Name: Ranch Chicken Foil Packets (In Oven)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 14 ounces green beans, frozen (or fresh; Broccoli, carrots, or diced potatoes; allow about 1.5 cups per serving); 20 ounces chicken breasts (boneless, skinless) (pounded to an even 3/4 inch thickness; Chicken thighs may be used instead); 1/4 cup ranch dressing; 1/4 cup Parmesan cheese, grated; 1/4 teaspoon sweet paprika, optional (adds color to final dish)

Make these easy ranch chicken foil packets in the oven for a fuss-free dinner. Spread ranch dressing over boneless chicken breasts, sprinkle with Parmesan cheese, and bake over green beans or your favorite vegetables.

Ranch chicken foil packet opened to expose chicken topped with ranch dressing and Parmesan cheese over green beans with more packets in the background.

Notes from my kitchen

Chicken foil packets aren't just for the grill! The same magic happens when you roast them in the oven.

Sealing chicken in foil traps the steam and keeps the chicken moist and juicy. Even the vegetables taste better because some of the dressing spills over!

I used frozen green beans, which means I didn't have to wash or snip the ends. Frozen broccoli and potatoes work just as well.

You'll love these ranch chicken foil packets because:

They're customizable.
You can make the foil packs ahead of time.
Eat right from the foil for fewer dishes.
It's a naturally low-carb, high-protein meal.

Marjory

Ingredients

Four chicken breasts, package of frozen green beans, Parmesan cheese, and ranch dressing.

Chicken breasts (boneless, skinless) - Chicken thighs can be used instead. Pound chicken to an even thickness so everything finishes cooking at the same time.
Vegetables (frozen or fresh) - I used frozen green beans. Broccoli, carrots, and potatoes (cut into small cubes) all work great. Watery vegetables like zucchini tend to turn mushy.

You'll also need heavy-duty aluminum foil or double sheets of regular aluminum foil to make sturdy packets that won't tear or leak.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make ranch chicken foil packets in the oven

Layer ingredients

Uncooked chicken topped with ranch dressing and Parmesan cheese on top of green beans on heavy aluminum foil.

Layer green beans on heavy-grade aluminum foil sprayed with nonstick cooking spray. Place a chicken breast on top, spread with ranch dressing, and sprinkle with Parmesan cheese.

Fold aluminum foil

Bring the long sides up to create a tent and tightly seal the top edge. Next, fold over the short edges a couple of times, leaving a little space above the chicken so steam can circulate.

Roast in the oven

Cooked ranch chicken inside open aluminum foil packets.

Be careful opening the foil. Hot steam will escape and can burn your skin! Before serving, sprinkle a little paprika or fresh herbs over the top to give the chicken more color!

How long do ranch chicken foil packets cook in the oven?

Chicken foil packets typically take 30 to 35 minutes to cook in a 400°F oven. The exact time depends on the thickness of the chicken and the vegetables used. To ensure everything finishes cooking at the same time, pound chicken to an even thickness. The chicken is done when it reaches an internal temperature of 165°F and the vegetables are tender. If using potatoes, cut into small ½-inch cubes so they cook quickly.

Serving Ideas for Ranch Chicken Foil Packets

If there are vegetable choices, I let each person get involved and prepare their dinner. Use a marker to put each person's name on the outside.

Enjoy them straight out of the foil with a plate to support the bottom or transfer the chicken and green beans to a plate.

For a summer barbecue vibe, I like to serve it with microwave corn on the cob and low-carb sides like cauliflower potato salad or Southern vinegar slaw! I finish the meal with an easy peach crisp using frozen peaches!

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📋 Recipe

Ranch Chicken Foil Packets (In Oven)

Make these easy ranch chicken foil packets in the oven for a fuss-free dinner. Spread ranch dressing over boneless chicken breasts, sprinkle with Parmesan cheese, and bake them over green beans or your favorite vegetables.

5 from 1 vote

Print Pin Review Save

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Author: Marjory Pilley

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Equipment

4 sheets of heavy duty aluminum foil cut into 12 x 18 inches sheets or make a double layer of regular-grade aluminum foil

Ingredients

▢ 14 ounces green beans, frozen or fresh; Broccoli, carrots, or diced potatoes; allow about 1.5 cups per serving
▢ 20 ounces chicken breasts (boneless, skinless) pounded to an even ¾ inch thickness; Chicken thighs may be used instead
▢ ¼ cup ranch dressing
▢ ¼ cup Parmesan cheese, grated
▢ ¼ teaspoon sweet paprika, optional adds color to final dish

Instructions

Preheat oven to 400°F.
Lay sheets of aluminum foil on the counter and mist with cooking spray. Spread a portion of the frozen green beans (or other vegetables) in the center of each sheet. Do not defrost frozen vegetables first.
Nestle a chicken breast in the center of the green beans. Season with salt and pepper if desired. Spoon ranch dressing over the chicken and evenly sprinkle Parmesan cheese on top.
Bring the long sides of the foil up to the center and crimp tightly with a small ½-inch fold. Next, fold in the short edges a couple of times, leaving a little space at the top. The packet should be sealed tightly so no steam escapes while still leaving room for the steam to circulate inside.
Place foil packets on a baking sheet and cook for 30 minutes or until the internal temperature in the thickest part of the chicken reaches 165°F.

For best results, remove one packet and test with a meat thermometer.

Open packets VERY CAREFULLY to avoid burns from the steam. Eat directly from the packet or remove to a plate to enjoy!

Notes

Cooking time: The exact length of time will vary depending on the thickness of the chicken.

Vegetable variations:

Broccoli, carrots, bell peppers, onion, and diced potatoes also work well. Allow 1 to 1½ cups of vegetables per serving.

Spicy variation: Mix ¼ teaspoon Sriracha sauce into the ranch dressing.

Serving tips: Use a marker to label the outside with each person's name if the packets are different!

Grilling instructions: Place foil packets on the grill over medium-high heat. Close lid and cook for about 30 minutes or until the chicken is cooked through and the vegetables are tender.

Storage:

Store leftover ranch chicken and vegetables in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave until warmed through, or transfer to an oven-safe dish, cover with foil, and warm at 350°F.

Make-ahead:

Assemble the foil packets up to 24 hours in advance and refrigerate until you're ready to bake. If baking straight from the refrigerator, you may need to add 5 to 10 minutes to the cooking time.

*Always cook the chicken until it reaches an internal temperature of 165°F.*

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Nutrition

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Nutritional and Food Safety Disclaimer

This recipe was originally published 7/29/2015. It was updated to improve the reader experience.

Notes from my kitchen

Ingredients