Tin Foil Packet Seasoned Italian Chicken and Veggies.
The Best Foil Pack Italian Chicken And Veggies
So many of you have been loving these Foil Pack Italian Sausage and Veggies and I’ve loved seeing all your recreations on Instagram and Facebook! I’ve had quite a few people ask me if they can change it up and add chicken, so I thought I would make a separate recipe — these Italian Chicken and Veggie foil packs and tell you exactly how it works. 🙂
I changed up the veggies a bit, but you’ve still got all the amazing Italian seasonings. Plus, this dish is just about as inexpensive to make and just as healthy. Good-for-you ingredients, very little prep, and virtually no clean-up! This dinner is a mega win!
Ingredients
- Chicken Breasts: You’ll need 16 ounces total, which is about 2 large breasts. Each breast should be around 8 ounces. Slice each one horizontally into two even 4-ounce pieces and pound them to ensure they’re all the same size.
- Red Potatoes: Potatoes take the longest to cook, so cut them small. Use baby red potatoes—halve the smallest ones, and quarter the larger ones. If you’re using regular red potatoes, chop them into small bite-sized pieces.
- Carrots: Carrots also take a while to cook. Cut them into thin matchsticks, about 1- to 2-inches long and 1/8-inch thick.
- Onion: Slice into thin rings or dice them if you prefer.
- Green Pepper: Slice into thin strips.
A few tips for success:
- If you’re baking these, you want to avoid removing them from the oven and checking too often; when you open the foil packet, all the steam is released and it’s going to take a lot longer to fully cook when being placed back into the oven. That said, it’s hard to know exactly when they’re done because each oven is different and ingredients are always prepared a little different. I’d recommend pulling out just ONE packet (not all) and testing at 40 minutes (see if the veggies are tender and use a meat thermometer to test the chicken). If that one’s not done, return it (it will likely need an additional 5 minutes over the rest now) and test a different one at 45 minutes. These packets (if you have the right sized ingredients and a calibrated oven) shouldn’t take longer than 50 minutes and can be done as soon as 35 minutes.
- When grilling, I like to grill these over HIGH heat and actually leave a little bit of an opening at the top of the foil packet — so they’re folded up, but not fully sealed. I think it gives them a better flavor! Grilling at high heat these can be done as soon as 20 minutes depending on the actual temperature of your grill.
- Toss the seasoning mix and olive oil thoroughly with all of the ingredients so you get a nice even coating over everything!
- Use heavy duty foil for grilling.
- Follow the weight and veggie chopping guidelines carefully! 🙂
More Easy Tin Foil Dinners:
- Hobo Foil Packets
- Foil Pack Ramen Noodles
- Taco Sweet Potato Foil Packets
- Cheesy Broccoli & Chicken (Foil Pack)
- Baked Potato Foil Packs
Italian Chicken and Veggies
Tin Foil Packet Italian-Seasoned Chicken and Veggies.
Ingredients
- 2 large (16 ounces total; 1 pound) chicken breasts, sliced horizontally to get 4 even 4-ounce pieces
- 2 cups baby potatoes, halved or quartered
- 1 green bell pepper, thinly sliced
- 1 yellow onion, cut into rings
- 1 large carrot, cut into matchsticks
- 1 tablespoon minced garlic
- 1/4 cup olive oil
Seasonings
- 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
- 1/2 teaspoon EACH onion powder, dried thyme
- 1/2 teaspoon red pepper flakes, optional
- Salt and pepper, to taste
- Optional: fresh lemon, fresh Italian flat-leaf parsley, freshly grated Parmesan cheese
Instructions
- Preheat the grill to high or the oven to 425 degrees F.
- Slice the chicken breasts horizontally to get 4 pieces. Pound the pieces to even thickness. Make sure each piece is 4 ounces.
- Prep the veggies: half or quarter baby red potatoes (you want pretty small pieces so they'll cook in the same time as everything else). Thinly slice the green bell pepper, cut the onion into rings, and cut the carrots into 1/8th inch thick matchsticks.
- In a very large bowl, add the chicken, potatoes, bell pepper, onion rings, carrots, and minced garlic. Pour the olive oil over everything and then all of the seasonings: the dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried thyme, and red pepper flakes if desired. Add salt and pepper to taste (I add about 1/2 teaspoon of salt and 1/4 of pepper, but do it to your preference).
- Toss all of the ingredients together to ensure everything is well coated in the seasonings and olive oil.
- Set out 4 large sheets of foil. Divide the mixture evenly among the foil making sure each foil pack gets 1 chicken piece.
- Seal the foil and grill on high heat for 15-25 minutes (large variance based on different grills/heat; my grill had these finished at 20 minutes) or in the oven for 30-45 minutes (again; large variance based on your oven temperature and how ingredients are prepared) or until the chicken is completely cooked through (registers 165 degrees F). My oven cooked these perfectly at 37 minutes and a friend tested this recipe and they were done at exactly 40 minutes.
- If grilling, I like to open the foil packs just a tiny bit at the top and if oven baking, you can open the foil packs at the end and broil for 1-2 minutes. (Totally optional.)
- Remove the foil packets from grill or oven and open carefully allowing for the steam to escape. If desired top with fresh parsley, a squeeze of fresh lemon, and freshly grated Parmesan cheese. Season additionally with salt and pepper if desired and enjoy immediately.
Nutrition
Calories: 237kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
I’d love to make these ahead and put them in the freezer for weekday lunches. I often grab something unhealthy bc I just don’t want to prep my lunch. Can these be frozen and then put in the oven? Thanks!
I made the Italian Chicken and Veggies tonight… excellent flavor and clean up was a breeze. Served with leftover brown rice from last night. Will definitely make again after I try a few others on your website… thank you!!!
I am soo happy you loved this! Thanks soo much! 🙂
I want to use these for camping, can I prepare the chicken at home and then let it marinade in the seasoning for 2 days? Then add the veggies right before we put it on the fire?
If you can keep the chicken refrigerated that should be fine! 🙂 I hope you enjoy!
Can I use Boneless chicken thighs?
Yes! Hope you enjoy! 🙂
Haven’t made it yet, but added to my list! Can these sit prepped? I’m wondering if the packets could be prepped in the morning (when I have time), then just throw it in the oven when I get home. There’s no acid to turn the meat to mush, so it should be ok.
I don’t see why they can’t be prepped in the morning! Enjoy!
I made all three, chicken, steak and sausage. This Italian seasoning is to die for. I made a huge pickle jar of it!
So happy to hear that! Thank you so much for the comment 🙂
That is such a great compliment!! I’m thrilled you’re enjoying it 🙂
I don’t think this nutrition information could possibly be correct. 4 oz of chicken has way more than 5.8 g of protein.
I also thought the same.
I mut try these recipes.They are good to make in the motorhome while traveling. eating healthy and good
I don’t like eating out a lot. We travel 4 to 5 months every year.These recipes are perfect. I am trying one today
Tried this recipe for dinner tonight and it was a success! I used drumsticks instead of breasts because that’s what I have on hand. Everything came out delicious, not to mention the easy clean up. Thanks.
I’m so thrilled this was a hit! Thanks so much for the comment 🙂
Could this be done in a casserole dish for the same amount of time? Btw I added some yellow and orange bell peppers to mine as well 😉
I would recommend a sheet pan instead!
I love your recipes and save them then post them to my social media accounts…this recipe is stunning
Thank you so much!