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Herb-roasted chicken breast with carrots, potatoes, green beans, and red onions cooked in foil and served on a black plate.
Dinah Carthland, outdoor cooking expert, sitting at picnic table with camp stove and cooking pot at wilderness campsite in pine forest.DINAH CARTHLAND

Chicken Foil Packets Camping Recipe

A simple and flavorful chicken foil packet recipe perfect for camping. Includes tender veggies, juicy chicken, and bold seasoning, all wrapped and cooked to perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 piece boneless chicken breast cut into 1-inch cubes
  • 1 cup potatoes cubed into half-inch pieces
  • 1 cup green beans trimmed
  • 1 cup carrots cut into matchstick strips
  • 0.25 piece onion sliced thin
For the Seasoning and Sauce
  • 2 tbsp canola oil
  • 1 tsp lemon juice
  • 1 tsp Italian seasoning blend includes oregano, basil, thyme, and garlic powder
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper for spice

Method
 

  1. Wash and dry all vegetables. Cut potatoes into ½-inch cubes. Slice onion thinly, trim green beans, and cut carrots into matchsticks. Cube chicken into 1-inch pieces.
  2. In a large bowl, mix chicken, potatoes, green beans, carrots, and onion. Add canola oil, lemon juice, Italian seasoning, salt, and pepper. Toss to coat evenly.
  3. Cut six sheets of heavy-duty foil, each about 12 inches by 18 inches. These will form two double-wrapped packets.
  4. Place half the chicken-veggie mix in the center of one foil sheet. Spread it into a rectangle, leaving space at the edges.
  5. Bring long sides of the foil together over the mixture and fold three times. Then fold the sides inward to seal completely.
  6. Place the sealed packet seam-side down on a second foil sheet. Repeat folding to double-wrap it securely.
  7. Repeat the process for the second packet using the remaining mixture.
  8. Store in the fridge for up to 1 day or proceed with cooking.
  9. To cook: Place on hot coals, grill at 425°F, or bake in oven at 425°F for 30–40 minutes, flipping halfway. Ensure chicken reaches 165°F internal temp before serving.

Notes

Line foil with parchment paper for safety if using lemon juice. Use waxy potatoes for best texture. Label different packet variations if cooking for a group.
Don’t overfill packets. Spread in a single layer and make more packets if needed. Add cheese or herbs after cooking.
To freeze, use hashbrowns instead of raw potatoes. Thaw before cooking and add extra cook time as needed.

Nutrition Facts (Per Serving)

  • Calories: 395 kcal
  • Carbohydrates: 32 g
  • Protein: 28 g
  • Fat: 18 g
  • Sodium: 779 mg
  • Fiber: 7 g
  • Sugar: 7 g
  • Iron: 3 mg