I can’t think of an easier meal than these oven-baked lemon chicken foil packets. I stuff packets of aluminum foil with juicy chicken breasts, potatoes, onions, and a mouthwatering seasoning blend to create the perfect all-in-one meal. Topped with lemon slices and butter, it doesn’t get much fresher or tastier!
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This recipe is easy and quick also very tasty.
If you follow carefully you will have a lovely meal fast and delicious.
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Baked Chicken and Potatoes in Foil Packets
I love making chicken in foil packets! They’re so simple to make in the oven, and I don’t have to dirty up dozens of pots and pans. Plus, baking chicken in foil is a great way to ensure it comes out perfectly-cooked and juicy!
I stuffed these foil-wrapped packs with chicken breast, potatoes, and onions, then seasoned them with lemon, butter, garlic, and Italian seasoning. It’s a really simple mix of flavors that I never get tired of, and it’s such an easy, low-effort meal.
Looking for a different flavor? Check out my BBQ chicken foil packets or my teriyaki chicken foil packets!
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Why Layering Matters in Foil Packet Meals
One trick I’ve learned after testing many chicken foil packet recipes is how to balance moisture. The potatoes need enough steam to soften, but the chicken can turn soggy if it’s sitting in too much liquid. My solution is to slice the potatoes thin (about ¼-inch) so they cook faster, then place them under the chicken. This way, the potatoes soak up the chicken juices while the lemon slices on top keep the chicken moist and flavorful. It makes a big difference compared to just tossing everything together!
Lemon Chicken Foil Packets Recipe
Ingredients
- 4 boneless, skinless chicken breasts (*)
- ¼ cup olive oil
- 2 teaspoons Italian seasoning (divided)
- 1 teaspoon kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- ½ teaspoon ground paprika (divided)
- 4 cups baby potatoes (sliced into ¼ inch rounds**)
- 1 onion (sliced)
- 2 cloves garlic (minced)
- 1 lemon (sliced)
- 4 tablespoons unsalted butter (divided)
Instructions
- Preheat the oven to 375℉.
- Season chicken breasts with ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika, and 1 teaspoon Italian seasoning. Set aside.4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground paprika, 2 teaspoons Italian seasoning
- Add potatoes, onion, garlic, olive oil, and remaining seasonings to a bowl. Toss to coat.4 cups baby potatoes, 1 onion, 2 cloves garlic, ¼ cup olive oil
- Grab 4 pieces of nonstick foil. Spray the middle of each sheet with nonstick spray. To each sheet, place ¼ of the potato mixture.
- Top with a chicken breast, lemon slices, and 1 tablespoon butter.1 lemon, 4 tablespoons unsalted butter
- Fold the left and right sides of the foil to touch in the center.
- Roll this down towards the chicken to seal. Roll in the top and bottom to finish the seal. Repeat with the remaining packets.
- Transfer the packets to a sheet pan. Bake for 35 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh herbs, if desired, and enjoy!
Notes
- Make sure to spray the middle of each sheet of foil with nonstick spray.
- Remember that each foil packet is for one serving, so stuff accordingly.
- You can check the doneness of the chicken by sticking a meat thermometer into the thickest part of the chicken, if it’s reading at least 165°F then you are good.
- I recommend letting the packets rest for 5 minutes after baking before opening. This lets juices redistribute and avoids dry chicken.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Chicken in Foil Packets Step by Step
Prep: Gather the list of ingredients for this foil packet recipe, and preheat the oven to 375℉. Slice the onion and lemon, mince the garlic. Then cut the potatoes into 1/4-inch rounds. It’s important to slice the potatoes thinly and evenly to ensure they cook through all the way.
Season the Chicken: Season 4 boneless, skinless chicken breasts with ½ teaspoon of salt, ¼ teaspoon of black pepper, ¼ teaspoon of ground paprika, and 1 teaspoon of Italian seasoning.
Season the Potatoes: To a large bowl, add 4 cups of sliced baby potatoes, 1 sliced onion, 2 cloves of minced garlic, ¼ cup of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, ¼ teaspoon of ground paprika, and 1 teaspoon of Italian seasoning. Toss to coat.
Grease the Foil: Grab 4 pieces of nonstick aluminum foil, and spray the middle of each sheet with nonstick spray. To the middle of each sheet, place ¼ of the seasoned potato mixture.
Top with Chicken: Then place 1 seasoned chicken breast, 2 lemon slices, and 1 tablespoon of unsalted butter on top of each potato portion. Remember, each foil packet is one serving, so stuff accordingly.
Fold the Foil Packets: Fold the left and right sides of the foil to touch in the center, then roll this down towards the chicken to seal. Take care not to let the lemon slices or butter fall off the chicken while you do this. They’re key to getting the moisture and flavor right!
Seal the Foil Packets: Roll in the top and bottom to finish the seal. Repeat with the remaining foil packets.
Bake the Foil Packets: Next, transfer the chicken foil packets (seam-side-up) to a baking sheet to catch any drips; then bake them in the preheated oven for 35 minutes, or until the chicken is cooked through to 165°F and the potatoes are tender. I like to let the foil packets rest for 5 minutes before opening them to seal in the juices.
Garnish and Serve: Unwrap and garnish each chicken foil packet with fresh herbs to serve, if desired, and enjoy!
How to Store and Reheat
Store leftover lemon chicken and potato foil packets tightly wrapped in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in a 350°F oven for 15-20 minutes, or until warmed through. Defrost in the fridge overnight if reheating after freezing.
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