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Bacon Ranch Chicken Foil Packets

Bacon ranch chicken foil packets are an easy camping meal with tender chicken, bacon, and vegetables cooked sealed in foil. Open the packets to melt shredded cheddar on top for a creamy, savory finish.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken foil packets
  • 4 boneless chicken breasts Use evenly sized breasts so they cook at the same rate.
  • 1 packet ranch seasoning mix One packet for the full batch.
  • 8 slice bacon Wrap each chicken breast with 2 slices.
  • 2 cup baby potatoes, halved Halve so the potatoes soften in the same time as the chicken.
  • 1 cup broccoli florets Use bite-size florets for even cooking.
  • 1 cup shredded cheddar cheese Sprinkle after cooking to melt on top.
  • 4 sheet heavy-duty aluminum foil Use 1 sheet per packet.

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packs
  1. Lay out 4 sheets of heavy-duty aluminum foil and place 1 boneless chicken breast in the center of each sheet. Sprinkle each chicken breast with ranch seasoning mix so it’s evenly coated.
  2. Wrap each chicken breast with 2 slices of bacon, pressing the bacon gently to help it stay in place. Surround the chicken in each packet with 2 cups baby potatoes, halved and 1 cup broccoli florets, distributing evenly between packets.
  3. Fold the foil over the filling to form sealed packets with edges tightly crimped. Make sure there are no openings so steam stays trapped for campfire cooking.
Cook and finish
  1. Place packets on a campfire grate over medium heat for 20-25 minutes until chicken reaches 165°F. Keep the packets over steady heat so steam builds inside, visible as light bubbling through the foil.
  2. Open each packet carefully, sprinkle the top with shredded cheddar cheese, and reseal briefly to melt. Cook just until the cheese is melted and glossy, then serve hot.

Notes

For the best texture, make sure potatoes are cut evenly and packets are sealed tight so steam cooks everything through. Store leftovers in the fridge up to 3 days; reheat in the microwave or oven until hot. Freezing is not recommended because the foil-cooked vegetables can soften too much. For a dairy-reduced option, use a shredded cheddar-style dairy-free cheese that melts well.