Southwestern Chicken Foil Packets
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These Southwestern Chicken Foil Packets are an easy dinner loaded with seasoned chicken, salsa, black beans, corn, and plenty of melty cheese. They’re hearty enough to stand on their own, easy enough for busy weeknights, and because everything bakes together in a tidy foil parcel, clean up is a breeze! I like to cook them in the oven year-round, but these chicken foil packs are perfect for summer cooking on the grill or campfire when the weather is right.
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Southwestern chicken foil packets are my favorite parts of a chicken burrito bowl (chicken, salsa, beans, and allll the toppings), wrapped in one neat little packet. The salsa keeps the chicken moist while everything bakes, and the beans and corn make each packet feel like a full meal. I seriously love how all those Southwestern flavors mingle together while the chicken steams until nice and tender. By the time you open the packets, dinner’s basically done! Add the shredded cheese and your favorite toppings at the end, and this Southwestern chicken is as good for an easy weeknight at home as it is for camping.
Helpful Tips & Variations
- Pound the chicken to an even thickness. This helps all 4 pieces cook at the same rate. I aim for about ¾ inch at the thickest part of the breast.
- Heavy-duty foil is best. It holds up better and seals more securely. If all you have is regular foil, use 2 layers per packet (so you’ll need 8 sheets total). Make sure they’re sealed well otherwise the steam will escape.
- Add the cheese at the end. I do this to prevent the cheese from overheating, which causes the fat to separate and become greasy. Adding at the end ensures the texture is creamy and smooth instead of scorched.
- Freshly shredded cheese melts better. I like shredding it myself when I can because it melts a little smoother and creamier than pre-shredded cheese.
- Use any salsa you like. Mild, medium, hot, chunky, or smooth all work here, so you can really make these chicken foil packets work for you. I love using my restaurant-style salsa when I have the time because it adds so much extra flavor.
- Swap in a pre-mixed seasoning. If your spice rack is looking a little bare, you can replace the homemade spice blend with 2¼ teaspoons of taco seasoning or fajita seasoning instead.
- Different cooking methods. I usually make these Southwestern chicken foil packs in the oven for ease. You can also cook them on the grill (medium-high heat) or over a campfire. They’ll cook a little faster on a grill or campfire, so I’d start checking them around 15-20 minutes and flip them a few times as they cook. The chicken is done once the thickest part reaches 165°F internally.
Southwestern Chicken Foil Packets
Equipment
- Heavy Duty Foil
- Meat Mallet or Rolling Pin
- Small Bowl
- Large Baking Sheet
Ingredients
- 4 boneless chicken breasts, 8 oz. each
- 1 tsp coarse kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 2 tsp olive oil
- ¾ cup salsa
- 11 oz. can Mexican style corn, (with green and red bell peppers), drained
- 15 oz. can black beans, rinsed and drained
- 1⅓ cups Mexican blend shredded cheese, freshly shredded if possible
- chopped cilantro, for serving
- lime juice, for serving
- sour cream, for serving
Instructions
- Preheat oven to 425℉.
- Cut 4 large sheets of heavy duty foil (about 12-inches wide by 16-inches long.) Coat foil generously with nonstick cooking spray. (Don’t skip the spray or the food will stick to the foil.)
- Using a meat mallet or rolling pin, gently pound each chicken breast to a little more than 3/4-inch at the thickest part. (Make sure your fillets are all the same thickness to ensure even cooking.)
- In a small bowl, mix together all the seasonings.
- Drizzle chicken with the olive oil and sprinkle with the seasoning. Massage it all in on both sides, coating as much surface area as possible.
- Place a chicken breast on each piece of foil. Spoon 3 tablespoons salsa on top, followed by ⅓ cup beans, and ⅓ cup corn.
- To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
- Place packets on a large rimmed baking sheet and transfer to the oven. Bake for 25 minutes (chicken should cooked through and register 165℉.)
- Remove from the oven. Carefully crack each packet open, one at a time, and sprinkle ⅓ cup cheese over the top. Reseal and allow to sit for about 3 minutes while the cheese melts.
- Let cool slightly, transfer to plates. Garnish with fresh chopped cilantro, a spritz of lime juice, and a dollop of sour cream. Slice and enjoy.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Southwestern Chicken Foil Packets Step by Step
Gather all of your ingredients and preheat the oven to 425°F. Cut 4 large sheets of heavy-duty foil to about 12 x 16 inches each, then generously coat each one with nonstick spray. This step helps prevent the chicken and salsa from sticking as the packets bake.
Prep the chicken: Using a meat mallet or rolling pin, gently pound 4 boneless chicken breasts until they’re just a little over ¾-inch thick at the widest part. Try to keep them as even in thickness as possible so they cook at the same rate.
Now stir together 1 tsp coarse kosher salt, ½ tsp black pepper, ½ tsp smoked paprika, ¼ tsp onion powder, and ¼ tsp garlic powder in a bowl until evenly combined. Drizzle the chicken with 1-2 tbsp olive oil, then sprinkle the seasoning mixture all over both sides. Rub it in well so the chicken is evenly coated and the spices cling to the surface.
Assemble the packets: Place 1 chicken breast in the center of each prepared foil sheet and top each one with 3 tbsp salsa.
Now add about ⅓ cup black beans and ⅓ cup Mexican-style corn over the top of the salsa.
Seal the packets: To seal the packets, bring the two short sides of the foil together over the chicken, leaving a little space inside for steam to circulate. Then fold in the ends tightly to fully seal. You want the packets closed well, but not wrapped so tightly that everything gets compressed. The steam still needs to circulate to cook the chicken!
Bake: Arrange the foil packets on a large rimmed baking sheet and bake at 425°F for 25 minutes, until the chicken is cooked through and reaches 165°F in the thickest part.
When done, the chicken should be juicy and opaque, and the contents of the packet should be bubbling.
Add the cheese: Carefully open each packet, watching for the hot steam, then sprinkle about ⅓ cup Mexican blend shredded cheese over the top of the chicken and beans. Reseal and allow to sit for about 3 minutes until the cheese fully melts and is gooey.
Serve: Let the packets cool for a few minutes, then transfer to plates or serve straight from the foil if you like. Finish with chopped cilantro, a squeeze of lime juice, and a dollop of sour cream. Enjoy!
Serving Suggestions
These easy Southwestern chicken foil packets are pretty much a full dinner all by themselves. I’d just give them a few minutes to cool down before serving since they hold a lot of heat inside the foil parcels. You can absolutely eat them straight from the foil for easy cleanup, or plate them up if you prefer. For sides, I’d go with Spanish rice and chips with homemade guac, then keep the foil packet theme going with my pineapple upside-down cake foil packets for dessert!
Make Ahead and Storing Leftovers
- Make ahead. You can season the chicken and keep it in an airtight container in the fridge overnight to make assembly quicker the next day. You can also fully assemble the foil packs up to 24 hours ahead and refrigerate them until you’re ready to cook. Make sure to seal the packs well so nothing leaks. Let them sit out while the oven preheats to take the chill off a bit before baking.
- Fridge. Leftovers will keep for up to 3-4 days in the fridge. I’d remove everything from the foil first and transfer to airtight containers for easier storage. Reheat in the microwave, or place everything in a baking dish, cover with fresh foil, and warm in a 375°F oven until hot. Keep in mind the cheese won’t be as melty the second time around.
More Foil Packet Dinner Recipes
- My Shrimp Boil Foil Packets have all the bold, buttery flavors of a classic shrimp boil in an easy foil packet dinner!
- Jambalaya Foil Packets turn the big flavors of traditional jambalaya into a super easy meal with shrimp, kielbasa, rice, and vegetables.
- These Kielbasa and Vegetable Foil Packets are packed with smoky sausage, tender vegetables, and you can cook them in the oven, on the grill, or while camping.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
