Potato Chicken Packets Recipe
Potato Chicken Packets Recipe photo by Taste of Home

Potato Chicken Packets Recipe

Read Reviews
3.5 12 3
Publisher Photo
Pam Hall of Elizabeth City, North Carolina seasons chicken breasts with a delightful combination of herbs before topping each with veggies. "Servings are individually wrapped in foil," explains Pam, "so I can enjoy nature's beauty in my backyard while the packets cook on the grill."
TOTAL TIME: Prep: 15 min. Grill: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Grill: 30 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup olive oil
  • 3 teaspoons dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 garlic clove, minced
  • 8 to 10 small red potatoes, quartered
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 1 large onion, chopped
  • 2 tablespoons butter, cubed
  • Salt and pepper to taste

Nutritional Facts

1 each: 306 calories, 20g fat (6g saturated fat), 31mg cholesterol, 81mg sodium, 23g carbohydrate (5g sugars, 5g fiber), 9g protein


  1. Place each chicken breast on a double thickness of heavy-duty foil (about 12 in. square). Combine the oil, rosemary, thyme, basil and garlic; drizzle over chicken. Top with potatoes, squash, onion and butter. Sprinkle with salt and pepper. Fold foil over mixture and seal tightly.
  2. Grill, covered, over medium heat for 30 minutes or until a meat thermometer reads 170°. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Potato Chicken Packets in Quick Cooking July/August 2002, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Potato Chicken Packets

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 15, 2015

"This really IS good. My kids don't care for the squash, so we simply omit it for them. My husband takes out the seasonings and just uses salt and pepper.

It seems that this is a flexible recipe that works wonderfully for a simple meal. :)"

Reviewed Jul. 23, 2012

"Made this tonight and we loved it! So easy and no cleanup to speak of! I used fresh rosemary, thyme and basil since I have them growing just out the door! Used Carrots since I did not have potatoes and zucchini for the yellow sq. same reason. Lots of Vidalia onion too! Can easily be changed out with whatever you have on hand!"

Reviewed Aug. 20, 2010

"I followed this recipe exactly but unfortunately the only thing that cooked properly was the chicken. The vegetables were rock hard and the seasonings were overpowering. I would have nuked the vegetables to finish them off but we didn't like the strong flavors of the seasonings and after a couple of bites no one wanted to eat any more."

Reviewed Aug. 20, 2009

"Can be made in oven, at 350 degrees;35-40 min. I used parchment paper first then surround w/foil put in baking pan-this kept the chicken more moist,had some fluids in bottom of paper, which was good as I marinade first-didn't use potatoes, just yellow &red peppers-nxt time I'll add potatoes!"

Reviewed Jul. 24, 2009

"My husband has made similar meals with ground beef, but using chicken would be a great alternative. I will certainly keep this one in mind for the next grill meal."

Loading Image