In the summer of 2020, due to the global COVID pandemic, we decided to forgo our typical vacation to Daytona Beach, FL. Instead, we rented an RV and toured Kentucky by visiting both Carter Caves State Park and Pennyrile Forest State Park. During our trip, we often cooked outside of the RV leveraging techniques such as a camp stove, Dutch oven, foil packets, etc.
This Chicken Bacon Ranch Foil Packets recipe was a new recipe that we selected for this trip. With a ground, damp from recent rain, we struggled to build a fire capable of cooking the foil packets in a timely manner and decided to finish the packets in the oven inside of the RV. Little did we know, one of the packets was accidentally torn open and a bit of butter seeped out of the packet and began to burn in the oven, filling the RV with smoke!
Chicken Bacon Ranch Foil Packets
Equipment
- Heavy Duty Aluminum Foil
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb small red potatoes halved
- 1 stick butter melted
- 1 packet ranch dressing powder
- 1 cup cheddar cheese grated
- 1/2 cup bacon crumbles cooked and crumbled
- salt and pepper to taste
- 1 tbsp italian flat leaf parsley minced
Instructions
- Decide on your cooking method: oven, grill, or campfire. Preheat your cooking method. If using an oven, preheat your oven to 425 degF. If using your grill, set the heat to medium high heat.
- In a bowl, mix together the melted butter with the ranch dressing powder.
- Lightly spray the four aluminum foil squares with non stick cooking spray.
- Add the uncooked sliced potatoes into the bowl with the butter and ranch. Toss to cover.
- Add a chicken breast to the center of the foil. Season with salt and pepper on both sides. Add a few potatoes around each chicken breast. Divide the potatoes equally between the four packets.
- Drizzle the remaining ranch butter mixture over the chicken breasts. Close up each foil packet by folding the sides over the top and pinching it closed to make a foil packet.
- Bake for 45 minutes or grill for 30 minutes.
- Take the packets out of the oven (or off the grill) and now add the grated cheddar cheese to each one and place the packets back into the oven to let the cheese melt… about 5-7 minutes longer. Top with the cooked bacon crumbles and minced parsley to finish. Serve warm and enjoy!