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Crack Chicken Foil Packets

Crack chicken foil packets bake in sealed aluminum packets until the chicken is juicy and the bacon-ranch-cheese melts together. Open the foil at the table for a creamy ranch chicken mixture with bubbling cheddar.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Crack chicken foil packets
  • 4 boneless chicken breasts
  • 1 packet ranch seasoning mix
  • 8 bacon slices cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 4 oz cream cheese cubed
  • 0.25 cup green onions sliced
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packets
  1. Place each boneless chicken breast on a sheet of heavy-duty aluminum foil.
  2. Sprinkle each chicken breast with ranch seasoning mix.
  3. Top each chicken breast with crumbled bacon slices, shredded cheddar cheese, cubed cream cheese, and sliced green onions.
  4. Fold the foil into sealed packets so the seams are tightly closed.
Cook and finish
  1. Place the sealed packets on a campfire grate over medium heat for 20-25 minutes, until the chicken reaches 165°F.
  2. Carefully open the foil packets and serve hot, letting the melted cheese and bacon-ranch mixture pool in the packet.

Notes

For the most even melting, keep the packet seams sealed and don’t overcook—pull at 165°F for tender chicken. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet until warmed through. Freezing is not recommended because the cream cheese texture can turn grainy after thawing. For a lighter option, use turkey bacon and reduced-fat cream cheese.