Cheesy Chicken Foil Packet Meals

When I’m craving dinner on the grill, I usually send my husband out to do the job. You see, he can grill a flank steak to perfection, so I’d rather leave him to it, while I stay in the nice air-conditioned kitchen to whip up some Tropical Broccoli Salad and Bacon Ranch Potato Salad.

But, when it’s a weekday and he is usually pulling in right as dinner is going on the table, I’m glad I have this recipe for Cheesy Chicken Foil Packets in my back pocket. Boneless skinless chicken breasts are marinated in a simple mixture of maple syrup, Dijon mustard, and Greek yogurt to make them moist and flavorful. Then they are wrapped up in aluminum foil with a delicious mixture of veggies and grilled or baked. Your entire meal is in one neat little packet!

Cheesy Chicken Foil Packets – An Easy Foil Packet Meal!

Here’s why you are going to love this simple dinner…

• Simplifies dinner. Easy prep, no need to babysit the grill, and even easier cleanup since your entire meal, including meat and lots of veggies, cooks in one foil packet.
• So flavorful. Greek yogurt helps infuse the maple Dijon marinade for a tangy, slightly sweet flavor that the whole family will love. The chicken foil packs are opened up towards the end of the cooking time, topped with more of the creamy maple Dijon mixture and plenty of cheese, and popped back on the grill or in the oven until the cheese is melty and delicious.
• Versatile. I love tossing the foil packet meals on the grill, but during cooler months, you can still enjoy them by cooking them in the oven. You can also swap out the veggies based on what you love!

Recipe Ingredients

Here’s a rundown of what you’ll need to make this chicken foil packet meal. I’ve also included some tips and notes about how to prep the veggies for cooking. See below for even more helpful information and substitutions. Then scroll to the recipe card for the full amounts and step-by-step instructions.

• Boneless, skinless chicken breasts – you can use 4 small- to medium-sized (about 4-6 oz. each) or if you can only find large ones, just slice them in half lengthwise and use one half in each packet.
• Olive oil
• Maple syrup – I recommend real maple syrup, and not pancake syrup, for the best flavor. For a slight flavor variation, try honey.
• Plain Greek yogurt – this helps tenderize and keep the chicken moist. Fat free, low fat, and whole milk yogurt all work equally well.
• Dijon mustard – if you prefer, you can substitute with yellow or spicy brown mustard.
• Sweet potatoes – washed, peeled, and cut into 1/4-inch thick slices or semicircles.
• Mushrooms – wiped clean with a paper towel and halved.
• Zucchini – washed and sliced into 1/4-inch thick rounds.
• Red bell pepper – wash, cut in half, remove the seeds, and slice.
• Butter – salted or unsalted is fine, since you will season to taste.
• Salt and pepper
• Shredded sharp cheddar cheese – I use extra sharp, but choose your favorite.
• Minced chives or green onions – optional for garnish.

Tips for Success

• Plan ahead. The chicken needs to marinate for at least an hour. But you can also make the marinade the night before or in the morning and just add it to the raw chicken before you head out the door in the morning. It’s fine to marinate for up to 24 hours.
• Cut vegetables into similar sizes. This ensures they cook evenly. Softer veggies like mushrooms and zucchini can be cut a little larger than the sweet potatoes.
• Try other vegetables. I used mushrooms, zucchini, sweet potatoes, and red peppers for a nice balance of colors and flavors, with the sweet potatoes to make it a little more filling. But you can always switch those up to your favorites, like cauliflower, broccoli, carrots, or green beans. You can also try potatoes instead of sweet potatoes, or keep it all veggies for a lower carb option.
• Avoid rips. Heavy Duty Aluminum Foil is the best option to be sure it doesn’t tear, and it insulates the food from burning. But you can double up the layers of regular foil if that’s all you have.
• Cook thoroughly. Whether you cook the chicken foil packets on the grill or in the oven, the cooking time will depend on how thick your chicken breasts are. Use a meat thermometer to make sure the chicken is cooked through to 165°F.

Storing Leftovers

Transfer any leftover chicken and vegetables to an airtight container, or even place individual servings in meal prep containers. You can keep them in the fridge for up to 3 to 4 days and reheat in the microwave or oven until thoroughly heated through.

More Cheesy Chicken Dinners

• Chicken Rice Casserole is made without canned soup, so it’s naturally gluten free.
• Barbecue Ranch Quinoa Chicken Salad makes a cool dinner for a hot summer day.
• Chicken Enchilada Skillet is another recipe to help minimize the cleanup since it’s made in one pan.
• BBQ Chicken Burgers stuffed with cheddar from A Mind ”Full” Mom are another amazing chicken and cheese combo.