Italian Chicken Foil Packs
An Italian Chicken Foil Pack is a convenient, flavorful meal perfect for busy weeknights or easy outdoor cooking. This recipe features tender chicken breasts tossed in a zesty blend of Italian herbs and spices, paired with vibrant vegetables like bell peppers, zucchini, and baby red potatoes. The ingredients are wrapped together in a foil packet, locking in all the delicious flavors and juices as they cook.
As the foil packs bake or grill, the chicken absorbs the savory flavors, becoming juicy and succulent, while the vegetables roast to perfection, creating a medley of textures and tastes. It is just a few simple ingredients, and low mess, making it the ideal summer meal!
Serve it with Summer Fruit Salad and Eclair Ice Box Cake for a delicious meal.
Foil pack meals are a staple of summer at our house, from Sausage and Potato Foil Packs to Lemon Butter Salmon and Asparagus Foil Packs, or Shrimp and Kielbasa Foil Packets we love the low fuss, no mess, more delicious flavor options we get from these little packets of deliciousness. Think complete meal in one little packet. It is awesome. And they are easy to make too. Then, when you serve it with a Watermelon Lemonade or any other flavor of Homemade Lemonade you are just embodying summer on your table.
What You Need to Make Italian Chicken Foil Packs
- 18 ounces chicken breasts, cubed
- 2 medium zucchini, coined
- 1 red bell pepper, sliced
- 8 ounces red baby potatoes, quartered
- 1 small yellow onion, sliced
- 2 Tablespoons minced garlic
- 1 package Italian dressing seasoning mix : Get it online or in the salad dressing aisle at the grocery store
- 2 tablespoons prepared Italian dressing
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Also, check out Kitchen Tools Under $25 for a handy tool or two that will help make this recipe even easier.
How to Cook Italian Chicken Foil Packs
Preheat for Cooking:
Oven: Preheat to 400°F.
Grill: Preheat to medium-high heat (425-450°F).
Prep the Foil:
Tear off four sheets of heavy-duty foil and lightly coat them with cooking spray. Sheets should be about 24 inches long. I like using Reynold’s Heavy Duty Foil, as I find it works best.
Prep the Meat and Veggies:
Cut the chicken into chunks. Thinly slice the potatoes, zucchini, red bell peppers, and onion. A mandolin slicer can be really handy for slicing the potatoes. I just set it at the fattest setting, and got perfectly evenly sliced potatoes for my packets.
Season the Ingredients:
In a large bowl, combine the chicken, potatoes, zucchini, red bell peppers, onions, garlic, olive oil, Italian seasoning dressing packet, Italian dressing, salt, and pepper. Mix well to combine.
Assemble the Foil Packs:
Divide the mixture evenly among the four foil sheets. Seal the foil packs tightly, do not double wrap.
Cook the Foil Packs:
Grill: Cook for 20-30 minutes, flipping halfway through, until the vegetables are tender and chicken reaches 165 degrees F.
Oven: Place foil packs on a sheet pan and bake for 30-35 minutes, until the vegetables are tender and chicken is cooked through.
Campfire: Cook in hot coals for 20-40 minutes, flipping every 5 minutes, depending on coal temperature and vegetable thickness.
Serve: Carefully open the foil packs, expecting a steam release. Garnish with fresh parsley if desired. I love serving these with homemade focaccia for even more deliciousness.
Variations and Substitutions
These foil packs are awesome as is, but you can take it up a notch with a drizzle of olive oil and a sprinkle of Parmesan cheese to enhance the Italian flair, making each bite a delightful experience. Or consider making them your own with any number of substitutions or variations. Just remember, make them how you like them, and adjust cooking time as needed.
- Protein Alternatives:
- Turkey Breast: Swap chicken for turkey breast for a leaner option.
- Shrimp: Use shrimp instead of chicken for a seafood twist, but remember, shrimp takes less time to cook, so you will want to par cook your veggies before putting them in the foil, and reduce the cooking time to 15-20 minutes.
- Tofu: Substitute chicken with firm tofu for a vegetarian version.
- Turkey bratwursts: Much like these Turkey Bratwurst Grill Pouch, turkey sausage is a great alternative.
- Vegetable Variations:
- Asparagus: Add or replace vegetables with asparagus spears for a crisp texture.
- Mushrooms: Include mushrooms for a rich, earthy flavor.
- Spinach: Add a handful of fresh spinach for added greens.
- Tomatoes: Cherry or grape tomatoes make a nice addition to these packs.
- Herb and Spice Twists:
- Basil and Oregano: Use fresh basil and oregano for a more aromatic profile instead of parsley.
- Red Pepper Flakes: Add red pepper flakes for a spicy kick.
- Lemon Zest: Incorporate lemon zest for a bright, citrusy note.
- Cheese Options:
- Parmesan: Sprinkle with parmesan when it is done cooking.
- Mozzarella: Top with mozzarella for a gooey, melted cheese experience after cooking
- Feta: Use feta cheese for a tangy, Mediterranean touch.
- Provolone: Top with provolone for a mild, creamy flavor.
- Marinade Enhancements:
- Balsamic Vinegar: Add a splash of balsamic vinegar to the marinade for a sweet and tangy flavor.
- Pesto: Use pesto in addition to the existing sauce for a richer base that adds herbaceous taste.
- White Wine: Incorporate a bit of white wine for added depth and sophistication.
- Sauce Variations:
- Marinara Sauce: Add a spoonful of marinara sauce for a classic Italian taste at the end of cooking.
- Alfredo Sauce: Drizzle with Alfredo sauce for a creamy, indulgent version.
- Tomato Basil Sauce: Use tomato basil sauce for a fresh and vibrant flavor.
- Extra Flavor Boosters:
- Sundried Tomatoes: Add chopped sundried tomatoes for an intense tomato flavor.
- Olives: Include black or Kalamata olives for a briny, Mediterranean touch.
- Capers: Add capers for a tangy, pickled accent.
Storage Instructions
Make Ahead and Refrigerate: Store the assembled foil packs in the refrigerator for up to 24 hours before cooking. Place them on a baking sheet to catch any potential leaks.
After Cooking:
Cool Completely: Allow the cooked foil packs to cool completely to room temperature.
Transfer to Containers: Open the foil packs and transfer the contents to airtight containers or resealable plastic bags. Alternatively, you can leave the contents in the foil and simply wrap it more securely.
Refrigeration:
Short-Term Storage: Store the cooked foil packs in the refrigerator for up to 3-4 days. Label the containers with the date to keep track of freshness.
Freezing:
Freeze for Longer Storage: If you need to store the foil packs for a longer period, they can be frozen. Place the cooled contents in freezer-safe airtight containers or heavy-duty freezer bags. Ensure all air is removed to prevent freezer burn.
Label and Date: Label the containers with the date and contents.
Reheating:
Reheat from Refrigerated: To reheat refrigerated foil packs, place them in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also reheat them in the microwave in microwave-safe containers for 2-3 minutes, stirring halfway through.
Reheat from Frozen: If reheating from frozen, it’s best to thaw the foil packs overnight in the refrigerator before reheating. Once thawed, follow the same instructions as for refrigerated packs. If you need to reheat from frozen directly, increase the oven time to about 25-30 minutes, or microwave in increments until thoroughly heated.
Other Great Foil Pack Recipes
- Chicken and Potato Foil Packs
- Foil Dinner (Hamburger Potato)
- Steak and Potato Foil Packs
- Lemon Butter Salmon and Asparagus Foil Packs
Simple to prepare and easy to clean up, Italian Chicken Foil Packs are a versatile dish that can be customized with your favorite vegetables and seasonings. Serve these foil packs with a side of crusty garlic bread or a fresh green salad for a complete, satisfying meal that the whole family will love.
Italian Chicken Foil Packs
Ingredients
- 18 ounces chicken breasts cubed
- 2 zucchini medium, coined
- 1 red bell pepper sliced
- 8 ounces red baby potatoes quartered
- 1 yellow onion sliced
- 2 Tablespoons minced garlic
- 1 package Italian dressing seasoning mix
- 2 tablespoons prepared Italian dressing
- Salt and pepper to taste
- 1 tablespoon olive oil
- fresh parsley for garnish
Instructions
Preheat for Cooking:
- Oven: Preheat to 400°F.
- Grill: Preheat to medium-high heat (425-450°F).
Prep the Foil:
- Tear off four sheets of heavy-duty foil and lightly coat them with cooking spray. Sheets should be about 24 inches long.
Prep the Meat and Veggies:
- Cut the chicken into chunks. Thinly slice the potatoes, zucchini, red bell peppers, and onion.
Season the Ingredients:
- In a large bowl, combine the chicken, potatoes, zucchini, red bell peppers, onions, garlic, olive oil, Italian seasoning dressing packet, Italian dressing, salt, and pepper. Mix well to combine.
Assemble the Foil Packs:
- Divide the mixture evenly among the four foil sheets. Seal the foil packs tightly, do not double wrap.
Cook the Foil Packs:
- Grill: Cook for 20-30 minutes, flipping halfway through, until the vegetables are tender and chicken reaches 165 degrees F.
- Oven: Place foil packs on a sheet pan and bake for 30-35 minutes, until the vegetables are tender and chicken is cooked through.
- Campfire: Cook in hot coals for 20-40 minutes, flipping every 5 minutes, depending on coal temperature and vegetable thickness.
Serve:
- Carefully open the foil packs, expecting a steam release. Garnish with fresh parsley if desired.
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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