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Bacon Ranch Chicken Foil Packets

Chicken foil packets with bacon ranch seasoning and tender potatoes cook in sealed packets for an all-in-one campfire meal. Open the foil at the end to melt shredded cheddar right on top for a cheesy finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken foil packets
  • 4 boneless chicken breasts Cutlets or whole breasts are fine; use similar thickness so they cook evenly.
  • 1 ranch seasoning mix Use a single packet.
  • 8 bacon Slice count is 8 total.
  • 2 cup baby potatoes, halved Halve so they cook in the same time as the chicken.
  • 1 cup broccoli florets Keep florets bite-size for fast tender-cooking.
  • 1 cup shredded cheddar cheese Sprinkle after opening so it melts on top.
  • 4 heavy-duty aluminum foil You’ll need 1 sheet per packet.

Equipment

  • 1 sheet pan

Method
 

Build the packets
  1. Lay out 4 sheets of heavy-duty aluminum foil and place 1 chicken breast on the center of each sheet; sprinkle each breast with the ranch seasoning mix.
  2. Wrap each chicken breast with 2 slices of bacon, laying the bacon snugly against the surface.
  3. Surround the chicken on the foil with the halved baby potatoes and tuck broccoli florets around the sides so they’re exposed to steam.
  4. Fold the foil up and over the filling and seal the edges tightly to form sealed packets.
Cook
  1. Place packets on a campfire grate over medium heat for 20-25 minutes, until the chicken reaches 165°F and the potatoes are tender; steam should billow inside the foil.
Finish and serve
  1. Carefully open each packet and sprinkle shredded cheddar cheese over the hot chicken and vegetables.
  2. Reseal the packets briefly to melt the cheese, then serve immediately while the bacon is hot and the foil is still steaming.

Notes

Keep seals tight so steam cooks the potatoes and broccoli—if a packet leaks, wrap with another small piece of foil. Store leftovers in the refrigerator up to 3 days; reheat in the oven or on the grill until hot. Freeze only if needed (up to 2 months), but cheese may dull and vegetables can soften. For a lighter swap, use turkey bacon and reduced-fat cheddar to cut calories while keeping the ranch flavor.