbecue sauce the perfect accompaniment for your chicken and veggies. Grilling recipes seriously never tasted better.

Loaded with flavor, this Grilled Hawaiian Barbecue Chicken amps up your chicken recipe and gives you a little taste of the island. And it can all be on your dinner table in 30 minutes or less! The red bell pepper really brings this recipe together.

Find the recipe here.

Portable Campfire Grill Stand


If you’re able to cook on a campsite you probably have to maintain a small fire. The 22×12 dimensions allow for a small fire pit.

4. Lemon Chicken and Asparagus

Creme De La Crumb

This is the meal meant for those long days at work. Lemon Chicken and Asparagus is a classic go-to foil recipe that’s simple, healthy, and only takes 30 minutes.

Among four foil packets, divide a little bit of butter, some lemon wedges, a bunch of asparagus, minced garlic, and boneless chicken breast. Next grill over medium heat or bake until chicken is tender.

The cooking time will vary depending on your method, so just keep a close eye. Then dinner is served! If you want to skip the butter, you can swap in olive oil. You can never go wrong with chicken foil packs.

Find the recipe here.

5. Creamy Salsa Verde Chicken, Rice, and Veggies

Chelsea’s Messy Apron

In the mood for Mexican food? Whether you’re heating up the grill or turning on the oven, this Creamy Salsa Verde Chicken, Rice, and Veggie recipe is bursting with flavor. Black beans, roasted corn, melted pepper jack, and of course verde salsa dress your seasoned chicken in this all in one pack.

When prepping your pack, there are a few tips to be note. First, opt for a 7-ounce piece of chicken. It’s the ideal size for cooking thoroughly without leaving you with dry chicken. It also helps to coat the foil in non-stick cooking spray to ensure the rice won’t stick. Oh, and use a heavy duty to foil to completely seal in all the mouthwatering ingredients.

Get the recipe here.

Portable Charcoal Grill


If your Dad is the old man cooking in New Balances and jean shorts, they might want to stick to a charcoal grill. The lightweight grill is easy to travel with.

6. Foil Packet Sweet Potato Tacos

Mels Kitchen Cafe

Who doesn’t loves tacos?! While the filling options are endless, the combination of sweet potato, blue corn chips, black beans, avocado, jalapeño, and ground beef in this recipe are a winner.

When you’re making these Sweet Potato Tacos, be sure to cook the beef before dividing it up between foil packs. That way, no one will get sick from under cooked meat. If you’re vegan or vegetarian you can omit the meat.

Get the recipe here.

7. Loaded Nachos

Passion for Savings

No mess, no fuss Loaded Nachos are the easiest foil packet meal around. Load up your tortilla chips with black beans, juicy tomatoes, shredded Monterey Jack cheese, and some green onions for a quick lunch, dinner, or depending upon your ingredients, breakfast.

Depending upon how fancy you feel, you could also toss on some jalapeños, add some fresh blackberries, maybe top with avocado, or add some pulled pork or roasted chicken. Whether your carnivore, vegetarian, pescatarian, or vegan, there are an endless array of substitutions to make nachos your way.

Get the recipe here.

Lodge Cast Iron Skillet


With this cast iron skillet only being 6.5 inches wide, you’ll be able to easily pack this into your bag of cooking supplies or camper van kitchen cabinets. I have to say, this skillet looks like the same skillets Torchy’s uses for their queso. I might have to bite their style and use it for queso at dinner parties!

8. Foil Pack French Dip

Chelsea’s Messy Apron

As if making a sandwich wasn’t easy enough, it just got better with this Foil Pack French Dip recipe. Slicing a baguette, spread on the Worcestershire, gravy buttery mix, and then stuff with provolone cheese and deli roast beef. Dip in au jus and you’ve got one easy French Dip.

If you are taking this camping, you can prep the entire thing ahead of time. Simply plop the foil covered sandwich in a Ziploc bag and store the au jus dipping sauce in a container. Come time to cook, the meal practically makes itself.

Find the recipe here.

9. Sausage, Potato, and Green Bean Foil Packets

Damn Delicious

Baked, grilled, or tossed over an open flame, these Sausage, Potato and Green Bean Foil Packets make life easier. The trick to this recipe is using your favorite cajun seasoning and andouille sausage.

Andouille sausage is a staple in Cajun-style cuisine that elevates the flavor profile of this recipe. That mixed with cremini mushrooms, red potatoes, and your favorite kind of fresh green beans makes this meal a winner.

Get the recipe here.

Portable Utensil Organizer Set


Have all the utensils you need for cooking all in one kit! My favorite thing about this organizer set is that there’s a place for everything. I even like that there’s fabric and straps holding each utensil down, so I wouldn’t have to worry about scissors or other sharp utensils getting loose.

10. Indian Spiced Baked Potatoes

Cotter Crunch

Looking for a way to snaz up breakfast? Look no further because Indian Spiced Baked Potatoes is what you need. Gluten-free, paleo, and vegetarian, these foil packets are perfect for any meal, any time of year.

An Indian spice filled packet of curry, golden potatoes, turmeric, and eggs gives you the savory comfort food you crave with the ethnic flair you desire.

Get the recipe here.

11. Shrimp Pasta Foil Packs

The Pioneer Women

Pasta in a foil packet? Yes, you can make anything in a foil packet, even this Shrimp Pasta. The trick to cooking this dish is using partially cooked pasta and a homemade sauce.

Toss that all in some heavy duty aluminum foil with your raw shrimp and your packets are ready for the oven. Don’t have shrimp? Other shellfish like scallops and clams will do.

Find the recipe here.

Portable Spice Shaker Seasoning Dispenser


If it’s your job to pack up all things needed for cooking, just remember to grab the two blue bags. The seasoning dispensers also come in a blue kit. Keeping your spices zipped up in a bag like this will prevent messes in case there’s a spill.

12. Garlic Butter Mushroom and Gnocchi

Eat Well 101

We all know baby potatoes cook well in foil, but potato dumplings?! Now we’re talking.

Tender gnocchi topped with fragrant garlic butter, umami mushrooms, fresh parsley, and chili flakes is the gourmet foil packet recipe you’ve been searching for.

Get the recipe here.

13. Zucchini Parmesan Foil Packs

Damn Delicious

With two ingredients like zucchini and parmesan, it’s easy to make a meal out of this side. Whether you’re grilling in the summer, or heating up the oven in the winter, these Zucchini Parmesan Foil packets are an excellent addition to any meal.

A buttery mixture of herbs and parmesan are poured over zucchini rounds then sealed to lock in all the flavor. After about 15 minutes, you’ll have a cheesy, veggie treat that changes how you do parmesan.

Find the recipe here.

Portable Camping Chair


You will feel like you’re sitting on the iron throne in this chair. Okay, minus feeling like Valyrian steel is digging into all your joints, but because this is the chair everyone is going to want at the campsite. It’s only 2 pounds and can support up to 300 pounds. Sit around the campfire and enjoy your foil pack!

14. Grilled Veggie Summer Foil Packs


Simple, delicious, and meant for foil, Grilled Veggies Summer Foil Packs are a must. A medley of zucchini, yellow squash, onion, tomato, and feta, this foil pack is bursting with flavor.

The best part, anyone can whip this up or sub in what they like without really needing a recipe. Now that’s a meal to add to the rotation.

Find the recipe here.

15. Polenta Stack with Navy Bean Salad


Summer, spring, fall, or winter, Polenta Stack with Navy Bean Salad won’t disappoint. The polenta rounds are an added bonus amongst a heaping of veggies, some crumbled fresh feta, and hearty navy beans. Packed with protein and vitamin C, this foil packet recipe will fill you up and keep you going.

Here’s the recipe.

Cast Iron Dutch Oven


Dutch oven recipes are quick and simple for camping! Remember, cooking easy on camping trips is key.

16. Shrimp Boil Foil


Having a good ol’ fashion crawfish boil takes more time than the average weeknight dinner allows. That’s why these Shrimp Boil In Foil packets are perfect. It’s the creole flavor you crave with the time you need.

To prepare: add your potatoes, thawed shrimp, corn, and Andouille sausage to the foil, toss on some Old Bay seasoning, and bake for only 20 minutes in the oven. Once it’s done you’ll have yourself a taste of the South.

Find the recipe here.

17. Shrimp and Couscous Foil Packets with Avocado-Mango Salsa

Cooking Classy

Fresh and quick, Shrimp and Couscous Foil Packets taste like summer. Taking the fuss out of cooking, the couscous cooks in the vegetable broth along with the seasoned shrimp all in one packet.

Once it’s done on the grill, top on the fresh homemade mango-avocado salsa for a food pairing to die for.

Get the recipe here.

YETI Cooler


The only time I’m willing to risk E. coli is when I’m eating raw cookie dough at home. Don’t risk spoiling your meat during your trip. Keep everything cool with a YETI.

18. Grilled Foil Packet Tilapia with Pesto Veggies

The Lean Green Bean

If you’re in need of a quick seafood dinner then Tilapia with Pesto Veggies is where it’s at. Choose a seasonal vegetable medley like corn, summer squash, and bell pepper, then toss it in your favorite homemade pesto. Or, to save on time, store bought works as well. Then top with your fillet of tilapia and slice of lemon, wrap, and grill.

The nice part about using a foil wrap for cooking fish is that the delicate fillet won’t fall apart on your grill. And, by sealing in the packs all those flavors meld for a scrumptious meal.

Find the recipe here.

19. Thai Salmon in Foil

Damn Delicious

Thai cooking just got a whole lot easier with this Thai Salmon In Foil recipe. After carefully selecting a sustainable salmon fillet, doctor it up Thai style with some sweet chili sauce, lime, soy sauce, ginger, and of course, fish sauce.

Although it’s a tad smelly, fish sauce is the secret ingredient in Thai cooking that makes your meal taste like take-out.

Find the recipe here.

Marshmallow Roasting Sticks


Campfire desserts are the best, and I definitely recommend mixing it up with these recipes. Nothing beats a good s’more though. These roasting sticks are 32 inches, which means you can stay a safe distance from the campfire. If you need me I’ll be calling my parents asking why I was using wire hangers as a kid to make s’mores.

20. Garlic Butter Herb Salmon Foil Packets

The Recipe Critic

Want a delectable dinner, but don’t feel like putting in all the fuss? Then you need these Garlic Butter Herb Salmon Foil Packets. The combinations of fresh summer veggies and flaky salmon is a gourmet crowd pleaser.

Not summer? No worries. You can easily sub in seasonal veggies like Brussels sprouts, acorn squash, potatoes, carrots, and mushrooms. With the simple garlic herb butter, your favorite vegetable of the season will pair nicely with the mouthwatering salmon.

Get the recipe here.

This post was originally published on March 26, 2019.

Watch: How to Restore a Cast Iron Skillet in 5 Easy Steps

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7 Mistakes You’re Probably Making With Your Air Fryer

There’s no denying it—the air fryer is awesome. It gives you crispy, salty French fries in a matter of minutes with half the fat and calories you’d expect in a traditional restaurant order or McDonald’s run. And, there’s no comprising on the taste. In fact, you can even add in your own herbs and spices and use out-of-the-box ingredients to shake things up.

Yet—it’s all about how you use your air-fryer to really get that magical, “fried” goodness with a slimmed-down edge. If you’re making these super common mistakes with your air fryer, you won’t get the taste and texture you’re looking for.

Eating healthy should still be delicious.

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You Forget to Pre-Heat

Those dials are on there for a reason, so pay attention to them. “Take the time (about 3 minutes) to set the air fryer to the proper temperature before you get cooking,” says Dana Angelo White MS, RD, ATC author of the Healthy Air Fryer Cookbook, “Preheating the air fryer is best for optimum cooking, the temperature and air flow will be at right levels and food can cook to crispy air fried perfection,” she explains.

As for temperature, it varies, but it’s typically between 325 and 400 degrees F. “If you just toss food in there it won’t cook as evenly,” she explains, and “preheating heats up the basket so the cooking surface is nice and hot when you add the food,” she says.

You Don’t Cook Veggies

Don’t just stick to making friend chicken in there—you can make fried veggie dishes that are delicious and packed with nutrients.

“Air fryers are a lot like counter top convection ovens – only turbo versions. The machine uses the power of hot circulating air to make food cook quickly,” she explains. “You can make everything from stuffed peppers, to asparagus, to sweet potato hash in the air fryer in minutes,” she says.

It’s great for making veggie-based meals and sides with a crisp texture and fewer calories and fat.

You Only Cook Foods That Are Already Fried

Don’t throw a fried chicken wing in the air fryer to get only more fried. “Use your air fryer for from scratch recipes. Convenience foods like bagged frozen french fries, fish sticks, and chicken fingers are already fried,” she says. “Preparing them in the air fryer will make them extra crispy, but wont save you any fat or calories,” she says. (And you can still get that crispiness by just using the air fryer for frying, as is.)

You Overcrowd the Basket

Give your food some room to breathe! You may want to save time and energy by making a big batch at once, but you run the risk of wrecking your meal. “Resist the temptation to jam a bunch of food into the air fryer basket, this will lead to an unevenly cooked mess,” she says.

“For the most even frying, pause cooking and gently shake the air fryer basket, this will help evenly distribute the food and promote even cooking,” she says. Shaking it once or twice during cooking will do the trick.

Prepare food in smaller batches, instead, or consider a bigger air fryer, such as the Phillips XXL, she says, which is awesome for crowds and party prep. “Standard air fryers are great for two-person cooking (or for one with leftovers), and some recipes can serve four,” she says.

Yet, the XXL model can make portions for up to six people. “I love the XXL for apps, recipes like asparagus wrapped with crispy proscuitto, zucchini ‘fries’ and air fried pickles,” she says.

There are also middle of the road “XL” models that are good for serving 4 people at once. “The units are pretty tall because of the controls, fan and elements are all housed above the cooking basket,” she says. Here, you want room below the basket, as well, for air to circulate.

You Don’t Bake

Ditch the oven and use the air fryer for slimmed down sweets. “Use your air fryer for healthy baked goods such as breakfast casseroles, doughnuts and desserts,” she says. She recommends Raspberry Yogurt Cake and Zeppole with Cannoli Dip, which are easy to whip up and taste great.

“Invest in a few pans that fit in side the basket, such as a 6-in round baking pan or bundt pan,” she says. The pans fit right inside the fryer basket. You can drop them right in—they’re 100% necessary for baking in an air fryer.

You Use Too Much or Too Little Oil

While some recipes don’t use any oil, most do—and it’s still significantly less than oils used in standard fried recipes. You only really need 1-2 teaspoons for most recipes or 1-2 tablespoons for breaded items.

“For breaded recipes (chicken fingers, fish sticks) I like to mix the breadcrumbs with a 1-2 Tbsp of oil and it works great! For other recipes you can just brush lightly with oil – it ends up being only 1-2 tsp per serving (or less) for most recipes,” she says.

Again though, it depends on the recipe—“some recipes need no oil at all, others you can get away with a light coating of oil spray—I use all kinds, depending what I am making,” she says.

Just don’t go too crazy with the oil. “Using too much oil can cause oil to drip and hit the bottom tray – this can lead the excess oil to burn and smoke! No fun,” she says.

Washing It Infrequently or Incorrectly

“I hand wash the basket and bottom tray with every use! Just hot soap water, occasionally they need a bit of a soak and a light scrub. Newer air fryer models make this even easier because they have removable parts that can just pop in and out,” she says.

You often can’t put it in the dishwasher, so be sure to check, and don’t make that mistake. You can also take a few shortcuts to make clean up a breeze.

“To make clean up easier you can do a few things—for example, spray the basket with nonstick spray before adding the food or line the bottom tray (the bottom inner portion of the machine) with aluminum foil,” she says.

And, don’t let it sit there dirty for a days. “Not cleaning is a big mistake. Just about every recipe I’ve ever made leaves some debris or crumbs behind. If those food particles stay in the unit they will burn quickly the next time you fire up the machine,” she says. This can not only smoke and smell but also ruin whatever new dish you’re cooking up.

Amazing Low-Carb Foil Packet Dinners

posted by Kalyn Denny on June 14, 2019

Who wouldn’t love a tasty low-carb dinner cooked in a foil packet and here are Amazing Low-Carb Foil Packet Dinners to make on the grill, in the oven, or over a campfire! Use Low-Carb Round-Ups to find more round-ups like this one.

PIN Amazing Low-Carb Foil Packet Dinners to try some later!

It’s Father’s Day weekend, and if you’re still looking for ideas to cook for dad I can recommend any of the recipes in my round-up of Low-Carb Dad-Friendly Grilling Recipes. But this new round-up of Amazing Low-Carb Foil Packet Dinners also makes me think about Father’s Day, for a variety of reasons.

First of all, many dads love camping and these dinners are perfect to cook when you’re camping. Second, most dads like cooking on the grill, and all these foil packet dinners are perfect for that. And finally, dads who cook often like easy dinner ideas, and nothing is much easier than cooking in foil.

And of course any mention of Father’s Day makes me remember my amazing shrimp-loving dad! If my dad was still alive I’d certainly be making Family Favorite (but not low-carb) Shrimp and Macaroni Salad for him. If you’re lucky enough to be celebrating Father’s Day with your family, I hope you’ll be making something that’s a favorite with the dads in your family!

Tips for Making Perfect Low-Carb Foil Packet Dinners:

  1. Whether you’re cooking on the grill, in the oven, or over a campfire, wrapping ingredients in a double layer of foil is always a good idea. Heavy Duty Foil is best.
  2. Spraying or brushing the inside piece of foil with olive oil or non-stick spray can help prevent food from sticking to the foil.
  3. Put ingredients that take more time to cook at the bottom of the packet and quicker-cooking ingredients closer to the top.
  4. If you have some ingredients that take more time to cook, also cut those in smaller pieces than the quicker-cooking ingredients.
  5. Season the food well before you seal the foil packet shut. Add something like oil, butter, or liquid to keep the ingredients moist inside the foil.
  6. For best results, don’t make foil packets too big.
  7. Lay out the two pieces of foil and add ingredients. Then lift the inside piece of foil to the center and make several short folds to seal the foil shut. Then make several short folds on each end to seal the ends. Repeat the same folding process with the outside piece of foil.
  8. You can cook foil packet dinners directly on the oven grates or grill grates, but for cooking over a campfire don’t cook directly over fire. You can cook over coals that had burned down if you’re careful to turn the dinners often, or those standing grill grates that some campground have are ideal for foil dinners.
  9. Timing for foil packet dinners will depend on the ingredients you use, but generally cooking time will be the same for the grill or the oven, and slightly shorter for cooking on a campfire.
  10. For most recipes, add cheese after the foil packet is opened.
  11. You can make foil packet dinners ahead and refrigerate until you cook, but for best results let them come to room temperature before you put them on the grill, in the oven, or cook over a campfire.

These Low-Carb Tin-Foil Dinners from Kalyn’s Kitchen are something I made for years when we used to have an annual Denny Family Campout, even though no one had ever heard of low-carb back in those days. And this was when it was called tin foil, although now it seems it’s been officially shortened to foil!

Sausage and Shrimp Campfire Packets from All Day I Dream About Food look like a dinner that would be a hit whether you’re camping or eating at home!

Foil-Baked Salmon with Pesto and Tomatoes from Kalyn’s Kitchen is a recipe I have made many, many times for guests, and this has always been a hit.

Dara from Cookin’ Canuck says these Caprese Chicken Foil Packets can be cooked on the grill, in the oven, or over a campfire, and this sounds like a dinner just about anyone would like!

You’ll have to sub your favorite low-carb meatloaf recipe for the meatloaf part of these Campfire Foil Dinners of Meatloaf in Onion Cups from my friend Donna at Apron Strings, but I absolutely love this idea of cooking the meatloaf inside an onion that’s covered with bacon!

Low-Carb Autumn Tin Foil Dinners from Kalyn’s Kitchen have autumn ingredients like cabbage and carrots, but you can certainly eat this any time of year. Use less carrots if you prefer for fewer carbs.

Another foil packet dinner that sounds like it would taste great any time of year is these Sausage, Cauliflower, and Green Bean Foil Packets from Step Away from the Carbs.

Low-Carb Grilled Greek Chicken Packets from Kalyn’s Kitchen have all those Greek chicken flavors I love, with melted Feta cheese, yum!

You could use the veggies you prefer for this Fish and Vegetable Foil Dinner from Real Housemoms, but the recipe as written has some great low-carb veggie choices.

Asparagus and Salmon Foil Packets from Spend with Pennies sound easy and amazing, and I’m always up for a dinner with salmon and asparagus!

These Grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron from Kalyn’s Kitchen are a very old recipe (and now I’d probably use a bit less tomatoes) but this is such a delicious combination I had to include this recipe!

And I absolutely love all the flavors in these Shrimp Foil Packets with Zucchini from Recipes from a Pantry, and I bet any shrimp fan would love this dinner.

More Ideas for Cooking in Foil:

Foil-Wrapped Grilled Fish Packets with Pesto, Tomatoes, and Green Onions ~ Kalyn’s Kitchen
Sausage and Veggie Grill Packets ~ The View from Great Island
Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage ~ Kalyn’s Kitchen
Cheesy Maple-Dijon Chicken Foil Packets with Veggies ~ Cupcakes and Kale Chips
Baked Salmon in Foil ~ Low-Carb with Jennifer
Keto Salmon in Foil Packets with Pesto ~ I Breathe I’m Hungry

posted by Kalyn Denny on June 14, 2019

These Chicken and Vegetable Foil Packets are perfect for easy, healthy, weeknight dinners! Full of BBQ chicken, zucchini, carrots, and potatoes!

Today’s post is sponsored by our ah-mazing friends at Stubb’s BBQ. With the help of their BBQ Spice Rub, we’re kicking off grilling season in a bold and flavorful way!

Want more easy healthy delicious chicken dinners? Be sure to check out: thai peanut chicken lettuce wraps, chicken cauliflower fried rice, and air fryer chicken nuggets!

  • Raise your hand if you like EASY dinners.
  • Raise your hand if you like DELICIOUS dinners.
  • Raise your hand if you like LESS MESS dinners.
  • Raise your hand if you like HEALTHY dinners.

If you raised your hand to any of the above, you’re gonna love today’s recipe for Chicken and Vegetable Foil Packets.

  • These Chicken and Vegetable Foil Packets are easy, because you literally need three main ingredients.
  • They’re deeelish, because helloooo kinda spicy and totally yummy BBQ Spice Rub.
  • They’re less mess, because we’re wrapping everything in tin foil.
  • And they’re healthy, because, um, it’s lean chicken and loads of veggies.

The other cool thing about this recipe is that it can be made on the grill (while it might not feel like spring quite yet, technically, it’s spring, which means, technically it’s grilling season!), OR these can be baked in the oven.

Easy, delicious, less mess, healthy?

Count me in!

Trevor and I really love to grill in the summer.

Last summer Trevor and I probably grilled out 4 times a week.

Everything from kebabs, salmon, tuna, pizza, burgers, chicken sausage… you name it we grilled it, so I’m really excited to add these Chicken and Vegetable Foil Packets into the rotation.

We loved grilling so much that in June, we decided to purchase our own grill (before we’d be using the one in the courtyard of our apartment complex).

Then, at the end of July, Trevor and I decided to move from Seattle to Madison.

Long story short, Trevor and I packed up the moving truck and were doing one last walk through of the apartment when Trevor looks outside and sees our BRAND NEW GRILL sitting there.

And guess what?

There was literally no room.

Wooooomp. Womp.

It had only been used once for this BBQ Chicken Pizza, so, as you can imagine, we were pretty bummed.

It did, however, go to a great home. We called our friend Kevin, who lived just a block away from us. So he came and wheeled it home. I’m sure it was quite the site, seeing a grill being wheeled down a busy Seattle street.

I’ve finally made peace with it and decided, this year, when Stubb’s reached out to us to help them kick off grilling season, I immediately knew I wanted to do that with this Chicken and Vegetable Foil Packets Recipe.

Here’s the lowdown:

How do you make healthy chicken and vegetable foil packets?

  1. Prep some veggies: red potatoes, yukon gold potatoes, baby carrots, and zucchini.
  2. Toss them in some olive oil and Stubb’s Bar-B-Q Spice Rub. Set them in some greased tin foil and set aside.
  3. Now rub your chicken breasts with more of that amazing Stubb’s Bar-B-Q Spice Rub and place the chicken on top of the veggies.
  4. Wrap ’em up and pop ’em in the oven or on the grill and cook until the vegetables are tender and the chicken is perfectly cooked.

I mean. Could that BE any easier? 😉

The ingredient list is so simple, but I’m telling you, so ridiculously full of flavor, thanks to the spice rub.

And here’s the cool thing, Stubb’s products are crazy flavorful from REAL ingredients. They contain no artificial flavors/colors/sweeteners OR high fructose corn syrup, which is often the #1 ingredient in most national BBQ sauce brands.

Can I get a “woot woot” for that? Because I don’t know about you, because I seriously ♡ BBQ in the summer, so I’m glad that I can eat all I want without the fear of eating artificial ingredients!

Now, this recipe is a liiiiiitle spicy from the black pepper in the spice rub, so keep that in mind when you’re making it. Also, I’d highly recommend serving this with a dipping sauce. More specifically, Stubb’s Sticky Sweet Barbeque Sauce <– seriously amazing.

Easy, hardly any dirty dishes, healthy, and packed with flavor, these Chicken and Vegetable Foil Packets are the perfect weeknight dinner!

– Jennifer

What’s your favorite way to kick off BBQ/Grilling Season? Show me the yummy!

Chicken and Vegetable Foil Packets Recipe

4.67 from 3 votes These Chicken and Vegetable Foil Packets are perfect for easy, healthy, weeknight dinners! Full of BBQ chicken, zucchini, carrots, and potatoes! Prep Time: 5 minutes Cook Time: 50 minutes Yield: 2 people Scale 1x 2x 3x

  • 2 (8 oz) boneless skinless chicken breasts*
  • 2 small red potatoes cubed*
  • 2 small yukon gold potatoes cubed*
  • 1 cup baby carrots sliced in half lengthwise
  • 1 zucchini sliced into 1/4 inch thick rounds
  • 4 tablespoons Stubb’s Bar-B-Q Spice Rub divided
  • 1 tablespoon olive oil
  • Rub each chicken breast with one tablespoon spice rub each. Set aside.
  • Prep veggies and toss with olive oil and two tablespoons spice rub.
  • Grab two large sheets of tin foil.
  • On each sheet, lay down half the veggies.
  • Top each with one chicken breast.
  • Loosely wrap, making sure that it’s sealed completely.
  • Grab two more sheets of tin foil.
  • Seam side down, place the wrapped packets on another piece of foil and wrap again.


  • Preheat grill for 10 minutes at medium high.**
  • Grill with the lid closed, rotating every five minutes and flipping halfway through, for about 25 minutes, or until chicken breasts are cooked and vegetables are tender.
  • Let rest for 5 minutes.
  • Serve with BBQ sauce and enjoy!

Oven Baked

  • Preheat oven to 450 degrees F.
  • Place packets on an unlined baking sheet and bake for 35-50 minutes.
  • Let rest for 5 minutes before serving with BBQ sauce!

*The potatoes need to be pretty small for them to cook properly. I’d say about 1/4 in thick or bite sized pieces.
**My grill at medium-high is around 450-500. Just keep that in mind for cook time. 🙂
The spice rub is a little on the spicy side from the black pepper. Keep that in mind when you’re making this. 🙂

Nutrition Information

Nutrition Facts Chicken and Vegetable Foil Packets Recipe Amount Per Serving Calories 648 Calories from Fat 135 % Daily Value* Fat 15g23% Saturated Fat 3g19% Cholesterol 145mg48% Sodium 382mg17% Potassium 2997mg86% Carbohydrates 71g24% Fiber 12g50% Sugar 9g10% Protein 58g116% Vitamin A 9120IU182% Vitamin C 62.5mg76% Calcium 202mg20% Iron 11.2mg62% * Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutritional information is estimated and varies based on products used.

Keywords: Chicken and Vegetable Foil Packets Enjoy this recipe? Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy Course: Main Cuisine: American

Thanks again to Stubb’s BBQ for sponsoring today’s post! We’re seriously obsessed with all their products.

Simple Lemon Chicken & Asparagus Foil Packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year.

If foil packs are on your mind, you’ll have to try these other delicious foil packs like Steak Fajita Foil Packs, Herb Butter Salmon and Asparagus Foil Packs, and Lemon Herb Shrimp and Broccoli Foil Packs.

I’m feeling a little guilty for holding out on the greatness that is tin foil dinners for so long. It’s August, people. AUGUST. Besides the fact that summer always slips away far too quickly, I really can’t believe I didn’t share any of my favorite foil pack recipes with you earlier this year. I’ve been making them, eating them, enjoying the simple, no-fuss deliciousness… but somehow photographing and sharing with you somehow slipped my mind.

Let’s blame it on the heat.

You know that s i m p l e no-stress dinners are kind of my jam. (obvi) But foil packs just take the cake when it comes to easy, delicious meals. No pans to scrub, no dishes to wash, and if you are really dedicated to making your dinner-life a walk in the park you could even use plastic forks and knives so they can go straight into the garbage along with your used-up foil, absolutely no cleaning required.

Unless you are my mother in law who hand washes plasticware and saves it for another day.

What people are saying about these Lemon Chicken & Asparagus Foil Packs

“I really enjoyed this cooking method! Chicken came out juicy and the asparagus was flavorful. Great weeknight meal/hack. Thank you!” – LC

“Incredibly juicy and delicious, in so little time!!” – Kat

“Thank you for this delicious and very easy dinner meal! I added yellow rice as a side and it cooked exactly as stated. I used Purdue chicken breasts that come individually wrapped /5 to a bag. All about the same size and no pounding necessary! They are ready to go and makes this even easier and done in the 20 minutes!” – Cindy

“Yum this was a great idea for a quick dinner, and a small family of 3. Easy too! Thanks for sharing” – Fernando

Pin 3.89 from 42 votes

Lemon Chicken & Asparagus Foil Packs

Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year. Course Main Course Cuisine American Keyword Chicken, foil packs, Lemon Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 Author Tiffany

  • 4 boneless skinless chicken breasts pounded to even thickness, OR 6-8 boneless skinless chicken thighs (see note)
  • 1 large bundle of asparagus spears (about 1 pound)
  • 1 lemon, divided
  • 1 teaspoon minced garlic
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons Italian seasoning
  • salt and pepper to taste
  • Lay four 12×12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
  • Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
  • Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
  • Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
  • Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
  • Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh – for smaller, you’ll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!


Cooked in the oven or on the grill, these amazing Honey Dijon Chicken Foil Packets are a quick and easy 30-minute meal filled with fresh and colorful seasonal vegetables, juicy chicken breasts, and a delicious sweet and tangy honey dijon sauce.

One of my favorite summertime meal prep options, prepare these healthy Chicken Foil Packets the morning and pop in the oven or the grill 30 minutes before you’re ready to sit down for dinner. You may also enjoy these Cajun Shrimp and Asparagus Foil Packets.

Easy Chicken Foil Packets

With so many activities happening over the summer, the last thing anyone wants to think about is cooking dinner and doing the dishes. Fortunately, foil packets are here to save the day!

And save you from loads of last-minute and unhealthy fast food stops.

Prepare ahead of time for easy weeknight dinners or take along on your next camping trip, foil packet dinners have been increasing in popularity over the years thanks to their flexibility and easy cleanup. Forget about the pots, pans, and plates, all you need are a few of your favorite ingredients and a large piece of tin foil, seal it up into a tight little package and cook in the oven or on the grill whenever you’re ready.

Filled with my favorite seasonal vegetables and lean chicken breasts smothered a delicious sweet and tangy whole grain honey dijon sauce, these honey dijon chicken foil packets burst with flavor. Enjoy right out of the packet or serve with a scoop of brown rice, boiled noodles, and an ice-cold cocktail such as a mojito, margarita, or gin and tonic.

Ingredients in Honey Dijon Chicken Foil Packets

There are two main ingredient parts – the filling and the sauce. Fortunately, all parts are flexible, so if you don’t like one part, feel free to trade it for something you do. For example, if you really dislike tomatoes or asparagus, swap it out and add vegetables you actually love. The same can be said about the honey dijon sauce. But, for today’s post, this is all I got. You can always use these other sauces instead – Cilantro Lime Marinade and Sauce, Peanut Sauce, or Chimichurri.

For the Sauce:

  • Garlic – Since this sauce has so few ingredients, it’s pretty important to pick fresh, quality, ingredients (translation- fresh garlic is a must).
  • Honey – There are no substitutes for honey in honey mustard sauce. It is the most important ingredient in this sauce, so please use a good one.
  • Whole grain mustard – Mustard with the little seeds in it. Guys, it’s so delicious. Unless you dislike mustard, then you’ll probably hate it. Anyway, I purchase my whole grain mustard from Trader Joe’s and it’s fantastic.
  • Lemon juice – Remember what I said about the garlic? The same applies to the lemon juice. Fortunately, you only need 2 tablespoons, so you don’t have to worry about having to purchase an entire lemon tree.
  • Salt + Pepper – to taste.

For the Foil Packets:

  • Oranges – In this particular foil packet recipe, I placed the chicken on a few orange slices. The flavor of the orange complements the honey dijon beautifully without overwhelming the sauce. It also helps keep the chicken breasts juicy as they cook.
  • Vegetables – I added zucchini, yellow squash, cherry tomatoes, and asparagus. These are a few of my favorite summer vegetables. Other recommendations include,
    • Sliced bell peppers
    • Pineapple
    • Red onion
    • Carrots (cut into thin matchsticks)
    • Mushrooms
  • Chicken – I love adding chicken breasts to foil packets since I don’t have to worry as much about the chicken drying out when compared to barbequing directly on the grill. That said, boneless chicken thighs would also work if you prefer darker meat.
  • Olive oil – I like to drizzle my chicken with just a little olive oil just before closing up the foil pack. It’s not completely necessary, but there’s so little fat in the other ingredients that a little buffer will help keep things moist and juicy.
  • Fresh herbs – to garnish. This is optional, of course, but a hint of added freshness is a great way to tie in all the different flavors.

How to make Honey Dijon Chicken Foil Packets

There are two ways to cook foil pack dinners – grill and oven. I’ll explain both methods but FIRST, you need to prepare your foil packets.

  1. To get started, whisk together all ingredients for the honey dijon sauce in a medium mixing bowl. Season to taste the divide the sauce in half and transfer to two separate bowls. One bowl will be for cooking while the other will be for later use (do not confuse the two).
  2. Cut 4 sheets of heavy-duty foil into sheets approximately 12 x 18 inches each.
  3. Place 3 orange slices in a line directly in the middle of each sheet of foil and place one chicken breast directly on top of the oranges. Divide the vegetables into four equal portions and arrange on both sides of the chicken breasts. Sprinkle with salt and pepper, to season.
  4. Spread approximately 1 tablespoon of Honey Dijon Sauce over the top of each chicken breast followed by 1 tsp olive oil.
  5. Fold the foil over the chicken and vegetables to close off the pack. Fold in the sides.

How to cook Chicken Foil Packets in the oven

  1. Preheat oven to 400 degrees F.
  2. Transfer prepared foil packets to a large baking sheet and bake for approximately 25-35 minutes, or until nearly cooked (cooking time will vary depending on thickness).
  3. Carefully remove baking sheet from the oven, peel back the top of the foil so that the chicken is exposed, and set the oven to BROIL.
  4. Return chicken packets to the oven and broil for 2-3 minutes, or until the internal temperature of the chicken registers 160 degrees F with a digital meat thermometer.
  5. Remove from the oven and allow to rest for 5 minutes before serving.

How to cook Chicken Foil Packets on the grill

  1. Preheat grill to medium-high heat.
  2. Very carefully transfer each foil pack directly to your grill. Grill for approximately 20-25 minutes, or until or until the internal temperature of the chicken registers 160 degrees F with a digital meat thermometer (cooking time will vary depending on the thickness of your chicken). Carefully peel back the top of the foil so that the chicken is exposed. Continue to cook for an additional 2-3 minutes, and carefully remove from the grill.
  3. Allow the chicken to rest for 5 minutes before serving.

How to fold a foil packet

To start, grab your heavy-duty aluminum foil and cut into sheets that are approximately 12 x 18 inches. Measurements do not need to be exact, but it’s easy to get carried away and imagine you’ll need the entire roll.

That said, if you know you’ll be cooking on a campfire, or packing them away in an ice chest, you may want to double the size, 12 x 36 and fold it in half, so that you have a double layer.

Next, place your ingredients in the center, with the ingredients that take longest to cook on the outside so that they are exposed to more direct heat.

Once all ingredients are set, bring together the two long edges (in this case the 18-inch sides) in the center of the food, creating a sort of hammock should you decide to pick it up (don’t pick it up). Fold the edges together and down twice, taking care not to fold things too tight- you need room for air to circulate and steam to build.

Once the top seal has been formed, fold the side edges together 2 (maybe three) times, creating a secure packet. Again, be careful not to fold too tightly.

Love Chicken Foil Packets? Check out,

  • The Best Italian Pasta Salad Recipe
  • Tandoori Chicken Gyros with Curried Yogurt Sauce
  • Grilled Greek Chicken Salad Recipe
  • Chimichurri Chicken Recipe
  • Jamaican Jerk Chicken Recipe
  • Creamy Pea Salad Recipe with Bacon

If you try making this Chicken Foil Packet Recipe, please leave me a comment and let me know! I always love to hear your thoughts.


If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon on INSTAGRAM! Follow The Forked Spoon on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of the latest recipes and updates.

Honey Dijon Chicken Foil Packets

4.8 from 5 votes Cooked in the oven or on the grill, these amazing Honey Dijon Chicken Foil Packets are a quick and easy 30-minute meal filled with fresh and colorful seasonal vegetables, juicy chicken breasts, and a delicious sweet and tangy honey dijon sauce. Pin Recipe Course: Main Course Cuisine: American Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4 foil packs Calories: 361kcal Author Jessica Randhawa


  • Heavy Duty Aluminum Foil

For the Honey Dijon Sauce

  • 4 cloves garlic – minced
  • 1/2 cup honey
  • 1/4 cup whole grain mustard
  • 2 tbsp fresh lemon juice
  • Salt + Pepper – to taste

For the Chicken Foil Packets

  • 2 oranges – sliced
  • 2 zucchini – sliced
  • 2 yellow squash – sliced
  • 1/2 pound asparagus – chopped into 2-inch pieces
  • 10 ounces cherry tomatoes
  • 4 chicken breasts – (approximately 2.5-3 pounds total)
  • 4 tsp olive oil
  • salt + pepper – to season
  • Fresh thyme and parsley – to garnish
  • In a small bowl whisk together the garlic, honey, whole grain mustard, fresh lemon juice, and salt and pepper. Season to taste.
  • Divide the sauce in half and transfer to two seperate bowls. Set each aside.
  • Preheat oven to 400 degrees F or heat grill to medium heat.
  • Cut 4 sheets of heavy-duty foil, approximately 12 x 18 inches each.
  • Place 3 orange slices in a line directly in the middle of each sheet of foil and place one chicken breast directly on top of the oranges.
  • Divide the vegetables into four equal portions. Arrange the vegetables on both sides of the chicken breasts. Sprinkle with salt and pepper, to season.
  • Using sauce from the same bowl each time (this is to prevent cross-contamination), top each chicken breast with approximately 1 tablespoon of Honey Dijon Sauce. Spread the sauce over the top of the chicken, spreading it evenly over the top. Drizzle with approximately 1 tsp olive oil over each chicken breast.
  • Fold the foil over the chicken and vegetables to close off the pack. Fold in the sides.
  • To cook in the oven. Transfer foil packets to a large baking sheet and bake for approximately 25-35 minutes, or until nearly cooked (cooking time will vary depending on thickness). Carefully remove baking sheet from the oven, peel back the top of the foil so that the chicken is exposed (careful! there will be steam!), and set oven to BROIL. Return chicken packets to the oven and broil for 2-3 minutes, or until internal temperature of the chicken registers 160 degrees F with a digital meat thermometer. Remove from oven and allow to rest for 5 minutes before serving.
  • To cook on the grill. Preheat grill to medium-high heat. Very carefully transfer each foil pack directly to the grill. Grill for approximately 20-30 minutes, or until the internal temperature of the chicken registers 150-160 degrees F with a digital meat thermometer (cooking time will vary depending on thickness of your chicken). Carefully peel back the top of the foil so that the chicken is exposed. Continue to cook for an additional 2-3 minutes. Carefully remove from the grill.
  • Serve garnished with fresh chopped parsley, thyme, and additional honey dijon sauce, if desired.

Cooking time will vary depending on the thickness of your chicken breasts. You will know your chicken is fully cooked once it reaches an internal temperature of 160-165 degrees F. Calories: 361kcal | Carbohydrates: 56g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 329mg | Potassium: 1374mg | Fiber: 6g | Sugar: 49g | Vitamin A: 1350IU | Vitamin C: 94.1mg | Calcium: 101mg | Iron: 3.3mg (Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.) Did you Make this Recipe? Tag it Today!Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section below. 288shares

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