This simple yet flavorful Italian Herbed Chicken and Veggie Bake is a weeknight favorite that comes together fast. Juicy chunks of chicken, tender veggies, and zesty herbs all cook together in perfectly portioned foil packs. Cook them in the oven or on the grill; they’re easy to prep ahead and even easier to clean up. Plus, the steam-trapping foil keeps everything moist and infused with flavor.
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I love foil pack meals like this because they’re quick, customizable, and ideal for busy nights. You can toss everything together in minutes, and the foil keeps cleanup to a minimum. I also like prepping a few extra and popping them in the fridge so I can just bake and serve during the week.
This is also one of my favorite meals for camping. I prep the foil packs at home and keep it all chilled utnil it’s ready to go onto the fire. They cook fast, so dinner is ready in no time.
History
Italian Herbed Chicken and Veggie Bake Foil Packs are a modern evolution of foil packet cooking, a method that gained popularity in the United States during the 1950s and 1960s as backyard grilling and camping became widespread. The technique, wrapping seasoned ingredients in foil and baking or grilling them, was prized for its simplicity, minimal cleanup, and flavor-sealing benefits.
Ingredients
- Chicken breasts – Use boneless and skinless chicken breasts. You can use bone-in chicken breast but it’ll take longer to cook and your zucchini will overcook.
- Zucchini – Look for a small to medium sized zucchini.
- Red bell pepper – You can use any color pepper but I love the pop of color and sweetness from the red bell pepper.
- Small red onion – Thinly sliced, or about ½ a cup of sliced red onion.
- Olive oil
- Garlic powder – Use garlic powder only; skip garlic salt so it doesn’t get too salty.
- Italian seasoning – I look for a salt-free, sugar-free blend, but use what you have on hand.
- Salt and black pepper – Season to taste.
How To Make Italian Herbed Chicken and Veggie Bake Foil Packs
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 400°F. I like to place an aluminum sheet pan in the oven while it heats; it holds heat better than a standard tray and ensures the bottoms of the foil packs cook evenly without getting soggy.
While the oven heats, grab a cutting board to make prep smoother. Dice the chicken into 1-inch cubes, slice the zucchini into half-moons, chop the bell pepper, and use a mandoline slicer to slice the red onion into thin, even pieces. This tool saves so much time and gives you that perfect thinness that roasts beautifully in foil. Keeping everything similar in size ensures it all cooks at the same pace.
Toss everything into a large, easy-pour mixing pitcher. I use this because it lets me stir and pour without the mess. Drizzle in the olive oil, then sprinkle on the garlic powder, Italian seasoning, salt, and pepper. Mix well.
Tear off two large sheets of heavy-duty foil, about 12×16 inches each. I always reach for pre-cut foil sheets in a roll dispenser; they tear clean and save so much time during prep.
Divide the chicken and veggie mixture evenly between the two foil sheets, centering everything for even cooking. Fold the long sides over the filling, sealing tightly, then crimp the short ends to form a complete packet. Leave a little room inside for steam to build.
Carefully place the foil packs onto the preheated baking sheet. Bake for 10-15 minutes. If you’re unsure the chicken is done, insert a folding digital thermometer into the center of the thickest piece; it should read 165°F.
Let the foil packs rest for 2 minutes before opening. I like to serve these directly in the foil for a rustic, no-cleanup meal, but they also look beautiful plated with a sprinkle of chopped herbs.
Chef Jenn’s Tips
- Cut your chicken and veggies into similar-sized pieces so they cook evenly in the same amount of time.
- Don’t skip preheating the baking sheet; it helps the bottom of the foil packs cook more evenly and prevents sogginess.
- A cooling rack with legs lifts the foil packets slightly and promotes better air circulation underneath.
- These foil packs are great for meal prep, just assemble them ahead and refrigerate until you’re ready to bake.
Make It A Meal
Serve these foil packs with a side of garlic bread or a scoop of lemony couscous. If you’re in the mood for something heartier, a creamy risotto pairs beautifully, too.
Storage
Let leftovers cool completely, then store the contents of the foil packs in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F or in the microwave until warmed through.
Italian Herbed Chicken and Veggie Bake Foil Packs
Ingredients
- 2 chicken breasts
- 1 zucchini
- 1 red bell pepper
- 1 small red onion thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Place a baking sheet in the oven while it heats to help the foil packs cook evenly on the bottom.
- Cut the chicken into 1-inch cubes. Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and thinly slice the red onion.
- In a large mixing bowl, combine the chicken, zucchini, red bell pepper, and red onion. Drizzle with olive oil, then sprinkle on garlic powder, Italian seasoning, salt, and pepper. Toss well until everything is evenly coated.
- Tear two large sheets of aluminum foil (about 12×16 inches each) and lay them flat. Divide the chicken and veggie mixture evenly between them, placing it in the center.
- Fold the long sides of the foil up and over the mixture, then fold together twice to seal. Fold the short ends to seal the packet completely, leaving a bit of space inside for steam circulation.
- Carefully place the sealed foil packs onto the hot baking sheet in the oven. Bake for 10-15 minutes, or until the chicken is fully cooked at 165°F..
- Let the foil packs cool for 2 minutes before opening carefully. Serve straight from the foil or transfer to a plate. Enjoy!
Notes
Chef Jenn’s Tips
- Cut your chicken and veggies into similar-sized pieces so they cook evenly in the same amount of time.
- Don’t skip preheating the baking sheet; it helps the bottom of the foil packs cook more evenly and prevents sogginess.
- A cooling rack with legs lifts the foil packets slightly and promotes better air circulation underneath.
- These foil packs are great for meal prep, just assemble them ahead and refrigerate until you’re ready to bake.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.