There’s something extra cozy about unwrapping a warm foil pack and letting that steam hit your face. That’s why these Italian Herbed Chicken and Veggie Bake Foil Packs feel like home to me, easy to make, simple to clean up, and full of comfort. I’ve made these on busy weeknights and even passed them around at family get-togethers.
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They bring that no-fuss Southern charm to the table with just a hint of Italian seasoning. It’s the kind of meal you can throw together and still feel good about serving with a smile.
A Southern food classic
Growing up, we didn’t need fancy meals, just food that filled the house with good smells and made everyone come running. One of my earliest memories is sitting at the kitchen table while my grandma wrapped up little foil packs for the oven.
I remember how she’d smile and say, “It’ll taste even better with a little patience.” I never had much patience, but I always had seconds. That’s the magic of Southern cooking, it’s about more than just what’s on the plate. It’s about care, about feeding the people you love, and about sitting down and sharing something warm.
Ingredients
How to make Italian Herbed Chicken and Veggie Bake Foil Packs
First, you’ll cut up the chicken and fresh veggies. Then you’ll toss everything with olive oil, Italian herbs, and a little garlic. Once that’s done, you’ll scoop the mix into foil sheets and wrap them up tight.
After baking them in the oven, you’ll have hot, juicy chicken and tender vegetables ready to eat. The cleanup’s just as easy, no dishes, just foil to toss.
Serving suggestions
These foil packs taste even better with a slice of warm cornbread or a scoop of buttery rice on the side. They’re simple enough for a weeknight dinner but work just as well for feeding a hungry crowd.
You can serve them straight from the foil, easy, casual, and no extra cleanup. Pair them with a tall glass of sweet tea, and you’ve got a supper that feels right at home. It’s Southern comfort through and through.
Storage tips
Let the leftovers cool down all the way before placing them in an airtight container. You can keep them in the fridge for up to three days.
When you’re ready to eat, reheat the foil packs in the oven at 350°F until they’re hot again. If you’re in a hurry, you can warm everything up in a skillet on the stove.
Southern farewell
There’s a kind of joy that comes from sharing a meal like this. It’s quick, it’s warm, and it brings folks together with very little fuss. That’s the kind of cooking I’ll always love and I hope this recipe brings a little comfort to your table, too.
Italian Herbed Chicken and Veggie Bake Foil Packs
Equipment
- Cutting board
- Knife
- Mixing Bowl
- Spoon or tongs
- Aluminum Foil
- Baking sheet
- Oven
Ingredients
- 2 chicken breasts
- 1 zucchini
- 1 red bell pepper
- 1 small red onion thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 Salt and black pepper to taste
Instructions
- Turn your oven on to 400°F. Slide a baking sheet inside while it heats up. This helps cook the foil packs from the bottom, too.
- Cut the chicken into bite-sized cubes. Slice the zucchini into half-moons. Chop the bell pepper into small chunks. Thinly slice the red onion.
- Place the chicken and veggies in a large bowl. Add olive oil, garlic powder, Italian seasoning, salt, and pepper. Use clean hands or a big spoon to toss everything until well coated.
- Tear two large sheets of foil. Split the mixture between the two sheets, placing everything in the center.
- Bring the long sides of the foil together and fold them over twice to seal. Fold in the ends to close the packs completely, leaving space inside for the steam.
- Set the foil packs on the hot baking sheet in the oven. Bake for 25 to 30 minutes.
- Carefully open one pack and cut into a piece of chicken to check doneness. The chicken should be white and juicy. Let the packs cool for a couple of minutes before serving.
- Serve straight from the foil or pour the contents onto a plate. Enjoy every bite!
