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Homemade Italian Chicken and Veggies (Foil Pack Meal) photo

Italian Chicken and Veggies (Foil Pack Meal)

A simple, all-in-one Italian-inspired foil pack meal with chicken, potatoes and vegetables seasoned with herbs and garlic.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Grill or Oven
  • Aluminum Foil
  • Large Bowl
  • Measuring Spoons
  • Sharp Knife
  • Cutting Board
  • Tongs
  • Meat Thermometer

Ingredients
  

  • 1 lb chicken breasts about 2 breasts, sliced and pounded into 4 even 4-ounce pieces
  • 2 cups baby potatoes diced to 1/2-inch
  • 1 green bell pepper very thinly sliced
  • 1 small yellow onion cut in half and very thinly sliced
  • 1 large carrot cut into matchsticks
  • 1 tbsp minced garlic
  • 1/4 cup olive oil
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried parsley
  • 1/2 tbsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes up to 1/2 tsp, optional
  • salt and pepper to taste (about 1 tsp salt and 1/4 tsp pepper suggested)
  • 4 tbsp unsalted butter divided, 1 tbsp per foil pack
  • serving suggestions extra olive oil, fresh lemon juice, chopped flat-leaf parsley, and freshly grated Parmesan

Instructions
 

  • Preheat the grill to high or the oven to 425°F (218°C).
  • Slice the chicken breasts to make 4 pieces and pound each to an even 4-ounce thickness.
  • In a large bowl combine the diced potatoes, sliced bell pepper, sliced onion, carrot matchsticks and minced garlic.
  • Pour the olive oil over the vegetables and add the dried basil, oregano, parsley, garlic powder, onion powder, thyme, red pepper flakes (if using), and salt and pepper; toss to coat evenly.
  • Lay out 4 large sheets of aluminum foil. Divide the vegetable mixture evenly among the sheets and place one chicken piece on top of the vegetables on each sheet.
  • Top each chicken piece with 1 tablespoon of unsalted butter, then seal each foil packet tightly.
  • Cook sealed packets on the grill for 15–25 minutes (about 20 minutes typical) or in the oven for 30–45 minutes (about 35 minutes typical), until the chicken registers 165°F (74°C) with a meat thermometer.
  • Carefully open the packets away from your face to release steam. Drizzle with a little olive oil and top with chopped parsley, a squeeze of lemon juice, and freshly grated Parmesan; adjust salt and pepper if needed before serving.
  • Stovetop option: After seasoning, cook chicken in a large skillet over medium-high heat in 2 tbsp oil, 2–4 minutes per side; add 1 tbsp butter after flipping and cook until 165°F. Remove and keep warm. Add more oil and 1 tbsp butter to the skillet and cook the vegetables until crisp-tender, then plate with the chicken and finish with Parmesan and lemon.

Notes

  • Serve with an extra drizzle of good olive oil and a squeeze of fresh lemon.
  • Finish with finely chopped flat-leaf parsley and freshly grated Parmesan.
  • Red pepper flakes are optional; adjust to taste.
  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Do not store in foil; transfer leftovers to an airtight container.