Cheesy Ranch Chicken and Bacon Foil Packets Are a Dinner Winner

updated May 21, 2019

Juicy, ranch-flavored chicken is covered with cheese and paired with bacon for an easy meal everyone at the table will love.


Prep10 minutes

Cook22 minutes to 25 minutes

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It’s hard not to love a dish that starts with “cheesy,” ends with “bacon,” and has “ranch” somewhere in the middle. These juicy chicken, potato, and broccoli foil packets will have you falling hard for them as soon as they hit the grill.

Foil packets are an easy way to make a complete meal in less than 30 minutes without dirtying more than one mixing bowl. This ranch-flavored version is built on everything my family loves — and I have a feeling your family will love it too.

An Easy Weeknight Dinner Everyone Will Love

On the surface, these foil packets are simply a gift to the cook: Their prep and cleanup is minimal and they don’t heat up the kitchen. But one bite of the juicy, ranch-flavored chicken, with its cheesy coating and hint of smoky bacon flavor, will ensure that everyone at the table loves it.

A few tips will leave you with the best possible packets. Use a double layer of foil to regulate the cooking temperature and prevent leaks on the grill. Season the vegetables and the chicken separately, and layer the potatoes and broccoli underneath the chicken breast so all the cheesy chicken juice drips onto the potatoes (arguably the best part). Finally, make sure the packets are tightly sealed before placing them directly on the preheated grill. Steam is central to the juicy chicken you’ll love.

Recipe: Cheesy Ranch Chicken and Bacon Foil Packs

Juicy, ranch-flavored chicken is covered with cheese and paired with bacon for an easy meal everyone at the table will love.

Prep time 10 minutes

Cook time 22 minutes to 25 minutes


Nutritional Info


  • 1 pound

    small potatoes (golf ball sized), halved

  • 8 ounces

    broccoli florets

  • 1 tablespoon

    olive oil

  • 1 (1.83 ounce) envelop

    ranch dressing powder

  • 4

    (6-ounce) boneless, skinless chicken breasts

  • 1/2 cup

    chopped, cooked bacon

  • 1 cup

    shredded cheddar cheese


  1. Heat an outdoor grill to medium-high, direct heat (400 to 425ºF). Tear 8 (8-inch long) sheets of aluminum foil. Stack 1 sheet on top of another sheet, then repeat with the remaining 6 sheets. You should end up with 4 stacks of foil.

  2. Place the potatoes, broccoli, olive oil, and half of the ranch powder in a large bowl and toss to combine.

  3. Divide the potato mixture between the 4 stacks of foil, leaving a border. Top each with a chicken breast, then season the chicken with the remaining ranch powder. Top the chicken with the bacon and cheese.

  4. Fold all the sides of the foil to meet over the center, then fold the foil down a few times and crimp to make a tight seal. Place on the grill, cover, and grill until the chicken is cooked through, 22 to 25 minutes. Be careful of venting steam as you open the packets.

Recipe Notes

Oven cooking: To cook these packets in the oven, roast at 425°F for the same amount of time.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

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