Chicken and Potato Foil Packs
Chicken and Potato Foil Packs are made with seasoned potatoes, chicken thighs and smothered in a garlic cream sauce then topped with melted cheese and bacon!
This post is sponsored by The Little Potato Company All opinions and text are my own.
A WHOLE MEAL IN ONE
Chicken and Potato Foil Packs are perfectly seasoned Little potatoes and chicken thighs that are smothered in a garlic cream sauce and topped with melted cheese and bacon! These foil packets can be made in the oven or on the grill!
OVEN|GRILL READY LITTLE POTATOES
For this recipe I am using one of The Little Potato Company’s newest oven ready flavors – ONION & CHIVE! I am a huge fan of this new flavor. They are so simple to prepare. You just remove the plastic film and the seasoning packet. Then pop the whole oven-safe tray into a preheated oven or grill. Once they are fork tender, you just add a little butter or oil and the seasoning packet. Stir then serve!
WHAT IF I CAN’T FIND THESE LITTLE POTATOES?
No worries! Just purchase a pound of baby potatoes or new potatoes. Dice and session with some ranch seasoning and/or garlic and herb seasoning.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Onion & Chive Oven|Grill Ready Little Potatoes
- ranch seasoning (optional)
- heavy cream
- garlic
- salted butter
- chicken thighs (breasts)
- cheddar cheese
- bacon pieces
- green onions
HOW TO MAKE CHICKEN AND POTATO FOIL PACKS:
Preheat oven to 400f degrees. Remove Little potatoes from packaging and cut in half. Place sliced potatoes in a medium-sized bowl and sprinkle with the Onion & Chive seasoning packet and ranch seasoning mix, if using. Add in minced garlic and stir mixture together.
Pour heavy cream into the bowl and stir again until all potatoes are coated.
Cut four (18×12-inch) sheets of heavy duty aluminum foil. Evenly distribute all the potatoes onto each piece of aluminum foil. Reserve the leftover heavy cream – we’ll use that again in a minute.
Top potatoes with sliced onions and a tablespoon of salted butter. Repeat this process for the other three packs.
Slice chicken thighs.
Place chicken thighs into leftover heavy cream mixture that coated the potatoes. Stir well to coat the chicken thighs.
Evenly distribute the chicken thighs onto each of the four potato packs. Roll the packets up so that the top and sides are sealed. Place packets onto a large baking sheet. Place baking sheet into the preheated oven and cook for about 40-50 minutes.
When done, remove packets from the oven and open very carefully (it will be HOT) each packet and top with shredded cheese and bacon pieces. Keep the packets open and place the baking sheet back into the oven and cook just until the cheese has melted.
Remove, then serve with sliced green onions.
To grill: Heat gas or charcoal grill to medium heat. Place packets on grill and close the lid. Cook for 45-50 minutes until chicken reaches 180f and potatoes are tender.
CRAVING MORE RECIPES LIKE THIS?
Chicken and Potato Foil Packs
Ingredients
- 1 pound Onion & Chive Oven | Grill Ready Little potatoes (or one pound baby or new potatoes)
- 1 Tablespoon ranch seasoning (optional)
- 2 cloves fresh garlic, minced
- 1/2 cup heavy cream
- 4 Tablespoons salted butter
- 6 boneless, skinless chicken thighs (or chicken breast)
- 1 cup shredded cheddar cheese
- 1/4 cup real bacon crumbles
- 3 green onions, sliced
Instructions
- Preheat oven to 400F degrees.
- Remove Little Potatoes from packaging and cut in half. Place potatoes in a medium-sized bowl and sprinkle with the Onion Chive seasoning packet.
- Sprinkle minced garlic on top of potatoes and stir mixture together. Then, pour heavy cream into the bowl and stir again until all potatoes are coated.
- Cut four (18 x12-inch) sheets of heavy duty aluminum foil
- Evenly distribute all the potatoes onto each piece of aluminum foil (reserve the leftover heavy cream sauce in the bowl – we’ll use that in a minute!)
- Top potatoes with sliced onions and a tablespoon of salted butter. Repeat this process for the other 3 packs.
- Slice chicken thighs. Place chicken thighs into leftover heavy cream mixture that coated the potatoes. Stir well to coat the chicken thighs.
- Evenly distribute the chicken thighs into each of the four potato packs.
- Roll the packets up so that the top and sides are sealed. Place packets onto a large baking sheet.
- Place sheet into the oven and cook for about 40-50 minutes.
- Remove packets from the oven and very carefully (they will be HOT) open each packet and top with shredded cheese and bacon pieces.
- Keep the packets open and place the baking sheet back into the oven. Just until the cheese has melted.
- Remove, then serve with sliced green onions.
Notes
- To grill: Heat gas or charcoal grill to medium heat. Place packets on grill and close the lid. Cook for 45-50 minutes until chicken reaches 180f and potatoes are tender.
- If you can’t find the Little Potato brand potatoes, just purchase one pound of baby potatoes or new potatoes and slice. Season with ranch seasoning and/or garlic and herb seasoning and continue with recipe as written.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
