Description
This comforting Chicken Foil Packet recipe features tender chicken breasts, petite red potatoes, and a flavorful blend of spices, all baked together and topped with melted colby jack cheese, crispy bacon, and fresh chives. Perfect for an easy, hands-off dinner with minimal cleanup.
Ingredients
Scale
Proteins
- 3 chicken breasts, cut lengthwise into 4 pieces each
- 6 strips bacon, cooked and chopped
Vegetables
- 1.8 pound bag petite red potatoes, halved
- ½ yellow onion, finely chopped
- ¼ cup chives, chopped
Cheese
- 3 cups colby jack cheese, shredded
Spices & Seasonings
- 1 tablespoon minced garlic
- 6 tablespoons melted butter
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle chili powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
Instructions
- Prepare foil packets: Preheat the oven to 400 degrees F. Tear four long pieces of aluminum foil and fold each piece in half for added strength and to prevent leaks. Set aside.
- Par-boil potatoes: Place the halved petite red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 6 minutes until just tender. Drain and return potatoes to the pot to cool slightly.
- Mix chicken and seasonings: In the pot with cooled potatoes, add the chicken pieces, finely chopped yellow onion, melted butter, minced garlic, smoked paprika, chipotle chili powder, salt, ground black pepper, and garlic powder. Toss everything together to evenly coat the chicken and potatoes with the seasoning blend.
- Assemble foil packets: Divide the potatoes evenly among the four foil pieces, placing about 1½ cups of potatoes on each. Top the potatoes with 4 pieces of chicken per packet. Fold up the long edges of the foil and seal completely by rolling the edges tightly. Arrange the sealed packets on a baking sheet.
- Bake: Place the baking sheet with foil packets into the preheated oven and bake for 30-35 minutes, or until the potatoes are tender and chicken juices run clear.
- Open and drain packets: Carefully remove the packets from the oven. Open each one and drain any excess liquid from the packets. Place the opened packets back onto the baking sheet.
- Add cheese and bacon: Divide the shredded colby jack cheese evenly between the packets, sprinkling it over the chicken. Top with the cooked and chopped bacon pieces. Return to the oven for 2-3 minutes, or until the cheese has melted.
- Finish and serve: Remove the packets from the oven. Garnish each with chopped chives. Serve warm and enjoy your delicious, cheesy chicken foil packets!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezing: Freeze leftovers in a freezer-safe container or resealable bag for up to 2-3 months. Remove as much air as possible to prevent freezer burn.
- Reheating: Reheat in the microwave until heated through.
- Tip: Par-boiling the potatoes ensures they cook fully and evenly inside the foil packets during baking.
Nutrition
- Serving Size: 1 packet (approx. 1/4 recipe)
- Calories: 550
- Sugar: 2g
- Sodium: 870mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
