Bacon Ranch Chicken Foil Packets

Foil packets are reliable recipes when I need to make a easy dinner that everyone will enjoy. I love the way the flavors of everything in the foil packets complement each other. Some other great foil packet recipes are salmon foil packets and chicken fajita foil packets. Foil packet meals are all the rage it seems, I’m seeing them all over Pinterest and Facebook with everything from steak to shrimp to chicken. I decided it was high time I made my own foil packet recipe, and this bacon ranch chicken is not to be missed. In fact, my family loved these chicken foil packets so much that I made them two days in a row! This foil packchicken recipe is one of my family’s favorite chicken recipes along with chicken gnocchi soup, chicken tetrazzini, pan seared chicken breast, crack chicken and king ranch chicken!

Bacon Ranch Chicken Ingredients

To make this recipe, you will need butter, ranch seasoning powder, salt, black pepper, boneless skinless chicken breasts, red potatoes, cheddar cheese, bacon and parsley.

How Do You Make Bacon Ranch Chicken Foil Packets?

Preheat an oven or a grill. Place the melted butter, ranch seasoning, salt and pepper in a bowl, and whisk it all together. Drizzle some of the ranch butter over the potatoes, and stir to combine. Place the chicken breasts on squares of aluminum foil. Arrange the potatoes around the chicken, and drizzle the rest of the butter over the chicken breasts. Fold up the foil to make packets. Place the packets on the grill or in the oven. Open the bacons, and sprinkle the cheese over the top. Return the packets to the heat until the cheese has melted. Sprinkle with bacon and parsley, then serve and enjoy.

Tips For The Perfect Dish

You can find ranch seasoning packets in the salad dressing aisle of your grocery store. The potatoes I used were about 1 and 1/2 inches in diameter. If your potatoes are on the larger side, cut them into quarters so that they’ll bake in the time that the chicken is ready. Avoid thin cut or oversized chicken breasts for this recipe. Each breast should weigh about 4 ounces so that it cooks evenly with the potatoes. If you’re not sure if your chicken is ready, try using an instant read meat thermometer. The thermometer should read at least 165 degrees F when inserted into the thickest part of the breast.

Flavor Variations

While this recipe is great as-is, you can use other ingredients to customize the flavors to your tastes.

Protein: No chicken breast on hand? This recipe will also work with boneless skinless chicken thighs or even pork tenderloin. Seasonings: If you don’t have ranch seasoning mix on hand, you can use the same concept but flavor your chicken and potatoes in a different way. Try marinating the chicken and potatoes in jerk chicken marinade, chicken thigh marinade or chicken fajita marinade. Another option would be to use a different seasoning instead of ranch, such as Greek seasoning or Creole seasoning. For even more ranch flavor, add a drizzle of ranch dressing over the finished dish. No parsley? Try a sprinkle of green onions instead! Vegetables: Add some extra veggies to this dish to make it a complete meal. Some great options include carrots, broccoli, cauliflower or zucchini.

Once you try this recipe, you’ll find yourself making it on a regular basis. It’s just that good!