These 5-Ingredient Foil Packet Chicken Dinners Practically Make Themselves

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Foil packet dinners are the ultimate fuss-free meals. You place all the ingredients onto a sheet of foil, seal it shut, and throw it onto the grill (or into the oven) to cook. Everything steams together and cooks evenly, leaving you with a complete meal and zero dishes to wash.

While you can make a foil packet with just about any protein you please, boneless, skinless chicken breasts are particularly well-suited to this method: They easily pick up the flavor of whatever they’re partnered with, and the use of steam ensures they come out tender and juicy every time. Here are five of our favorite variations, made with just five ingredients each.

5 All-in-One Foil Packet Chicken Dinners

Credit: Photo: Jesse Szewczyk; Design: The Kitchn

Lemon Garlic Chicken Foil Packets

Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch-long) sheets of aluminum foil. Place 1 sliced lemon, 10 ounces cherry tomatoes (1 1/2 cups), 8 ounces trimmed green beans (1 1/2 cups), 4 minced garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl and toss to combine. Divide mixture between the sheets of foil, leaving a 2-inch border on all sides.

Season 4 boneless, skinless chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then place a breast on each vegetable pile. Fold the sides of the foil to meet over the center and crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening and serving.

Get the recipe: Lemon Garlic Chicken Foil Packets

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Credit: Photo: Jesse Szewczyk; Design: The Kitchn

BBQ Pineapple Chicken Foil Packets

Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch-long) sheets of aluminum foil. Place 2 cups diced pineapple, 1 sliced red onion, 1 sliced green bell pepper, 1 cup barbecue sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl and toss to combine. Divide mixture between the sheets of foil, leaving a 2-inch border on all sides.

Season 4 boneless, skinless chicken breasts with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, then place a breast on each vegetable pile. Pour 1 cup barbecue sauce over the chicken breasts. Fold the sides of the foil to meet over the center and crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening and serving.

Get the recipe: BBQ Pineapple Chicken Foil Packets

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Credit: Photo: Jesse Szewczyk; Design: The Kitchn

Chicken Fajita Foil Packets

Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch-long) sheets of aluminum foil. Place 2 sliced bell peppers, 2 sliced red onions, 1 (15-ounce) can drained and rinsed black beans, 2 tablespoons olive oil, 1 tablespoon taco seasoning, and 1/2 teaspoon black pepper in a large bowl and toss to combine. Divide mixture between the sheets of foil, leaving a 2-inch border on all sides.

Season 4 boneless, skinless chicken breasts with 1 tablespoon taco seasoning and 1/2 teaspoon black pepper, then place a breast on each vegetable pile. Fold the sides of the foil to meet over the center and crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening and serving.

Get the recipe: Chicken Fajita Foil Packets

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Credit: Photo: Jesse Szewczyk; Design: The Kitchn

Teriyaki Chicken Foil Packets

Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch-long) sheets of aluminum foil. Place 1 small head broccoli cut into florets, 2 sliced red bell peppers, 2 peeled and sliced large carrots, 1 cup teriyaki sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl, and toss to combine. Divide mixture between the sheets of foil, leaving a 2-inch border on all sides.

Season 4 boneless, skinless chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then place a breast on each vegetable pile. Pour 1 cup teriyaki sauce over the chicken breasts. Fold the sides of the foil to meet over the center and crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening and serving.

Get the recipe: Teriyaki Chicken Foil Packets

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Credit: Photo: Jesse Szewczyk; Design: The Kitchn

Garlic Butter Chicken and Potato Foil Packets

Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch-long) sheets of aluminum foil. Place 1 pound quartered new potatoes, 3 minced garlic cloves, 1 stick unsalted butter cut into cubes, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 tablespoons salt-free Italian seasoning in a large bowl and toss to combine. Divide mixture between the sheets of foil, leaving a 2-inch border on all sides.

Season 4 boneless, skinless chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then place a breast on each vegetable pile. Fold the sides of the foil to meet over the center and crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening and serving.

Get the recipe: Garlic Butter Chicken and Potatoes Foil Packets

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