Easy Italian Chicken Foil Packs

Forget the endless pile of dishes and complex cooking steps! Our **Foil Pack Italian Chicken and Veggies** offers a no-mess, flavor-packed dinner solution that’s incredibly quick to prepare. Whether you’re navigating a hectic weeknight, planning a relaxing camping trip, or simply craving a hearty and wholesome meal, this recipe is designed for maximum flavor with minimal effort. It’s an ideal choice for anyone seeking a delicious, convenient, and truly stress-free cooking experience.

A Note From the Kitchen

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By Popular Demand: The Beloved Chicken Version!

Many of you have expressed immense love for my Foil Pack Italian Sausage and Veggies, and it’s been a true joy to see your delicious recreations gracing my Instagram feed. Your enthusiasm sparked a common question: “Can I swap the sausage for chicken?”

Inspired by your requests, I’ve crafted this dedicated recipe for **Italian Chicken and Veggies**, ensuring you get all the fantastic flavors and simplicity you love, tailored specifically for tender chicken breasts. While I’ve tweaked the vegetable combination slightly to complement the chicken, rest assured, all those cherished Italian flavors are still prominently featured. This dish remains just as budget-friendly, effortless, and utterly satisfying.

Prepare to enjoy **minimal prep work, wholesome ingredients, and virtually no clean-up**. This Italian chicken and vegetable foil pack is more than just a dinner; it’s a culinary triumph that will quickly become a staple in your meal rotation!

Why Choose Foil Pack Dinners? The Ultimate Convenience!

Foil pack cooking, whether in the oven, on the grill, or over a campfire, offers unparalleled benefits that make it a favorite for busy households and outdoor adventurers alike. Here’s why this method shines:

• **Effortless Clean-Up:** The biggest win! Since everything cooks inside the foil, there are almost no dishes to wash afterward. Simply discard the foil, and your kitchen remains pristine.
• **Flavor Infusion:** Sealing ingredients in foil creates a steamy, self-contained environment that locks in moisture and deeply infuses flavors. The chicken and vegetables literally cook in their own delicious juices and seasonings.
• **Even Cooking:** When ingredients are properly prepped (cut into similar sizes), foil packs promote uniform cooking, ensuring every bite is perfectly tender.
• **Customizable Portions:** Each pack can be personalized, allowing family members to choose their preferred vegetables or spice levels, making it ideal for picky eaters or diverse dietary needs.
• **Versatility:** From ovens and grills to campfires, foil packs adapt to almost any heat source, making them perfect for both indoor and outdoor cooking adventures.
• **Healthy Cooking:** This method often requires less added fat, as the natural moisture and steam do most of the cooking, resulting in lighter yet incredibly flavorful meals.

Key Ingredients for Your Italian Chicken and Veggies Foil Packs

Crafting the perfect foil pack dinner starts with fresh, quality ingredients. Here’s a closer look at what you’ll need for this delightful Italian chicken and veggies recipe, along with tips for preparation and potential substitutions:

• Chicken Breasts: We recommend boneless, skinless chicken breasts. To ensure even cooking, slice each breast in half lengthwise to create thinner cutlets, then gently pound them to an even thickness (about 1/2 inch). This step is crucial for preventing dry chicken and ensuring it cooks at the same rate as the vegetables. For extra flavor, chicken thighs can also be used, though cooking times may vary slightly.
• Red Potatoes: These waxy potatoes hold their shape well and get beautifully tender. Dice them small, about 1/2-inch cubes, so they cook through perfectly alongside the chicken and other vegetables. You can also use Yukon Gold potatoes for a similar texture.
• Carrots: Add a touch of sweetness and vibrant color. Cut them into thin sticks (approximately 1-1/2 inches long and 1/8 inch thick). This matchstick cut allows them to soften adequately without becoming mushy, ensuring a pleasant texture.
• Onion: A small yellow onion, halved and sliced into very thin strips, provides aromatic depth and a foundational flavor. Red onion can be used for a sharper taste and more color.
• Green Bell Pepper: Sliced into thin strips, green bell pepper offers a crisp texture and a classic Italian-American flavor. Feel free to substitute with red, yellow, or orange bell peppers for a sweeter profile and different visual appeal.
• Minced Garlic: Freshly minced garlic is essential for that authentic Italian aroma and taste.
• Olive Oil: A good quality extra virgin olive oil coats the ingredients, helps seasonings adhere, and contributes to the overall richness and moisture of the dish.
• Italian Seasonings: The heart of the Italian flavor! Our blend includes dried basil, oregano, parsley, garlic powder, onion powder, and dried thyme. This combination creates a robust and aromatic profile that permeates every component of the meal.
• Red Pepper Flakes (Optional): For those who enjoy a little kick, a sprinkle of red pepper flakes adds a wonderful warmth and subtle heat. Adjust to your preference.
• Salt and Pepper: Essential for seasoning everything to perfection. Always taste and adjust!
• Unsalted Butter: A tablespoon of butter added to each foil pack melts during cooking, enhancing richness and creating a luscious sauce.

Elevate Your Meal: Delicious Topping Ideas

While delicious on its own, your Foil Pack Italian Chicken and Veggies can be taken to a whole new level with a few simple, fresh toppings. These additions provide a burst of contrasting flavors and textures, making each bite even more exciting:

• Fresh Lemon Juice: A squeeze of fresh lemon juice just before serving brightens up all the flavors, adding a zesty, refreshing tang that cuts through the richness of the dish.
• Grated Parmesan Cheese: A generous sprinkle of freshly grated Parmesan cheese introduces a salty, umami, and cheesy finish. For the best texture and melt, use a microplane to grate high-quality Parmesan.
• Chopped Fresh Parsley: Fresh flat-leaf parsley not only adds a beautiful pop of vibrant green color but also brings a clean, herbaceous freshness that complements the cooked Italian herbs.
• Extra Virgin Olive Oil: A final drizzle of good-quality extra virgin olive oil adds a luxurious richness and enhances the overall mouthfeel and flavor.
• Crushed Red Pepper Flakes: If you love a bit of heat, don’t hesitate to sprinkle a little more crushed red pepper flakes on top before serving for an extra fiery kick.

Feel free to mix and match your favorite toppings. These small additions truly bring the dish together, adding layers of flavor that make it feel gourmet!

Mastering Italian Chicken and Veggies Foil Packs: Expert Tips

Achieving perfectly cooked, flavorful foil packs is simple when you follow these tried-and-true tips:

1. Uniform Cutting is Key: For consistent cooking, ensure all your vegetables (especially potatoes and carrots) are cut into small, even pieces. This prevents some vegetables from being undercooked while others become overcooked. Aim for roughly 1/2-inch dice for potatoes and thin matchsticks for carrots.
2. Pound Chicken Flat: Slice chicken breasts in half horizontally and then pound them to an even thickness, about 1/2 inch. This critical step ensures the chicken cooks through at the same rate as the vegetables, preventing it from drying out and guaranteeing tender, juicy results.
3. Choose Heavy-Duty Foil: Opt for heavy-duty aluminum foil. It’s more resistant to tearing and less likely to leak during cooking, ensuring all those delicious juices and flavors stay locked inside. If you only have standard foil, simply use two layers per packet for added durability.
4. Seal Tightly: After assembling your ingredients, fold the edges of the foil tightly to create a secure packet. This seals in moisture and steam, which is essential for cooking the ingredients evenly and infusing them with maximum flavor.
5. Monitor Temperature, Don’t Peek Early: Use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F (74°C). The potatoes should be fork-tender. While it’s tempting to peek, avoid opening the foil packs too early in the cooking process. Letting steam escape will significantly slow down cooking times and can lead to drier results. Wait until near the end of the estimated cooking time before checking for doneness.
6. Don’t Overcrowd: Resist the urge to overfill your foil packs. Give the ingredients enough space to steam and cook evenly. Overcrowding can lead to uneven cooking and soggy results.
7. Preheat Thoroughly: Whether you’re using an oven or a grill, ensure it’s fully preheated to the specified temperature before placing your foil packs inside. This initial blast of heat helps kickstart the cooking process efficiently.

Explore More Easy Foil Pack Dinner Ideas:

If you’ve fallen in love with the convenience and deliciousness of foil pack cooking, you’re in luck! There’s a whole world of possibilities to explore. Here are some other fantastic tin foil dinner recipes that promise the same easy prep and minimal cleanup:

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4.93 from 14 votes

Italian Chicken and Veggies

By
Chelsea Lords

Foil Pack Italian Chicken and Veggies is a no-mess, flavor-packed meal. Perfect for campfires or busy nights! Easy, hearty, and delicious!

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Servings:

4 foil packs

Video Overview

Watch our step-by-step video for a visual guide on how to prepare these delicious Foil Pack Italian Chicken and Veggies. Find helpful tips for prepping ingredients and sealing your packs for optimal flavor.

Equipment

• Grill or Oven
• Heavy-Duty Aluminum Foil
• Large Mixing Bowl
• Meat Thermometer

Ingredients

This recipe yields 4 servings. Adjust quantities as needed for more foil packs.

• 2 chicken breasts (approx. 1 pound total; sliced in half lengthwise to get 4 even 4-ounce pieces, then pounded to even thickness)
• 2 cups baby potatoes (diced to 1/2-inch cubes for quick cooking)
• 1 green bell pepper (very thinly sliced into strips)
• 1 small yellow onion (cut in half and very thinly sliced)
• 1 large carrot (cut into thin matchsticks, about 1/8 inch thick)
• 1 tablespoon minced garlic
• 1/4 cup olive oil

Seasonings

• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried parsley
• 1/2 tablespoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 up to 1/2 teaspoon red pepper flakes (optional, for a hint of heat)
• Salt and pepper (to taste; approximately 1 teaspoon salt & 1/4 teaspoon pepper)
• 4 tablespoons unsalted butter (divided, 1 tablespoon per foil pack)
• Serving suggestions (see Recipe Notes below for ideas)

Instructions

• Prepare your cooking surface: Preheat your grill to high heat (around 400-450°F / 200-230°C) or preheat your oven to 425°F (220°C).
• Prep the chicken: Take your chicken breasts and carefully slice each one in half horizontally to create two thinner cutlets. You should end up with 4 pieces in total. Place each piece between two sheets of plastic wrap or in a large freezer bag and pound them gently with a meat mallet or rolling pin until they are about 1/2-inch thick and of even thickness throughout. Each piece should be approximately 4 ounces. This ensures even cooking and prevents the chicken from drying out.
• Combine and season: In a large mixing bowl, combine the prepared chicken pieces, diced potatoes, thinly sliced bell pepper, thinly sliced onion, carrot matchsticks, and minced garlic. Drizzle generously with olive oil. Add all the dried seasonings (basil, oregano, parsley, garlic powder, onion powder, thyme, and red pepper flakes if using). Season with salt and pepper to taste. A good starting point is about 1 teaspoon of salt and 1/4 teaspoon of black pepper. Toss everything together thoroughly, using your hands if necessary, to ensure all ingredients are evenly coated with the oil and seasonings.
• Assemble the foil packs: Lay out 4 large sheets of heavy-duty aluminum foil (approximately 18×12 inches each) on a clean surface. Divide the seasoned chicken and vegetable mixture evenly among the four foil sheets, placing one piece of chicken in the center of each pile of vegetables. Top each packet with 1 tablespoon of unsalted butter. Bring the longer sides of the foil together and fold them over several times to create a tight seal, then roll up the ends to form secure, leak-proof packets. Ensure they are sealed well to lock in all the moisture and flavor.
• Cook: Cook until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C) using a meat thermometer, and the potatoes are fork-tender.

  Grill Method: Place the sealed foil packs directly on the preheated grill grates. Cook for 15–25 minutes. Exact timing can vary based on grill temperature and ingredient size, but typically takes around 20 minutes on my grill.

  Oven Method: Place the foil packs on a baking sheet and transfer to the preheated oven. Bake for 30–45 minutes, or until the chicken reaches 165°F internal temperature. In my oven, this usually takes about 35 minutes.

• Serve: Carefully open the foil packets (be cautious of escaping steam!) and transfer the contents to plates or serve directly from the foil. Finish with an extra drizzle of good olive oil, a sprinkle of freshly chopped parsley, a squeeze of fresh lemon juice, and plenty of freshly grated Parmesan cheese. Taste and add more salt and pepper if desired.
• Stovetop Cooking Option (Alternative Method): If you prefer not to use foil or don’t have access to an oven/grill, you can cook this dish on the stovetop. Follow steps 2-3 for prep and seasoning.

  In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces in a single layer (you may need to work in batches to avoid overcrowding). Cook for 2–4 minutes per side until nicely browned. After flipping, add 1 tablespoon of butter to the pan. Continue cooking until the chicken is fully cooked through to 165°F internal temperature. Transfer the cooked chicken to a plate and cover it loosely with foil to keep warm.

  Add more olive oil to the same skillet if needed, along with another 1 tablespoon of butter. Add all the vegetables (potatoes, bell pepper, onion, carrot, garlic) to the pan. Sauté until the vegetables are crisp-tender, stirring occasionally, about 10-15 minutes depending on desired tenderness.

  Plate the chicken and vegetables together. Top with freshly grated Parmesan and a squeeze of fresh lemon juice, just as you would with the foil pack version.

Recipe Notes

Note 1 – Serving Suggestions: For an enhanced dining experience, we highly recommend an extra drizzle of good olive oil, a splash of fresh lemon juice, a generous scattering of finely chopped fresh flat-leaf Italian parsley, and abundant freshly grated Parmesan cheese. (For the best flavor and texture, I always opt for a block of Parmesan and grate it myself with a microplane!)

Storage Tips: Store any leftover Italian chicken and veggies in an airtight container (preferably not foil, as it can impart a metallic flavor to food over time) in the refrigerator for up to 3 days.

Make Ahead: To prep this meal ahead, mix all the chicken, vegetables, garlic, olive oil, and seasonings in a large bowl. Cover the bowl tightly with plastic wrap and refrigerate for up to 24 hours. Assemble the mixture into individual foil packs and add the butter just before cooking. This method makes busy weeknights even easier!

Nutrition Information

Serving: 1serving |
Calories: 406kcal |
Carbohydrates: 20g |
Protein: 37g |
Fat: 18g |
Saturated Fat: 3g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 11g |
Cholesterol: 96mg |
Sodium: 103mg |
Potassium: 807mg |
Fiber: 3g |
Sugar: 3g |
Vitamin A: 3120IU |
Vitamin C: 41mg |
Calcium: 43mg |
Iron: 1mg

Nutrition information is automatically calculated and is an estimate based on ingredients used and serving sizes. It should only be used as an approximation.

Love this recipe? Share your thoughts below!

Meal Prep: How to Prep Italian Chicken And Veggies Ahead

This Foil Pack Italian Chicken and Veggies recipe is incredibly meal-prep friendly, making it a fantastic option for staying organized and enjoying quick, healthy dinners throughout the week. Here’s how you can get a head start:

• Chop Everything: On your prep day, take the time to dice the potatoes, slice all the other vegetables (bell pepper, onion, carrot), and prepare the chicken into even pieces as directed in the recipe. Having all your components ready makes assembly a breeze.
• Mix in a Bowl: Combine the prepped chicken, vegetables, minced garlic, olive oil, and all the specified seasonings in a large mixing bowl. Toss thoroughly to ensure everything is well coated with the flavorful Italian herb mixture.
• Cover and Chill: Once mixed, tightly cover the bowl with plastic wrap or transfer the mixture to an airtight container. Store it in the refrigerator for up to 24 hours. This allows the flavors to meld beautifully, sometimes even enhancing the taste.
• Assemble Just Before Cooking: When you’re ready to cook, simply portion the marinated mixture onto individual sheets of heavy-duty foil, add a tablespoon of butter to each, and seal them tightly. Then proceed with cooking in the oven, on the grill, or over a campfire.

This method significantly reduces active cooking time on busy evenings, allowing you to enjoy a homemade, wholesome meal without the last-minute rush.

Customization and Variations for Every Taste

One of the best aspects of foil pack meals is their incredible flexibility. Don’t hesitate to get creative with this Italian chicken and veggies recipe:

• **Protein Swaps:**
  • Sausage: If you loved the original, feel free to use Italian sausage (sweet or hot) instead of chicken. Slice it or use crumbled sausage.
  • Fish/Shrimp: For a lighter option, white fish (like cod or halibut) or shrimp can be used. Adjust cooking times as these proteins cook much faster.
  • Vegetarian Option: Replace chicken with large chunks of firm tofu, tempeh, or even hearty mushrooms like portobello for a delicious meatless meal.
• **Vegetable Mix-Ins:**
  • Mushrooms: Sliced cremini or button mushrooms add an earthy flavor.
  • Zucchini/Summer Squash: Cut into half-moons or chunks, these are excellent additions, especially in season.
  • Cherry Tomatoes: Halved cherry tomatoes burst with flavor and sweetness as they cook.
  • Broccoli/Cauliflower: Small florets can be added for extra nutrients and texture.
  • Asparagus: A few spears per pack add a gourmet touch.
• **Herb and Spice Variations:**
  • Fresh Herbs: Instead of or in addition to dried herbs, use fresh rosemary, thyme, or oregano for a more potent aroma.
  • Spicier Kick: Increase the red pepper flakes or add a pinch of cayenne pepper for extra heat.
  • Smoky Flavor: A dash of smoked paprika can add a delicious smoky note, especially if grilling.
• **Cheese, Please!**
  • Beyond Parmesan, consider adding a sprinkle of mozzarella or provolone cheese inside the packets during the last few minutes of cooking for a gooey, cheesy delight.

Experiment with different combinations to discover your family’s favorite version of this versatile and flavorful foil pack dinner!

Frequently Asked Questions (FAQs) About Foil Pack Italian Chicken and Veggies

Here are answers to some common questions about this recipe to help you achieve perfect results every time:

• Can I use frozen chicken or vegetables?

  Yes, you can use frozen chicken breasts, but ensure they are fully thawed before slicing and pounding to achieve even cooking. Frozen mixed vegetables can also be used, though they may release more water, potentially making the packs a bit more liquidy. You might need to adjust cooking times slightly.

• How do I prevent my vegetables from being soggy?

  The key is uniform cutting and not overcrowding the foil packs. Ensure potatoes are diced small (1/2-inch) and carrots are thinly sliced. Also, tightly sealing the foil packs helps steam the vegetables rather than just boiling them in their own juices.

• Can I prepare this in advance for camping?

  Absolutely! This recipe is ideal for camping. Prepare the chicken and veggie mixture in a large bowl, season it, and store it in an airtight container or zip-top bag in a cooler. When ready to cook, simply divide the mixture into foil sheets, add butter, seal, and cook over the campfire coals (or grill).

• What if I don’t have heavy-duty foil?

  If you only have regular aluminum foil, simply use two layers for each packet. This will provide the necessary strength to prevent tears and leaks during cooking and handling.

• How do I know if the chicken is cooked through without opening the pack?

  While a meat thermometer is the most accurate way, experienced cooks can often tell by the cooking time. For safety, it’s best to open one pack carefully (away from your face to avoid steam) and insert a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C). If not, reseal and continue cooking for a few more minutes.

• Can I bake this in a cast iron skillet instead of foil?

  Yes, you can! Follow the stovetop cooking option outlined in the instructions for a similar result. A cast iron skillet will give you a nice sear on the chicken and char on the vegetables.

Enjoy your incredibly easy, flavorful, and mess-free Foil Pack Italian Chicken and Veggies!

Happy cooking!