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!
This was delicious. Can I get the nutrition facts. I didn’t see them on the post. Unless I am missing something 🙂
Hi Jenn! Unfortunately I don’t have nutrition facts on all of my recipes (yet!) so I’d recommend using My Fitness Pal in the meantime! 🙂
Made this recipe and it is delicious. Cut back on the rub for the chicken but that was my choice. Added a little seasonings/my choices to black beans. Everything tasted delicious, quick, no big clean up. Great recipe! Thanks, Chelsea.
So thrilled you enjoyed these foil packs Helen! Thanks for the comment 🙂
Delicious, easy, & so full of flavor Thank you for sharing this!
I’m so happy you liked this dish 🙂 Thanks for the comment Susannah!
Made this tonight for supper. Family really liked it. Will definitely make again. I used a covered stoneware baking dish instead of foil & cooked rice separately.
So happy to hear that! Thank you so much for the comment 🙂
Do you cook the rice before putting it in the foil?
Nope 🙂 Just make sure you get minute rice and soak it; it will cook in the foil!
What should the oven temp be to bake these foil dinners
400 degrees F 🙂
We had a dinner party last night st a friends house and it was my turn to cook. I prepped 4 of these babies, brought them over and popped them in their oven. DELISH. Turned out fantastic! Everyone loved it. So easy and mess free.
That is so great to hear!! I’m thrilled these were a hit 🙂
This was delicious! So easy and flavorful. I took it to a friend who just had a baby!
So happy to hear that this was enjoyed! And what a sweet friend you are! Thanks for the comment April 🙂
Made this tonight! It was delicious but I get zero points for presentation after dumping everything out of the foil packs and onto a plate ? My chicken was bigger and 40 minutes was perfect! Yum! PS I used frozen sweet corn instead because that’s what was in my fridge.
This was my very first time preparing a foil packet dinner…and it most definitely will not be my last! I was a bit distracted during the prep and am pretty sure I left out the chili powder, but even still, it was absolutely delicious!! Thanks for a great recipe and for the extra tips, which I found very helpful!!! ?