Lemon Chicken and Potatoes in Foil
The most amazingly moist and tender chicken breasts cooked in foil packets – so easy and packed with tons of flavor!
Foil pack dinners are the best. There’s minimum effort involved, and clean up is an absolute breeze. And you don’t even need serving plates here.
With individual foil packets, each chicken breast is cooked on a bed of baby red potatoes, seasoned with a flavor-packed mixture of Dijon mustard, lemon and herbs.
When ready to serve, each person has their own little packet of lemon goodness.
Now how easy was that?
Lemon Chicken and Potatoes in Foil
The most amazingly moist and tender chicken breasts cooked in foil packets - so easy and packed with tons of flavor!
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 16 ounces baby red potatoes, halved
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- 1 lemon, thinly sliced
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
- Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
- Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine.
- Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.
- Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.*
- OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
- Served immediately, garnished with parsley, if desired.
Notes
*Cooking time will vary depending on the size and thickness of the chicken and/or potatoes.
Did you make this recipe?
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This is a camping staple! I use rotisserie chicken, quarter the small potatoes, and add sliced zucchini, grape tomatoes and feta.
I used boneless chicken thighs, and cut and boiled the potatoes for a few minutes (until slightly soft) prior to cooking them with the chicken. I also marinated the chicken thighs for hours in the refrigerator to enhance the flavor. It turned out great.
I am having a large group. Can I put them in the foil the day before? And cook the next day
I have not tried this yet, but wondering if this would also work with fish, such as tilapia or cod? I am thinking that the potatoes (or cut up daikon radish that I intend to substitute) might need to be cooked a bit before adding the fish fillets. What do you suggest?
I steamed the potatoes for 5 minutes first and also added minced garlic to the oil for the potatoes and gave them a couple of minutes in open foil after removing chicken to brown a bit. Worked a treat and lovely flavour but do make sure you use the salt as suggested.
Quick and easy. Flavorful. And the best part– no dishes!
An easy and flavor packed meal!! Definitely in the work week rotation.
I was looking for some meals that were good, quick, and filling to take with me camping. I made this ahead of time with chicken breasts and was blown away by the combination of it being easy to cook, easy prep, and delicious! I didn’t have any issues with the cooking time, which came to about 15-20 minutes. I had it double wrapped in foil and the flames were pretty close to the food, so I was closer than the recommended 5 inches, but that wasn’t an issue. Everything cooked evenly and the chicken was nice and moist inside. I highly recommend this meal and have already told some friends about it!
have you tried making this and freezing it before you camp? I’d love to have all my meal prep finished before my trip next week but I’m worried about freezing potatoes? Any thoughts? Thanks!
Super easy and yummy!
Read every comment and used the smallest baby potatoes I could find (smaller than yours in the photos), cooked them five minutes longer and still.. not done. Which was too bad because that chicken rocked! I think next time I’ll just precook the potatoes for five minutes in hot water then add to the foil packets. That chicken was so great, thanks as always!
I was looking for a quick and easy recipe for some chicken breast. Our chicken breasts were on the thinner side and the 30 minute cook time was perfect! I didn’t have whole grain mustard so I doubled the Dijon mustard. I loved it.
I’m baking this now. This was really good! I adapted to my taste a bit with sugar, rice wine vinegar and garlic—but this was a good quick weeknight meal. I would say that my breast were pretty big and so I cut them down a bit. Even at 30 min they still weren’t quite done in the middle. I baked another 10 t0 15 min. It may be a good idea to weigh the breast in the recipe to equate to a more accurate cooking time! Otherwise, loved it!
Can you prepare these and freeze them? I am looking for for camping recipes to make ahead of time. Thank you
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I doubled this and put it in a 12″ Dutch oven for a big group and was amazing.
I have made this before quite a few times a long time ago and it was delicious! That was when I was on a huge foil pack kick! I can’t remember the size of the chicken I used so I was wondering if you had the average weight per breast to work with these times? I just picked up chicken from Sam’s club and they are easily a lb+ a piece, which I know would need a lot more cooking time. Also, I’m sorry, but the normal serving size of 4oz is just too small lol.
Kim, an average-sized boneless, skinless chicken breast is between 5-8 ounces. 🙂
So easy and tasty. Just what I was looking for on a busy weeknight. I knew raising the temp and cooking for longer would be necessary since the breasts I used were quite large (11-12 oz) and I doubled the recipe. Sometimes I even slice them to make them smaller but I was lazy today and had a lot of people to feed. Anyone who is an inexperienced cook should not start out with chicken recipes as undercooked chicken can be dangerous if you’re silly enough to eat it. Learn how to use your oven and a food thermometer first.
The method is great, I would certainly try this again. The Thyme was too strong, so I might add more lemon and balance with another herb. Thanks for the quick weekday dinner idea!
did not care for this at all. barely any flavor. the mustard/lemon sauce is steamed right out of this dish leaving bland chicken and potatoes in its wake. if you like boiled chicken, this is for you!
25-30 minutes? It came out raw. *Cooking time varies with size and thickness of chicken or potatoes? That’s a great, great understatement. And that was two breasts and the potatoes where still undercooked. Who came up with this recipe. If I had eaten it I would be dead tomorrow.
Bruce, cooking time is simply an estimation. If you use larger-sized potatoes and chicken breasts, yes, cooking time will need to be adjusted until it is cooked through. It’s basic common sense.
Also, please remember that this is a food blog so that we can all enjoy cooking at home. There’s no need to be rude here. 🙂
Did you use boneless skinless breasts?
Just made this tonight… I don’t know what kind of giant chicken other people are using… the temp and timing worked out perfectly. Maybe they’re using heavy-duty foil?
I made 4 packets, spaced out a smidge one from the other on a rimmed baking sheet. I added a large cut-up shallot with the potatoes and everyone said it’s a keeper recipe. THANKS!
Thank you so much, Anna! Such great feedback, we appreciate it!