Foil packets, also known as tin foil dinners, make the perfect summer meals. You put them together ahead of time and cook when ready. They can be cooked in the oven, on a grill, or even on an open fire which makes them perfect for camping. And you know those grills at the park? These are perfect for them too! They are self-contained so you don’t have to worry about how gross the grill is. Does anyone else worry about that?
If you love foil packet dinners, check out our Steak and Potato Foil Packets.
Why Our Recipe
- A ranch-lover twist on the classic tinfoil dinner.
- The ranch dressing combined with a few extra ingredients makes this foil packet a finger-licking good meal.
This recipe is all about the sauce. This flavorful ranch sauce tenderizes the meat and brings a lot of flavor to both the chicken and the veggies. And who doesn’t love ranch? It’s a classic flavor combination for a reason.
Ingredient Notes
- Chicken Breasts: This is a very simple option with no trimming necessary. You could use chicken thighs if you prefer, but thighs do have a longer cooking time.
- Red Potatoes: Be sure to slice them thin so that they cook at the same rate as the chicken. Too big and you’re going to be left with a part crunchy and raw potato.
- Other Vegetables: You can mix and match veggies to your liking. Zucchini, carrots, or even whole cloves of garlic would work well in a tin foil packet.
- Sauce: All of these ingredients play an important part in making the perfect sauce.
- Parmesan Cheese: Adds a nice saltiness, but you could replace with cheddar or mozzarella.
Potato Types
Red and golden potatoes with thin, edible skins are best for foil packets. When using potatoes, be sure to slice your potatoes thin so that they cook at the same rate as the chicken. Alternatively, you can also dice them into 1/2-inch cubes. If you leave the potato pieces too big, you’re going to be left with a part crunchy and raw potato, and nobody likes that.
Campfire Cooking Instructions
Place on hot coals and cook for 20-30 minutes, flipping once halfway through, until meat is cooked through and veggies are tender.
Storage and Reheating Instructions
Refrigerate in an airtight container for up to three days.
Reheat by placing it back in a foil packet in a 300-degree oven until it is thoroughly warmed through, about 10 to 15 minutes.
More Delicious Chicken Dinners…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Could I make this with bone in skin on chicken???
I wouldn’t necessarily recommend it. The skin won’t get crispy and will end up soggy which I find unpleasant. You can use dark meat though, it just requires a little longer cooking time.
Hey there! Your recipe reads “sliced thin red potatoes” but the photo has the potatoes quartered. Which should I do? Thanks!
Either will work
Do you use prepared ranch or a ranch packet
I generally use prepared ranch or make my own from scratch.
Thank you
Your written directions says 400 degrees on grill but your video says 500???
Some complained that theirs burned. Grills vary slightly, just like ovens, in how they cook. I reduced the temperature in the written recipe to help people avoid burning.
This sauce is amazing!! Thanks for adding a treasure to my arsenal!
Could you cook this in a crockpot, if so how long and on high or low. Thanks.
Chicken cooks in the crockpot in 2-3 hours on high, or 3-4 hours on low.
My fiance and I are trying these tonight on the grill! I’m so excited! They look delicious.
Made these with family and it’s an excellent eat for the summer!! Making them again tonight and doing veggies only for meatless Monday!! Love this sauce! Thank you for sharing!
Very, very good! Everyone loved it! Thank you
Made this. It turned out Fantastic. thanks for Sharing.