Parmesan Chicken Foil Packets contain a complete dinner in one tidy little packet!
Fresh summer zucchini, zesty tomato sauce, and tender chicken breasts are grilled until perfectly cooked and topped with melty mozzarella cheese. This is going to become your favorite summer meal!
Chicken Parmesan Foil Packets are a super easy summer twist on a traditional Chicken Parmesan Recipe! You are going to love how simple both the preparation and the clean up are… and to top it off they are absolutely delicious!
©SpendWithPennies.com
Not only are these quick to make, you can prepare them well in advance and they cook in about 20 minutes! This makes them the perfect meal to whip up on a hot day or even while you’re camping! Layers of zucchini (or your favorite grilled veggies), tomato sauce and chicken are seasoned and grilled and finally topped with mozzarella cheese just before serving!
Picture this….it has been a long day. The last thing you feel like doing is making a meal! You remember that you have prepared Chicken Parmesan Packets the night before and they are waiting in your refrigerator! Bless! Pop them on the grill or in the oven, prepare your favorite pasta and you have a complete meal ready in minutes!
Tips for Chicken Foil Packets
- Be sure to spray your foil well (or use non-stick foil) so your food doesn’t stick.
- Be sure to seal the packets well to avoid any juices escaping.
- These can be baked 30 minutes at 375 degrees (or until your chicken reaches 165 degrees and is cooked through).
- These packets can easily be modified depending what you have on hand. Here are a couple of my favorite ideas:
- This recipe calls for Italian Seasoning and garlic powder, however use what seasonings you love or have in your pantry. Some ideas are garlic, basil, oregano and parsley. Use fresh herbs if you have them, fresh herbs only make things better!
- If you do not have zucchini use broccoli, mushrooms, asparagus or summer squash instead!
While this would still be great paired with the tomato sauce, you could also use your favorite alfredo sauce. If you choose alfredo sauce, simply cook the chicken, mushrooms, and asparagus in the packet first, and sauce with a heated alfredo sauce once you plate it. You may be asking, “why not add alfredo sauce to the packet?” I fear the creamy sauce may burn in the packet!
While I most often serve these on a bed of pasta, these chicken foil packet dinners are so good, you really don’t need to serve them on pasta at all! Prep a nice fresh side salad and a thick slice of crusty bread to sop up all of that delicious sauce and you’re good to go! Are you looking for a gluten free option? You can use gluten free pasta or skip the pasta all together!
If you’re watching calories and fat, this is still a perfect option, add in some extra veggies and then use low fat mozzarella and parmesan cheese. The taste and texture will still be the same you will virtually never notice the difference.
My absolute favorite thing about this recipe is there is no clean up! It is such a breeze to tossing the foil leaving more time to spend with your friends and family or just to take a few extra minutes to yourself! You definitely deserve it!
If you are looking for something that is tasty, healthy and quick for your dinner tonight, these Chicken Parmesan Foil Packets fit the bill perfectly! The perfect fuss free BBQ idea or even a delicious gourmet idea to take along on your next camping trip. So versatile, super easy and totally delicious it will definitely be top of mind for your summer meal planning.
Parmesan Chicken Foil Packets
Equipment
Ingredients
- 4 boneless skinless chicken breasts 5-6oz each
- 3 cups pasta sauce additional for serving if desired
- 2 medium zucchini sliced ½-inch
- ½ cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder divided
- 1 teaspoon Italian seasoning divided
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- ¼ cup olive oil
- chopped fresh parsley
- cooked pasta for serving, optional
Instructions
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Preheat the grill to medium heat. Spray four 12x18-inch foil pieces with cooking spray.
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Divide the zucchini among the pieces of foil. Sprinkle with half of the salt, pepper, and Italian seasoning.
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Top each with 2 tablespoons of parmesan cheese and ⅓ cup pasta sauce.
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Place a chicken breast on top of the sauce and drizzle with olive oil. Sprinkle with garlic powder and the remaining Italian seasoning, salt, and pepper.
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Seal each packet by folding over the long edges a couple of times and then folding the short edges.
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Place the packets, chicken side down, on the grill and cook for 8 minutes. Flip them over and grill for an additional 8-10 minutes or until the chicken reaches 165°F.
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With the chicken still on the grill, cut a slit into each foil packet with a knife and sprinkle ¼ cup mozzarella cheese. Let rest for 5 minutes to melt the cheese. Garn
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Garnish with fresh parsley if using.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
Cuisine American
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I absolutely love your recipes and your foil packets are amazing, they are perfect for quick dinners for my 84 year old mother, she loves them! Thank you for your wonderful food!!! Keep on cooking Holly
That makes me so happy to hear! Thanks for trying our recipes, Kat.
Hi, If I replace chicken with fish, would the time and temperature be the same in the oven?
I copy and paste recipes in a folder, BUT I read through all the comments and at the bottom of my recipe, I add the comments that are relevant to me.
They are a lot of help so thanks to all of you out there.
While I haven’t tried it, fish would likely cook faster than chicken. I would suggest cutting the zucchini a little thinner and following the cooking times (and thickness of the fish) in my Asparagus Salmon Foil Packs. Let us know how it goes!
Could you make this in the oven and if so what temp?
These can be baked 30 minutes at 375 degrees (or until your chicken reaches 165 degrees and is cooked through).
Love this recipe! Any tips for how to make it less watery from the zucchini cooking off water?
Zucchini does naturally produce water as it cooks, you could try salting it first, and letting it sit to draw out some of the water. I haven’t tried it so I can’t say for sure how it would work.
My family love this receipt. It was easy and quick. I ate my dish with a side salads and baked potato.
I made the recipe as printed. They were easy and tasted good BUT my sauce was way to thin. Not sure where all the liquid came from. Anyone have any tips?
Hi Sherry, the liquid may have come from the zucchini or the chicken while cooking. You can add a little extra pasta sauce once cooked to help thicken it up if that helps.
Great recipe! Easy to follow.
I can’t wait to try this!!!
I made it! So I didn’t add enough salt, but I was able to add it after. I added onion, mushrooms, baby carrots and cut up small red potatoes. The potatoes could have cooked about five more minutes but otherwise, it was great! Per another review, I cut my chicken into strips to make sure they were cooked through without the veggies being mushy. The zucchini and onions were soft but not too soft. I’d definitely make this again. I have plenty if leftovers for later in the week, which I like. Oh and by the way, I’M NOT A COOK!! It’s that easy!! Thanks so much!
Chicken Parm foil pack was delicious…thanks.