Foil Packet Chicken Dinner

This foil packet chicken dinner is so easy to make but tastes so good, thanks to the Dales seasoning sauce and Italian seasoning flavoring the tender chicken and vegetables.

Are you looking for your next simply delicious weeknight meal? Well look no further and let me introduce you to foil dinners. In particular, today I’m sharing an easy Italian-flavored foil baked chicken dinner.

All you have to do is marinate your chicken for 30 minutes and place it on the foil with your favorite vegetables. In this recipe, I use potatoes, corn, peppers, and onion, but you can choose whatever you want. Bake in the oven for 25 minutes and you have your foil packet chicken dinner. With tender chicken and roasted vegetables, this dish is so flavorful and I just know your family is going to love it!

There are many reasons to like foil packet meals, as they’re super easy to make, require minimal prep, and use only one oven tray. Wrapping the chicken and vegetables in aluminum foil locks in the flavor too, so your meal is perfectly tender and is guaranteed to melt in your mouth.

Take this recipe on the road with you as well, as a chicken foil packet dinner is a great meal to cook over the fire or on a portable grill during your next camping trip.

Recipe Ingredients

• 1 lb boneless skinless chicken breasts
• 1 large onion (yellow or red onion)
• Peppers (optional)
• 4 mini corn on the cob
• 1/3 cup Dales seasoning sauce
• 3-4 potatoes (can be russet or baby potatoes)
• 1 tbsp olive oil
• 1 packet Italian season dressing mix

Preheat oven to 400 degrees.

Dice the potatoes into 1-inch pieces and cut the chicken into bite-sized pieces.

In a medium-sized bowl, toss the chicken pieces with the Dales sauce and let it marinate for 30 minutes.

In another bowl, toss the diced potatoes with the olive oil olive and 2 tablespoons of the Italian season dressing mix. 

On a sheet of foil, arrange 4-5oz of the chicken, 1 potato (about 1/2 cup), 1 corn, and slice up some onions and red bell pepper on the top. 

Lay another sheet of foil on top and close the ends by rolling each of the sides up 2-3 times. Make sure to cut a little hole on top to allow steam to release during the cooking process.

Repeat the process with the rest of the ingredients, so you have four individual foil packs.

Bake for 25 minutes, until the chicken is done and vegetables are cooked through.

Storage

• Store leftovers in an airtight container in the fridge for up to three days or in the freezer for up to one month. When it’s time, simply reheat in the microwave.

Recipe Notes

• As I mentioned in the beginning, you can use any vegetables you like in foil packet dinners. Some other great options include zucchini, broccoli florets, asparagus, and cherry tomatoes.
• Instead of chicken breast, you can also use chicken tenderloin or chicken thigh.
• Top your tin foil dinners with a sprinkle of parmesan cheese if you can’t resist!
• Substitute the Italian seasoning for your favorite fresh herbs like basil, rosemary, and thyme.
• Alternatively, swap the Italian seasoning for ranch seasoning and then serve your meal topped with crumbled bacon, green onion, and cheese.
• Another option is to use barbecue sauce instead of Dales’s seasoning sauce to make BBQ chicken foil pack dinners.

Recipe FAQs

Can I make foil packet chicken ahead of time?

Absolutely! Prepare your chicken and vegetables and marinate your chicken overnight if you like. Then just assemble and bake as directed.

Check out these other easy chicken recipes:

Instant Pot Butter Chicken Recipe

Chicken Fajita Crock Pot Recipe

North Alabama-Style Pulled Chicken BBQ

Cheesy Bacon Pull-Apart Chicken Recipe

Crock Pot Cashew Chicken

Dutch Oven Smokehouse Chicken