Looking for a healthy, flavorful, and easy dinner? This steamed chicken in foil is the perfect solution. It’s a simple, wholesome meal that locks in moisture and flavor using fresh herbs, garlic, and lemon. Perfect for busy weeknights or light meal prep, this method delivers tender, juicy chicken every time with minimal cleanup.
Why You’ll Love This Steamed Chicken in Foil
This foil packet method keeps everything moist, cooks quickly, and lets the natural flavors shine. Plus, it’s versatile—you can add any vegetables you have on hand. It’s also a great option if you’re trying to reduce added fats or avoid heavy sauces while still enjoying a rich, satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1 lemon, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme or rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sliced bell peppers
- 1 cup julienned carrots
Instructions
Preheat your oven to 375°F (190°C). Cut two large pieces of aluminum foil and lay them flat. Place one chicken breast in the center of each piece. Drizzle each with olive oil, then season with salt, pepper, and minced garlic. Top with lemon slices and sprinkle with herbs. Add the sliced bell peppers and carrots around the chicken.
Fold the foil over each piece to create a sealed packet. Place the packets on a baking sheet and bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from oven, let rest for a couple of minutes, then carefully open each packet. Serve directly from the foil or plate with the vegetables and cooking juices.
Storage and Reheating Tips
Let any leftovers cool completely, then store the chicken and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a covered baking dish with a splash of water or broth and warm in a 325°F (160°C) oven for 10–15 minutes. You can also reheat in the microwave, covered, for 1–2 minutes.
Expert Tips for Perfect Steamed Chicken
- Slice the vegetables evenly so they cook at the same rate as the chicken
- Don’t overfill the foil packet—leave enough space for steam to circulate
- Add a splash of white wine or chicken broth inside the packet for extra flavor
- Let the cooked chicken rest a few minutes before cutting to retain its juices
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and stay extra moist. Just adjust cooking time slightly depending on thickness.
Can I prepare this ahead of time?
Absolutely. You can assemble the foil packets up to 12 hours in advance and refrigerate them until you’re ready to bake.
Can I cook this on the grill instead of in the oven?
Yes, place the foil packets on a medium-hot grill and cook for about 20–25 minutes, flipping once halfway through.
Can I use frozen vegetables?
You can, but make sure to thaw and pat them dry first to avoid excess moisture in the foil.
Final Thoughts
This steamed chicken in foil recipe is a go-to meal when you need something quick, healthy, and full of flavor. With minimal prep and cleanup, it’s perfect for weeknights or even make-ahead lunches. Pair it with rice, quinoa, or enjoy it on its own. For more nutritious and easy recipes like this one, be sure to visit our website and discover what’s cooking next!