Foil Pack Italian Chicken and Veggies is the ultimate no-mess meal—perfect for campfires or busy weeknights! Packed with bold flavor and protein, it’s easy and delish!
Foil Pack Italian Chicken And Veggies
So many of you have been loving these Foil Pack Italian Sausage and Veggies, and I’ve had the best time seeing your recreations on social media! A lot of you have asked if you can swap the sausage for chicken, so I decided to create a separate recipe—Italian Chicken and Veggie Foil Packs—and show you exactly how it works. This recipe is an excellent alternative, especially if you prefer foil pack Italian chicken.
I switched up the veggies a bit, but all those bold Italian flavors are still here. Plus, this dish is just as budget-friendly and easy! Minimal prep, hearty ingredients, and virtually no clean-up—this dinner is a total win!
Ingredients In Foil Pack Italian Chicken
- Chicken Breasts: Use 16 oz total (about 2 large breasts). Slice each one in half lengthwise to make two thinner pieces, then pound to an even thickness. This ensures your foil pack Italian chicken cooks evenly.
- Red Potatoes: Cut small so they cook faster. Halve baby potatoes or quarter larger ones. Chop regular red potatoes into small pieces.
- Carrots: Slice into thin sticks (1-2 inches long, about 1/8-inch thick) so they soften evenly.
- Onion: Cut into thin rings or small chunks.
- Green Pepper: Slice into thin strips.
Tips For Success
- If baking, avoid opening the foil packets too often—steam escapes, slowing cook time. Test one packet at 40 mins. If not done, return it and test again, they should take 35-50 minutes.
- For grilling, cook over high heat with a slight opening in the foil for better flavor. They can be done in as little as 20 minutes, depending on grill temp.
- Toss everything well with seasoning and olive oil for even coating. Use heavy-duty foil for grilling. Follow weight and chopping guidelines! 🙂
More Easy Tin Foil Dinners:
- Hobo Foil Packets
- Foil Pack Ramen Noodles
- Taco Sweet Potato Foil Packets
- Cheesy Broccoli & Chicken (Foil Pack)
- Baked Potato Foil Packs
Italian Chicken and Veggies
Foil Pack Italian Chicken and Veggies is a no-mess, flavor-packed meal—perfect for campfires or busy nights! Easy, hearty, and delicious!
Equipment
- Grill or oven
Ingredients
- 2 large chicken breasts 16 ounces total, 1 pound; sliced horizontally to get 4 even 4-ounce pieces
- 2 cups baby potatoes halved or quartered
- 1 green bell pepper thinly sliced
- 1 yellow onion cut into rings
- 1 large carrot cut into matchsticks
- 1 tablespoon minced garlic
- 1/4 cup olive oil
Instructions
- Preheat the grill to high or the oven to 425°F.
- Slice the chicken breasts horizontally to get 4 pieces. Pound the pieces to even thickness. Make sure each piece is 4 ounces.
- Prep the veggies: halve or quarter baby red potatoes (you want pretty small pieces so they’ll cook in the same time as everything else). Thinly slice the green bell pepper, cut the onion into rings, and cut the carrots into 1/8-inch thick matchsticks.
- In a very large bowl, add the chicken, potatoes, bell pepper, onion rings, carrots, and minced garlic. Pour the olive oil over everything and all the seasonings: dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried thyme, and red pepper flakes if desired. Add salt and pepper to taste (I add about 1/2 teaspoon of salt and 1/4 of pepper, but add to your preference).
- Toss all the ingredients together to ensure everything is well coated in the seasonings and olive oil.
- Set out 4 large sheets of foil. Divide the mixture evenly among the foil, making sure each foil pack gets 1 chicken piece.
- Seal the foil and grill on high heat for 15–25 minutes (large variance based on different grills/heat; my grill had these finished at 20 minutes) or in the oven for 30–45 minutes (again; large variance based on your oven temperature and how ingredients are prepared) or until the chicken is completely cooked through (registers 165°F). My oven cooked these perfectly at 37 minutes and a friend tested this recipe and they were done at exactly 40 minutes.
- If grilling, I like to open the foil packs just a tiny bit at the top and if oven baking, you can open the foil packs at the end and broil for 1–2 minutes. (Totally optional.)
- Remove the foil packets from grill or oven and open carefully, allowing for the steam to escape. If desired, top with fresh parsley, a squeeze of fresh lemon, and freshly grated Parmesan cheese. Season additionally with salt and pepper if desired and enjoy immediately.
Recipe Notes
Note 1: Serving suggestions: fresh lemon, fresh Italian flat-leaf parsley, and freshly grated Parmesan cheese.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or in the microwave. If freezing, wrap foil packs tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
Nutrition
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, so should only be used as an approximation.
Hello! We live on a boat so one pot meals always the easiest. Made this tonight with green beans and potatoes. We both loved it although mine turned out more steamed and no colour like yours. I made them in the oven. Maybe I need to crank the heat up. I have no grill. Having said that will still make it again! Thank you!
Amazing! I’m so thrilled you enjoyed! Thanks for your comment! 🙂
I made this and my family absolutely loved it!! I will make it again!
I’m so happy to hear this! Thanks Fran! 🙂
Made this the other day, was really good. I’ll bet you could make a nice salad dressing with this spice blend as well.
That’s a great idea! Glad you enjoyed this!
I’v done foil-packs in the past and love it. Could I use parchment paper instead?
Sure 🙂
This is so yummy and easy! I used green beans, onions, carrots, and potatoes. So good! Thank you!
I am so happy to hear how much you loved this! Thanks for your comment! 🙂
Wanted to make this tonight but wondered what other veggies I can add to the onion and carrots. We really don’t like peppers so thought about mushrooms or canned diced tomatoes, broccoli, zucchini? Any thoughts on what would be best?
This is brilliant!
Thank you!