Chicken Rice Foil Packs

4.93 from 28 votes

Chicken Rice Foil Packs make dinner simple with seasoned chicken, rice, and veggies cooked together in a single foil packet.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: Chicken Rice Foil Packs

Servings: large foil packs; this recipe easily doubles or triples

Author: Chelsea Lords

Cost: $7.72

Equipment

Heavy-duty aluminum foil

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

US - Metric

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

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