15 Chicken Breast Recipes In Foil Packets

Picture yourself unwrapping a steaming foil packet to reveal perfectly cooked, juicy chicken breast infused with aromatic herbs and seasonal vegetables. You'll find that foil packet cooking isn't just convenient—it's a game-changer for your weeknight dinner routine. By mastering these 15 versatile recipes, you're about to transform basic chicken breasts into everything from zesty Mediterranean masterpieces to sweet and tangy Asian-inspired dishes. Let's explore how these effortless packets can revolutionize your meal prep while keeping your kitchen spotless.

Classic Garlic and Herb Chicken Foil Packets

Foil packet cooking is one of the most foolproof methods for creating juicy, flavorful chicken breasts. The sealed environment created by the foil allows the chicken to cook in its own juices while absorbing the aromatic herbs and seasonings, resulting in tender meat that remains moist throughout.

This classic garlic and herb version brings together simple, fresh ingredients that complement the natural flavor of chicken. The combination of Italian seasoning and fresh garlic creates an aromatic profile that permeates the meat during cooking, while olive oil helps keep everything moist and adds richness to the final dish.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 sheets heavy-duty aluminum foil (12×12 inches)

Preheat your oven to 400°F (200°C). Begin by patting the chicken breasts dry with paper towels to ensure proper seasoning adhesion.

Brush each chicken breast thoroughly with olive oil, then season both sides with Italian seasoning, minced garlic, salt, and pepper, making sure to distribute the seasonings evenly.

Place each chicken breast in the center of a foil sheet. To create the packets, bring the long sides of the foil together above the chicken and fold them over several times to seal.

Fold in the shorter ends, creating a secure packet that will keep in moisture during cooking. Place the sealed packets on a baking sheet.

Bake the chicken packets for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Once done, remove from the oven and let the packets rest for 5 minutes before opening.

This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

For best results, use chicken breasts of similar size and thickness to ensure even cooking. If your chicken breasts are particularly thick, consider butterflying them before seasoning.

You can also add vegetables like asparagus or sliced bell peppers to the packets, but be aware that this may increase cooking time by 5-10 minutes.

Always open packets carefully, as hot steam will escape when unsealed.

Mediterranean Lemon Chicken Packets

Mediterranean Lemon Chicken Packets combine the bright flavors of the Mediterranean with the convenience of foil packet cooking. Fresh lemon, herbs, and classic Mediterranean ingredients like olives and cherry tomatoes create a vibrant, healthy dish that's both impressive and easy to prepare.

This one-packet meal features tender chicken breasts infused with citrus and herbs, complemented by a medley of vegetables that cook together to create their own flavorful sauce. The steam created within the foil packet ensures the chicken stays moist while absorbing the essence of the Mediterranean ingredients.

• 4 boneless, skinless chicken breasts
• 2 lemons (1 sliced, 1 for juicing)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• Salt and black pepper to taste
• Fresh parsley for garnish

Preheat the oven to 400°F (200°C). Pat the chicken breasts dry and season generously with salt and pepper. In a bowl, combine olive oil, minced garlic, oregano, thyme, and the juice of one lemon. Brush this mixture over both sides of the chicken breasts.

Create four 12×15 inch pieces of heavy-duty foil and lightly oil the center of each. Place a chicken breast on each foil piece and top with lemon slices, cherry tomatoes, olives, and red onion slices. Drizzle any remaining herb-oil mixture over the vegetables.

Fold the foil to create sealed packets, leaving some space above the ingredients for steam to circulate. Place the packets on a baking sheet and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest for 5 minutes before carefully opening. Sprinkle with feta cheese and fresh parsley before serving.

For optimal results, ensure all foil packets are sealed tightly to prevent moisture from escaping during cooking. The vegetables can be adjusted based on preference, but keep the quantities similar to maintain proper cooking time. If cooking on a grill, place packets over medium-high heat and cook for 20-25 minutes, rotating occasionally for even cooking.

Mexican Street Corn Chicken Packets

Mexican Street Corn Chicken Packets combine the beloved flavors of elote (Mexican street corn) with juicy chicken breast, all conveniently cooked in foil packets. The combination of sweet corn, tangy lime, creamy mayo, and traditional Mexican seasonings creates an explosion of flavors while keeping the chicken moist and tender.

This recipe transforms the traditional foil packet chicken dinner into a fiesta of flavors, incorporating classic Mexican street corn elements like cotija cheese, chili powder, and cilantro. The steam created within the foil packet helps infuse the chicken with the vibrant seasonings while cooking the corn to perfect tenderness.

• 4 boneless, skinless chicken breasts
• 4 ears of corn, cut into quarters
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• 1/2 cup cotija cheese, crumbled
• 2 tablespoons chili powder
• 1 lime, juiced
• 4 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and 1 tablespoon of chili powder.

Create four 12×12 inch squares of heavy-duty aluminum foil and brush the center of each with olive oil. Place one chicken breast in the center of each foil square and surround it with corn quarters.

In a small bowl, mix together mayonnaise, Mexican crema, half of the cotija cheese, remaining chili powder, lime juice, and minced garlic. Spoon the mixture evenly over each chicken breast and corn.

Fold the foil over the chicken and corn, sealing the edges tightly to create packets. Place the packets on a baking sheet and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Once done, carefully open the packets (watch for hot steam) and sprinkle with remaining cotija cheese and fresh cilantro.

For optimal results, ensure your corn is fresh and cut into manageable pieces that will cook evenly with the chicken. If using frozen corn kernels instead of fresh corn, reduce the amount to about 2 cups total and distribute evenly among the packets.

The packets can also be cooked on a grill over medium-high heat for 20-25 minutes, making this recipe perfect for outdoor cooking.

Asian Sesame Ginger Chicken Packets

Asian Sesame Ginger Chicken Packets transform ordinary chicken breasts into an aromatic, Asian-inspired meal that's both simple to prepare and packed with flavor. The combination of soy sauce, sesame oil, and fresh ginger creates a savory marinade that infuses the chicken as it steams within its foil cocoon.

This recipe takes the basic foil packet cooking method and elevates it with classic Asian ingredients. As the chicken cooks, the marinade reduces slightly, creating a delicious sauce that keeps the meat moist while imparting deep umami flavors. The addition of vegetables like snap peas and carrots not only adds nutrition but also creates a complete meal in one convenient package.

• 4 boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 2 cups snap peas
• 1 cup julienned carrots
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Preheat the oven to 400°F (200°C). In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced ginger, and garlic to create the marinade. Place chicken breasts in the marinade and let them sit for 15-20 minutes at room temperature.

Create four 12×12 inch squares of heavy-duty aluminum foil. Place a marinated chicken breast in the center of each foil piece. Divide the snap peas and carrots evenly among the packets, arranging them around the chicken. Pour remaining marinade over each portion.

Fold the foil over the chicken and vegetables, sealing the edges tightly to create secure packets. Place the packets on a baking sheet and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Open the packets carefully, garnish with sliced green onions and sesame seeds before serving.

For optimal results, slice larger chicken breasts horizontally to create even thickness before marinating. If using regular-width foil, double-layer it to prevent tears and leaks.

The packets can also be prepared up to 8 hours in advance and stored in the refrigerator until ready to cook, making this an excellent meal prep option.

Honey Mustard Chicken and Vegetable Packets

Honey mustard chicken packets offer a perfect balance of sweet and tangy flavors while incorporating colorful vegetables for a complete meal. The combination of honey and Dijon mustard creates a delectable sauce that infuses both the chicken and vegetables as they steam together in their foil cocoon.

This foolproof recipe transforms ordinary chicken breasts into a flavorful feast, while the vegetables cook to tender-crisp perfection alongside the meat. The sealed packet method ensures that all the natural juices and flavors meld together, creating a sauce that's perfect for spooning over the finished dish.

• 4 boneless, skinless chicken breasts
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 small zucchini, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Heavy-duty aluminum foil

Preheat the oven to 400°F (200°C). In a small bowl, whisk together honey, Dijon mustard, and 1 tablespoon of olive oil until well combined. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

Cut four 15×12 inch pieces of heavy-duty foil. Place one chicken breast in the center of each foil piece. Arrange the prepared vegetables around each chicken breast. Drizzle the remaining olive oil over the vegetables and sprinkle with minced garlic and thyme. Spoon the honey mustard mixture evenly over each chicken breast and vegetables.

Fold the foil over the ingredients, sealing the edges tightly to create packets. Place the packets on a baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

For optimal results, check that the vegetables are cut into similarly sized pieces to ensure even cooking. If preparing these packets for the grill, cook over medium-high heat for 20-25 minutes, turning once halfway through. Allow packets to rest for 5 minutes before opening, and be careful when opening as hot steam will escape.

BBQ Ranch Chicken Foil Packets

BBQ Ranch Chicken Foil Packets combine the smoky sweetness of barbecue sauce with creamy ranch flavoring, creating a delicious and effortless meal. The foil packet cooking method ensures the chicken stays moist while absorbing all the bold flavors during the cooking process.

This simple yet satisfying dish requires minimal prep work and cleanup, making it perfect for busy weeknight dinners or outdoor grilling sessions. The combination of BBQ and ranch seasonings creates a unique flavor profile that elevates plain chicken breasts into a crave-worthy meal.

• 4 boneless, skinless chicken breasts
• 1/2 cup BBQ sauce
• 1/2 cup ranch dressing
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Heavy-duty aluminum foil

Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat. Pat the chicken breasts dry with paper towels and brush them with olive oil. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.

In a small bowl, mix the BBQ sauce and ranch dressing until well combined. Create four 12×12 inch squares of heavy-duty foil and place one chicken breast in the center of each. Pour the BBQ ranch mixture evenly over each chicken breast, ensuring good coverage. Fold the foil over the chicken and seal the edges tightly to create secure packets.

Place the packets on a baking sheet if cooking in the oven, or directly on the grill grates if grilling. Cook for 25-30 minutes in the oven, or 20-25 minutes on the grill, until the chicken reaches an internal temperature of 165°F (74°C). Let the packets rest for 5 minutes before carefully opening them, as hot steam will escape.

For the best results, choose chicken breasts of similar size and thickness to ensure even cooking. If grilling, avoid placing the packets over direct flames to prevent the sauce from burning.

The foil packets can be assembled up to 8 hours in advance and stored in the refrigerator until ready to cook, making meal prep even more convenient.

Pesto Parmesan Chicken Packets

Pesto Parmesan Chicken Packets transform ordinary chicken breasts into a flavorful Italian-inspired dish that's both elegant and easy to prepare. The combination of fresh pesto and melted Parmesan cheese creates a rich, savory coating that keeps the chicken moist while infusing it with classic Mediterranean flavors.

This foil packet method is particularly effective for pesto Parmesan chicken as it allows the cheese to melt perfectly over the meat while the pesto's herbs and garlic infuse the chicken during the cooking process. The sealed environment prevents the pesto from drying out and helps maintain its vibrant color and fresh taste.

• 4 boneless, skinless chicken breasts
• 1/2 cup prepared basil pesto
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 4 pieces heavy-duty aluminum foil (12×12 inches)

Preheat the oven to 400°F (200°C). Begin by patting the chicken breasts dry with paper towels and brushing them with olive oil. Season each breast with minced garlic, Italian seasoning, salt, and pepper on both sides.

Place each chicken breast in the center of a foil square. Spread 2 tablespoons of pesto evenly over each chicken breast, then sprinkle each with 1/4 cup of Parmesan cheese. Fold the foil over the chicken to create sealed packets, making sure to leave some space above the chicken for heat circulation.

Place the packets on a baking sheet and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once done, carefully open the packets (watch for hot steam) and, if desired, broil for 2-3 minutes to lightly brown the cheese.

For best results, use fresh pesto rather than shelf-stable varieties, as it provides better flavor and texture. The packets can be assembled up to 8 hours in advance and refrigerated until ready to cook.

If grilling, place the packets over medium-high heat and cook for 20-25 minutes, rotating occasionally for even cooking.

Fajita Style Chicken Packets

Fajita-style chicken foil packets bring the vibrant flavors of Mexican cuisine to a convenient and fuss-free cooking method. The combination of perfectly seasoned chicken breast strips with colorful bell peppers and onions creates a restaurant-worthy meal that can be prepared with minimal cleanup.

This recipe captures the essence of sizzling fajitas while using the moisture-sealing properties of foil packet cooking to ensure tender, juicy results. The vegetables and chicken steam together, allowing the flavors to meld while maintaining the signature fajita texture and taste.

• 4 boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (mixed colors), sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste

Preheat the oven to 400°F (200°C). In a large bowl, combine the chicken strips with olive oil, lime juice, garlic, and all seasonings. Toss until the chicken is evenly coated. Add the sliced peppers and onions to the bowl and mix gently to incorporate the vegetables with the seasoned chicken.

Create four 12×12 inch squares of heavy-duty aluminum foil. Divide the chicken and vegetable mixture equally among the foil pieces, placing the contents in the center of each square. Fold the foil over the contents and seal the edges tightly, creating secure packets while leaving some space inside for steam to circulate.

Place the packets on a baking sheet and cook for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Let the packets rest for 5 minutes before carefully opening, as hot steam will escape.

For optimal results, slice the vegetables and chicken strips uniformly to ensure even cooking. The packets can also be prepared up to 8 hours in advance and stored in the refrigerator until ready to cook. When serving, consider offering warm tortillas, sour cream, guacamole, and fresh cilantro as accompaniments.

Greek Chicken and Potato Packets

Greek-Style Chicken and Potato Foil Packets combine the convenience of packet cooking with the vibrant flavors of Mediterranean cuisine. The combination of lemon, oregano, and garlic creates a classic Greek profile that infuses both the tender chicken and perfectly cooked potatoes.

This one-packet meal brings together protein and starch in a single, easy-to-prepare bundle, where the potatoes absorb the flavorful juices from the chicken while cooking. The steam created within the foil packet ensures that both components remain moist and tender, while also mingling the herbs and seasonings throughout the dish.

• 4 boneless, skinless chicken breasts
• 4 medium Yukon Gold potatoes, cut into 1-inch cubes
• 4 tablespoons olive oil
• 2 lemons (1 juiced, 1 sliced)
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

Preheat the oven to 400°F (200°C). Create four 12×15 inch sheets of heavy-duty aluminum foil.

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, and thyme. Add the cubed potatoes to the bowl and toss until well coated.

Place one chicken breast in the center of each foil sheet. Divide the seasoned potatoes equally among the four packets, arranging them around the chicken. Top each packet with 2-3 lemon slices.

Fold the foil over the contents and seal the edges tightly, creating secure packets. Place the packets on a baking sheet.

Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork. Carefully open the packets (watch for hot steam), sprinkle with crumbled feta cheese and fresh parsley before serving.

For optimal results, ensure all potato pieces are cut to a uniform size to guarantee even cooking. If using larger chicken breasts, either butterfly them or increase cooking time by 5-7 minutes.

The packets can also be prepared up to 8 hours in advance and stored in the refrigerator until ready to cook, making them perfect for meal prep or entertaining.

Teriyaki Pineapple Chicken Packets

Teriyaki Pineapple Chicken Foil Packets combine sweet and savory flavors in a convenient, easy-to-prepare meal. The natural sweetness of fresh pineapple perfectly complements the umami-rich teriyaki sauce, while the foil packet method ensures the chicken stays moist and tender throughout the cooking process.

This Asian-inspired dish transforms ordinary chicken breasts into an exotic feast, complete with caramelized pineapple chunks and a glossy teriyaki glaze. The sealed foil packets create a perfect environment for the flavors to meld together, allowing the chicken to absorb the vibrant combination of soy, ginger, and tropical fruit.

• 4 boneless, skinless chicken breasts
• 2 cups fresh pineapple chunks
• 1/2 cup teriyaki sauce
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, sliced
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Preheat the oven to 400°F (200°C). In a mixing bowl, combine teriyaki sauce, honey, sesame oil, minced garlic, and grated ginger. Pat the chicken breasts dry with paper towels and season with salt and pepper.

Create four 12×12 inch squares of heavy-duty aluminum foil. Place one chicken breast in the center of each foil piece and top with 1/2 cup pineapple chunks. Pour the teriyaki mixture evenly over each chicken breast, dividing it equally among the four portions. Fold the foil over the ingredients and seal tightly, creating secure packets.

Place the packets on a baking sheet and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once done, carefully open the packets and let them rest for 5 minutes.

Transfer to serving plates and garnish with sliced green onions and sesame seeds.

For optimal results, choose pineapple chunks that are uniformly sized to ensure even cooking. The packets can also be prepared up to 4 hours in advance and refrigerated until ready to cook.

If grilling, maintain medium-high heat and cook for 20-25 minutes, turning packets halfway through. To prevent sticking, spray the foil with cooking spray before adding ingredients.

Buffalo Ranch Chicken Packets

Buffalo Ranch Chicken Foil Packets combine two beloved flavors – spicy buffalo sauce and creamy ranch – in a convenient, mess-free cooking method.

The foil packet technique ensures the chicken stays moist while absorbing the bold, zesty flavors as it cooks. This easy weeknight dinner solution transforms ordinary chicken breasts into a mouthwatering meal that delivers the perfect balance of heat and coolness.

The ranch seasoning helps tame the buffalo sauce's kick while adding its signature herbal notes, and the steam created inside the foil packets keeps the chicken tender and juicy.

• 4 boneless, skinless chicken breasts
• 1/3 cup buffalo sauce
• 2 tablespoons ranch seasoning mix
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Additional ranch dressing for serving
• Optional: chopped green onions for garnish

Preheat the oven to 400°F (200°C).

In a small bowl, combine the buffalo sauce, melted butter, and half of the ranch seasoning mix. Pat the chicken breasts dry with paper towels and brush them with olive oil. Season both sides with the remaining ranch seasoning, garlic powder, salt, and pepper.

Create four 12×12 inch squares of heavy-duty aluminum foil and place one chicken breast in the center of each. Pour the buffalo-ranch mixture evenly over each chicken breast, ensuring good coverage.

Fold the foil over the chicken and seal the edges tightly to create secure packets, leaving some space above the chicken for steam to circulate. Place the packets on a baking sheet and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Let the packets rest for 5 minutes before carefully opening them, as hot steam will escape. Drizzle with additional ranch dressing and garnish with chopped green onions if desired.

For optimal results, choose chicken breasts of similar size and thickness to ensure even cooking. If grilling, maintain medium-high heat and cook for 20-25 minutes, rotating the packets halfway through.

The foil packets can be assembled up to 8 hours in advance and stored in the refrigerator until ready to cook, making them perfect for meal prep or camping trips.

Cajun Chicken and Sausage Packets

Cajun-style foil packet cooking brings together the bold flavors of Louisiana cuisine with the convenience of a no-mess preparation method. The combination of chicken breast and andouille sausage creates a perfect blend of proteins, while the traditional Cajun seasonings infuse the meat with a spicy, aromatic profile that's characteristic of Southern cooking.

This recipe takes the classic foil packet method and elevates it with the addition of smoky andouille sausage, bell peppers, and onions, allowing the flavors to meld together as they cook. The vegetables not only add nutrition but also create a flavorful base that keeps the chicken moist and tender throughout the cooking process.

• 4 boneless, skinless chicken breasts
• 12 ounces andouille sausage, sliced
• 2 bell peppers, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 4 sheets heavy-duty aluminum foil (12×12 inches)

Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and slice them into even-sized pieces, approximately 1-inch thick. In a large bowl, combine the olive oil, Cajun seasoning, garlic powder, thyme, salt, and pepper.

Add the chicken pieces, sausage slices, bell peppers, and onions to the bowl, tossing well to ensure even coating with the seasoning mixture.

Lay out four sheets of heavy-duty foil and divide the chicken, sausage, and vegetable mixture evenly among them, placing the ingredients in the center of each foil sheet. Before sealing, arrange the ingredients so that the vegetables surround the chicken pieces, which helps ensure even cooking and optimal flavor distribution.

Fold the foil over the ingredients and seal the edges tightly, creating secure packets that will retain moisture during cooking.

Place the foil packets on a baking sheet and cook in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Allow the packets to rest for 5 minutes before carefully opening them, as hot steam will escape.

For optimal results, choose andouille sausage that's fully cooked, as it will release its flavors during the cooking process without requiring additional cooking time. If cooking on a grill, maintain medium-high heat (around 400°F) and place packets on the grates for 20-25 minutes, rotating halfway through.

For those sensitive to heat, reduce the amount of Cajun seasoning or substitute with a milder blend while maintaining the other spices for flavor.

Caprese Chicken Foil Packets

Caprese Chicken Foil Packets combine the classic Italian flavors of fresh mozzarella, tomatoes, and basil with tender chicken breast, all conveniently cooked in individual foil packets.

This dish captures the essence of traditional Caprese salad while transforming it into a complete protein-rich meal. The foil packet cooking method ensures that all the Mediterranean flavors meld together perfectly, while the chicken remains moist and tender.

As the ingredients steam together, the tomatoes release their juices, creating a light and flavorful sauce that infuses the chicken with robust flavors.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 8 oz fresh mozzarella, sliced
• 2 large tomatoes, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• Salt and black pepper to taste
• Heavy-duty aluminum foil

Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with Italian seasoning, minced garlic, salt, and pepper.

Brush each breast with olive oil to ensure even seasoning distribution. Create four 12×12 inch squares of heavy-duty foil and place one chicken breast in the center of each.

Top each chicken breast with 2-3 slices of fresh mozzarella and tomato. Scatter fresh basil leaves over the tomatoes and drizzle with balsamic glaze.

Fold the foil over the chicken and ingredients, sealing the edges tightly to create secure packets. Place the packets on a baking sheet and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Allow the packets to rest for 5 minutes before carefully opening them, as hot steam will escape. For optimal results, choose chicken breasts of similar size for even cooking, and avoid overcrowding the packets with too many toppings.

If preparing ahead, assemble the packets but wait to add the balsamic glaze until just before cooking to prevent the vinegar from breaking down the foil.

This recipe can also be cooked on a preheated grill over medium-high heat for 20-25 minutes.

Sweet and Sour Chicken Packets

Sweet and sour chicken packets combine the convenience of foil packet cooking with the vibrant flavors of Asian-inspired cuisine. The sealed environment allows the chicken to absorb the tangy sauce while staying perfectly moist and tender.

The combination of pineapple juice, soy sauce, and brown sugar creates that classic sweet and sour profile, while bell peppers and onions add texture and depth to the dish. As the ingredients steam together in the foil, they create a delicious sauce that infuses the chicken with flavor.

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 cup pineapple chunks
• 1/4 cup pineapple juice
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• Salt and pepper to taste

Preheat the oven to 400°F (200°C). In a bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, cornstarch, minced garlic, and grated ginger until well combined. Pat the chicken breasts dry and season with salt and pepper.

Create four 12×12 inch squares of heavy-duty aluminum foil. Place one chicken breast in the center of each foil piece. Divide the sliced bell peppers, onions, and pineapple chunks evenly among the packets, arranging them around and on top of the chicken. Pour the sauce mixture equally over each serving.

Fold the foil over the ingredients, sealing the edges tightly to create secure packets. Place the packets on a baking sheet and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Allow packets to rest for 5 minutes before carefully opening, as hot steam will escape.

For optimal results, slice chicken breasts horizontally if they're particularly thick, ensuring even cooking throughout. The packets can also be prepared up to 4 hours in advance and refrigerated until ready to cook, making them perfect for meal prep or busy weeknight dinners.

When serving, consider garnishing with sesame seeds and sliced green onions for added visual appeal and texture.

Spinach and Feta Stuffed Chicken Packets

Spinach and Feta Stuffed Chicken Foil Packets combine Mediterranean flavors with the convenient cooking method of foil-wrapped chicken. The combination of creamy feta cheese and nutrient-rich spinach transforms ordinary chicken breasts into an elegant yet easy-to-prepare meal.

This recipe takes the basic foil packet method to the next level by butterflying and stuffing the chicken breasts before wrapping them in foil. The sealed environment allows the flavors to meld together while keeping the chicken moist and tender, resulting in a restaurant-quality dish that can be prepared with minimal fuss.

• 4 boneless, skinless chicken breasts
• 6 cups fresh spinach, roughly chopped
• 8 oz feta cheese, crumbled
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 lemon, zested and juiced
• Salt and black pepper to taste
• Heavy-duty aluminum foil

Preheat the oven to 400°F (200°C). Butterfly each chicken breast by cutting horizontally through the middle, stopping just before cutting all the way through. Open the chicken like a book and pound to even thickness. Season both sides with salt, pepper, and oregano.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and mix in crumbled feta cheese and lemon zest.

Divide the spinach-feta mixture among the chicken breasts, placing it on one side of each butterflied piece. Fold the other side over to close.

Create four 12×14 inch pieces of foil. Place each stuffed chicken breast on a foil piece, drizzle with remaining olive oil and lemon juice. Seal the foil packets tightly by folding and crimping the edges.

Place packets on a baking sheet and cook for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C). For best results, allow the chicken to rest in the sealed packets for 5-7 minutes before opening.

This dish can be customized by adding sun-dried tomatoes or roasted red peppers to the stuffing mixture. If cooking on a grill, place packets over medium-high heat and cook for 20-25 minutes, turning once halfway through. Avoid overstuffing the chicken breasts, as this can make them difficult to seal and lead to uneven cooking.