These Chicken Parmesan Foil Packets are loaded with veggies for a full meal deal! The ultimate comfort food made right in one pack, on the grill or in the oven, with almost no clean up! These chicken foil packets are the perfect make ahead meal for camping or busy summer days.
- Medium bowl
- Aluminum foil
- 2 Tbsp cooking oil
- 3 Tbsp basil pesto
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 16 Little Potatoes, halved
- 1 small zucchini, sliced
- 1/4 cup red onion, diced
- 4 small or 2 large boneless, skinless chicken breasts
- 3/4 cup seasoned tomato sauce
- 3/4 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese
Preheat grill to medium-high heat, or roughly 400 °F, or preheat the oven to 400 °F.
In a medium bowl, combine oil, pesto, salt, garlic powder, black pepper, and paprika.
Place potatoes, zucchini, and onion in a large bowl and drizzle with three tablespoons of the oil mixture. Toss until everything is coated.
Lay two sheets of tin foil one on top of the other. Repeat three times. On each of the four pieces of foil, place 1/4 of the vegetables in the center.
Place one chicken breast on top of the vegetables in each of the four packets. Brush chicken with remaining oil mixture.
Fold up all sides of the foil and pinch along the top to create a packet. Cook on the grill or in the oven for 16 to 18 minutes, until potatoes are almost tender (they will continue cooking as you add the sauce).
Open each of the packets (you can do this right on the grill if it’s not too hot—just use some tongs to open them) and spoon three tablespoons tomato sauce on top of each chicken breast. Top each with three tablespoons mozzarella cheese and one tablespoon Parmesan cheese.
Close the lid on the grill or place back in the oven just until the cheese is melted, potatoes are tender, and chicken reaches an internal temperature of 165°F, about 4 to 5 minutes. Serve immediately