Easy Chicken and Rice Foil Packets
These foil packets make dinner time a breeze with juicy chicken and seasoned rice all cooked in one simple bundle.
recipesbynani.comThere is nothing quite like a meal that cooks itself while you relax. These chicken and rice packets are a favorite in my kitchen because they keep everything moist and flavorful without creating a mountain of dishes to wash at the end of the night.
My best tip for this recipe is to make sure your rice is fully submerged in the broth before sealing the foil. This helps the grains steam perfectly alongside the chicken so you never end up with crunchy or uneven bites.
🧺 Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 cup long grain white rice, uncooked
- 2 cups chicken broth
- 1 cup broccoli florets
- 1 cup sliced carrots
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Cut four large squares of heavy duty aluminum foil.
- 3
In a mixing bowl, toss the chicken pieces with olive oil and all the seasonings.
- 4
Divide the dry rice equally among the centers of the four foil squares.
- 5
Top the rice with the chicken pieces, broccoli, and carrots.
- 6
Carefully pour 1/2 cup of chicken broth into each packet.
- 7
Fold the sides of the foil up and over the ingredients, crimping the edges tightly to create a sealed pouch.
- 8
Place the packets on a large baking sheet and bake for 25 to 30 minutes, or until the rice is tender and the chicken is cooked through.
- 9
Let the packets rest for 5 minutes before opening carefully as the steam will be very hot.
💡 Tips
You can serve these right in the foil packets for an easy cleanup. If you have leftovers, store them in airtight containers in the fridge for up to three days. Feel free to swap the vegetables based on what you have in your crisper drawer.
Made this recipe? Let us know how it went.
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