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!
I have made these several times and they are very tasty. The only thing that I add is green chilies to give it a little more heat. Fabulous recipe!
I’m so glad you love these!! I’m all about adding a bit more heat! 🙂 Sounds delicious!
Can these be prepped ahead of time, like say for a camping trip? I was thinking of making them on Fri and would store in the cooler, cooking for dinner Sat evening.
Yes for sure! As long as they are kept in the cooler they should be great to grill up when you’re ready! Hope you enjoy and have so much fun on your camping trip! 🙂
Great blog!
I have made thos two times amd the last tqo weeks and everyome has loved including my kids. Only question is can tou twll me how many calories are on it? Or ahould I just add up everything.?
This recipe is AMAZING!!!!!!
YAY!! So glad you enjoyed! Thanks Amanda! 🙂
I don’t but instant rice, but really wanted to try this, so I followed the package directions to make 2 cups of regular white rice and only cooked it for 15 minutes. I divided it and the water that remained in the pot between the packets and proceeded as directed. I worked perfectly!
Oh i’m so happy to hear this! Way to work with what you have! Thanks Kathleen! 🙂
Can you use instant brown rice instead of white ? If you use califlower rice do you soak it in the water too? What if it’s frozen? Making these tonight!
Thank you
I wouldn’t recommend cauliflower rice for these, but I believe the instant brown rice should work fine 🙂 Enjoy!
I made these last night with brown rice & they were delicious! I used 6oz chicken breast & they were done in 30 minutes
I am so glad I found your blog! I made this dish last night for dinner, and it was amazing! I made my husband’s with the regular rice that is listed, and mine with cauliflower rice. Both turned out great! Thank you!
Ahh i’m so glad to hear you guys enjoyed this! And I definitely need to try it with the cauliflower rice!!:)
This is absolutely amazing! Made these the first time Thursday night, had to have them again last night ?. Our family loves the Chipotle chicken bowls. After spending a fortune at Chipotle I started making ours at home several years ago. I always grill the chicken and veggies for it but have never prepared it all together in a foil packet. It’s the only way I’m fixing them from now on!! Thank you! Thank you ! Thank you!
Oh my gosh! These are so good! I scaled down the seasoning for my kids and they turned out delicious. My kids said I was the best cook ever! Have made these a few times and they never disappoint!
I’m so glad to hear this! It’s the best when something is kid approved! Thanks Susie! 🙂