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Bacon Ranch Chicken Foil Packets

Chicken foil packets with bacon ranch flavor—juicy chicken breasts wrapped in bacon and cooked with potatoes and broccoli in sealed packets. Open the foil at the end for melty cheddar on top for an easy campfire chicken all-in-one meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Bacon Ranch Chicken Foil Packets
  • 4 boneless chicken breasts
  • 1 packet ranch seasoning mix
  • 8 bacon slices
  • 2 cup baby potatoes, halved
  • 1 cup broccoli florets
  • 1 cup shredded cheddar cheese
  • 4 sheet heavy-duty aluminum foil

Equipment

  • 1 sheet pan

Method
 

Prep the packets
  1. Place each chicken breast in the center of a sheet of heavy-duty aluminum foil, then sprinkle with the ranch seasoning mix so it coats the top surface (visual cue: seasoning looks evenly scattered).
  2. Wrap each chicken breast with 2 slices of bacon, pressing lightly to help the bacon adhere to the sides (visual cue: bacon forms a band around the chicken).
  3. Add the halved baby potatoes and broccoli florets around the chicken in the foil so they sit close to the meat (visual cue: vegetables are tucked into the packet edges, not piled high).
  4. Fold the foil up and over to fully seal each packet, then crimp the edges tightly (visual cue: no gaps are visible at the seams).
Cook on the grill
  1. Place the packets on a campfire grate over medium heat for 20-25 minutes, leaving them undisturbed (visual cue: steam lifts from the foil and the bacon looks lightly crisped).
  2. Check doneness by opening one packet carefully and confirming the chicken reaches 165°F in the thickest part (visual cue: the interior is cooked through with no pink).
Finish and serve
  1. Open each packet and sprinkle shredded cheddar cheese over the chicken and vegetables (visual cue: cheese starts to fall and settle in a thin layer).
  2. Reseal the packet briefly just long enough to melt the cheese, then serve immediately (visual cue: cheese turns glossy and smooth).

Notes

For best results, keep packet seals tight so steam cooks the potatoes and broccoli tender. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F until warmed through. Freeze is not recommended because foil-cooked vegetables can soften after thawing. For a lighter option, use turkey bacon and reduced-fat cheddar (the packets still cook the same).