Name: Chicken, Bacon, and Ranch Foil Packets {Gluten-Free}
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 Chicken Breasts ((about 4-5 oz each)); 8 strips Bacon ((cooked and crumbled)); 1 pound Baby Red Potatoes ((cut into bite-sized pieces)); 6 TBSP Butter or Margarine ((melted)); 2 TBSP Ranch Seasoning Powder ((Check label for gluten-free if needed)); 1 cup Shredded Cheddar Cheese; 2 TBSP Parsley ((fresh or dried, chopped)); Salt and Pepper ((to taste))

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I love foil packet dinners when camping, and these chicken, bacon, and ranch foil packets are a family favorite! The combination of savory chicken, bacon, and cheese along with red potatoes and a tangy ranch-butter sauce really hits the spot. This recipe is naturally gluten-free, as long as you double-check the packet of ranch seasoning.

With a little bit of prep work at home before you go camping, you can assemble the foil packets quickly and have them cooking over the fire in just a few minutes. This recipe can also be prepared on the grill, over charcoal, or in the oven at home.

Equipment

Aluminum foil – Heavy duty foil works best to avoid rips and tears when flipping the packets with tongs.
Knife and Cutting Board
Medium-sized bowl and mixing spoon
Heat-Resistant Gloves
Long-handled tongs
Meat thermometer

Ingredients

4 Chicken Breasts (about 4-5 oz each)
8 strips Bacon (cooked and crumbled)
1 pound Baby Red Potatoes (cut into bite-sized pieces)
6 TBSP Butter or Margarine (melted)
2 TBSP Ranch Seasoning Powder (This brand is gluten-free)
1 cup Shredded Cheddar Cheese
2 TBSP Parsley (fresh or dried, chopped)
Salt and Pepper (to taste)

Cooking Instructions

At Home Before Camping:

1. Cook 8 slices of bacon until crispy, then crumble them into small pieces. Store in a small bag or container in the cooler until ready to assemble the foil packets.

2. Melt the butter, then mix with 2 Tbsp Ranch seasoning powder and store in a small jar or leak-proof container in the cooler. If your ranch-butter mixture has solidified, set the jar close to the campfire or heat source to melt it before preparing the foil packets.

To Cook While Camping:

1. Cut the potatoes into small, bite-sized pieces and place them in a bowl. Pour 4 Tbsp of the ranch-butter mixture over the potatoes and toss to coat them evenly.

quartered red potatoes coated in ranch-butter sauce in a silver bowl

2. For four foil packets, cut eight 24-inch (approx) pieces of aluminum foil and place two pieces in a “+” pattern.

two sheets of aluminum foil on a picnic table

3. Place one chicken breast in the center of the foil. Season with salt and pepper to taste.

chicken breast on foil with salt and pepper

4. Divide the potatoes into 4 portions and place them evenly on the foil around each chicken breast.

5. Top each chicken breast with half of the crumbled bacon (reserve the other half for topping after the foil packets are cooked), then drizzle the remaining ranch-butter mixture over the top. Sprinkle lightly with chopped parsley, also reserving some for garnishing the packets after cooking. *Note* – Do NOT add the cheese yet!

chicken, potatoes, bacon, parsley, and ranch-butter prepared for foil packet cooking

6. Seal each foil packet by bringing the long ends of the foil together and folding them over until the seal is close to the food. Then, fold the sides of the packet and crease them multiple times, creating a completely sealed packet. Use the second piece of foil to wrap the packet again in the opposite direction to keep juices in and campfire ashes out. Repeat this procedure for each of the four packets.

7. Place sealed packets on a grill (approx 400 degrees) or over hot embers in a campfire or fire pit. The packets should NOT be directly touching the fire to avoid burning. If you’re preparing this recipe in an oven at home, cook the foil packets at 400 degrees for 30 to 40 minutes or until chicken is cooked through and the potatoes are fork-tender.

chicken, bacon, and ranch foil packets cooking in a fire pit

8. Cook for approximately 45 mins, turning and rotating packets every 15 minutes for even cooking. The potatoes should be fork-tender when done. Make sure the chicken is cooked through to 165 degrees for food safety.

9. Carefully open the packets and sprinkle cheese over the chicken and potatoes. Loosely re-seal the tops of the packets and return them to the campfire or grill for 3-5 minutes to melt the cheese.

10. Top with the remaining crumbled bacon and parsley, and enjoy your delicious chicken, bacon, and ranch foil packet dinner!

Chicken, bacon, and ranch foil packets with red potatoes ready to eat

Recipe Card

Chicken, Bacon, and Ranch Foil Packets {Gluten-Free}

Not sure what to make for dinner while camping? Try these savory and satisfying chicken, bacon, and ranch foil packets your whole family will enjoy! Topped with bacon, melted cheese, and a tangy ranch-butter sauce, what's not to love? Cooking in foil packets means clean-up is a breeze.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dinner

Servings

Equipment

Aluminum foil – Heavy duty foil works best to avoid rips and tears when flipping the packets with tongs.
Knife and Cutting Board
Medium-sized bowl and mixing spoon
Heat-Resistant Gloves
Long-handled tongs
Meat thermometer

Ingredients

4 Chicken Breasts (about 4-5 oz each)
8 strips Bacon (cooked and crumbled)
1 pound Baby Red Potatoes (cut into bite-sized pieces)
6 TBSP Butter or Margarine (melted)
2 TBSP Ranch Seasoning Powder (Check label for gluten-free if needed)
1 cup Shredded Cheddar Cheese
2 TBSP Parsley (fresh or dried, chopped)
Salt and Pepper (to taste)