Take a boneless chicken breast, add fresh seasonal vegetables, simple seasonings and wrap it up for this clean & fresh Tin Foil Baked Chicken with Vegetables. The best part? It’s a complete meal in a packet!
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Why You’ll Love This Recipe
Aren’t we all looking for easier ways to get dinner on the table? Chicken foil packet meals are light and delicious for dinner or lunch, with easy, fresh ingredients!
This recipe is baked in a parchment paper/tin foil combo, and has super easy prep and clean up, plus really tender chicken. We love this!
Some good reasons to make this recipe:
- Foil packet cooking is totally customizable! Boneless skinless chicken breasts go on a piece of tin foil lined parchment paper along with fresh vegetables, simple seasonings and a little lemon juice and chicken broth…fold foil, seal edges and that’s it!
- Tin foil dinners are a great thing to make for a simple weeknight dinner, with easy cleanup too.
- Serve with mustard-spiked yogurt sauce, pesto, or just plain mustard.
- This is a wonderful recipe to make when you don’t feel like fussing around in the kitchen, or just don’t have a lot of time.
If you love easy recipes like this, here’s a few more to bookmark for later:
- This really tasty Taco Pie made with crescent rolls is always, always a hit.
- This fabulous Chicken Sausage and Vegetable Skillet is made in about 30 minutes and is very tasty. The juicy sausage and a quick tomato sauce are standouts.
- Stop on the way home for a rotisserie chicken and make this outstanding Chicken Burrito Bowl with enough leftovers for lunch tomorrow.
- This Ground Turkey Pasta Bake is basically skillet lasagne that’s ready in about 30 minutes on the stovetop.
- This Summer Pasta recipe is good anytime, as a side dish or main meal.
Ingredients You’ll Need
For the full recipe and list of instructions, please scroll down to the recipe card below.
- Chicken Breasts: About a pound of boneless, skinless chicken breasts, sliced horizontally if they’re thick.
- Snap Peas: There’s great flavor here, plus crunch and sweetness.
- Green Onions: To gently infuse flavor to all of the ingredients in the packets.
- Asparagus: A perfectly crisp vegetable for this recipe.
- Fresh Lemon: Not the juice, just thin slices to add brightness.
- Radish & Cherry Tomato: For a peppery crunch, plus the tomatoes add flavor and juiciness.
- Chicken Bullion: To steam the chicken and vegetables when they go in the oven. Use canned chicken broth or stock instead if you’d like.
Step-By Step Instructions
To start this recipe, here are the easy steps:
- Set the chicken breast in between parchment or wax paper (pat dry with a paper towel first), then lightly pound each piece to a half-inch thickness. It’s fine to cut the chicken breast in half again vertically if it gets too big overall from pounding. Line pan you’ll be baking these on with a piece of parchment paper (no cooking spray needed) then heat oven to 425F.
2. Prepare the vegetables by cutting them and trimming them and add to a large bowl. Slice the lemon thinly.
3. Divide chicken breasts onto the center of each sheet of foil and parchment paper, then season with a little salt and pepper. Pick up and place chicken breast packets on a cookie sheet before you add the vegetables.
4. Arrange the lemon slices on the chicken first, then divide and arrange the vegetables in a single layer over the top.
5. Drizzle a teaspoon of olive oil on top of the vegetables, then sprinkle a tablespoon of prepared bullion or canned chicken broth over the center of each piece. Season with more salt and pepper, then add a sprig of Italian Parsley, fresh cilantro, or other fresh herbs if you’d like.
Next, it’s time to lift the sides of each sheet of foil, fold, seal the edges, place packs on the baking sheet and then bake!
To wrap the chicken bundles up for the oven, here’s all you do:
6. Fold the parchment paper over to evenly meet the other side.
7. Make a 2-inch fold on the parchment paper ends to secure it. Continue to fold and pleat the edges until the whole packet is sealed.
To finish these delicious bundles up, just:
8. Bring the pieces of aluminum foil up over each packet, press the edges together, wrapping chicken up to create a pouch. This will keep the natural juices in tact, and not on your baking sheet. We’re not looking for perfection with the foil seals, just a nicely wrapped pouch so everything cooks evenly.
9. Place the chicken foil packs on a large baking sheet, also lined with parchment paper, and bake until the chicken is cooked through. Cooking time is 15-17 minutes (or internal temperature of 165F degrees with a meat thermometer.)
- When you remove the baked chicken and vegetable packets from the oven, use an oven mitt to slowly unwrap each bundle. Be careful, the steam will be very hot!
- Eat these as is, or transfer to a plate and serve alongside an easy mustard yogurt sauce. (A recipe mustard yogurt sauce is located in the recipe card below.)
Tips and Possible Variations
There are all kinds of variations you can make with this recipe, it’s very flexible once you get the hang of it. Here’s some suggestions and variations to try next time:
- Use thinly sliced zucchini or yellow crookneck squash.
- White onion or shallots or red onion can be used instead of green onion (just slice them very thin, and you can add some thin sliced garlic cloves too if you prefer).
- Colored bell peppers that are seeded and sliced into strips.
- Red potatoes or baby potatoes sliced thinly would be great underneath the chicken with a few vegetables perched on top.
- Try this recipe with boneless, skinless chicken thighs or other lean meat for a variation too. Chicken tenders would work well too.
- There are so many different sauces that would be good with this chicken and vegetable recipe. Plain Dijon mustard, an herb-y pesto, roasted red pepper sauce, peanut sauce or hummus are great ideas to try!
- For the chicken breasts, you’ll need about a pound total. Most of the time this will come as two large, thick breasts like mine did, which can be cut in half horizontally to make a total of four pieces. In this recipe, the breasts are lightly pounded to half-inch thick.
Serving Ideas
- This is a fresh & healthy dinner to make year-round, but especially if you’re short on time.
- Eat it straight out of the oven! Just open the bundles, set them on a plate, and enjoy. If you’re feeling it, serve with this hot and cheesy and fabulous garlic bread.
- Make another vegetable side dish to serve alongside, like this Roasted Carrots and Sweet Potatoes recipe.
- This light meal would be great with some fancy olives to start, or some amazingly delicious deviled eggs. Make the whole meal more substantial with this hearty, easy Taco Skillet (and some salty corn chips), or take a look at these easy fresh fig recipes, made 3 ways…any would be good with this dinner.
- Here’s a great list of other farm fresh taste of home favorite recipes that are similar.
- Make some broccoli cheddar twice stuffed potatoes if you’re feeling it.
- Dessert is always in order, and a fresh tangerine sorbet is light and flavorful and would totally hit the spot. Mini fresh strawberry pies would are always a good idea, or go big and make a summer fruit crisp, this pretty & delicious apple cake, or make this fabulous and easy blackberry galette recipe.
Frequently Asked Questions
You can prep all the ingredients, make the bundles, but bake them the same day you prepped them. That’s what I’d recommend for best results.
You can certainly prep the ingredients and keep them separated in the refrigerator overnight before assembling them the next day. The colors will bleed if you store them together.
An airtight container work best, and kept refrigerated for up to 2 days.
Yes! See my tips for other vegetable suggestions, or try your own ideas!
More Recipes to Try
- Mini Caramel Apple Pies: Friends, these are really wonderful.
- Chicken Sausage Tortellini Soup: A fantastic, yummy homemade soup recipe.
- Creamy Sun Dried Tomato Chicken Pasta Recipe: A keeper!
- Santa Fe Grilled Chicken Salad Recipe: A refreshing and filling salad.
- Chick Fil A Kale Salad Recipe: This is a great salad, with lots of extra stuff!
- Favorite Clean Simple Eats Recipes: Here’s a great list.
- Jam Pies: Small and fun to eat!
- Superfoods Salad: A great big healthy salad!
- Baked Chicken Marsala Recipe: A classic!
- Chicken Salad with Grapes and Almonds: A wonderful, satisfying salad!
If you’ve tried Tin Foil Baked Chicken with Vegetables, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Tin Foil Baked Chicken with Vegetables
Ingredients
- 1-1 ½ pounds Chicken Breasts, boneless, skinless, pounded to ½" inch thickness See notes
- 1 teaspoon Kosher Salt Diamond Crystal
- 1 teaspoon Lemon Pepper
- 1 Lemon, sliced into 8 thin pieces, seeds removed
- 4-6 Radishes, sliced thin
- 1 cup Sugar Snap Peas, halved
- 2 Green Onions, trimmed and split in half lengthwise
- ½ pound Asparagus, washed with woody ends trimmed
- 2 Carrots, washed, dried and trimmed on both ends
- ½ cup Cherry Tomatoes, cut in half
- 4 teaspoons Olive Oil
- 4 tablespoons Chicken Bullion, or Chicken broth or stock
- 2 Tablespoons Italian Flat Leaf Parsley
- ½ Cup Yogurt, plain
- 3 teaspoons Dijon Mustard
- 2 teaspoons Lemon Juice
- ¼ teaspoon Salt Diamond Crystal
- ¼ teaspoon Pepper, freshly grated
Instructions
- Heat the oven to 425F degrees, and line a large baking sheet with parchment paper. You'll need 4 pieces of parchment paper and 4 pieces of aluminum (tin) foil, each cut into approximately 12 x 17 " inch pieces. Each chicken bundle uses one piece of parchment paper placed inside one piece of tin foil. The foil and parchment measurement doesn't need to be perfect, just make sure each piece is at least 12" inches by 12" inches. Cut the large chicken breasts in half horizontally to make two thin pieces, and lightly pound them to a roughly even thickness of 1/2" inch with a meat mallet or the bottom of a heavy jar. If the package of chicken breasts you've purchased are already divided into four portions, there's no need to cut them, just pound them out lightly as directed above. Season with a little of the salt and pepper on both sides of the chicken.
- Wash and dry the radishes, slices them thinly. Wash and pat dry the sugar snap peas, trim each end and cut in half on the diagonal. Wash and dry two green onions, trim the top and bottom ends, slice in half lengthwise to make several "ribbons" of onion, roughly the same length of the chicken breasts. Wash and pat dry the asparagus. Snap the bottom ends off (they will break in the right place naturally without much resistance) and then trim the ends in a diagonal with a knife. TIP: If your asparagus is thick, slice in in half lengthwise. Trim the top and bottom of the carrots, and shave the exterior lightly with a vegetable peeler. Then shave four pieces of carrot, and cut them in half length-wise, so you have two ribbons of carrot for each pouch. Wash and dry the cherry tomatoes, then slice them in half.
- If using a Chicken Bullion cube, mix it with a ½ (half) cup of boiling water to dissolve it. Set aside.
- Set a piece of parchment paper on top of a piece of tin foil, then add the chicken breast in the middle. Repeat with the other three squares of parchment and foil and chicken. Divide and arrange the lemon slices on top of the chicken, then the vegetables for each of the four portions, and season with a little more salt and pepper. Drizzle each packet with a teaspoon of olive oil, and then sprinkle with a tablespoon of the chicken bullion (or chicken broth) and a piece of flat leaf parsley.
- Fold the parchment sheet over the chicken evenly to the edges of the bottom sheet. Fold a half-inch of the parchment over to make a secure fold. Continue to fold and pleat until the whole packet is sealed, with the last edge folding under the packet. Bring the tin foil up over the parchment packet and pinch the ends together to create a pouch.
- Place the packets on a large baking sheet lined with more parchment paper and bake until the chicken is cooked through, 15-17 minutes or until chicken reaches an internal temperature of 165F degrees. Remove from oven, and transfer to plates. Very carefully open the pouches and serve with mustard yogurt sauce.
- To make the yogurt sauce, combine the yogurt, the mustard, fresh lemon juice and salt and pepper into a small bowl and mix until combined. Serve with the chicken and vegetables.
Notes
- For the chicken breasts, you’ll need about a pound total. Most of the time this will come as two large, thick breasts like mine did, which can be cut in half horizontally to make a total of four pieces. In this recipe, they are lightly pounded to half-inch thick.
- Try this recipe with boneless, skinless chicken thighs or other lean meat for a variation.
- There are so many different sauces that would be good with this chicken and vegetable recipe. Plain Dijon mustard, an herb-y pesto, roasted red pepper sauce, peanut sauce or hummus are great ideas to try!
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Oh my!!! Mouth watering delicious!! Thank you!