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.
Servings 4 Servings
Calories 283kcal
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.
- Open packets VERY CAREFULLY to avoid burns from the steam. Eat directly from the packet or remove to a plate to enjoy!
For best results, remove one packet and test with a meat thermometer.
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.*
Nutrition
Calories: 283kcal | Carbohydrates: 9g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 415mg | Potassium: 755mg | Fiber: 3g | Sugar: 4g | Calcium: 103mg | Iron: 2mg
