Ranch Chicken Potato Foil Packets: The Ultimate Easy Dinner
Ever have one of those nights where you just can’t with the dishes? Where the thought of scrubbing another pan makes you want to order takeout (again)? Enter: these gloriously simple Ranch Chicken Potato Foil Packets. They’re like a cozy hug for your dinner routine—tender chicken, crispy potatoes, and that irresistible ranch flavor, all cooked in a neat little foil parcel. No mess, no stress, just a meal that feels indulgent but secretly takes less effort than microwaving a frozen pizza.
I first made these on a chaotic weeknight when my toddler was helping (read: scattering measuring cups like confetti). The beauty? You toss everything together, fold it up, and let the oven do the work. Even better? They’re a hit for backyard BBQs, camping trips, or meal prep—swap the veggies based on what’s in your fridge, and you’ve got a customizable crowd-pleaser. Pro tip: Double the batch and stash extras in the freezer for future you (she’ll thank you).
Why You’ll Love These Ranch Chicken Potato Foil Packets
If you’re not already sold on the no dishes dream, here’s why this recipe deserves a spot in your rotation:
- One-pan wonder: Foil = easy cleanup (just crumple and toss!).
- Customizable: Add bell peppers, zucchini, or swap ranch for BBQ seasoning.
- Meal prep magic: Assemble ahead and bake when ready.
- Crowd-friendly: Great for picky eaters—kids love the fun unwrapping moment.
How to Make Ranch Chicken Potato Foil Packets
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 lb baby potatoes (halved or quartered)
- 2 tbsp olive oil
- 1 packet ranch seasoning (or homemade ranch mix)
- 1 tsp garlic powder
- Salt & pepper to taste
- Fresh parsley (optional, for garnish)
Step-by-Step Instructions
- Prep: Preheat oven to 400°F (200°C). Cut four 12-inch foil squares.
- Season: In a bowl, toss chicken and potatoes with olive oil, ranch seasoning, garlic powder, salt, and pepper.
- Assemble: Divide mixture evenly among foil squares. Fold edges tightly to seal.
- Bake: Place packets on a baking sheet. Bake for 25–30 minutes until chicken reaches 165°F.
- Serve: Carefully open packets (steam alert!), garnish with parsley, and enjoy!
Tips for the Best Foil Packet Dinner
Want to level up your foil game? Try these tricks:
- Don’t skimp on foil: Use heavy-duty or double-layer to prevent tears.
- Veggie hack: Microwave potatoes for 2 minutes first to speed up cooking.
- Grill option: Cook over medium heat for 15–20 minutes, flipping once.
For more easy one-pan ideas, check out my Garlic Butter Shrimp Foil Packs—another weeknight hero!
Frequently Asked Questions
Can I use chicken thighs instead? Absolutely! Thighs stay juicy and may need 5 extra minutes.
How do I store leftovers? Refrigerate sealed packets for up to 3 days. Reheat in the oven at 350°F.
Can I make these ahead? Yes! Assemble and refrigerate for up to 24 hours before baking.
Are these gluten-free? Check your ranch seasoning label, or use a GF ranch mix.
Can I add cheese? Of course! Sprinkle cheddar on top before sealing.
Why are my potatoes undercooked? Cut them smaller (½-inch pieces) or par-cook first.
There you have it—a dinner that’s as easy to make as it is delicious. Whether you’re wrangling kids, hustling through work deadlines, or just craving comfort food without the fuss, these Ranch Chicken Potato Foil Packets are here to save the day. Now go forth and conquer dinner (with zero guilt about the dishes). P.S. If you’re a ranch fanatic like me, don’t miss my Crispy Ranch Roasted Potatoes next!
PrintRanch Chicken Potato Foil Packets
Description
An easy, flavorful one-packet meal with tender chicken, crispy potatoes, and zesty ranch seasoning—perfect for grilling or baking with minimal cleanup.
Ingredients
For the Crust:
- For the chicken and potatoes:
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1.5 lbs baby potatoes (quartered)
- 1 red bell pepper (diced)
- 1 small red onion (sliced)
- 2 tbsp olive oil
- For the ranch seasoning:
- 1 packet (1 oz) dry ranch seasoning mix
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- For garnish:
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded cheddar cheese (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat grill to medium-high (400°F) or oven to 425°F.
- 2. In a large bowl, combine chicken, potatoes, bell pepper, and onion.
- 3. Drizzle with olive oil, then sprinkle ranch seasoning, garlic powder, paprika, and black pepper. Toss to coat evenly.
- 4. Divide mixture evenly among 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each).
- 5. Fold foil over ingredients and seal edges tightly to form packets.
- 6. Grill for 25-30 minutes or bake for 30-35 minutes until chicken reaches 165°F and potatoes are tender.
- 7. Carefully open packets (steam will escape) and garnish with parsley and cheese if desired.
Notes
For crispier potatoes, open packets during last 5 minutes of cooking. Substitute Greek yogurt ranch dressing for a lighter option. Packets can be assembled 1 day ahead and refrigerated.