Chicken and Potato Foil Packs Chicken and Potato Foil Packs

Chicken and Potato Foil Packs

Onion & Chive

Chicken and Potato Foil Packs are made with seasoned Little potatoes and chicken thighs that are smothered in a garlic cream sauce, then topped with melted cheese and bacon. These packs can be made in the oven or on the grill.

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Chicken and Potato Foil Packs

By Brandie Skibinski

Chicken and Potato Foil Packs

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Onion & Chive

Onion & Chive

Where To Buy

Preparation

Preheat oven to 400° F.

Remove Little potatoes from packaging and cut in half. Place potatoes in a medium-sized bowl and sprinkle with the Onion & Chive seasoning packet.

Add minced garlic on top of potatoes and stir mixture together.

Pour heavy cream into the bowl and stir again until all the potatoes are coated.

Cut four (18" x 12") sheets of heavy duty aluminum foil.

Evenly distribute all the potatoes onto each square of aluminum foil. Reserve the leftover heavy cream sauce

Top potatoes with sliced onions and a tablespoon of salted butter. Repeat this process for the other three packs.

Slice chicken thighs.

Place chicken thighs into leftover heavy cream mixture that coated the potatoes. Stir well to coat the chicken thighs.

Evenly distribute the chicken thighs into each of the four potato packs.

Roll the packets up so that the top and sides are sealed.

Place sheet into the oven and cook for about 40 to 50 minutes.

After cooking, remove packets from the oven.

Carefully open each packet (they will be hot!) and top with shredded cheese and bacon pieces. Keep the packets open and place the baking sheet back into the oven for a couple of minutes (or until the cheese has melted).

Remove packets, then serve each one with sliced green onions.

To Cook on Grill:

Heat gas or charcoal grill to medium heat.

Place packets on grill and close the lid.

Cook for 45 to 50 minutes until chicken reaches 180° F and potatoes are tender.

Step 1 out of 19

Preheat oven to 400° F.

Step 2 out of 19

Remove Little potatoes from packaging and cut in half. Place potatoes in a medium-sized bowl and sprinkle with the Onion & Chive seasoning packet.

Step 3 out of 19

Add minced garlic on top of potatoes and stir mixture together.

Step 4 out of 19

Pour heavy cream into the bowl and stir again until all the potatoes are coated.

Step 5 out of 19

Cut four (18" x 12") sheets of heavy duty aluminum foil.

Step 6 out of 19

Evenly distribute all the potatoes onto each square of aluminum foil. Reserve the leftover heavy cream sauce

Step 7 out of 19

Top potatoes with sliced onions and a tablespoon of salted butter. Repeat this process for the other three packs.

Step 8 out of 19

Slice chicken thighs.

Step 9 out of 19

Place chicken thighs into leftover heavy cream mixture that coated the potatoes. Stir well to coat the chicken thighs.

Step 10 out of 19

Evenly distribute the chicken thighs into each of the four potato packs.

Step 11 out of 19

Roll the packets up so that the top and sides are sealed.

Step 12 out of 19

Place sheet into the oven and cook for about 40 to 50 minutes.

Step 13 out of 19

After cooking, remove packets from the oven.

Step 14 out of 19

Carefully open each packet (they will be hot!) and top with shredded cheese and bacon pieces. Keep the packets open and place the baking sheet back into the oven for a couple of minutes (or until the cheese has melted).

Step 15 out of 19

Remove packets, then serve each one with sliced green onions.

Step 16 out of 19

To Cook on Grill:

Step 17 out of 19

Heat gas or charcoal grill to medium heat.

Step 18 out of 19

Place packets on grill and close the lid.

Step 19 out of 19

Cook for 45 to 50 minutes until chicken reaches 180° F and potatoes are tender.

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