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Chicken and Potato Foil Packets in Oven

A quick and easy meal featuring tender chicken breasts and perfectly cooked potatoes, all cooked in foil packets for minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts (about 6 oz each)
  • 3 tbsp olive oil Divided into two portions
  • 2 tsp Italian seasoning Divided (1 tsp for chicken, 1 tsp for potatoes)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Vegetables
  • 1 lb red potatoes, sliced into 1/4-inch rounds
  • 1 small yellow onion, thinly sliced
For Cooking
  • 4 sheets heavy-duty aluminum foil (each about 18 inches long) For sealing the packets
  • cooking spray Cooking spray For coating the foil

Method
 

Preparation
  1. Preheat the Oven to 400°F (200°C) and ensure it's fully preheated before cooking.
  2. Lay out 4 large sheets of aluminum foil on the counter, coating the center with cooking spray.
  3. Pound chicken breasts to an even thickness if needed, then season with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper.
  4. Slice red potatoes into 1/4-inch rounds and thinly slice the onion. Toss them with olive oil, Italian seasoning, salt, and pepper.
Assembly
  1. Place a seasoned chicken breast in the center of each foil sheet, top with the potato and onion mixture, and drizzle with remaining olive oil.
  2. Seal the packets tightly to ensure steam does not escape.
Cooking
  1. Place the packets on a large rimmed baking sheet and bake for 25 to 30 minutes.
  2. Check the internal temperature of the chicken at the 25-minute mark; it should reach 165°F.
  3. Let the packets rest for 3 to 5 minutes before opening to allow steam to dissipate.
Serving
  1. Open each packet carefully, season to taste with additional salt, pepper, or lemon juice, and serve directly in the foil or transfer to plates.

Notes

For best results, cut potatoes to a consistent thickness, use heavy-duty foil, avoid overcrowding the packets, and always check the internal temperature of the chicken.