Chicken Foil Packets (Printable Version)

Juicy chicken and colorful veggies steamed together in foil with herbs for a simple, mess-free meal.

# What You'll Need:

→ Meats

01 - 4 boneless skinless chicken breasts (about 5 oz each)

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow squash, sliced
04 - 1 zucchini, sliced
05 - 1 small red onion, sliced
06 - 1 cup cherry tomatoes, halved

→ Spices & Seasonings

07 - 2 tbsp olive oil
08 - 2 tsp Italian seasoning
09 - 1 tsp garlic powder
10 - 1 tsp paprika
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper
13 - 1 tbsp fresh parsley, chopped (for garnish)
14 - Lemon wedges, to serve

# Directions:

01 - Preheat oven to 400°F.
02 - Lay out four large sheets of heavy-duty aluminum foil, approximately 12x16 inches each.
03 - Place a chicken breast in the center of each foil sheet.
04 - Distribute sliced bell pepper, squash, zucchini, onion, and halved cherry tomatoes evenly around each chicken breast.
05 - In a small bowl, combine olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper. Drizzle the mixture evenly over the chicken and vegetables in each packet.
06 - Fold the foil sides up and over the chicken and vegetables, crimping the edges to seal each packet tightly while leaving a little room for steam circulation.
07 - Transfer the packets to a baking sheet and bake for 25 to 30 minutes, until the chicken is cooked through and the vegetables are tender.
08 - Carefully open the packets, watching out for escaping hot steam. Garnish with fresh chopped parsley and serve with lemon wedges.

# Expert Hints:

01 -
  • The chicken comes out ridiculously juicy because it essentially braises in its own steam
  • You can swap any vegetable based on what is wilting in your crisper drawer and it still works perfectly
02 -
  • Sealing the foil too loosely is the number one reason these turn out watery instead of steamed to perfection
  • Cutting your vegetables to roughly the same thickness is what keeps them from finishing at wildly different times
03 -
  • Pat the chicken breasts completely dry before seasoning so the oil adheres rather than sliding off
  • Let the sealed packets rest for two minutes after removing from the oven before opening to let the juices redistribute

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