Foil Pack Italian Chicken and Veggies is a no-mess dinner that’s quick to prep. It’s perfect for busy nights or campfire cooking!
Author’s Notes
By Popular Demand: The Chicken Version!
So many of you have been loving these Foil Pack Italian Sausage and Veggies. I’ve had the best time seeing your recreations on Instagram ❤️
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 Veggies, and show you exactly how it works.
I switched up the veggies a bit, but all those delicious Italian flavors are still here. Plus, this dish is just as budget-friendly and easy! Minimal prep, hearty ingredients, and basically no clean-up. This dinner is a total win!
Ingredients In Italian Chicken And Veggies
- Chicken Breasts: Slice each in half lengthwise, then pound to an even thickness.
- Red Potatoes: Dice small so they cook evenly with the rest of the ingredients.
- Carrots: Cut into thin sticks (1-1/2 inches long, about 1/8 inch thick) so they soften properly.
- Onion: Halve, then slice into very thin strips.
- Green Pepper: Slice into thin strips.
Topping Ideas
Take your Foil Packet Italian Chicken and Veggies to the next level with these simple toppings:
- Fresh lemon juice: Brightens up the flavors right before serving.
- Grated Parmesan: Adds a salty, cheesy finish. Use a microplane for the best texture.
- Chopped parsley: Fresh flat-leaf parsley brings a pop of color and freshness.
- Extra olive oil: A drizzle of good-quality olive oil adds richness.
- Crushed red pepper flakes: For a bit of heat, sprinkle more on top before serving.
Mix and match your favorites; these toppings really bring the dish together!
Featured Comment
– Fran
“I made this and my family absolutely loved it!! I will make it again!”
Italian Chicken And Veggies: Tips
- Cut small & even: Helps everything cook at the same time.
- Pound chicken flat: Ensures even cooking throughout.
- Use heavy-duty foil: Prevents tearing or leaking.
- Seal tightly: Locks in moisture and flavor.
- Check temp: Chicken should reach 165°F, and potatoes should be fork-tender. Avoid opening the foil packs while cooking; letting steam escape slows things down.
More Easy Tin Foil Dinners:
Italian Chicken and Veggies
Video
Equipment
- Grill or oven
Ingredients
- 2 chicken breasts 1 pound total; sliced to get 4 even 4-ounce pieces
- 2 cups baby potatoes diced to 1/2-inch
- 1 green bell pepper very thinly sliced
- 1 small yellow onion cut in half and very thinly sliced
- 1 large carrot cut into matchsticks
- 1 tablespoon minced garlic
- 1/4 cup olive oil
Instructions
- Preheat the grill to high or oven to 425°F.
- Slice the chicken breasts to get 4 pieces. Pound the pieces to even thickness. Make sure each piece is 4 ounces.
- Add chicken, potatoes, bell pepper, onion, carrot, and garlic to a large bowl. Drizzle with olive oil and add all seasonings. Season with salt and pepper (I use about 1 teaspoon salt & 1/4 teaspoon pepper). Toss to evenly coat.
- Lay out 4 large foil sheets. Evenly divide the mixture between the sheets, placing 1 piece of chicken in each. Top each packet with 1 tablespoon butter. Seal the foil tightly.
- Cook: until the chicken is completely cooked through (registers 165°F).Grill: 15–25 minutes (mine finishes around 20 minutes).Oven: 30–45 minutes, or until chicken reaches 165°F internal temp (mine finishes around 35 minutes).
- Carefully open foil packets to release steam. Top with a drizzle of olive oil, chopped parsley, lemon juice, and lots of freshly grated Parmesan. Add more salt and pepper, if needed.
- Stovetop Cooking Option: Follow steps 2-3.In a large skillet, heat 2 tablespoons oil. Add chicken in a single layer and cook for 2–4 mins per side. Add 1 tablespoon butter after flipping. Cook until chicken is fully cooked through. Transfer to a plate and cover with foil.Add more oil if needed and another 1 tablespoon butter. Cook all veggies until crisp-tender, stirring occasionally.Plate chicken and veggies together. Top with Parmesan and fresh lemon juice.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Prep Italian Chicken And Veggies Ahead
- Chop everything: Dice the potatoes, slice the veggies, and cut the chicken into even pieces.
- Mix in a bowl: Combine chicken, veggies, garlic, olive oil, and seasonings in a large bowl.
- Cover and chill: Tightly cover the bowl and store in the fridge for up to 24 hours.
- Assemble later: Add the mixture to foil packs and top with butter just before cooking.
Storage
Fridge: Store leftovers in an airtight container (not foil) for up to 3 days. Foil can give the food a metallic taste.
I’d love to make these ahead and put them in the freezer for weekday lunches. I often grab something unhealthy bc I just don’t want to prep my lunch. Can these be frozen and then put in the oven? Thanks!
I made the Italian Chicken and Veggies tonight… excellent flavor and clean up was a breeze. Served with leftover brown rice from last night. Will definitely make again after I try a few others on your website… thank you!!!
I am soo happy you loved this! Thanks soo much! 🙂
I want to use these for camping, can I prepare the chicken at home and then let it marinade in the seasoning for 2 days? Then add the veggies right before we put it on the fire?
If you can keep the chicken refrigerated that should be fine! 🙂 I hope you enjoy!
Can I use Boneless chicken thighs?
Yes! Hope you enjoy! 🙂
Haven’t made it yet, but added to my list! Can these sit prepped? I’m wondering if the packets could be prepped in the morning (when I have time), then just throw it in the oven when I get home. There’s no acid to turn the meat to mush, so it should be ok.
I’d mix everything together just don’t put it in the foil til right before cooking! Enjoy!
I made all three, chicken, steak and sausage. This Italian seasoning is to die for. I made a huge pickle jar of it!
So happy to hear that! Thank you so much for the comment 🙂
That is such a great compliment!! I’m thrilled you’re enjoying it 🙂
I don’t think this nutrition information could possibly be correct. 4 oz of chicken has way more than 5.8 g of protein.
I also thought the same.
I mut try these recipes.They are good to make in the motorhome while traveling. eating healthy and good
I don’t like eating out a lot. We travel 4 to 5 months every year.These recipes are perfect. I am trying one today
Tried this recipe for dinner tonight and it was a success! I used drumsticks instead of breasts because that’s what I have on hand. Everything came out delicious, not to mention the easy clean up. Thanks.
I’m so thrilled this was a hit! Thanks so much for the comment 🙂
Could this be done in a casserole dish for the same amount of time? Btw I added some yellow and orange bell peppers to mine as well 😉
I would recommend a sheet pan instead!
I love your recipes and save them then post them to my social media accounts…this recipe is stunning
Thank you so much!