Chicken Rice Foil Packs bring together seasoned chicken, tender rice, and veggies in one foil packet with big flavors and a quick prep time.

Chicken Rice Foil Packs just out of the oven, topped with melted cheese and ready to eat.
chelsea

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!

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All the ingredients prepped and ready for easy assembly, including water, rice, cheese, corn, spices, beans, chicken, salsa verde, cream cheese, and peppers.

Featured Comment

I tried this recipe step by step, and it is AMAZING!!!!!!!. Great flavor. My family loves it.

– Trisha
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Chicken Rice Foil Packs Ingredients

IngredientTips/Substitutes
Chicken breastsPound to ½ inch thick for even cooking
Instant riceMust be instant or pre-cooked rice for correct cook time
VeggiesWe love corn, black beans, and red pepper.
SeasoningsThese add so much flavor; feel free to scale to spice preference
Salsa VerdeFor store-bought, Herdez is my favorite. Grab mild if you’re concerned about the heat
Cream cheese and shredded cheeseSoften cream cheese before adding and add pepper jack after cooking
Rice being soaked and chicken rubbed in seasoning for this chicken rice foil packs.

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.
Foil packet filled with rice, corn, beans, cream cheese, salsa verde, and chicken, ready to be cooked over a fire, grill, or in the oven.

More Foil Pack Meals:

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4.93 from 28 votes

Chicken Rice Foil Packs

By Chelsea Lords
Chicken Rice Foil Packs make dinner simple with seasoned chicken, rice, and veggies cooked together in a single foil packet.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 large foil packs; this recipe easily doubles or triples

Equipment

Ingredients

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.

Video

Recipe Notes

Note 1: Serving suggestions: avocado, sour cream, lime wedges, chopped cilantro, or crushed tortilla chips.
Note 2: Be prepared to be flexible on timing as it could be anywhere from 30–50 minutes depending on the heat of your oven and size of your chicken. My best recommendation is to make sure your chicken is pounded to 1/2-inch thick and exactly 7 ounces. In my oven with a 7 ounce chicken breast, it was cooked through at 37 minutes.
To Grill: Preheat grill to medium-high. Place sealed foil packets on the grill and cook for 25–35 minutes, flipping once halfway through. Check that chicken reaches 165°F before serving.
Storage: Let foil packs cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat in the microwave with a splash of broth if needed.

Nutrition

Serving: 1serving | Calories: 626kcal | Carbohydrates: 47.8g | Protein: 59.5g | Fat: 20.7g | Cholesterol: 187mg | Sodium: 824mg | Fiber: 5g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

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!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4.93 from 28 votes (3 ratings without comment)

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126 Comments

  1. Le says:

    Looks delicious!

    Reply
    1. Chelsea says:

      Thanks!

      Reply
  2. Lisa says:

    Hello – have you prepped this and froze the foil packs before cooking?

    Reply
    1. Chelsea says:

      I haven’t tried that! So sorry!

      Reply
  3. Janice says:

    Foil

    Reply