Crack Chicken Foil Packets
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Posted: 07/29/24
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Looking for a quick and tasty dinner idea? Try this easy crack chicken foil pack recipe, filled with tender chicken, bacon, cheese, and ranch seasoning for a delicious meal with minimal cleanup!
This is the ultimate summer meal for the whole family! Crack chicken foil packets are loaded with so much flavor and is so creamy and delicious. We throw them on the grill, but this would actually be a great camping meal to cook over a campfire too. Crack chicken is loaded with zesty ranch seasoning, cream cheese, salty bacon and baby red potatoes.
Foil packet recipes are so much fun! Along with this chicken packet, we make vegetable and sausage foil packets, grilled foil packet potatoes, and cinnamon monkey bread foil packets are all some of my favorites. Once you see how easy it is to cook in foil packets, you’ll understand the hype!
Why You’ll Love this Crack Chicken Recipe
- This recipe is great for camping since you don’t need any pans and you only need a mixing bowl to combine everything!
- I love foil packet recipes because they are pre-portioned meals. It’s a great way to serve a crowd!
- It only takes 35 minutes to make these chicken foil packets. A super quick meal for a busy evening.
Ingredients for Crack Chicken Foil Packets
- Boneless skinless chicken breasts – You can use boneless skinless chicken thighs in this recipe as well.
- Cheddar cheese – Make this chicken foil packet recipe extra gooey with some shredded cheddar cheese! You can use other types of cheese too. Sharp cheddar, colby jack, Monterey jack — they’re all tasty!
- Bacon – Cook some bacon and then crumble it up to add into the foil packets.
- Butter – Salted and unsalted butter both work in this recipe. Just use whatever you have on hand.
- Cream cheese – Dice up your cream cheese into even squares so that you can distribute them evenly through each packet.
- Baby red potatoes – Baby red potatoes are the perfect potato to use in this recipe!
- Ranch seasoning mix – Make some homemade ranch seasoning or use the packet stuff from the grocery store. Both work great! You can add other seasonings like black pepper, garlic powder, and onion powder for extra flavor.
Helpful Tools
How to Make Crack Chicken
- Preheat your grill over medium-high heat, about 400 degrees Fahrenheit.
- Add the diced chicken, chopped potatoes, bacon bits, and ranch seasoning and then stir to combine. Then stir in the melted butter and mix until thoroughly combined.
- Tear off 6 pieces of aluminum foil, about 14 inches long. Then lay the each piece of foil on a flat surface.
- Evenly divide the chicken mixture onto each piece of foil and then top the packets with diced cream cheese.
- Seal the foil packets tightly and then place them onto the preheated grill. Cook for 8-10 minutes per side until the chicken reaches 165 degrees Fahrenheit and the potatoes are fork tender.
- Carefully open each of the packets and top with shredded cheese. Leave the packets open and cook for 2-3 more minutes until the cheese is melted.
- Remove the foil packs from the grill and serve immediately!
How to Store Leftover Crack Chicken
Allow the chicken to cool completely before storing. Then you can either remove all contents of the foil packets or seal them tightly and place into a plastic bag.
FRIDGE: Store in the refrigerator for 3-4 days. If you store the chicken in their foil packets, you can transfer directly to the oven on a baking pan to reheat.
FREEZER: I recommend only freezing for a month or so because cooked potatoes don’t freeze and reheat super well. Transfer to an airtight storage container or freezer bag for best results.
Can you prep foil packets ahead of time?
Yes! This is a great way to meal prep. Just prep all of the raw ingredients in the packets and then seal tightly and store in the fridge. However, I don’t recommend storing them uncooked for longer than 24 hours.
What to Serve with Crack Chicken Foil Packets
This can be a meal all on its own, but I love to serve it with fun side dishes like grilled green bean foil packets or some easy grilled vegetables. Some grilled zucchini and grilled asparagus would be tasty too.
Make some dinner rolls on the smoker or grilled cheesy garlic pull apart bread as another fun side dish.
Finish your meal off with a sweet dessert like apple bread or grilled peaches!
Pro Tips for the Best Crack Chicken Packets
- Use an instant read meat thermometer to quickly check the internal temperature of the chicken.
- Cut all of the potatoes into even bite-sized pieces so that they all finish cooking at the same time.
- For the most gooey results, shred your own cheese instead of using pre-shredded cheese!
This crack chicken recipe is ooey gooey and so flavorful! A fabulous dinner recipe that hits the spot every time.
More Chicken Recipes You’ll Love!
- These Smoked Chicken Breasts are really easy to make and have the best smokey flavor. I love slicing it up and serving it on a salad.
- If you love bruschetta then you’ve gotta try this fun Bruschetta Chicken recipe!
- Make some easy Chicken Street Tacos for Taco Tuesday this week. A totally fun fiesta!
- These Smoked Chicken Wings are a great go-to recipe for game day. Pair with french fries for a quick and easy meal.
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Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Crack Chicken Foil Packets
Foil packets loaded with chicken, bacon, potatoes and ranch seasoning for an easy meal on the grill with minimal clean up!
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds), diced into 1 inch pieces
- 1 ½ pound baby red potatoes cut in half
- 1 ounce ranch seasoning mix (1 packet)
- 4 Tablespoons butter melted
- 8 slices bacon cooked and chopped
- 8 ounces cream cheese diced
- 1 ½ cups cheddar cheese shredded
Instructions
- Preheat the grill over medium high heat about 400 degrees Fahrenheit.
- In a mixing bowl add the diced chicken, potatoes, chopped bacon, and ranch seasoning. Stir until combined. Then stir in the melted butter and mix until combined.
- Tear off 6 pieces of foil about 14 inches long and lay on a flat surface. Evenly divide the chicken mixture onto the pieces on foil. Top each of the packets with the diced cream cheese.
- Seal the foil packet tightly and place them on the grill. Cook for 8-10 minutes per side until the chicken is cooked to an internal temperature for 165 degrees Fahrenheit and the potatoes are fork tender.
- Then carefully open each of the foil packs. Top each pack with the shredded cheddar cheese. Leave the foil pack open and cook for another 2-3 minutes or until the cheese is melted.
- Remove the foil packs from the grill and serve immediately.
Tips
Allow the chicken to cool completely before storing. Then you can either remove all contents of the foil packets or seal them tightly and place into a plastic bag.
FRIDGE: Store in the refrigerator for 3-4 days. If you store the chicken in their foil packets, you can transfer directly to the oven on a baking pan to reheat.
FREEZER: I recommend only freezing for a month or so because cooked potatoes don’t freeze and reheat super well. Transfer to an airtight storage container or freezer bag for best results.
Nutrition Information
Serving: 1packet, Calories: 615kcal (31%), Carbohydrates: 24g (8%), Protein: 31g (62%), Fat: 44g (68%), Saturated Fat: 22g (138%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 154mg (51%), Sodium: 1020mg (44%), Potassium: 927mg (26%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 1065IU (21%), Vitamin C: 11mg (13%), Calcium: 255mg (26%), Iron: 1mg (6%)
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