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Lemon Chicken Foil Packets

Lemon chicken foil packet opened on a baking sheet showing juicy Italian-seasoned chicken breast with buttery baby potatoes and lemon rounds
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Juicy Italian-seasoned chicken breasts baked in individual foil packets with buttery baby potatoes, onion, garlic, and bright lemon slices. A complete one-packet dinner with zero cleanup that works in the oven or on the grill.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 teaspoon ground paprika, divided
  • 2 teaspoons Italian seasoning, divided
  • 4 cups baby potatoes (fingerling or baby potatoes – cut into 1/4-inch rounds)
  • 1 onion, sliced or chopped
  • 2 cloves garlic, minced or sliced
  • 1/4 cup olive oil
  • 1 lemon, sliced into rounds
  • 4 tablespoons unsalted butter (1 tablespoon per packet)
  • Fresh herbs for garnish such as parsley, thyme, or rosemary (optional)
  • Nonstick cooking spray

Instructions

  1. Preheat oven to 375 degrees F and allow a full 10 minutes to reach temperature.
  2. Season chicken breasts on both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika, and 1 teaspoon Italian seasoning. Press seasoning gently into the surface and set aside.
  3. In a mixing bowl, combine baby potatoes, onion, garlic, olive oil, and the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika, and 1 teaspoon Italian seasoning. Toss thoroughly until every slice is evenly coated.
  4. Lay out 4 large sheets of nonstick aluminum foil on a flat surface. Spray the center of each sheet with nonstick cooking spray.
  5. Divide the potato mixture evenly among the 4 foil sheets, placing it in the center of each.
  6. Top each potato mound with one seasoned chicken breast, 2 to 3 lemon slices, and 1 tablespoon of butter placed on top of the chicken.
  7. Fold left and right sides of foil toward each other until they meet in the center. Roll this seam down tightly toward the chicken to seal the top. Roll in both the top and bottom edges tightly. There should be no gaps where steam can escape. Repeat with all 4 packets.
  8. Place all sealed packets on a rimmed sheet pan. Bake for 35 minutes until chicken reaches 165 degrees F internally and potatoes are completely tender.
  9. Remove from oven and rest for 5 minutes. Open each packet slowly and away from your face – steam is extremely hot. Garnish with fresh herbs if desired and serve immediately from the foil.

Notes

  • Cut potatoes into consistent 1/4-inch rounds – uneven slices cook at different rates and result in some being undercooked while others are overdone.
  • A tight foil seal is critical – it traps the steam that cooks both the chicken and potatoes evenly and keeps everything moist.
  • Chicken thighs can be substituted for chicken breasts – adjust cook time as needed and always verify 165 degrees F internal temperature.
  • Grill option: place sealed packets on a preheated grill over medium-high heat and cook for 25 minutes until chicken reaches 165 degrees F.
  • Make-ahead: assemble packets up to 1 day ahead, refrigerate sealed on a sheet pan, and add 5 extra minutes to bake time when cooking from cold.
  • Spray foil centers with nonstick cooking spray before adding potatoes to prevent sticking and tearing when opening.

Nutrition

Find it online: https://www.benefitiany.com/lemon-chicken-foil-packets/