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Bundle up some chicken, beef bacon, cheddar, ranch powder, and broccoli in foil—cleanup’s a breeze and the flavors just pop. You'll get juicy chicken, crunchy broccoli, smoky bacon bits, gooey cheese, and a ranch kick all melting together. Less hassle and full-on cozy vibes at dinner.
The first time I made this, I was dead tired and the fridge was barely stocked. Needed dinner fast, and even my pickiest eater cleared her plate. Total crowd-pleaser at my house.
Savory Ingredients
- Aluminum foil: keeps cleanup so easy and holds in the juices. Grab thicker foil if you can, so it doesn’t rip
- Olive oil: keeps everything slick and gets the ranch powder all over the chicken. Extra virgin's got the best flavor
- Ranch seasoning: dump this in for tangy, herby flavor. Go for your favorite kind
- Cooked beef bacon: gives crispiness and that smoky, salty punch. Thicker strips or center cut bacon make it even better
- Shredded cheddar cheese: melts all gooey and creamy. If you can, shred it yourself for a flavor upgrade
- Broccoli: brings crunch and makes it feel like a meal. Pick tight, green bunches for best bite
- Boneless skinless chicken breast: lean and stays tender when chopped up. Look for a neutral smell and pale pink color
Super Simple Steps
- Prep the Chicken:
- Slice your chicken into small bites, toss them with a little olive oil so they get slick. This helps everything cook up even
- Season Chicken:
- Dump half your ranch powder onto the chicken and roll it around till coated everywhere. Use your hands or a big spoon
- Cut That Foil:
- Lay out four big foil pieces, about 15 inches each. Gives you space to fold it all up later
- Spread Out Veggies:
- Put about a cup of broccoli smack in the middle of each foil sheet and smash it down flat
- Add Some Extra Ranch:
- Sprinkle more ranch powder on the broccoli if you like a bigger kick of flavor
- Chicken Over Broccoli:
- Spoon a quarter of your seasoned chicken over each pile of broccoli. Spread it so the chicken isn’t all in one lump
- Cheese Layer:
- Scatter about 1/4 cup shredded cheddar over everything so it’ll melt in the oven
- Beef Bacon Next:
- Break up a bacon slice on each foil pile, tucking some near the cheese for extra bite
- Seal ‘Em Up:
- Bring the long foil sides together and fold tight, pinching the ends closed so nothing leaks out
- Bake the Packets:
- Set all the packets onto a baking tray side by side. Bake them in a hot oven at 350 for around 25 to 30 minutes, till the chicken's cooked through and broccoli's softened
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The best part? The way the bacon deepens the flavor, especially when you get those crunchy cheesy edges. First time I made them everyone just tore open the packets and started digging in. No leftovers in sight.
Smart Storage
Stick any extras in the fridge sealed up tight or tossed in a closed box. Eat within three days. Let ’em cool off first, then reheat right in the foil in the oven or on a plate in the microwave for next-day lunches.
Easy Swaps
If broccoli's not your jam, go with cauliflower, sweet peppers, or zucchini instead. Swap beef bacon for turkey bacon or skip it totally. Try Monterey Jack or Pepper Jack if you’re after a cheese switch-up.
What Tastes Good With It
Dig in straight from the foil to keep it easy. Got a big appetite? Serve with rice or bake a potato. Cornbread or a green salad works too if you want some extra on the side.
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Backstory & Traditions
Foil packs started showing up at backyard grill-outs and campgrounds way back in the 1950s. The chicken, bacon, and ranch blend is pure family gathering comfort—shows up at all our cookouts.
FAQs About the Recipe
- → What's the trick to making sure chicken doesn't turn out dry in foil packs?
Chop your chicken into smaller pieces, drizzle them with olive oil, then pinch the foil tightly shut to trap all that good steam inside. Works like a charm for juicy chicken.
- → Can I cook these on a grill, or is it just for ovens?
Absolutely! Put those packets right onto a hot grill, close the lid, and cook for about 20 to 25 minutes until the chicken's cooked through.
- → Could I swap in different veggies instead of broccoli?
Definitely! Use whatever's in the fridge—zucchini, bell peppers, or even cauliflower. Remember, softer stuff cooks quicker, while tougher veggies might need longer.
- → Can I get these foil packs ready earlier in the day?
Sure thing, you can put them together ahead, stick them in the fridge, then bake or grill when you need them. Makes busy nights way easier.
- → How can I tell if the chicken's totally cooked?
Just break one open and check for 165°F inside and zero pink. That's when you know it's cooked all the way.
- → Any tips on the best bacon to use?
Crunchy bacon is always best! Thick-cut or regular both work, just crumble it up before tossing it in.