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!
Absolutely delicious! The only change I made to the recipe was adding chopped red bell pepper in with the corn. At 37 minutes the chicken was perfect! I wish everyrecipe was as specific as this one as to the weight of the chicken breast, they vary so much. Thank you!!
Ahh i’m so glad to hear this Erin! Thank you! I’m so glad you enjoyed! 🙂
made this before work….turned out great. Instead of black beans i used pinto cause my partner does not like black beans…had some fresh ears of corn on hand so i fire roasted them before adding them…also added a few cloves of garlic and slices of onions along with the bell pepper….will defientenly make again…half with the cream cheese and half without (not a big fan of CC, but always willing to try something different)
Sounds awesome! I’m so glad you guys enjoyed!! 🙂
How spicy is this? It looks so good but I want to make sure my kids will eat it 🙂
I’d say it’s mild. It definitely depends on the brands you use though on the salsa verde. If you are worried you can reduce the chili powder or always add it after. Hope it’s a hit!
Fantastic recipe! Wife made it for dinner about a month ago, and I haven’t stopped thinking about those rice and beans since. She used the tomatillo salsa verde from Trader Joe’s and it’s straight up killer! Thanks!!
Love hearing that! Thanks for the comment Luke 🙂
And are the beans canned? Sorry for all the questions!! Thank you it looks so good I can’t wait to try it!
No worries at all! Yes, canned beans 🙂 (drained and rinsed!)
Do you use frozen corn or canned corn? Do you roast it yourself or is there a pre-roasted kind I don’t know about! 🙂 🙂
You can buy roasted canned corn 🙂
I am planning to cook this tonight, but am missing how the corn is roasted. Do you buy it roasted, does it roast in the foil? What am I missing?
If you grill it, it roasts in the foil, but you can also buy canned roasted corn. Enjoy!
My mother used to make a dish very similar to this: suggestions: she brushed the chicken w/ a flavor called “Kitchen–something”–it was brown & gave a nice finish to the (white!) chicken. Also, the first layer was a thick slice of onion. Then the rice was added, etc. I will try yours, as you’ve added more than my mom did. Thanks!!
Barb Caton
Sounds delicious! 🙂 Thanks for the comment!
“Kitchen Bouquet” is probably the product your mom used?
Can these be made ahead and frozen then defrost to cook. I hope so. I have this vision of my freezer packed with these. Love this idea.
I wish I could tell you definitively but I’ve never tried freezing these before cooking them. I don’t see why it wouldn’t work though. Let me know if you give it a try 🙂
I tried this recipe step by step, and it is AMAZING!!!!!!!. Great flavor. My family love it.
So happy to hear it!! Thanks for the comment Trisha 🙂