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Bacon Ranch Chicken Foil Packets

Chicken foil packets with bacon ranch flavor: tender chicken breasts wrapped in bacon and cooked with baby potatoes and broccoli in sealed foil. Finish by opening the packet, adding shredded cheddar, and letting it melt on top for a campfire-style all-in-one meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken foil packets
  • 4 boneless chicken breasts
  • 1 packet ranch seasoning mix
  • 8 bacon slices
  • 2 cup baby potatoes, halved
  • 1 cup broccoli florets
  • 1 cup shredded cheddar cheese
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packs
  1. Place each chicken breast on a sheet of heavy-duty aluminum foil and sprinkle with the ranch seasoning mix evenly over the surface (visual cue: seasoning dust visible on top).
  2. Wrap each chicken breast with 2 slices of bacon, pressing the bacon so it clings to the chicken (visual cue: bacon fully covers the top and sides).
  3. Surround each chicken bundle with the halved baby potatoes and broccoli florets inside the foil so vegetables are packed around it (visual cue: vegetables visible along the sides of the chicken).
  4. Fold the foil up and over to form a sealed packet for each serving, keeping edges tightly crimped (visual cue: steam pocket with no gaps at the seams).
Campfire cook
  1. Place the packets on a campfire grate over medium heat for 20-25 minutes, until the chicken reaches 165°F in the thickest part (visual cue: steam rising through foil seams and bacon looking cooked).
Melt cheese and serve
  1. Open each packet carefully, sprinkle shredded cheddar cheese over the chicken and vegetables, and reseal briefly to melt (visual cue: cheese spreading and turning glossy).
  2. Serve immediately after the cheese melts (visual cue: melted cheese layer on top, vegetables hot and tender).

Notes

Pro tip: halve the baby potatoes and keep the vegetable pieces similar in size so everything finishes at the same time. Store leftovers in the refrigerator up to 3 days; reheat in foil or the microwave until hot. Freezing is not recommended because the vegetables and foil texture change. For a lighter option, use turkey bacon and part-skim cheddar to reduce fat while keeping the bacon-ranch vibe.