Buffalo Chicken and Potato Foil Packets in Oven
EASY Baked or Grilled Cheesy Buffalo Chicken Foil Packets bursting with juicy chicken and tender, flavorful potatoes and broccoli all smothered in cheddar and dipped in Ranch Crema! These chicken foil packets are SO addictingly delicious and a meal-in-one that are quick to throw together and even quicker to clean up!
Servings 4 servings
Ingredients
- 2 8 oz. chicken breasts sliced horizontal OR 4 4 oz. chicken breasts pounded to an even thickness
Buffalo Marinade
- 1/4 cup olive oil
- 1/4 cup Frank's BUFFALO WINGS Hot Sauce not original
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 tsp EACH garlic powder, chili powder, salt
- 1/2 tsp EACH ground cumin, smoked paprika, onion powder
- 1//4 teaspoon pepper
Veggies
- 2 1/2 cups red potatoes cut into 1/4-1/2” cubes
- 3 1/2 cups medium broccoli florets uniform size
- 2 tablespoons water
- 1 cup sharp cheddar cheese
Ranch Crema
- 1/2 cup sour cream (may sub Greek yogurt)
- 2 tablespoon mayonnaise
- 1 tablespoon ranch seasoning
- 2 tablespoons milk
Instructions
Marinate
- Whisk together all the Buffalo Marinade ingredients in a shallow dish or freezer bag (whichever you will use for marinating the chicken). Remove ¼ cup of the Marinade for the vegetables. Add the chicken to the marinade in the bag, remove excess air, and turn to coat evenly. Marinate at room temperature for up to 30 minutes while preparing your veggies, or refrigerate for 2-4 hours.
- Meanwhile, add potatoes to a large microwave-safe bowl. Add one tablespoon of water. Cover and microwave 3 minutes. Add the broccoli and microwave for an additional 2 minutes. Drain.
- Add 1/4 cup reserved Buffalo Marinade to the vegetables. Season with freshly cracked salt and pepper. Toss to coat. Refrigerate if not using immediately.
Assemble
- Double line 4 large pieces of foil on your counter (8 pieces total), approximately 18 inches long. Spray foil with nonstick cooking spray. Add one piece of chicken to each piece of foil. Evenly divide the veggies between foil packets, placing them around the chicken. Seal foil packets closed and transfer to a baking sheet.
BAKING INSTRUCTIONS
- Preheat oven to 400 degrees F. Bake at 400°F for 20-25 minutes, or until the veggies are tender and the chicken is cooked through (internal temperature of 160°F). Carefully open each foil packet and sprinkle chicken and veggies with cheese. Leave foil open and broil until cheese is melted. Serve with Ranch Crema and additional Buffalo Sauce if desired.
GRILLING INSTRUCTIONS
- Heat grill to medium-high heat. Add foil packets, close the lid, and grill at 400°F for 15-20 minutes, or until the veggies are tender and the chicken is cooked through (internal temperature of 160°F). Carefully open each foil packet and sprinkle chicken and veggies with cheese. Leave the foil open and close the grill lid until the cheese is melted. Serve with Ranch Crema and additional Buffalo Sauce if desired.
Video
Notes
Don't miss the "how to make" recipe video at the top of the post!