Chicken Rice Foil Packs bring together seasoned chicken, tender rice, and veggies in one foil packet with big flavors and a quick prep time.
author’s Notes
Dinner Hits Different When Wrapped in Foil!
We had foil pack meals at least once a month growing up, and they were always one of our favorites. There’s something about having your own little packet of food that just feels fun as a kid. Now with kids of my own, I love bringing them back; especially for camping or easy weeknight dinners.
These Chicken Rice Foil Packs are a go-to in my house. My kids are obsessed with them, and honestly, so am I. They couldn’t be easier to make and the clean-up is a breeze!
Featured Comment
I tried this recipe step by step, and it is AMAZING!!!!!!!. Great flavor. My family loves it.
– Trisha
Chicken Rice Foil Packs Ingredients
| Ingredient | Tips/Substitutes |
|---|---|
| Chicken breasts | Pound to ½ inch thick for even cooking. |
| Instant rice | Must be instant or pre-cooked rice for correct cook time. |
| Veggies | We love corn, black beans, and red pepper. |
| Seasonings | These add so much flavor; feel free to scale to spice preference. |
| Salsa Verde | For store-bought, Herdez is my favorite. Grab mild if you’re concerned about the heat. |
| Cream cheese and shredded cheese | Soften cream cheese before adding and add pepper jack after cooking. |
Toppings For Chicken Rice Foil Packs
- Avocado slices, guacamole, sour cream, or Greek yogurt for a creamy finish.
- Fresh cilantro or green onions and lime wedges to brighten things up.
- Diced green chiles or pickled jalapeños for more heat.
- Crushed tortilla chips for some crunch.
Chicken Rice Foil Packs Tips
- Trim and pound the chicken: Cut to 7-ounces and pound to ½ inch for even cooking.
- Seal the foil tightly: Keeps moisture in and prevents dry chicken.
- Place on a lined pan: Catches leaks and makes cleanup easy.
- Spray the foil well: Prevents rice from sticking.
- Use heavy-duty foil: Helps prevent tearing and leaks.
More Foil Pack Meals:
Chicken Rice Foil Packs
Video
Equipment
Ingredients
- Cooking spray
- 1 cup Instant (Minute) Rice
- 1-1/2 cups hot water
- 2 (7 ounce) large boneless, skinless chicken breasts
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 ounce cream cheese divided
- 6 tablespoons salsa verde divided
- 1/2 cup fire-roasted corn
- 1/2 cup black beans drained & rinsed
- 1 red bell pepper thinly sliced
- 1/2 cup freshly shredded pepper Jack cheese
- Serving suggestions see note 1
Instructions
- Preheat oven to 400°F. Tear two large sheets of foil (about 2 feet each). Shape into shallow bowls to hold ingredients and liquid. Generously spray with nonstick cooking spray.
- Weigh chicken to get two 6–7 ounce pieces. Pound or slice to 1/2-inch thickness for even cooking.
- In a small bowl, mix instant rice with hot water. Let sit for 5 minutes to soften.
- In another bowl, combine cumin, garlic powder, salt, pepper, chili powder, and paprika. Coat chicken breasts evenly on both sides with seasoning.
- Divide soaked rice and water mixture evenly between both foil packets. Place seasoned chicken on top of the rice.
- Cut cream cheese into 4 chunks. Place 2 chunks on each chicken breast. Spoon 3 tablespoons of salsa verde over each one. Add corn, black beans, and red pepper next to the chicken.
- Fold foil tightly, sealing completely while leaving space for steam and expansion. Place on a sheet pan. Bake for 35–45 minutes, or until chicken reaches 165°F (see note 2).
- Carefully open foil packets. Stir contents to mix flavors and spread the melted cream cheese. Sprinkle with pepper jack cheese. Reseal the foil or return to the oven for 1-2 minutes to melt the cheese. Add your favorite toppings and serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Let chicken rice foil packs cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat in the microwave until warmed through.
Reader’s Notes & Tips
Tips & Variations from Chelsea’s Messy Apron’s Community
What Readers Are Saying About Chicken Rice Foil Packs:
No Instant Rice? Kathleen used regular rice, cooked it 15 minutes, and added it with leftover water. Shelly used instant brown rice. Lauren tried cauliflower rice.
Make-Ahead & Camping: Ashley prepped the packs ahead and kept them in a cooler for camping. Many readers grilled them with great results.
Foil-Free Option: Rena used a baking dish. Mikki tried it in a 9×13 pan.
Veggie Swaps: Readers added bell pepper, onion, cherry tomatoes, zucchini, or even corn on the cob. Kat added shrimp partway through!
Skip the Cream Cheese? Some skipped it or used Neufchâtel instead. Still tasty, just a little less creamy.
For Kids: Susie reduced seasoning and got kid-approved reviews.
Tried something new with these chicken rice foil packs? Let me know in the comments!
What are the nutrtion facts for the dish??
Hi Melanie! Just added the nutrition label to this recipe for you. Right at the end of the post 🙂
Hi, Chelsea! I made these for dinner last week and it was one of our favorite meals I’ve made! One question. I had a hard time keeping the juices and everything in while sealing the packets. Do I pour the excess water from the rice in? They seemed a little runny but great overall when they were done. Just wondering if you have a tip for sealing without the water going everywhere!
Hi Andrea! I am so thrilled to hear that! It’s been one of our favorites as of late too 🙂 You do pour the excess water from the rice in but there shouldn’t be too much extra left. For keeping it all in, a few tips: get a super large piece of foil and try folding up all four sides of the foil before adding anything in. Create almost like a bowl with the foil and that should help in keeping everything together 🙂
Can this be cooked on a grill?
Yes absolutely! 🙂
Any idea if this could be assembled and then put into the crock pot on low?
Thanks, Mary
Sorry Mary I’ve never tried a tin foil dinner in the crockpot so I really have no idea how long to recommend it be cooked and how well it would work out. Wish I could be of more help!
Hey I seen a recipe where you can make this up in the foil, put them in a slow cooker and cook for 4-6 hours on low. Haven’t tried but I’m gonna. Let me know if anyone has tried this. Thanks
Making these tonight! I already messed up several steps (forgot to grease the foil and put the cheese on before baking – oops!)
I’m still optimistic.
Thanks for the recipe!
You are so welcome Rachel! I hope you loved it 🙂
Could you use regular salsa instead of the salsa verde??
Absolutely 🙂
*** instant rice. Can’t I use regular rice? Or brown rice? It’s 2016 who uses instant rice anymore?
Regular rice does not cook in the right amount of time as everything else. If you’d like you can cook the rice separately
Do you think these could be frozen and cooked from the freezer?
i know when you type with CAPS you’re yelling–how bout we use italics when were just being rude?
maybe those that go camping-….use minute rice. plus its all bout everything being done at once….but you go ahead and use your regular/brown rice and let me know how it works for you…
Does it have to be minute rice ??
Yes it does for it to cook correctly
I used the brown Microwaveable rice from Traders Joes – It worked perfectly
I realize this comment is old but if using TJ rice did you put it in frozen or cooked and did you add liquid to the foil pack? I can’t get them rice water ratio right inside the packs and would love to use TJ rice. TIA!!
These look delicious! Have you tried on the grill? I’m thinking this would be fantastic for family dinner at our lake cottage!
Yes, check step 15 for grill instructions. Enjoy Beth! 🙂
Love these foil packs I cook mine in the oven, but I double layer the foil and you do all kinds of different veggies, I like corn on the cob, squash, zucchini, quartered red potatoes. You add shrimp later about 15 minutes before this gets ready to come out of the oven. I have chicken spice that’s a generic I found at a food land, i put in a baggie and shake it up with chicken. I have also done boneless pork chops with red potatoes, onion slices, squash, asparagus, I just mixed up a variety of spices in my cabinet put on top and they melted in our mouths they were so good. My hubby doesn’t normally like veggies unless it’s beans and cornbread, we’re from the south. But he lives these.
This looks so so good!! All those tasty Mexican flavors smothered in cheese! YUM! I’ve never cooked in foil packs before, I’ll have to try it out!
Thank you so much Alaina! 🙂 I love cooking in foil packs, so much fun! 🙂