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Crack Chicken Foil Packets

Crack chicken foil packets with bacon, ranch, and melted cheddar inside sealed foil. Campfire-ready method that cooks the chicken to tender, juicy texture and finishes with a cheesy, creamy top when the packet is opened.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 695
Ingredients Equipment Method Notes

Ingredients
  

Crack chicken foil packets
  • 4 boneless chicken breasts
  • 1 packet ranch seasoning mix
  • 8 bacon slices cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 4 oz cream cheese cubed
  • 0.25 cup green onions sliced
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Build the foil packets
  1. Lay a chicken breast on a sheet of heavy-duty aluminum foil.
  2. Sprinkle the chicken breast with ranch seasoning mix.
  3. Top the chicken with crumbled bacon, shredded cheddar cheese, cream cheese cubes, and sliced green onions.
  4. Fold the foil into a sealed packet, keeping the filling inside.
Campfire cook
  1. Place the packets on a campfire grate over medium heat for 20-25 minutes, until the chicken reaches 165°F, with foil staying tightly sealed.
  2. Carefully open the packets and serve hot, letting the cheesy mixture visibly steam and melt together.

Notes

Pro tip: Cut thicker chicken breasts in half so each packet cooks evenly to 165°F in the same 20-25 minute window. Refrigerate leftovers in a sealed container up to 3 days; reheat covered in a hot oven or on a skillet until warmed through. Freezing is not recommended because the cream cheese texture may become grainy after thawing. For a lower-fat option, use turkey bacon and reduced-fat cream cheese while keeping the same cook times.