Ingredients
Equipment
Method
- If using oven, preheat to 400°F (200°C) and place baking sheet on middle rack—you'll put foil packets on this to catch drips. If grilling, preheat grill to medium-high, 375-400°F.
- Cut chicken breasts into bite-sized pieces, about 1-inch chunks. Slice potatoes thinly—about ¼-inch thick—so cook through same time as everything else. Slice carrots into thin rounds. Chop bell pepper into chunks. Slice onion thinly. Everything cut to similar sizes ensures even cooking.
- In small bowl, combine olive oil (or melted butter), garlic powder, paprika, salt, and black pepper. Stir together. This seasoned oil coats all ingredients and provides tons of flavor.
- Tear off 4 large sheets heavy-duty foil, each 12-14 inches long. If only regular foil, use double layer to prevent tearing. Lay foil flat. Divide chicken pieces evenly among 4 sheets, placing in center. Divide sliced potatoes, carrots, bell pepper, and onion evenly and pile on top of and around chicken. Drizzle each packet with seasoned oil mixture, making sure everything coated.
- Critical: Bring long sides of foil up and fold together at top, then fold over 2-3 times to create tight seal. Fold in short ends tightly, crimping to prevent steam escaping. Want packets completely sealed so moisture and flavor stay trapped. Should look like little pillows.
- Oven: Place sealed packets on preheated baking sheet and bake 35-40 minutes until chicken cooked through (165°F internal) and potatoes tender when pierced with fork through foil. Grill: Place sealed packets directly on grill grates. Close lid and cook 25-30 minutes, flipping packets carefully with tongs halfway through for even cooking.
- Carefully open one packet to check—chicken should be white throughout with no pink, potatoes tender. If not quite done, reseal and cook another 5 minutes.
- Using tongs or oven mitts, carefully transfer packets to plates. Open packets carefully—steam escapes and it's hot! Can eat right from foil or slide everything onto plate. Top with shredded cheese, fresh herbs, or squeeze lemon if desired.
Notes
Cut potatoes thin—take longest to cook so thin slices ensure done same time as everything else.
Don't overcrowd packets—too much food prevents even cooking. Use more packets if needed.
Seal tightly—crimped edges essential, trap steam that cooks everything.
Use heavy-duty foil—regular tears more easily, especially on grill.
Add liquid for insurance—tablespoon chicken broth or water in each packet adds extra moisture.
Be careful opening—trapped steam incredibly hot, open away from face.
Sausage and potatoes: Use smoked sausage slices instead of chicken for deeper flavor.
Shrimp packets: Swap chicken for shrimp, reduce cooking to 15-20 minutes.
Ground beef: Form seasoned ground beef into small patties and cook with vegetables.
Vegetarian: Use chickpeas or cubed tofu with mushrooms, zucchini, corn.
Italian style: Add Italian seasoning, cherry tomatoes, top with mozzarella after cooking.
Cajun style: Use Cajun seasoning instead of paprika, add corn and sausage.
Add cheese: Sprinkle shredded cheddar over everything in last 5 minutes of cooking.
Lemon herb: Add fresh thyme and lemon slices to packets before sealing.
Bone-in chicken: Takes much longer—45-55 minutes. Boneless pieces work best for even cooking with vegetables.
Packets leaked: Foil wasn't sealed tightly enough or punctured while handling. Use heavy-duty foil and crimp edges firmly.
Cook over campfire: Yes! Place packets on grill grates over hot coals (not direct flame) and cook 25-35 minutes, rotating occasionally.
Potatoes not tender: Sliced too thick or packets didn't cook long enough. Slice ¼-inch thick maximum.
Frozen vegetables: Can but release more water. Thaw and pat dry first or expect slightly more watery.
Flip packets: On grill yes—flip halfway. In oven no flipping needed.
Dairy-free: Yes! Use olive oil instead of butter and skip cheese toppings.
Store leftovers in airtight containers (not foil) in fridge up to 3 days.
Assemble packets ahead and freeze unbaked up to 2 months. Thaw overnight in fridge before cooking, or add 10-15 minutes if cooking from frozen.
Reheat in 350°F oven 15 minutes or microwave 2-3 minutes until heated through.
Make ahead: Assemble packets completely up to 24 hours ahead, refrigerate. When ready to cook, add 5 minutes to cooking time since starting cold.
Serve: Packets directly on plates, eat straight from foil, or slide onto plates. Each packet individual serving for easy portion control.
Pairs with: Fresh green salad, crusty bread or dinner rolls, coleslaw, grilled corn on the cob, cucumber salad.
Don't overcrowd packets—too much food prevents even cooking. Use more packets if needed.
Seal tightly—crimped edges essential, trap steam that cooks everything.
Use heavy-duty foil—regular tears more easily, especially on grill.
Add liquid for insurance—tablespoon chicken broth or water in each packet adds extra moisture.
Be careful opening—trapped steam incredibly hot, open away from face.
Sausage and potatoes: Use smoked sausage slices instead of chicken for deeper flavor.
Shrimp packets: Swap chicken for shrimp, reduce cooking to 15-20 minutes.
Ground beef: Form seasoned ground beef into small patties and cook with vegetables.
Vegetarian: Use chickpeas or cubed tofu with mushrooms, zucchini, corn.
Italian style: Add Italian seasoning, cherry tomatoes, top with mozzarella after cooking.
Cajun style: Use Cajun seasoning instead of paprika, add corn and sausage.
Add cheese: Sprinkle shredded cheddar over everything in last 5 minutes of cooking.
Lemon herb: Add fresh thyme and lemon slices to packets before sealing.
Bone-in chicken: Takes much longer—45-55 minutes. Boneless pieces work best for even cooking with vegetables.
Packets leaked: Foil wasn't sealed tightly enough or punctured while handling. Use heavy-duty foil and crimp edges firmly.
Cook over campfire: Yes! Place packets on grill grates over hot coals (not direct flame) and cook 25-35 minutes, rotating occasionally.
Potatoes not tender: Sliced too thick or packets didn't cook long enough. Slice ¼-inch thick maximum.
Frozen vegetables: Can but release more water. Thaw and pat dry first or expect slightly more watery.
Flip packets: On grill yes—flip halfway. In oven no flipping needed.
Dairy-free: Yes! Use olive oil instead of butter and skip cheese toppings.
Store leftovers in airtight containers (not foil) in fridge up to 3 days.
Assemble packets ahead and freeze unbaked up to 2 months. Thaw overnight in fridge before cooking, or add 10-15 minutes if cooking from frozen.
Reheat in 350°F oven 15 minutes or microwave 2-3 minutes until heated through.
Make ahead: Assemble packets completely up to 24 hours ahead, refrigerate. When ready to cook, add 5 minutes to cooking time since starting cold.
Serve: Packets directly on plates, eat straight from foil, or slide onto plates. Each packet individual serving for easy portion control.
Pairs with: Fresh green salad, crusty bread or dinner rolls, coleslaw, grilled corn on the cob, cucumber salad.