Italian Chicken and Veggies

4.93 from 14 votes

Foil Pack Italian Chicken and Veggies is a no-mess, flavor-packed meal. Perfect for campfires or busy nights! Easy, hearty, and delicious!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Italian

Keyword: foil pack italian chicken and veggies, Italian chicken and veggies

Servings: foil packs

Author: Chelsea Lords

Cost: $8.25

Equipment

Grill or oven
Aluminum foil

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

Seasonings

1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 tablespoon dried parsley
1/2 tablespoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 up to 1/2 teaspoon red pepper flakes optional
Salt and pepper to taste
4 tablespoons unsalted butter divided
Serving suggestions see note 1

US - Metric

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

Notes

Note 1: Serving suggestions: an extra drizzle of good olive oil, fresh lemon juice, finely chopped flat-leaf parsley, and freshly grated Parmesan. (I grab a block of Parmesan and grate it with a microplane for the best texture!)

Storage: Store leftovers in an airtight container (not foil) in the fridge for up to 3 days; foil can give the food a metallic flavor. To prep ahead, mix everything in a bowl, cover tightly, and transfer to foil just before cooking.

Nutrition