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Chicken Veggie Packets

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 pound sliced fresh mushrooms
  • 1-1/2 cups fresh baby carrots
  • 1 cup pearl onions
  • 1/2 cup julienned sweet red pepper
  • 1/4 teaspoon pepper
  • 3 teaspoons minced fresh thyme
  • 1/2 teaspoon salt, optional
  • Lemon wedges, optional


  • Preheat oven to 375°. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12 in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and, if desired, salt.
  • Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake until chicken juices run clear, about 20 minutes. If desired, serve with lemon wedges.
Nutrition Facts
1 serving: 175 calories, 3g fat (1g saturated fat), 63mg cholesterol, 100mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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Average Rating:
  • saqlain
    May 30, 2019

    It look delicious

  • rachelrachel
    Jun 20, 2018

    This is a bit dull! I have a better recipe my Mom made years ago. We call it, ‘Chicken in the Garden’. You use a 40” piece of foil for each person, fold it over. Put 2 or 3 pieces of chicken just off center of foil.Then put on top of chicken whole mushrooms, cubed potato’s, red onions, cut up in small triangles, cut up tomatoes, a few green pepper slices, and some cut up zucchini. Put 2 tsp of Worcester sauce over all, dot with butter, and 2 Tbl. instant rice. Also add salt and pepper to your taste. Fold foil over, seal well so that juices don’t run out. Bake at 450 degrees on a cookie sheet for 1 1/2 hours, turning over every 20min. It’s a lot of food, but good leftovers! You don’t have to add all those vegetables if you don’t want, go by your own taste!

  • ameister423
    Nov 11, 2017

    Sounds as if it might be low carb for a diabetic but no nutrient info provided on this recipe -- unusual for TOH! Can you provide?

  • shereeder
    Nov 9, 2017

    I make these packets on the grill in the summer. I use marinaded chicken breasts, baby reds, onions, carrots, peppers and a couple of ice cubes for added moisture. Easy peasy clean-up!

  • sweetpeamrsc
    Aug 10, 2017

    My family and I loved this recipe! The chicken was so moist, juicy, and flavorful. Changes I made: used sliced yellow onions instead of pearl and no carrots. Next time I am going to try dark meat as well.

  • lisa53202
    Jan 13, 2015

    Very surprised at the high ratings...sorry!

  • ratsrear
    Feb 19, 2013

    I've been making this since the recipe came out in 1999...I can't believe I never rated it!! You can substitute chopped onion for the pearl onions, I do it all the time, I also don't add the thyme since it's not a seasoning I'm fond of. You definitely can't go wrong making this recipe...sooo yummy and it's fantastic with rice!! =)

  • lkduncan1
    Jan 23, 2010

    My whole family loves this recipe! It is easy to fix with purchasing pre-sliced mushrooms, and baby carrots. If I don't have pearl onions on hand, I substitute chopped sweet onion. My 8 year old daughter likes to help me fix the packets as well.

  • juliann06
    Feb 5, 2008

    No comment left