Ingredients
Equipment
Method
Assemble the packets
- Lay 4 sheets of heavy-duty aluminum foil flat, then place 1 chicken breast on the center of each sheet.
- Sprinkle each chicken breast with the ranch seasoning mix.
- Wrap each chicken breast with 2 slices of bacon, pressing gently so the bacon adheres to the chicken.
- Arrange the halved baby potatoes and broccoli florets around each chicken breast so the foil packs are evenly filled.
- Fold the foil up and over the filling, then crimp and seal the packets tightly to keep steam inside (leave no gaps).
Cook
- Place the foil packets on a campfire grate over medium heat and cook for 20 to 25 minutes, steaming actively, until the chicken reaches 165°F.
Finish and serve
- Carefully open each packet, then sprinkle shredded cheddar cheese over the hot chicken and bacon (steam will rise visibly).
- Reseal the packets briefly and wait until the cheese melts, then serve right away while hot and bubbling.
Notes
For best doneness, keep packet sizes similar so the chicken cooks at the same rate. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven or on the grill until warmed through (steam will help re-melt cheese). Freezing is not recommended because the potatoes and broccoli can soften too much. If you want it lower-sodium, use a reduced-sodium ranch seasoning mix or make your own with less salt.