Cheesy Ranch Chicken & Bacon Foil Packs

 

 

 

I had a medical  appointment today about an hours away from where I live.  You know how those go. Your appointment is at a certain time. They want you to be there early to register and then you often sit waiting for quite a while after your appointment time before you even get in.

I knew that by the time I got home I would be really tired and I wouldn't feel a lot like cooking. I also knew however that I would be hungry and so I decided to make myself something quick and easy for my supper today.

 

I spied this recipe for Cheesy Ranch Chicken & Bacon Foil packs on the Kitchn the other day. They looked really simple and tasty to do.  

I love foil pack cooking.  These little foil pack dinners are really easy to make and cook very quickly. They are also very convenient.  You can make them up ahead of time and just throw them in the oven or on the grill when you want to cook them.

I thought that it would make the perfect dinner for today when I knew time was short and my energy would be flagging. I actually put them together this morning before I left and stuck them in the refrigerator, ready to throw into the oven for my supper tonight.

I did take them out about half an hour before I cooked them in order to bring them to room temperature.  Here you have a delicious mix of sweet and white potatoes, along with broccoli, topped with chicken, cheese and bacon, with the flavors of ranch dressing running through out.

 

Here in North America Dry Ranch Salad dressing is quite available. You can buy it in most grocery stores and online.  I know that is not the case in some other countries.  You can easily make your own however.

You will need 1 cup (140g) buttermilk powder, 4 tablespoons dried parsley, 2 tablespoons garlic salt , 2 tablespoons onion powder, 4 teaspoons dried chives, 2 teaspoons dried dill weed,  3 teaspoons salt,  and 2 teaspoons pepper.  

Just mix it all together in a food processor or spice grinder, give it a quick blitz, and Bob's your uncle. Dry Ranch Dressing Mix.  Keep it stored in the refrigerator in an airtight container ready to use when you need some. It comes in very handy. It will keep for about six months.

I know that buttermilk powder can also be hard to come by and I have a confession, when I lived in the UK I used dry milk powder. It wasn't quite as tangy, but it still worked well.

 

WHAT YOU NEED TO MAKE CHEESY RANCH CHICKEN & BACON FOIL PACKETS

Quantities are for two basic servings  You could multiply to feed more if you wish. It is very easily done.

• 1 medium baking potato, peeled and cut into six chunks
• 1 medium sweet potato, peeled and cut into six chinks
• 1 small broccoli crown, trimmed and broken into florets
• 2 smallish boneless, skinless chicken breast portions
• 1 TBS dry ranch dressing powder, divided
• 1/2 TBS canola oil
• 1/2 cup (60g) grated cheddar cheese, divided
• 3 rashers crisp cooked bacon, crumbled

 

Each one of my potatoes was about the size of my fist. I have a smallish hand so not overly large.  My broccoli crown was also on the small size, I guess I got about 1 cup of florets from it, so 1/2 cup for each packet.

If you don't like broccoli you can use any other vegetable that you do like.  Cut green beans, cauliflower, sliced carrots, halved brussels sprouts, etc. Just bear in mind that they need to cook in the specified time.

I used Town House Brand Dry Ranch Dressing Mix and pre-grated orange strong cheddar cheese.  I also always have cooked bacon in my freezer.  I just use my kitchen scissors to cut it into bits.

 

HOW TO MAKE CHEESY RANCH CHICKEN & BACON FOIL PACKS

Nothing could be easier.  The hardest part is folding the foil over the chicken and vegetables, but if you cut your foil large enough, this is a real doddle too.

Preheat your outdoor grill to medium high. Alternately preheat your oven to 425*F/230*C/ gas mark 6.

Tear four strips of aluminum foil measuring 8 inches wide. Stack them one on top of the other, making two piles.

Place both potatoes and the broccoli in a bowl. Toss together with 1/2 of the ranch dressing mix and the oil. Divide the mixture evenly between the foil stacks, leaving a nice border around the edges.

 

Top each pile of vegetables with 1 of the chicken breasts. Season the chicken with the other 1/2 TBS of ranch dressing mix. Top with half of the cheese and half of the bacon.

Pull the foil up over the chicken and vegetables to meet in the centre. Pleat closed. Crimp the foil at both ends to completely contain the chicken. Place both foil packets onto a baking sheet.

Bake in the preheated oven or on the grill for 20 to 25 minutes, at which time the vegetables should be cooked and tender, the chicken juices should run clear and the cheese will have melted.

Take great care when opening as the steam from these is very hot.  

 

You could round out the meal with some garlic bread which could be thrown in the oven along side of the foil packets, or a packaged salad or coleslaw.  Today I could be bothered with anything as I was just that tired from all the running around.

It was also garbage day and I had to get all my garbage ready to put out by the road for tomorrow.  Days like that I wish I did have a man around to do that chore for me.  I know, that is sexist.  Like garbage is a man job.  lol  

To my way of thinking, it is, but alas, I have to do what I have to do!  There are worse things to suffer through! 😏

I have always been a huge fan of foil cooking. Especially in the summer months when we can just throw the packs on the grill. If you are too, you may enjoy the following:

GRILLED CHICKEN FOIL PACKS - I give you three different versions here for ways to make chicken foil pack dinners.  There is a Sweet and Sour Chicken pack,  a Hunter's Chicken and Potato pack and a Honey Mustard Chicken pack. All are equally delicious! 

You can cook anything in a foil pack like this.  Salmon fillets are nice.  Pork, lamb, beef.  You can really use your imagination and put them together very easily. If you have children you can let them put together their own. Children love to think they are cooking!  These really are great for camping or cookouts! 

Yield: 2

Author: Marie Rayner

Cheesy Ranch Chicken & Bacon Foil Packs

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Quick, easy and delicious. No fuss, no muss and very little to clean up. You can cook this easy dinner for two in the oven or on the grill.

Ingredients

• 1 medium baking potato, peeled and cut into six chunks
• 1 medium sweet potato, peeled and cut into six chinks
• 1 small broccoli crown, trimmed and broken into florets
• 2 smallish boneless, skinless chicken breast portions
• 1 TBS dry ranch dressing powder, divided
• 1/2 TBS canola oil
• 1/2 cup (60g) grated cheddar cheese, divided
• 3 rashers crisp cooked bacon, crumbled

Instructions

1. Preheat your outdoor grill to medium high. Alternately preheat your oven to 425*F/230*C/ gas mark 6.
2. Tear four strips of aluminum foil measuring 8 inches wide. Stack them one on top of the other, making two piles.
3. Place both potatoes and the broccoli in a bowl. Toss together with 1/2 of the ranch dressing mix and the oil. Divide the mixture evenly between the foil stacks, leaving a nice border around the edges.
4. Top each pile of vegetables with 1 of the chicken breasts. Season the chicken with the other 1/2 TBS of ranch dressing mix. Top with half of the cheese and half of the bacon.
5. Pull the foil up over the chicken and vegetables to meet in the centre. Pleat closed. Crimp the foil at both ends to completely contain the chicken. Place both foil packets onto a baking sheet.
6. Bake in the preheated oven or on the grill for 20 to 25 minutes, at which time the vegetables should be cooked and tender, the chicken juices should run clear and the cheese will have melted.
7. Be extremely careful when opening the packets due to steam escaping. Serve hot.

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