Baked Chicken & Veggies in Foil

How to cook chicken breasts and vegetables in individual foil packets that act like miniature ovens. The best part? Zero cleanup! The hardest part? Remembering the French term "en papillote". So instead, remember this. Easy prep + great taste + fast clean-up = happy cooks!

Real Food, Fresh & Flexible. Weeknight Easy. Weight Watchers Friendly. Low Carb. Naturally Gluten Free. High Protein. Easy Cleanup.
Baked Chicken & Veggies in Foil, another Quick Supper ♥ Weeknight Easy. Weight Watchers Friendly. Low Carb. Gluten Free. High Protein. Easy Cleanup. Rave Reviews.


The January Crash, On My Mind ♥

That’s what can happen after the fuss and bustle of the holidays, you know, that busy season that nowadays starts about the time Halloween pumpkins turn black.

By now, the tree is long trimmed and recycled, the cookies frosted and consumed, the cards written and read, the carols sung and dismissed, the gifts purchased and unwrapped, the rejects noted and returned, the thank you’s written and posted, the out-of-town family come and gone, the parties hosted and attended, the champagne popped and toasted.

All that remains is, well, January.

January. It’s like life on a diet after weeks of holiday excess. It’s back to work, back to school, back to morning workouts, back to full nights of sleep, back to both weekend nights at home with the family.

January. It’s like life.

What Is "En Papillote"?

"En papillote" [pronounced pah-pee-YOAT or PAH-peh-loat] is the French term for cooking food in some sort of wrapper. For this simple chicken supper, I use aluminum foil but other wraps also work, parchment, say, even banana leaves.

But don't worry if there's no remembering how to spell or pronounce the French phrase because there's no forgetting that this is one of the easiest dinner recipes ever.

Here's the short version for Baked Chicken & Veggies in Foil. Just cook chicken with some vegetables, wet and seasoned with a little spicy barbecue sauce and wrapped in foil. That's it!

What Makes This Recipe Special

  • Easy to fix for one or two or scales up for more eaters
  • Easy to adapt the vegetables to everyone's individual tastes
  • The contents stay hot, good when supper timing is a moving target

Baked Chicken & Veggies in Foil, another Quick Supper ♥ Weeknight Easy. Weight Watchers Friendly. Low Carb. Gluten Free. High Protein. Easy Cleanup. Rave Reviews.
  • "... it was lovely ... couldn't believe how quick it was to make and the clean up was even quicker." ~ Catherine
  • Ready to get started? Here's your recipe!


(formerly Tin Foil Chicken & Veggies)
Hands-on time: 15 minutes
Time-to-table: 1 hour, 10 minutes
Serves 4 but easily multiplied & divided
  • Barbecue sauce
  • 1 pound skinless, boneless chicken breasts, cut in half-inch strips
  • 1 green pepper, sliced in rings or diced
  • 1 red pepper, sliced in rings or diced
  • 4 small new potatoes, sliced thin
  • Salt & pepper to taste
  • Other vegetables such as frozen corn or peas, diced onion, mushroom slices, optional
  • Additional barbecue sauce

Heat the oven to 350F/180C.

Tear off four sheets of foil (preferably heavy duty), each about 12 x 15 inches. Smear about a tablespoon barbecue sauce in a rough rectangular shape in the middle of each sheet.

Divide the chicken slices among the four sheets atop the barbecue sauce.

Add the peppers, potatoes and any other vegetables.

Drizzle another tablespoon of barbecue sauce over top. Season with salt & pepper, be generous!

In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets.

Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Serve and enjoy!

ALANNA's TIPS Heavy duty foil works best but if no heavy foil? Just use a double layer on the bottom center. Don’t wrap the packets so tightly that the contents might poke holes in the foil. Opening the hot, steam-filled packets is a job best left to adults. Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone’s on different schedules. The foil packets can hold other combinations, too, perhaps salmon with fresh corn and diced carrot. Just be sure that the vegetables are about the same size so that they’ll cook at about the same rate. My friend Marty cooks tinfoil packets in her fireplace!
NUTRITION INFORMATION Per Serving: 275 Calories; 1g Tot Fat; 0g Sat Fat; 65mg Cholesterol; 173mg Sodium; 34g Carb; 4g Fiber; 6g Sugar; 31g Protein. WEIGHT WATCHERS POINTS Old Points 5 & Points Plus 6 & SmartPoints 6 & Freestyle 4 & myWW green 5 & blue 4 & purple 1 Nutrition results will naturally vary based on your own choices but this is a good start!

More Chicken & Veggies Recipes

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Spiced Chicken with Cauliflower Tagine Rainbow Chicken One-Pot Chicken with Beans & Vegetables
~ more chicken recipes ~
~ more quick supper recipes ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This sounds delicious - but I would love to know how much protein is in it!

  2. Each serving has 29grams of protein, Oakling.

  3. Anonymous6/17/2008

    does it matter what barbeque sauce is used.

  4. Grocery stores have whole sections of barbecue sauce - there's no testing, nor tasting! many of them. Just use a barbecue sauce that tastes good to you, perhaps one that you think pairs well with chicken. Good luck, this is a great way to use up ingredients in the fridge door!

  5. Catherine9/19/2009

    I had this last night and it was lovely. I used red onion and red pepper with the potatoes. I couldn't believe how quick it was to make and the clean up was even quicker. Thanks :)


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna