Cheesy Chicken Bacon Ranch Foil Packs
If you’re looking for a super easy dinner option with minimal cleanup, these Cheesy Chicken Bacon Ranch Foil Packets are the perfect solution! Chicken breasts are cooked alongside potatoes with a flavorful ranch butter, then topped with melted cheese and crispy bacon and green onion. This meal is guaranteed to please any crowd!
Serve it with Summer Fruit Salad or Light Creamy Cucumber Salad for the ultimate summer meal.
Why We Love This Recipe
These foil packets are a game-changer for busy weeknights or weekend cookouts. The Shrimp and Kielbasa Foil Packets, for example, come together in minutes. And cook quickly. Basically foil packs are the perfect summer meal, whether you are opting for Sausage and Potato Foil Packs which are simple, or something fancier, like Lemon Butter Salmon and Asparagus Foil Packs, there are a bunch of perks to making dinner in a pack like this. And this Cheesy Chicken Bacon Ranch option is totally delicious. Serve it with Watermelon Lemonade or Mango Lemonade for a totally delicious meal.
- Minimal Ingredients: The chicken bacon ranch and potato foil packs start with just a couple of ingredients, and can be made quickly and easily.
- Flavor: The combination of tender chicken, perfectly cooked potatoes, and the irresistible flavors of ranch, cheese, and bacon make this dish a family favorite.
- Easy Clean Up: The foil packet method means minimal cleanup and a fun presentation, and the easy assemble and minimal ingredients means you don’t spend much time on clean up.
- Universally Loved: And then there is the fact that you get cheese, bacon, chicken, and potatoes, total comfort food combination that everyone loves.
Prep and Cook Time
Let’s talk about what it takes to make this easy recipe for foil packs. Whether you plan to grill them, cook them in the oven, or in the fire, it is going to take you about an hour start to finish with this recipe.
- Prep Time: 15 minutes – This is because you want to cut up your chicken, your potatoes, cook a few slices of bacon, grate some cheese, and slice the green onion. Nothing too fancy here, but you gotta chop. You can short cut by using chicken tenders, pre-cut potatoes, and pre-cooked bacon. Use the vegetable chopper from Kitchen Tools Under $25 to make prepping even easier.
- Cook Time: 45 minutes – You want the potatoes and chicken to cook through. To keep this time minimal, cut the potatoes smaller, as well as the chicken pieces. Or par cook your potatoes by microwaving them covered in water, for 5 minutes to start the cooking process.
- Total Time: 1 hour
What You Need for Chicken and Potato Foil Packs
Well you obviously need foil, I recommend Reynold’s Heavy Duty Foil.
- 6 tablespoons butter, melted
- 2 tablespoons ranch seasoning powder
- Salt and pepper to taste
- 4 boneless, skinless chicken breasts (approximately 4 ounces each)
- 1 pound small red potatoes, halved or quartered
- Nonstick cooking spray
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped green onion
How to Make Chicken Potato Foil Packs
- Preheat Oven or Grill: Preheat your oven to 425 degrees Fahrenheit or a grill over medium-high heat.
- Coat Foil Squares: Coat 4 large pieces of foil (24 inches long) with nonstick cooking spray.
- Mix and Season Potatoes and Chicken: Place the potatoes and chicken in a bowl and drizzle with melted butter. Then top with ranch seasoning mixture. Toss to coat evenly.
- Assemble Foil Packs: Divide the potatoes and chicken mixture evenly among the foil pieces, then top with 1/4 cup of cheese each.
- Seal and Cook: Fold the edges of the foil over the chicken and potatoes to make packets, be sure to seal tightly. Bake for 35-45 minutes, depending on how large you cut each piece (chicken should reach 165 degrees F and potatoes should be tender, or grill for 30 minutes.
- Add More Cheese, Bacon, and Green Onion: Open the packets and sprinkle the remaining cheese over the chicken and potatoes. Let the cheese melt a little then sprinkle with bacon and green onion.
- Serve and Enjoy: Carefully transfer the contents to plates, if desired. Enjoy!
Notes
- Ranch Seasoning: You can find ranch seasoning packets in the salad dressing aisle of your grocery store.
- Potato Size: The potatoes used in this recipe were baby red potatoes, and were quartered, or halved if they were small. Cut your potatoes accordingly so they bake evenly with the chicken.
- Chicken Breast Size: To ensure even cooking with the potatoes, chunk your chicken into about 1 inch squares.
Tips and Tricks
- Uniform Potato Sizes: Ensure your potatoes are cut to a uniform size for even cooking. If they are on the larger side, cut them into quarters. You want them to bake through in the same time it takes to cook the chicken so you do not get dry chicken
- Double-Layer Foil: If cooking in a fire, try a double-layer foil, otherwise, leave as a single layer for more even cooking.
- Heavy-Duty Foil: Use heavy-duty foil to prevent tearing and make sure your packets hold up during cooking.
- Resting Time: Let the foil packets rest for a few minutes after removing them from the oven or grill to allow the juices to redistribute within the chicken, and the added cheese to melt.
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use Yukon gold or fingerling potatoes. Just make sure they are cut into similar-sized pieces for even cooking.
Q: Can I use frozen chicken breasts?
A: It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. Frozen chicken breasts can be used if thawed first, otherwise, they will not cook through in time and could potentially lead to food related illness.
Q: Can I cook these on an open campfire?
A: Yes, these foil packets can be cooked over an open campfire. Place them on a grill grate over the fire, turning occasionally for even cooking. Or nestle them into the coals of the fire, and cook for 30-40 minutes, turning them over from time to time to ensure even cooking. Check the temp of the chicken with an instant read meat thermometer before consuming, as open flame cooking is not as consistent as an oven.
Prep Ahead and Storage
This recipe is fairly easy to make, and does not require a lot of hands on time, but if you want to prepare things ahead of time, so it is a dump and go situation, you can try the following prep-ahead tricks:
Prep Ahead:
- Marinate Chicken: You can marinate the chicken breasts in the ranch butter mixture up to 24 hours in advance. Store them in an airtight container in the refrigerator. However, if doing this, add a little olive oil (1/4 cup) to the mixture, as the butter will harden in the fridge.
- Pre-Cut Potatoes: Cut the potatoes and store them in a bowl of water in the refrigerator to prevent browning. Drain and pat dry before using.
- Cook Bacon: Cook the bacon and crumble it ahead of time. Store it in an airtight container in the refrigerator.
Storage:
- Refrigerate Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until warmed through. You can also reheat in the microwave, just be sure to remove the foil. Or use and air fryer set to 350-400 degrees, and heat for about 5-7 minutes, until heated through.
Variations or Substitution Ideas
- Vegetable Add-Ins:
- Add sliced bell peppers, onions, or zucchini for more veggies.
- Include baby carrots or green beans for additional color and flavor.
- Cheese Variations:
- Swap out cheddar cheese for mozzarella, Monterey Jack, or pepper jack for a different flavor profile.
- Seasoning Alternatives:
- Use Italian seasoning instead of ranch seasoning for a Mediterranean twist.
- Try Cajun seasoning for a spicy kick.
- Protein Substitutions:
- Substitute chicken breasts with boneless, skinless chicken thighs for a juicier option.
- Use ground chicken or turkey: Instead of chunking up the breasts you can use ground turkey or chicken.
- Low-Carb Option:
- Replace potatoes with cauliflower florets or broccoli for a lower-carb version.
- Herb Garnishes:
- Garnish with other fresh herbs like fresh dill, cilantro, chives, or parsley instead of the green onion.
This is a really versatile meal option, so sub and experiment to your heart’s content, making these packs your way!
These Bacon Ranch Chicken Foil Packets are a fantastic, low-mess dinner option that’s perfect for any night of the week. Whether you bake them in the oven or cook them on the grill, or fire, the result is a delicious, so add them to your menu!
Other Great Recipes:
- Campfire Dinners
- Foil Dinner (Hamburger Potato)
- Hobo Potato Veggie Packets
- Steak and Potato Foil Packs
- Foil Packet Kielbasa Recipe
- Turkey Bratwurst Grill Pouch
Cheesy Chicken Bacon Ranch and Potato Foil Packs
Equipment
- 4 Foil Sheets 24 inches long
Ingredients
- 6 Tablespoons butter melted
- 2 Tablespoons ranch seasoning powder
- salt and pepper to taste
- 1 1/2 pounds chicken breasts boneless, skinless chicken breasts, cut into cubes
- 1 pound baby red potatoes halved or quartered depending on size
- nonstick cooking spray
- 1 1/2 cups cheddar cheese shredded
- 4 slices bacon cooked and crumbled
- 2 Tablespoons green onion diced
Instructions
- Preheat Oven or Grill or Prepare Coals: Preheat your oven to 425 degrees Fahrenheit or a grill over medium-high heat. Or prepare the coals of your campfire.
- Coat Foil Squares: Coat 4 pieces of foil, approximately 24 inches long, with nonstick cooking spray.
- Combine Chicken and Potatoes: In a large bowl, combine your cut up chicken and quartered potatoes.
- Season Mixture: Pour the melted butter over the top, and the ranch seasoning, then stir to combine, making sure everything is coated well.
- Assemble Foil Packs: Divide the chicken and potatoes mixture evenly among the foil pieces. Then sprinkle with 1/4 cup of cheese, on each foil pack.
- Seal and Cook: Fold the edges of the foil over the chicken and potatoes to make packets. Bake for 35-45 minutes or grill for 30 minutes.
- Add More Cheese and Bacon: Open the packets and sprinkle the remaining cheese evenly over the chicken and potatoes, and let sit for a minute until the cheese melts. Sprinkle with bacon and green onion.
- Serve and Enjoy: Carefully transfer the contents to plates if desired, or eat out of the foil. Enjoy
Notes
- Ranch Seasoning: You can find ranch seasoning packets in the salad dressing aisle of your grocery store.
- Potato Size: The potatoes used in this recipe were baby red potatoes, and were quartered, or halved if they were small. Cut your potatoes accordingly so they bake evenly with the chicken.
- Chicken Breast Size: To ensure even cooking with the potatoes, chunk your chicken into about 1 inch squares.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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