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.
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I just made this an accidentally omitted the lemon slices oops. Still delicious and so, so easy.
Haha that happens! Glad it still turned out great!
Hi there, great looking recipe Chungah. I just wanted to ask one question if I may. My wife abhors chicken breast but loves chicken thighs. Would the recipe also work for skinless boneless chicken thighs?
Thank you for your help in advance.
Yes, absolutely!
In your opinion would omitting the oil or just using maybe 1-2 tablespoons change the recipe? I love everything about this recipe I would just love to make it a little healthier. Thank you!
Hi Judit! Reducing by 1 TBS should be okay without compromising too much! 🙂
Good quality olive oil IS NOT unhealthy. Omit the ice cream dessert and eat good food instead!
That was a little presumptive and downright rude. Don’t assume you know what other people are eating or not eating. Any oil can be inflammatory for people with certain conditions and if you are trying to lose weight the added fat calories don’t help.
There’s no mention of what degree to broil at.
There is a broil setting on your oven typically at high or low. There is no temperature for broil.
If I double the recipe does the cooking time change?
Yes, cooking time will vary.
I have some fresh green beans that need to be used.. would they cook well in this and be good? Thanks in advance!
Yes, absolutely!
Definitely good and love the Indra of foil packets. Next time I would cut the potatoes up smaller. They were cooked after 30 minutes. I halved the baby red’s but next time I’ll cut them smaller.
I love this blog! I have saved, prepared and enjoyed many of the recipes. I have never posted here but I feel compelled to add a comment about the rude comments made by others. I was stunned by the meanness. There is absolutely nothing wrong with this formula or directions for this recipe. Cooking is not an absolute science. It is an art. Culinary skills and experience are acquired through both hits and misses. As a foundation of knowledge builds, one learns how to make the necessary adjustments with ingredients and cooking methods for successful outcomes.
Case in point: (1) the recipe states “baby potatoes” – this would be C-size: Less than 1 ½” in diameter. The smallest potatoes available – sometimes referred to as creamers. Look at Chungah’s photo! So if your potatoes are larger, cut them in smaller pieces to compensate for the difference in size or parboil them. Don’t blame Chungah for your failure to understand what the recipe is calling for or failure to adjust; (2) “boneless, skinless chicken breasts.” Look at the photo. These are clearly thin chicken breasts. Recently chicken breast halves have been so enormous, that I have begun to buy “thin-sliced” chicken breast for a more reasonable portions. Again, it would be common sense to adjust the cooking time. Don’t complain, just cook them longer, split them horizontally, or pound them out. Also, did you see this note at the bottom of the recipe: *Cooking time will vary depending on the size and thickness of the chicken and/or potatoes. Another consideration might be your oven. Do you regularly check and calibrate the temperature? It could be that the oven is not actually reaching the temperature that you set on the dial. I hope that those readers who posted the mean comments will in the future, perhaps say what went wrong and ask for advice or say nothing at all if they cannot say something nice.
^^ Love your comment.
I loved this recipe, it was delicious and I didn’t have any issues with cook time. I am empty nesting and the portions were just enough for two meals!!
I followed this recipe to the T…….Chicken came out raw and potatoes were very hard. I even butterfleid the chocken breast to make them thinner.
Made this for my family of four, and they loved it. Delicious. Very easy cleanup! Couldn’t find red potatoes so I substituted Yukon golds, worked fine. I will definitely make this again.
I made the lemon chicken and potatoes in foil. It was super easy, and the whole crew, including the picky 7 year old loved it. The only change I made was cooking for 40 minutes because the breasts were pretty big. Thanks!
After reading comments I raised the temp to 400, since my chicken breasts were large. I also added cherry tomatoes and artichoke hearts. Cooked it for 40 mins and it was delicious
Ah, cherry tomatoes and artichoke hearts. Totally stealing that idea for next time!
I made this tonight and thought that the chicken had no flavour. Might marinate overnight next time. I used thick chicken breasts on 375 and they were over cooked but potstoes were still hard
This was great – clearly a keeper. Love the lemon and mustard combination- very nice flavour. Since I was using thick chicken breasts I upped the cooking time to 45 mins and it turned out perfectly. I didn’t have baby potatoes so I used thick slices and added some green onions and celery – sliced carrots would be nice too, or spinach. Simple and easy to make.
Hi I am going camping this week and I’m going to make this over coals. Would you suggest i flip the foil packet half way through cooking to make sure they are cooked?
Yes!
Cornya—I want to try this recipe for camping, too. How did yours turn out? Any tips?
Made This recipe several months ago and the again now for Easter dinner. I don’t remember if I needed extra time on them the first time I made them.. all I remember is how juicy the chicken was and so flavorful! I made them today and followed recipe directions. I let them rest while I prepared other things and then cut into them. They were still pretty raw but it was not the end of the world. Popped them back in the oven at 425 for about 20 mins. Still so juicy!!
I recommend maybe letting them rest before cutting to eat/check them. It seemed like most other comments that needed more time came out dry.. not mine!
I will make these again… just going to cut them thin before I do so! Thank you for the delicious recipe!
The cooking time/temperature needs to be changed. I followed each direction correctly and cooked for 30 minutes instead of 25 minutes. After 30 minutes had passed, I cut through the middle of each chicken to check if they were cooked all the way through. Each chicken was completely raw inside. Even the potatoes were not soft.
This recipe really neeeds to be reworked, the timing is way off! Used small baby red potatoes cut in half and chicken tenders and after 30 min at 375 the chicken was RAW in the center but my potatos were close to done. So I then decide to see if others had the same issue and it was crazy to see so many other people had. At this point I bump the oven up to 430 and hopefully after 15 more minutes it will be good. The recipe needs to make people aware that the cook time could be much longer. I was hoping for a fairly quick meal but it seems that’s not happening.
Hello!! I am going to cook this recipe tomorrow night! I am so excited! I was wondering what your thoughts are on prepping the foil packs the night before? Would this alter the taste or quality of the dish?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.