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Crack Chicken Foil Packets

Crack chicken foil packets with ranch seasoning, bacon, and melted cheddar baked right in sealed foil for easy campfire cleanup. Open the packet at the end to reveal a creamy, cheesy chicken filling with green onion flecks.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken breasts Use chicken breasts of similar thickness so they finish evenly.
  • 1 packet ranch seasoning mix
Bacon and cheese
  • 8 slices bacon Cook until crisp and crumble before assembling packets.
  • 1 cup shredded cheddar cheese
  • 4 oz cream cheese Cube for faster melting.
  • 1 tsp green onions Sliced; save a little for garnish if you like.
  • 4 sheets heavy-duty aluminum foil Heavy-duty foil helps prevent leaks over open heat.

Equipment

  • 1 sheet pan

Method
 

Assemble foil packets
  1. Place each chicken breast on a sheet of heavy-duty aluminum foil.
  2. Sprinkle each chicken breast with the ranch seasoning mix.
  3. Top each chicken breast with crumbled bacon, shredded cheddar cheese, cream cheese cubes, and green onions.
  4. Fold the foil into sealed packets, making sure the seams are tight to trap steam.
Cook on campfire and serve
  1. Place the packets on a campfire grate over medium heat for 20-25 minutes, until the chicken reaches 165°F.
  2. Carefully open the packets and serve hot, letting the melted cheese and ranch coat the chicken.

Notes

For the smoothest creamy melt, cube the cream cheese and use crisp crumbled bacon before assembling. Refrigerate leftovers in an airtight container up to 3 days; reheat until steaming hot. Freezing is not recommended because the cream cheese can change texture. Dietary swap: use turkey bacon if you want a lighter option while keeping the ranch-and-cheese profile.