Chicken Rice Foil Packs bring together seasoned chicken, tender rice, and veggies in one foil packet with big flavors and a quick prep time.
author’s Notes
Dinner Hits Different When Wrapped in Foil!
We had foil pack meals at least once a month growing up, and they were always one of our favorites. There’s something about having your own little packet of food that just feels fun as a kid. Now with kids of my own, I love bringing them back; especially for camping or easy weeknight dinners.
These Chicken Rice Foil Packs are a go-to in my house. My kids are obsessed with them, and honestly, so am I. They couldn’t be easier to make and the clean-up is a breeze!
Featured Comment
I tried this recipe step by step, and it is AMAZING!!!!!!!. Great flavor. My family loves it.
– Trisha
Chicken Rice Foil Packs Ingredients
| Ingredient | Tips/Substitutes |
|---|---|
| Chicken breasts | Pound to ½ inch thick for even cooking. |
| Instant rice | Must be instant or pre-cooked rice for correct cook time. |
| Veggies | We love corn, black beans, and red pepper. |
| Seasonings | These add so much flavor; feel free to scale to spice preference. |
| Salsa Verde | For store-bought, Herdez is my favorite. Grab mild if you’re concerned about the heat. |
| Cream cheese and shredded cheese | Soften cream cheese before adding and add pepper jack after cooking. |
Toppings For Chicken Rice Foil Packs
- Avocado slices, guacamole, sour cream, or Greek yogurt for a creamy finish.
- Fresh cilantro or green onions and lime wedges to brighten things up.
- Diced green chiles or pickled jalapeños for more heat.
- Crushed tortilla chips for some crunch.
Chicken Rice Foil Packs Tips
- Trim and pound the chicken: Cut to 7-ounces and pound to ½ inch for even cooking.
- Seal the foil tightly: Keeps moisture in and prevents dry chicken.
- Place on a lined pan: Catches leaks and makes cleanup easy.
- Spray the foil well: Prevents rice from sticking.
- Use heavy-duty foil: Helps prevent tearing and leaks.
More Foil Pack Meals:
Chicken Rice Foil Packs
Video
Equipment
Ingredients
- Cooking spray
- 1 cup Instant (Minute) Rice
- 1-1/2 cups hot water
- 2 (7 ounce) large boneless, skinless chicken breasts
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 ounce cream cheese divided
- 6 tablespoons salsa verde divided
- 1/2 cup fire-roasted corn
- 1/2 cup black beans drained & rinsed
- 1 red bell pepper thinly sliced
- 1/2 cup freshly shredded pepper Jack cheese
- Serving suggestions see note 1
Instructions
- Preheat oven to 400°F. Tear two large sheets of foil (about 2 feet each). Shape into shallow bowls to hold ingredients and liquid. Generously spray with nonstick cooking spray.
- Weigh chicken to get two 6–7 ounce pieces. Pound or slice to 1/2-inch thickness for even cooking.
- In a small bowl, mix instant rice with hot water. Let sit for 5 minutes to soften.
- In another bowl, combine cumin, garlic powder, salt, pepper, chili powder, and paprika. Coat chicken breasts evenly on both sides with seasoning.
- Divide soaked rice and water mixture evenly between both foil packets. Place seasoned chicken on top of the rice.
- Cut cream cheese into 4 chunks. Place 2 chunks on each chicken breast. Spoon 3 tablespoons of salsa verde over each one. Add corn, black beans, and red pepper next to the chicken.
- Fold foil tightly, sealing completely while leaving space for steam and expansion. Place on a sheet pan. Bake for 35–45 minutes, or until chicken reaches 165°F (see note 2).
- Carefully open foil packets. Stir contents to mix flavors and spread the melted cream cheese. Sprinkle with pepper jack cheese. Reseal the foil or return to the oven for 1-2 minutes to melt the cheese. Add your favorite toppings and serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Let chicken rice foil packs cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat in the microwave until warmed through.
Reader’s Notes & Tips
Tips & Variations from Chelsea’s Messy Apron’s Community
What Readers Are Saying About Chicken Rice Foil Packs:
No Instant Rice? Kathleen used regular rice, cooked it 15 minutes, and added it with leftover water. Shelly used instant brown rice. Lauren tried cauliflower rice.
Make-Ahead & Camping: Ashley prepped the packs ahead and kept them in a cooler for camping. Many readers grilled them with great results.
Foil-Free Option: Rena used a baking dish. Mikki tried it in a 9×13 pan.
Veggie Swaps: Readers added bell pepper, onion, cherry tomatoes, zucchini, or even corn on the cob. Kat added shrimp partway through!
Skip the Cream Cheese? Some skipped it or used Neufchâtel instead. Still tasty, just a little less creamy.
For Kids: Susie reduced seasoning and got kid-approved reviews.
Tried something new with these chicken rice foil packs? Let me know in the comments!
Would love to have this recipe.
Hey Renee, if you click jump to recipe you can access the recipe!
This is DELICIOUS! It was a lot of rice for me so I will cut it in half next time. I ended up doubling the spice mix to coat all the chicken. I made it for home so it cooked in a foil-topped 8×8 pan for about 40 minutes near 400° on my grill. This will definitely come camping with me next time! I also think it would be very meal-prep-friendly. (Meal prep thoughts: assemble everything except the rice and water inside a freezer bag. When ready to cook, defrost frozen ingredients, and place rice, water, and frozen ingredients (removed from bag) in a pan and cover with foil. Cook and enjoy!
Thank you so much! I’m so glad you loved it, and I love hearing how you made it work on the grill. Such a great idea for camping and meal prep too! Thanks for sharing your notes!