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There’s not much easier than a foil packet dinner. This easy Mushroom Chicken Foil Packet Recipe is an easy weeknight dinner that requires no pots or pans. Just wrap your chicken with rice and dump your favorite veggies to meld together into a juicy chicken dinner. 

chicken and mushrooms and peas in tinfoil.


What is a Chicken Foil Packet?

A chicken foil packet is a form of cooking a meal without the use of any pots or pans. You just wrap your chicken, rice and assorted vegetables in aluminum foil and you can either bake or grill it. Either way you choose to cook it, it’s a convenient dinner that calls for minimal clean up with way less dishes!

Why you’ll love this recipe

  • The foil wrap traps the moisture and juices when cooking so you get a delicious and tender chicken 
  • Only 5 ingredients and 10 minutes prep time
  • This is perfect for camping or busy weeknights – minimal cleanup
  • The variations are endless. Use any meat and veggies you like!

Ingredients Needed

  • Chicken: I’m using ½ pound of boneless skinless chicken breasts. Be sure to slice the chicken so it can cook evenly.
  • Vegetables: I’m using frozen peas and sliced mushrooms but any veggies work great.
  • Rice: To make this recipe even quicker, I’m using precooked rice. You can use 2 cups of cooked rice if you prefer.
  • Mushroom Soup: this is the secret ingredient. Condensed cream of mushroom soup gives this foil wrap recipe a creamy sauce.
  • Water: this will steam our ingredients to cook thoroughly in the foil.

Be sure to see the recipe card below for full ingredients & instructions!

How to make mushroom chicken foil packets

  1. Add the chicken. Slice your chicken breasts into small portions, and make sure they’re all equally sized for even cooking.
  2. Add cooked rice. To make this meal quicker, skip the rice making step and buy a bag of premade rice. Once it soaks in the sauce during cooking, no one will know.
  3. Add your favorite veggies. I’m using frozen peas and sliced mushrooms but any kind of vegetables go great with this chicken foil packet meal.
  4. Bake these in a nice hot oven until the chicken is cooked through. Transfer your foil packet chicken meal to a plate and dinner is done! Sprinkle with salt and black pepper to taste.
chicken and mushrooms and peas in tinfoil.

Variations

  • Feel free to add your favorite vegetables instead of just peas or mushrooms. You can use red bell peppers, green beans, corn. You can add red onion or garlic, or anything you like.
  • Swap the rice for potatoes.
  • You can also use boneless skinless chicken thighs.
  • Instead of baking your chicken foil wraps, you can grill it. Just be sure the meal is placed faced up and you should grill at a medium heat. Should take between 25-35 minutes to fully cook on the grill. 
  • Switch up the flavors and make a bacon ranch chicken foil packet by adding ranch seasoning and some cheddar cheese.
  • You can make a chicken fajita foil packet if you add some bell peppers, melted cheese, onions and some simple spices. 
  • Make a sweet and savory easy dinner with a grilled pineapple chicken foil packets by adding slices of pineapple with the chicken.
chicken and mushrooms and peas in tinfoil.

Expert tips

  • Skip the rice-making step and buy a bag of premade rice. It will taste just like freshly cooked rice because of the mushroom sauce.
  • Make sure your chicken is cut into equal pieces so it can cook evenly.
  • I prefer using heavy duty aluminum foil, or you can wrap it in two layers, just so you don’t have any mess.
  • Always cook chicken breasts to 165°F.
  • Store leftovers in the fridge in an airtight container for up to 3 days.

FAQs

How long does it take to bake chicken foil packets?

Just assemble your chicken foil wraps and bake for about 35-40 in the oven.

Can you grill chicken foil packets?

Yes. Along with a baked chicken foil packet, you can also grill this foil wrap recipe. Be sure to grill on medium heat and allow your foil packet to fully cook for about 25-35 minutes. 

chicken and mushrooms and peas in tinfoil.

Mushroom Chicken Foil Packets Recipe

5 from 2 votes
Mushroom Chicken Foil Packs are an easy dinner that cleans up after itself. Chicken and rice with peas and mushrooms are a well rounded meal cooked in a foil packet!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 6 servings
Serving Size 1 packet

Ingredients
 

  • 1 8.8 ounces/250g pack Ready Rice Brown or White rice (or 2 cups cooked rice)
  • 1 ½ pounds chicken breast
  • 1 10.75 ounces/298g can condensed cream of mushroom soup (I used 98% fat free)
  • ¼ cup water
  • 8 ounces sliced mushrooms
  • 1 cup frozen peas

Instructions

  • Preheat oven to 400°F. Lay out 6 sheets of heavy-duty foil (or do double sheets if you are using regular foil).
  • Place ⅓ cup of rice in the center of each foil sheet.
  • Cut your chicken breasts into 6 equal size pieces, about 1/2” thick. Place one piece on top of the rice on each foil sheet.
  • Stir together soup and water in a small bowl.
  • Evenly divide the mushroom and peas over the top of each chicken breast. Top each with soup mix (about 2-3 tablespoons each packet).
  • Bring up foil sides.  Double-fold top and both ends to seal each packet, leaving room for heat circulation. Place packets in a single layer on a large cookie sheet.
  • Bake 30-35 minutes or until chicken is cooked through (170°F). Remove packets from oven and let stand 5 minutes. Serve one packet per person. Carefully cut open packet to release steam before opening.

Recipe Notes

  • Skip the rice-making step and buy a bag of premade rice. It will taste just like freshly cooked rice because of the mushroom sauce.
  • Make sure your chicken is cut into equal pieces so it can cook evenly.
  • I prefer using heavy duty aluminum foil, or you can wrap it in two layers, just so you don’t have any mess.
  • Always cook chicken breasts to 165°F.

Recipe Nutrition

Serving: 1packet | Calories: 343kcal | Carbohydrates: 14g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 816mg | Fiber: 2g | Sugar: 5g
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American

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Last Updated on December 29, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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8 Comments

  1. Can you just throw all the ingredients in a 9/13 pan and cover with foil rather than mess with making packets?

  2. You had me at “no cleanup.” 🙂 I only ever made foil dinners while camping and never really loved them. But you are totally making me re-think the whole concept! This chicken/rice/mushroom combo sounds AMAZING.

  3. yes, I missed this too, so glad you put this recipe together, love the easy cleanup and how this all melds together in these mini aluminum foil ovens, so thank you!

  4. Hi, Dorothy, if I substitute sliced potatoes (maybe 1/2 inch thick) for the rice, would the baking time be the same?

  5. I laughed when I read your comment about parchment paper rather than foil packs – me too. One of the first real meals I ever learned to cook for Scott back in the day was salmon and potatoes in parchment. So you’re not really late to the game – it’s just a different medium 🙂

    I love mushrooms and that chicken looks so juicy! Great idea about the precooked rice too!