Go Back

Italian Chicken and Veggie Foil Packs - Easy, Flavorful, and Mess-Free

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (about 3–4 medium breasts), cut into 1-inch pieces
  • 2 cups zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 cups baby potatoes, halved or quartered (optional, but great for a heartier meal)
  • 3 tablespoons olive oil
  • 2–3 teaspoons Italian seasoning
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional for heat)
  • 1 tablespoon balsamic vinegar (optional for a tangy finish)
  • 1/4 cup grated Parmesan (optional, for serving)
  • Fresh basil or parsley, chopped, for garnish
  • Heavy-duty aluminum foil (or double-layer regular foil)
  • Nonstick spray (optional, to prevent sticking)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C) or preheat your grill to medium-high. Tear four large sheets of heavy-duty foil, about 12x18 inches each.
  2. Par-cook potatoes (if using): If adding potatoes, microwave them for 3–4 minutes until just starting to soften. This ensures everything cooks evenly.
  3. Season the chicken: In a bowl, toss chicken with 1 tablespoon olive oil, 1 teaspoon Italian seasoning, half the garlic, 1/2 teaspoon salt, and a few grinds of pepper.
  4. Season the veggies: In another bowl, toss zucchini, peppers, onion, tomatoes, and potatoes with remaining olive oil, Italian seasoning, garlic, salt, pepper, and red pepper flakes if using.
  5. Build the packs: Lightly spray each foil sheet. Divide the veggies among the sheets, then top with chicken. Drizzle each with a splash of balsamic if you like.
  6. Seal tightly: Fold the long sides of the foil together and crimp to seal, then fold and crimp the ends. Leave a little space inside for steam circulation.
  7. Cook: Bake on a sheet pan for 22–28 minutes, or grill for 18–22 minutes, flipping once halfway. Cook until the chicken hits 165°F in the thickest piece.
  8. Finish and serve: Carefully open the packs—watch the steam. Sprinkle with Parmesan and fresh herbs. Taste and adjust salt as needed.