These Southwestern Chicken Packets are an easy, flavorful tin-foil dinner you can cook over a campfire, on a grill, or in the oven.
I’m excited to share this Southwestern Chicken Packets recipe. It’s simple, satisfying, and perfect for camping or busy weeknights. I first saw it in Jesseca’s cookbook FOILED!, a collection of tin-foil meals for coals, grills, and ovens. The recipe is no-fuss: toss the ingredients together in foil, cook, and serve.
Jesseca, who writes at One Sweet Appetite, has been a big influence on my food photography and technique. Her book makes foil meals approachable and delicious with clear instructions and gorgeous photos. The recipes are grouped into Breakfast, Main Dish, Sides, and Desserts, and each one translates easily between campfire coals, a gas grill, or a conventional oven.
I tried the Southwestern Chicken Packets in my oven and they turned out perfectly. The dish has a familiar comfort-food feeling—think chicken Parmesan—reimagined with Southwestern flavors. I swapped a little in the original: I used taco seasoning with the beans and corn for extra depth, which I loved. The packets don’t need turning in the oven; I opened them for the last 10 minutes to brown the cheese. They were a hit and will definitely be on regular rotation.
This recipe is ideal for anyone who wants a tasty, low-effort meal. You can make it at home in the oven or pack it for the outdoors. The foil method keeps ingredients moist and makes cleanup effortless. Finish the packets with fresh cilantro, a dollop of sour cream, or mashed avocado for extra brightness.
Pick up a copy of FOILED! Cookbook for more tin-foil meal ideas.
Southwestern Chicken Packets
Ingredients
- 1 cup frozen corn
- 15 oz can black beans, drained and rinsed
- 1 tsp taco seasoning
- 2 chicken breasts or 4 chicken tenders
- Salt and pepper to taste
- ½ cup salsa or pico de gallo
- 1 cup shredded pepper jack cheese
- Cilantro, to garnish
- Sour cream, optional
- Avocado, mashed, optional
Instructions
- Pull off 4 sheets of heavy-duty foil (8–10 inches) and layer to create 2 packets. Lightly mist with cooking spray.
- Stir together the corn, black beans, and taco seasoning. Divide between the 2 foil packets. Season the chicken with salt and pepper. Place 1 chicken breast or 2 chicken tenders in each packet. Top with salsa and shredded cheese.
- Bring the two longer edges of the foil together above the food and fold the edges down twice to seal the top. Press and fold the side edges to create a secure packet.
- Cook on hot coals, a gas grill, or in a 375°F oven for 30 to 45 minutes, until chicken is cooked through. If using an oven, open the packets for the last 10 minutes to brown the cheese.
- Garnish with fresh cilantro and serve with sour cream and mashed avocado if desired.
Notes
*If cooking on coals, carefully turn the packet 2–3 times to prevent burning.
**If cooking on a grill, turn the packet once about halfway through to ensure even cooking.
Nutrition
Calories: 1050 kcal |
Carbohydrates: 70 g |
Protein: 80 g |
Fat: 52 g |
Saturated Fat: 18 g |
Polyunsaturated Fat: 30 g |
Cholesterol: 194 mg |
Sodium: 1888 mg |
Fiber: 19 g |
Sugar: 8 g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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*Video added 7/12/18