Ingredients
Equipment
Method
Assemble the foil packets
- Place 1 boneless chicken breast on a sheet of heavy-duty aluminum foil and center it so it will fold evenly over the top. Arrange the chicken with the smooth side facing up for even cooking.
- Sprinkle each chicken breast with 1 packet ranch seasoning mix, distributing it across the surface. Make sure the seasoning covers most of the top so it absorbs as it cooks.
- Top each chicken breast with crumbled bacon, shredded cheddar cheese, and cubed cream cheese. Tuck the cream cheese pieces close to the center so they melt into the sauce.
- Add green onions over the top of each packet. Keep them on the top layer so they stay bright while the cheese melts.
- Fold the foil into sealed packets, crimping the edges tightly to prevent steam from escaping. Leave a little headspace so the packet puffs slightly during cooking.
Cook the packets
- Place packets on a campfire grate over medium heat for 20-25 minutes until the chicken reaches 165°F. Keep heat steady so the foil steams through the thickest part without burning.
- Carefully open packets and serve hot. Open away from your face and let steam escape before removing the chicken mixture.
Notes
Pro tip: Seal the foil tightly and pre-cook bacon so it crisps slightly and disperses flavor through the creamy ranch-cheese filling. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended due to cream cheese texture changes. For a lighter swap, use reduced-fat cream cheese and reduced-fat cheddar (the packets will still melt well).