Foil Pack Italian Chicken and Veggies is a no-mess dinner that’s quick to prep. It’s perfect for busy nights or campfire cooking!
Author’s Notes
By Popular Demand: The Chicken Version!
So many of you have been loving these Foil Pack Italian Sausage and Veggies. I’ve had the best time seeing your recreations on Instagram ❤️
A lot of you have asked if you can swap the sausage for chicken, so I decided to create a separate recipe: Italian Chicken and Veggies, and show you exactly how it works.
I switched up the veggies a bit, but all those delicious Italian flavors are still here. Plus, this dish is just as budget-friendly and easy! Minimal prep, hearty ingredients, and basically no clean-up. This dinner is a total win!
Ingredients In Italian Chicken And Veggies
- Chicken Breasts: Slice each in half lengthwise, then pound to an even thickness.
- Red Potatoes: Dice small so they cook evenly with the rest of the ingredients.
- Carrots: Cut into thin sticks (1-1/2 inches long, about 1/8 inch thick) so they soften properly.
- Onion: Halve, then slice into very thin strips.
- Green Pepper: Slice into thin strips.
Topping Ideas
Take your Foil Packet Italian Chicken and Veggies to the next level with these simple toppings:
- Fresh lemon juice: Brightens up the flavors right before serving.
- Grated Parmesan: Adds a salty, cheesy finish. Use a microplane for the best texture.
- Chopped parsley: Fresh flat-leaf parsley brings a pop of color and freshness.
- Extra olive oil: A drizzle of good-quality olive oil adds richness.
- Crushed red pepper flakes: For a bit of heat, sprinkle more on top before serving.
Mix and match your favorites; these toppings really bring the dish together!
Featured Comment
– Fran
“I made this and my family absolutely loved it!! I will make it again!”
Italian Chicken And Veggies: Tips
- Cut small & even: Helps everything cook at the same time.
- Pound chicken flat: Ensures even cooking throughout.
- Use heavy-duty foil: Prevents tearing or leaking.
- Seal tightly: Locks in moisture and flavor.
- Check temp: Chicken should reach 165°F, and potatoes should be fork-tender. Avoid opening the foil packs while cooking; letting steam escape slows things down.
More Easy Tin Foil Dinners:
Italian Chicken and Veggies
Equipment
- Grill or oven
Ingredients
- 2 chicken breasts 1 pound total; sliced to get 4 even 4-ounce pieces
- 2 cups baby potatoes diced to 1/2-inch
- 1 green bell pepper very thinly sliced
- 1 small yellow onion cut in half and very thinly sliced
- 1 large carrot cut into matchsticks
- 1 tablespoon minced garlic
- 1/4 cup olive oil
Instructions
- Preheat the grill to high or oven to 425°F.
- Slice the chicken breasts to get 4 pieces. Pound the pieces to even thickness. Make sure each piece is 4 ounces.
- Add chicken, potatoes, bell pepper, onion, carrot, and garlic to a large bowl. Drizzle with olive oil and add all seasonings. Season with salt and pepper (I use about 1 teaspoon salt & 1/4 teaspoon pepper). Toss to evenly coat.
- Lay out 4 large foil sheets. Evenly divide the mixture between the sheets, placing 1 piece of chicken in each. Top each packet with 1 tablespoon butter. Seal the foil tightly.
- Cook: until the chicken is completely cooked through (registers 165°F).Grill: 15–25 minutes (mine finishes around 20 minutes).Oven: 30–45 minutes, or until chicken reaches 165°F internal temp (mine finishes around 35 minutes).
- Carefully open foil packets to release steam. Top with a drizzle of olive oil, chopped parsley, lemon juice, and lots of freshly grated Parmesan. Add more salt and pepper, if needed.
- Stovetop Cooking Option: Follow steps 2-3.In a large skillet, heat 2 tablespoons oil. Add chicken in a single layer and cook for 2–4 mins per side. Add 1 tablespoon butter after flipping. Cook until chicken is fully cooked through. Transfer to a plate and cover with foil.Add more oil if needed and another 1 tablespoon butter. Cook all veggies until crisp-tender, stirring occasionally.Plate chicken and veggies together. Top with Parmesan and fresh lemon juice.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Prep Italian Chicken And Veggies Ahead
- Chop everything: Dice the potatoes, slice the veggies, and cut the chicken into even pieces.
- Mix in a bowl: Combine chicken, veggies, garlic, olive oil, and seasonings in a large bowl.
- Cover and chill: Tightly cover the bowl and store in the fridge for up to 24 hours.
- Assemble later: Add the mixture to foil packs and top with butter just before cooking.
Storage
Fridge: Store leftovers in an airtight container (not foil) for up to 3 days. Foil can give the food a metallic taste.
This recipe is amazing. I have added frozen sweet potatoes, acorn squash, broccoli and cauliflower, no matter what I add it is delicious. My first attemt was as the recipe reads but then I started experimenting with the different veggies and it comes out amazing as well.
Yay! I am so happy to hear this! Thanks Rae!
Hello! We live on a boat so one pot meals always the easiest. Made this tonight with green beans and potatoes. We both loved it although mine turned out more steamed and no colour like yours. I made them in the oven. Maybe I need to crank the heat up. I have no grill. Having said that will still make it again! Thank you!
Amazing! I’m so thrilled you enjoyed! Thanks for your comment! 🙂
I made this and my family absolutely loved it!! I will make it again!
I’m so happy to hear this! Thanks Fran! 🙂
Made this the other day, was really good. I’ll bet you could make a nice salad dressing with this spice blend as well.
That’s a great idea! Glad you enjoyed this!
I’v done foil-packs in the past and love it. Could I use parchment paper instead?
Sure 🙂
This is so yummy and easy! I used green beans, onions, carrots, and potatoes. So good! Thank you!
I am so happy to hear how much you loved this! Thanks for your comment! 🙂
Wanted to make this tonight but wondered what other veggies I can add to the onion and carrots. We really don’t like peppers so thought about mushrooms or canned diced tomatoes, broccoli, zucchini? Any thoughts on what would be best?
This is brilliant!
Thank you!