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Crack Chicken Foil Packets

Crack chicken foil packets bake in sealed aluminum foil until the chicken is juicy and the ranch, bacon, and cheese melt into a creamy topping. Unseal at the end to serve hot with bacon crumbles and melted cheddar.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crack Chicken Foil Packet Ingredients
  • 4 boneless chicken breasts
  • 1 packet ranch seasoning mix
  • 8 slices bacon Cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 4 oz cream cheese Cubed
  • 0.25 cup green onions Sliced
  • 4 sheets heavy-duty aluminum foil

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packets
  1. Lay out 4 sheets of heavy-duty aluminum foil and place 1 boneless chicken breast on the center of each sheet.
  2. Sprinkle 1 packet ranch seasoning mix evenly over each chicken breast.
  3. Top each breast with crumbled bacon, shredded cheddar cheese, cubed cream cheese, and sliced green onions.
  4. Fold the foil up and over to make sealed packets, pressing seams closed so steam stays inside.
Cook over campfire
  1. Place the sealed packets on a campfire grate over medium heat for 20-25 minutes until the chicken reaches 165°F.
Serve
  1. Carefully open the packets and serve hot, letting the melted cheese and cream cheese coat the chicken and bacon.

Notes

For best melt, keep the packets sealed and avoid peeking while they cook. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warmed through. Freezing is not recommended because the dairy may change texture. For a lighter option, use reduced-fat cream cheese and cheddar while keeping the same cook time and foil-seal method.