This is one of my favorite foil packet entrees. It is really hard to “mess up” foil packet cooking. I have grown to like this one and use it most often because it is a version my whole family enjoys. Take ranch chicken foil packets on your next camp out or cook them right at home in the oven or on your home grill.
These freeze very well and you can make a big batch ahead and then store uncooked packets in the freezer in Ziploc bags until you need them. Makes a great option for plan ahead meal rotation.
Campout cooking that cooks up great at home or on the go. Foil packets are a great way to serve an all-in-one meal and I have cooked them outdoors in my oven and they turn out perfect every time.
Ranch chicken foil packets can also be made ahead (uncooked), frozen, and stored in zip lock bags. Just take out the number you would like to cook and follow baking directions once they are thawed.
- 6 boneless, skinless chicken breasts (5 to 6 oz each)
- 1 packet of dry ranch dressing mix
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 package “real” bacon crumbles
- 1 cup chopped onion
- 1 cup sliced carrots (I use frozen)
- 1 & 1/2 cups diced potatoes (I use diced hash brown potatoes)
- 6 tablespoons butter
- 6 foil sheets (I used the pre-cut sheets from Reynold’s Wrap)
- Get a large Ziploc bag and add ranch mix, olive oil & vinegar to the bag. Place chicken breasts in the bag and seal. Massage to coat chicken well & put in the refrigerator for at least 1 hour to marinate.
- Toss onions, carrots & potatoes in a bowl to mix well. Set aside.
- Cut butter into 6 equal pieces. (1 T each)
- Lay foil sheets out and equally divide veggie mix by putting an equal amount on each foil sheet.
- Place one piece of chicken over the veggies.
- Sprinkle bacon crumbles over chicken, then top with 1 pat of butter.
- Carefully wrap bundles and then place on Preheated grill for 20-25 minutes at Med heat, or in a 350-degree oven for 35 minutes.