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BBQ Chicken and Cheddar Foil Packet Dinner

Besides the great taste, I like that there is little cleanup after serving this recipe for dinner!
Prep Time15 mins
Active Time37 mins
Total Time52 mins
Course: Main Course
Yield: 4 servings
Author: National Dairy Council (ingredient substitution suggestions added by blog author)


  • 3 tablespoons barbecue sauce (may substitute salsa)
  • 4 small boneless, skinless chicken breast halves (1 pound)
  • 2 small unpeeled red potatoes, thinly sliced
  • 1 red or green bell pepper, seeded and sliced
  • 1 green onion, finely chopped (may substitute 1 tablespoon finely chopped sweet onion)
  • 1/8 teaspoon black pepper
  • 1 1/2 cups shredded reduced-fat Cheddar cheese (may substitute regular Cheddar cheese)


  • Wash your hands with soap and water.
  • Preheat oven to 375 degrees Fahrenheit.
  • Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.
  • Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.
  • Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.


Photo of recipe courtesy of National Dairy Council.