There’s just something about foil packet recipes and camping. They simply go together. I’ve seen everything from pork to fish to steamed broccoli to s’mores cones done in foil! But there are some tricks to success with foil packet recipes! And I’ve got a fool-proof one for you right here! This Ranch Chicken and Veggies is one of the easiest and best foil packet recipes I’ve come up with! The tender chicken and perfectly done veggies are coated in a creamy, tangy, ranch sauce. All in about 30 minutes! Yum!
When I first started camping more than a decade ago, I didn’t get the whole foil packet thing. It seemed like a shortcut (hello…. it IS a shortcut! And that’s what makes it so great!) Maybe it’s because I didn’t immediately get good results with foil packet recipes (lots of things seemed to burn on the bottom but not fully cook the meat), or maybe it’s because I used to think that doing things the “hard” way was the “right” way. Ha! Boy have I learned a lot! There ain’t nothin’ wrong with taking a few short cuts, my friends. Especially when you still get fantastic results!
Foil packet recipes are a win-win-win. They’re easy. There’s virtually no cleanup. And they’re delicious (when done correctly). So… what, exactly, is the correct way to make perfect foil packet recipes? I’ve learned a few tricks over the years. (Like don’t put a big hunk of meat in the same packet as small delicate veggies. Well, unless you like really smushy veggies… Yuck!) This Ranch Chicken and Veggies foil packet recipe kind of sums up what I’ve learned over the years. But here are the general “rules” to making great foil packet recipes.
10 Tips For Making Awesome Foil Packet Recipes
- Use heavy duty foil. Seriously. Don’t skimp on the foil. It makes a huge difference.
- Use more foil than you think you need. A packet that’s too small doesn’t have enough air to circulate to properly cook the food.
- Seal the packet well.
- Make sure to leave a sufficient pocket of air so the food can steam properly. (I know… I said this twice. It’s kind of important.)
- Lightly coat the surface that you’ll place the food on with oil or cooking spray.
- Cut dense veggies (like potatoes and carrots) into smaller pieces than the other veggies (especially the potatoes).
- Cut meat into pieces. This is very important for a couple of reasons. It will ensure that the meat fully cooks, and it is also way easier for people to eat when they’re sitting around the campfire. The only exception I would make to this is flaky fish. You don’t want to overcook that and it’s super easy to flake into chunks with just a fork after it’s cooked.
- Pour a small amount of cooking liquid into each packet. This is where the flavor comes from, so don’t be shy about using something more than water or broth. Just don’t overfill the packet or you’ll have a mess on your hands.
- Add aromatics (sprigs of fresh rosemary or thyme) if you’ve got them. It adds to the experience as well as to the flavor.
- Do an individual packet for each person. Makes serving a lot easier. I’ve seen people do whole meals for the family in one packet, but it was kind of a chore to then serve it up for each person. Plus people love opening their own packet! It’s kind of like Christmas!
There’s no doubt about it. Foil packet recipes are all the rage right now (probably why my foil packet steamed broccoli is currently the #2 recipe on the site!) So don’t be afraid to take the shortcut! Add this Ranch Chicken and Veggies to your list of foil packet recipes and enjoy your camping time with your family and friends. It’s what memories are made of! Do me a favor (please…)? Write in the comments what your favorite foil packet recipe is! I’m always looking for fun new recipes. And if you make this one, throw it up on Instagram and tag The_Spicy_Apron. I’d love to see it! (And feel free to follow me on Instagram! I’d love that too!) Happy Camping!
- 1 Pound chicken tenders
- 1 yellow onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 10 Small Red Potatoes, Or 4 medium size
- 1 Cup Ranch Dressing of choice
- 1 Teaspoon mustard
- 1/2 Teaspoon salt
- 1/2 Teaspoon Pepper
- 4 Sprigs Fresh Rosemary, Optional but a nice touch
- Oil or Oil Spray, To coat foil
- Separate out 4 large pieces of heavy-duty foil. At least 16" long. Coat or spray one side with vegetable oil or spray. Set aside.
- Cut chicken tenders into 2-inch pieces. Cut onion, red and green peppers and red potatoes into 1-2 inch pieces. Toss vegetables and together. Divide into 4 equal servings. Pile each serving onto the oiled side of the foil. Sprinkle each serving with salt and pepper to taste.
- In a small bowl, mix premade ranch dressing and mustard. Pour 1/4 cup of mixture onto each chicken/vegetable serving, being careful not to let it run outside of the foil. Top each serving with a sprig of rosemary if you have it. Fold up foil to make the packet. Fold shorter side up first then close the top by folding the long sides together. Make sure to leave some room in the packet for the steam to cook everything. Crimp tightly to seal well.
- Place is preheated 450 degree oven or on your preheated grill on high or on the grill over your campfire for 20-25 minutes. If cooking over the campfire, move the packets around occasionally to prevent burning in some spots. It will also take about 5 extra minutes if cooking on the campfire. Carefully remove the packets and serve individually.