These Baked Lemon Chicken Foil Packets are a quick and easy weeknight dinner you’ll love making! Tender, juicy chicken breasts are baked in a foil packet with potatoes, onions, and a mouthwatering blend of seasonings.
What’s in this Lemon Chicken Recipe
Protein packed chicken and hearty potatoes, throw in some of your favorite veggies and you have yourself a meal in a packet!
- Chicken Breasts: You could use boneless chicken thighs instead if you’d like. Just be aware the chicken thighs may be smaller than the breasts, so you might want to add 1-2 per foil packet.
- Olive Oil: You can use avocado oil instead.
- Italian Seasoning: Use my favorite homemade Italian seasoning for the best flavor!
- Salt: I recommend kosher (coarse) or flaky sea salt.
- Pepper: Freshly cracked black pepper will create the best flavor.
- Paprika: You can use smoked paprika instead of sweet to add a smokey flavor.
- Baby Potatoes: Slice them into about 1/4 inch rounds so they cook all the way through.
- Onion: Red, yellow, and white onions all work well with this versatile recipe.
- Garlic: Fresh garlic is preferred over pre-minced for the best flavor.
- Lemon: Fresh lemon adds the best tangy kick!
- Butter: You can use salted or unsalted butter. If you use salted butter, you may want to omit sprinkling in additional salt.
PRO TIP: Remember that each foil packets is for one serving, so stuff accordingly.
Can I add more vegetables?
YES! Feel free to load in different veggies. It’s a great recipe for clearing out that fridge! Here are some ideas:
- Broccoli
- Asparagus
- Cauliflower
- Bell Peppers
- Carrots
- Brussels Sprouts
- Kalamata Olives
- Sweet Potatoes
- Zucchini
It’s so easy to toss everything into a foil packet and make it a single serving! Plus, using a foil packet makes everything nice and easy to clean up.
At 375°F, chicken breasts in foil packets take about 35 minutes to cook through.
You sure can! To cook these foil packets on the grill, place them on the hot grill and cook for about 25 minutes, until the chicken is cooked through and the potatoes are tender.
How to Store and Reheat
Once everything cools to room temperature, you can store your leftover chicken and veggies in an airtight container in the fridge for about 3-4 days. To reheat, pop everything in the microwave or oven until warmed through. The air fryer also works well.
How to Freeze
You can freeze this chicken and vegetable recipe for up to 3 months when stored in an airtight container. I recommend letting everything slowly thaw in the fridge, then reheating accordingly.
Serving Suggestions
There are SO many sides that would pair well with this easy recipe. Keep in mind though that you may not even want a side dish since there’s so much already in the foil packets! If you did want to bulk up your plate a little bit more, try my favorite side dish recipes like 15 minute mac and cheese or homemade dinner rolls.
Top Reader Review
- “Quick and easy, perfect for a busy weeknight.” – Cat KB
More Baked Chicken Recipes We Love
- Sheet Pan Chicken Fajitas
- Sheet Pan Chicken Caprese Bake
- Yogurt Marinated Chicken
- Parmesan Ranch Chicken
- Shake and Bake Chicken
- Spatchcock Chicken with Garlic and Herbs
Baked Lemon Foil Packet Dinner
Ingredients
- 4 chicken breasts
- ¼ cup olive oil
- 2 teaspoons Italian seasoning divided
- 1 teaspoon salt divided
- ½ teaspoon pepper divided
- ½ teaspoon paprika divided
- 4 cups baby potatoes sliced into ¼ inch rounds
- 1 onion sliced
- 2 cloves garlic minced
- 1 lemon sliced
- 4 tablespoons butter
Instructions
- Preheat the oven to 375 degrees.
- Season the chicken breasts with ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika, and 1 teaspoon Italian seasoning. Set aside.
- Add the potatoes, onion, garlic, olive oil, and remaining seasonings to a bowl. Toss to coat.
- 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.
- 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
- Use a preheated oven.
- To cook these foil packets on the grill, place them on the hot grill and cook for about 25 minutes, until the chicken is cooked through and the potatoes are tender.
- Make sure to spray the middle of each sheet with nonstick spray.
- 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.
- Chicken breast can be replaced with boneless chicken thighs.
- Remember each foil packets is for one serving, so stuff accordingly.
- Garnish with fresh herbs for a fresh pop.
- This recipe is adaptable! Choose new seasonings and veggies to mix things up!
Muddy says
I used this recipe as a starting point to make a silicone packet meal. It’s rather different from yours, but it’s delicious! Thanks for the idea!
Muddy says
p.s. Did I mention I cooked it in the air fryer? I think the combination of air fryer and packet meals is wonderful!
Becky Hardin says
I’m glad you found inspiration from my recipe!
Cat KB says
Quick and easy, perfect for a busy weeknight
Becky Hardin says
I’m so glad you enjoyed it, Cat!
Norma says
Really good.