These delicious chicken and veggie tin foil dinners are a complete meal wrapped up in foil and cooked over a fire, on the grill, or in the oven.
This recipe is sponsored by Challenge Dairy.
It’s that time of year again! When I start to use my kitchen stove less, and instead cook and eat outside more. Tin foil dinners are one of our family’s favorite summer meals, whether we cook them over a fire while we’re camping, or simply throw them on the grill (and psst, they also work in the oven!).
You can make tin foil dinners with almost any ingredients, though this is one of my favorite flavor combinations — tender chicken breasts, potatoes, red bell pepper, and zucchini. They’re so easy, fresh, and perfect for summertime. Real butter and fresh herbs are my secrets to the best flavor, and these chicken and veggie tin foil dinners are packed full of flavor!
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Ingredients You’ll Need
Here’s what I put into this recipe:
- Chicken tenderloins or sliced chicken breasts
- Red bell pepper
- Fresh herbs like basil, thyme and rosemary
- Salted butter (I use Challenge Butter)
- Salt and pepper
Why I Cook With Challenge Butter
As I’ve mentioned, butter is always an ingredient in my tin foil dinners. And the quality of your butter matters! Better butter = better, tastier results.
That’s why I use Challenge Butter. It’s made with the freshest cream from happy cows from family-owned dairies. There’s never any hormones, additives or fillers, and butter is ready to be shipped just 24 hours after the cows have been milked! It’s not only super fresh, but it’s quality you can taste.
How to Assemble Tin Foil Dinners
- Start with heavy duty aluminum foil and measure sheets to about 18 inches long.
- Lay sheets of foil side-by-side on your workspace so you can assemble all at once and grease with nonstick cooking spray.
- Divide chicken and veggies evenly between each sheet of foil, mounding them into the center.
- Top with butter and season with herbs, salt, and pepper.
- Fold the long ends of the foil together, crimping them tightly to create a seal (so no juices escape), and then continue to fold the seam over itself until it’s flush with the contents. Fold over and crimp both sides the same way.
- If you’re cooking over a fire or grill, consider double wrapping the tin foil dinners. Tongs can accidentally pierce open the foil as you flip and rotate it, and double wrapping can prevent that.
Can I Make These Ahead of Time?
Absolutely! Tin foil dinners can be assembled ahead of time and stored in the fridge or cooler until you’re ready to cook. Make sure they stay properly chilled and try to use them within a few days.
You can also freeze tin foil dinners up to several weeks ahead of time (it’s a great way to keep them cold in a cooler!). Let thaw in the fridge overnight or in a cooler for several hours before cooking.
3 Ways to Cook Tin Foil Dinners
One of the great things about tin foil dinners is that you’ve got options when it comes to cooking! You don’t necessarily need a campfire, though that is my favorite way to cook them.
- Over a campfire— Wait till the fire has turned to coals and spread logs out slightly to make a flat surface, or place logs in a circle around a flat space in the center. Place tin foil dinners in the fire and cook for about 20 minutes, flipping and/or rotating packets during cooking as needed.
- On the grill— Preheat grill to medium, or to about 400°F. Place tin foil dinners on grill and cook for 20 minutes, flipping once during cooking.
- In the oven— Preheat oven to 400°F. Place tin foil dinners on a sheet pan and cook for about 20 minutes.
Shop Tools for this Recipe
Chicken and Veggie Tin Foil Dinners
- 1 lb chicken tenderloins or sliced chicken breasts
- 1 medium zucchini , chopped
- 1 red bell pepper , chopped
- 1 lb gold potatoes , chopped
- 1 tablespoon chopped fresh herbs , like basil, thyme, rosemary (or 1 teaspoon dried)
- 4 tablespoons
Challenge Salted Butter, cubed
- Salt and pepper , as needed
- Measure 4 sheets of heavy duty aluminum foil to about 18 inches. Spray with nonstick cooking spray.
- Layer chicken and veggies in a mound into the center of each sheet of foil, dividing ingredients evenly between all 4 sheets.
- Top with cubes of butter (1 tablespoon for each sheet of foil) and fresh herbs.
- Season heavily with salt and pepper, about 1/2 teaspoon of salt for each packet.
- Fold edges of foil over and crimp tightly to seal. If cooking on grill or fire, consider double wrapping to prevent tears in foil.
- To cook on fire: Wait till fire has turned to coals and spread logs out to heat is as even as possible. Cook on logs for about 20 minutes, flipping and rotating as needed to promote even cooking, until meat is cooked through and veggies are soft.
- To cook on grill: Preheat grill to medium heat, about 400° and cook for 20 minutes, flipping halfway through, until meat is cooked through and veggies are soft.
- To cook in oven: Preheat oven to 400°F and cook for 20 minutes or until meat is cooked through and veggies are soft.
- Carefully open up foil packets as the steam inside is very hot. You can eat straight out of the foil or dump contents onto a plate.
- To ensure ingredients cook evenly, cut vegetables into roughly 1 inch pieces. I usually cut zucchini and peppers a little larger, and potatoes a little smaller to compensate for the differences in cooking times.
- To make ahead: Prepare as directed and store in the fridge for up to a few days. Foil dinners can also be frozen for up to 1 month. Thaw in fridge or cooler before cooking.
Disclosure: This recipe was created in partnership with Challenge Dairy, Inc. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Challenge Dairy, you can visit their website here. You can also find them on facebook, instagram, youtube, and pinterest.