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Chicken and Potato Foil Dinner


Posted: June 10

Time: 40 minutes

Yield: 4 servings

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Chicken and Potato Foil Dinner is a scrumptious meal with easy prep & clean-up — what more could you ask for? This dish consists of tender chicken marinated with a tangy mustard mixture, and a bed of fluffy baked potatoes. Chicken and Potato Foil Dinner is a quick way to enjoy flavorful chicken with a side of hearty potatoes. It’s a meal that can’t be beat!


Ingredients

For the mustard mixture:
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1/2 teaspoon thyme, dried
1/4 teaspoon rosemary, dried
zest of 1 lemon
kosher salt, to taste
ground black pepper, to taste
For the potatoes:
16 ounces baby red potatoes, halved
1 tablespoon olive oil
kosher salt, to taste
ground black pepper, to taste
For the chicken:
4 chicken breasts, boneless and skinless
mustard mixture, to taste
1 lemon, thinly sliced
2 tablespoons parsley leaves, optional, chopped, for garnish

Directions

Step 1

Preheat the oven to 375 degrees F.

Step 2

Combine 2 tablespoons of the olive oil, the Dijon mustard, the whole grain mustard, the thyme, the rosemary, and the lemon zest in a small mixing bowl. Season the mustard mixture to taste with salt and pepper. Set this mixture aside.

Step 3

Prepare four sheets of foil, each about a foot long.

Step 4

Divide the potatoes amongst the foil in a single layer on each piece of foil.

Step 5

Fold up the sides of each foil packet to contain the serving.

Step 6

Drizzle the potatoes with the remaining 1 tablespoon of the olive oil and gently toss to combine, seasoning with salt and pepper.

Step 7

Add the chicken to the top of each foil packet.

Step 8

With a basting brush or using your fingers, coat both sides of the chicken with the mustard mixture.

Step 9

Add the lemon slices to the top of the chicken.

Step 10

Fold the sides of the foil over the chicken to seal.

Step 11

Place all the packets on a baking sheet.

Step 12

Cook the foil packets until the chicken is cooked through (with an internal temperature of 165 degrees F) and the potatoes are tender, about 25-30 minutes.

Step 13

Carefully peel back the foil, garnish with the parsley, and serve!


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