Cheesy Buffalo Chicken Foil Packets

Name: Cheesy Buffalo Chicken Foil Packets with Veggies and Ranch Crema (Baked or Grilled)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 8 oz. chicken breasts sliced horizontal (OR 4 4 oz. chicken breasts pounded to an even thickness); 1/4 cup olive oil; 1/4 cup Frank's BUFFALO WINGS Hot Sauce (not original); 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 tsp EACH garlic powder, chili powder, salt; 1/2 tsp EACH ground cumin, smoked paprika, onion powder; 1//4 teaspoon pepper; 2 1/2 cups red potatoes (cut into 1/4-1/2” cubes); 3 1/2 cups medium broccoli florets (uniform size); 2 tablespoons water; 1 cup sharp cheddar cheese; 1/2 cup sour cream ((may sub Greek yogurt)); 2 tablespoon mayonnaise; 1 tablespoon ranch seasoning; 2 tablespoons milk

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These Cheesy Buffalo Chicken Foil Packets are crafted by a flavor expert, featuring juicy buffalo chicken and cheesy veggies all dipped in ranch crema that has readers raving, “WOW! Made this tonight! LOVED it!, and “our new favorite meal!”

This recipe expertly avoids many common pitfalls, such as bland, dry, or overcooked chicken, as well as uneven cooking and crunchy vegetables. The post is packed with helpful tips, cooking variations, and everything you need to pull off a foolproof, flavor-loaded meal, whether you’re grilling, baking, or camping.

CHICKEN FOIL PACKETS RECIPE VIDEO

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What You’ll Need for Foil Wrapped Chicken

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE chicken

Chicken breasts: Use two 8-ounce chicken breasts, sliced in half, or four 4-ounce chicken breasts. Pound the chicken to an even thickness so it cooks evenly.
Olive oil: Adds moisture and richness to the marinade, helping the spices cling to the chicken and keeping it juicy during cooking.
Buffalo Sauce: I use Frank’s BUFFALO WINGS Hot Sauce-not original. This version is thicker and creamier than the original, with a buttery, tangy heat that defines that classic Buffalo flavor.
Lime juice: Brightens the marinade and adds acidity to tenderize the chicken, balancing the richness. Fresh is always best but bottled will also work.
Brown sugar: Just a touch of sweetness to mellow the heat and round out the bold flavors.
Spices: The spice blend in this recipe is what takes the flavor to the next level. It combines garlic powder, chili powder, and salt for a bold, savory base; smoked paprika and cumin for smoky, earthy depth; onion powder for a subtle sweetness; and black pepper for a mild kick.

For the veggies

Red potatoes, Cut into small, even cubes for quicker cooking and more surface area for the marinade to season.
Broccoli florets: Chop to a uniform size so they cook evenly and steam to perfection.
Sharp cheddar cheese: Use freshly shredded cheese for superior flavor and melting ability.

How to Make Chicken Foil Packets in Oven

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Marinate Chicken. Whisk together the Buffalo Marinade ingredients in a shallow dish or freezer bag. Remove ¼ cup of the Marinade for the vegetables. Add chicken to the marinade and marinate room temperature up to 30 minutes while you prep your veggies or 2-4 hours in the refrigerator.

Step 2: Steam Vegetables. Add potatoes to a large microwave-safe bowl. Add one tablespoon of water. Cover and microwave 3 minutes. Add broccoli. Microwave for an additional 2 minutes. Drain.
Step 3: Season Vegetables. Add ¼ cup reserved Buffalo Marinade to the vegetables—season with freshly cracked salt and pepper. Toss to coat.
Step 4: Assemble Foil Packets. Double line 4 large pieces of foil on your counter (8 pieces total), approximately 18 inches long. Spray foil with nonstick cooking spray. Add one piece of chicken to each piece of foil. Evenly divide the veggies between foil packets, placing them around the chicken. Seal foil packets closed and transfer to a baking sheet.
Step 5: Bake. Bake at 400°F until the veggies are tender and the chicken is cooked through.
Step 6: Add Cheese. Carefully open each foil packet and sprinkle chicken and veggies with cheese. Leave foil open and broil until cheese is melted. Serve with Ranch Crema and additional Buffalo Sauce if desired.

How to Make Chicken Foil Packets on Grill

Heat grill to medium-high heat. Add foil packets, close the lid, and grill at 400°F for until the veggies are tender and the chicken is cooked. Carefully open each foil packet and sprinkle chicken and veggies with cheese. Leave the foil open and close the grill lid until the cheese is melted. Serve with Ranch Crema and additional Buffalo Sauce if desired.

How long to cook Chicken Foil Packets

Bake the foil packets at 400°F for 20–25 minutes, or until the veggies are tender and the chicken reaches an internal temperature of 160°F, then allowed to rest for 5 minutes.

For grilling, cook over medium-high heat (around 400°F) for 15–20 minutes, checking that the chicken is cooked through and the vegetables are fork-tender.

Foil Wrapped Chicken Variations

You can use the same technique to cook endless variations of chicken foil packets! Here are just a few:

Italian Chicken Packets: Use this recipe for marinated Italian dressing chicken, zucchini, carrots, and potatoes smothered in mozzarella cheese.
BBQ Chicken Packets: Swap the Buffalo sauce for your favorite barbecue sauce and add sliced red onions and corn for a smoky-sweet twist.
Mexican Chicken Packets: Use my Chipotle Chicken or Chile Lime Chicken recipe and include black beans, bell peppers, corn, and pepper jack cheese.
Teriyaki Chicken Packets: Use my Teriyaki Chicken or Hawaiian Chicken recipe and pair with bell peppers, snap peas, and pineapple for a sweet-savory combo.
Greek Chicken Packets: Use my Greek Chicken and add olives, red onions, sun-dried tomatoes, and feta for Mediterranean flavor.
Lemon Herb Chicken Packets: Use my Lemon Basil Chicken marinade with green beans and potatoes. Par-cook the potatoes in the microwave using this recipe’s technique.
Pesto Chicken Packets: Coat chicken with basil pesto and add grape tomatoes and green beans, finishing with a sprinkle of mozzarella.
Ranch Bacon Chicken Packets: Use ranch seasoning, top with crumbled bacon and cheddar, and add broccoli and diced potatoes.

How to serve a Chicken Packet

Carefully unwrap the foil packet—watch out for hot steam!
Serve the chicken and veggies right in the foil for a casual, fun presentation, or transfer to a plate for a more polished look.
Garnish with fresh herbs like parsley or cilantro, a squeeze of lemon or lime, or a drizzle of your favorite sauce for extra flavor.
Enjoy immediately while everything is warm and juicy!
Pair with a side of crusty bread, garlic bread, or breadsticks to mop up the extra juices.
Serve with a fresh salad, such as Garden Salad or Caesar Salad, to round out the meal.

How to store leftover Chicken Packets

•To store: Let the foil packets cool completely before handling, then transfer the chicken and veggies to an airtight container or reseal the foil tightly. Store in the refrigerator for up to 3-4 days.
•To freeze: Place the cooled contents in a freezer-safe container or heavy-duty freezer bag and freeze for up to 2-3 months.
•Reheat leftovers gently in the oven at 350°F until warmed through, or microwave in a covered dish to retain moisture.

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©Carlsbad Cravings by CarlsbadCravings.com

Servings: servings

Total Time: 50

Prep Time: 30

Cook Time: 20

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Ingredients

2 8 oz. chicken breasts sliced horizontal OR 4 4 oz. chicken breasts pounded to an even thickness

Buffalo Marinade

1/4 cup olive oil
1/4 cup Frank’s BUFFALO WINGS Hot Sauce not original
1 tablespoon lime juice
1 tablespoon brown sugar
1 tsp EACH garlic powder, chili powder, salt
1/2 tsp EACH ground cumin, smoked paprika, onion powder
1//4 teaspoon pepper

Veggies

2 1/2 cups red potatoes cut into 1/4-1/2” cubes
3 1/2 cups medium broccoli florets uniform size
2 tablespoons water
1 cup sharp cheddar cheese

Ranch Crema

1/2 cup sour cream (may sub Greek yogurt)
2 tablespoon mayonnaise
1 tablespoon ranch seasoning
2 tablespoons milk

Instructions

Marinate

Whisk together all the Buffalo Marinade ingredients in a shallow dish or freezer bag (whichever you will use for marinating the chicken). Remove ¼ cup of the Marinade for the vegetables. Add the chicken to the marinade in the bag, remove excess air, and turn to coat evenly. Marinate at room temperature for up to 30 minutes while preparing your veggies, or refrigerate for 2-4 hours.
Meanwhile, add potatoes to a large microwave-safe bowl. Add one tablespoon of water. Cover and microwave 3 minutes. Add the broccoli and microwave for an additional 2 minutes. Drain.
Add ¼ cup reserved Buffalo Marinade to the vegetables. Season with freshly cracked salt and pepper. Toss to coat. Refrigerate if not using immediately.

Assemble

Double line 4 large pieces of foil on your counter (8 pieces total), approximately 18 inches long. Spray foil with nonstick cooking spray. Add one piece of chicken to each piece of foil. Evenly divide the veggies between foil packets, placing them around the chicken. Seal foil packets closed and transfer to a baking sheet.

BAKING INSTRUCTIONS

Preheat oven to 400 degrees F. Bake at 400°F for 20-25 minutes, or until the veggies are tender and the chicken is cooked through (internal temperature of 160°F). Carefully open each foil packet and sprinkle chicken and veggies with cheese. Leave foil open and broil until cheese is melted. Serve with Ranch Crema and additional Buffalo Sauce if desired.

GRILLING INSTRUCTIONS

Heat grill to medium-high heat. Add foil packets, close the lid, and grill at 400°F for 15-20 minutes, or until the veggies are tender and the chicken is cooked through (internal temperature of 160°F). Carefully open each foil packet and sprinkle chicken and veggies with cheese. Leave the foil open and close the grill lid until the cheese is melted. Serve with Ranch Crema and additional Buffalo Sauce if desired.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

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30 Comments

Danica says

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This looks wonderful. The ranch crema is very interesting to me, and I can’t wait to make it. Hope you continuing forward in your recovery and are feeling better!

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- Jen says
  
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  Thank you so much for your kind words Danica! I am feeling really well, thank you! I hope you love this recipe as much as us, can’t wait to hear what you think!
  
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Abbey says

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I just made these tonight for my hubby and I, and it’s our new favorite meal!

I just want to say that I’ve honestly printed out about 25-30 of your recipes over the past two years or so and put them in a cook book because we loved them so much! I make about two of them every week. We both work night shift in an ER, and your website has made it SO EASY to pick out meals for the week without worrying about anything turning out poorly, or wasting our time and money. Literally every recipe I’ve tried has turned out perfectly cooked and crazy delicious. It’s by far the greatest site online for recipes, and my whole family agrees! Thank you so, so, so much! 🙂

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- Jen says
  
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  Wahoo! I loved waking up to your awesome comment Abbey, thank you so much! I am thrilled this is your new favorite meal and more so that you have tried so many of my recipes and they’ve made it into the “binder” 🙂 I am honored you trust my recipes and that they are making your life easier and more delicious – the ultimate compliment! Thank you so much for your flattery and for making me smile eary to ear! xo
  
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Holly Randazzo says

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WOW! Made this tonight! LOVED it!

I didn’t have Frank’s Buffalo Wing Sauce, just made it with Frank’s Original. I will be looking forward to trying it with the Wing Sauce version, but honestly, I don’t think it could be any better!! I use Penzeys Spices and used the Chili 3000, for my chili powder. I also didn’t have ranch dressing seasoning, but used Green Goddess Seasoning , in the crema. I also used Greek yogurt, in place of the mayo, the sauce was divine! I am getting Buttermilk Ranch dressing mix and the wing sauce version of Frank’s, today! Totally making it your way, as soon as the end of the week! What a GREAT recipe! Thanks for all your inspiration, in the kitchen, and in LIFE! Stay well!

Holly Randazzo

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- Jen says
  
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  Thank you so much Holly, I am so happy it was such a hit! I’m glad it was so delicious with your substitutions and now I’m curious which version you will end up liking better! I have never used Greek Goddess Seasoning but now I am totally intrigued and have to try it! Thank you so much for taking the time to comment and for the well wishes! All the best to you and yours as well xo
  
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Meg says

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I can’t wait to try this! It’s marinading as we speak. I’m always on the hunt for new recipes and I’m so glad I found your site. I’m big into making home cooked meals for my family despite an insane schedule. I just started a blog of my own and this week I’m testing out new recipes- almost all yours. Can’t wait to see how they go!

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- Jen says
  
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  I hope you loved them Meg! and congrats on the adventure of starting a blog – its a lot of work – but its fun and rewarding!
  
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Kelsey says

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We made this a couple days ago and it was SO good!!!! The ranch crema was a perfect sauce to go with it!! Making the Italian chicken packet tonight! Thanks for all the great recipes!!

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- Jen says
  
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  You are so welcome Kelsey, thanks for making them and thanks for taking the time to comment! I am so happy you loved these Buffalo packets and hopefully love the Italian ones too!
  
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layne says

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Super delicious! I loved the crema with the chicken!

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- Jen says
  
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  Thanks Layne! I can’t turn down a good crema, they make everything better!
  
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Ariella says

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Eating this as we speak and it is so delicious! I agree with most other commenters here that your recipes are all consistently wonderful. I used to go to Pinterest for new recipe ideas, and now I just go straight to your website instead. Everything I have ever made has been out-of-this-world incredible. My favorites include the shredded Mexican slow cooker chicken and Greek chicken, as well as this dish! Thank you for sharing your amazing recipes with us!

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- Jen says
  
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  I am so happy you love these foil packets Ariella, thank you! Thank you also for your super thoughtful words! I am so flattered my site is your go-to for recipes and that you have loved everything you have made – that is the ultimate compliment!
  
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courtney says

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very good

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- Jen says
  
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  Thank you!
  
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Amber says

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Could I cut up the chicken into chunks and do it that way?

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- Jen says
  
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  Absolutely! You’ll just want to make sure you don’t overcook the chicken as it will cook faster that way.
  
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Dolores Gaona says

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Can you freeze the chicken with marinade for future meals?
I was thinking of preparing the chicking ahead of time and storing in the freezer so that we can take with us when we go camping.

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- Jen says
  
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  Absolutely! That would work great!
  
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- Rosie says
  
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  I was thinking the same thing! And thinking I microwave the veggies before freezing so they’re ready to go. Hope it works!
  
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Christy says

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This was great; thank you. Do you have the nutrition information?

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- Jen says
  
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  Thanks Christy! You can calculate info at: https://www.myfitnesspal.com/recipe/calculator
  
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Diane says

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This looks delish. I’m wondering if it would work in a slow cooker?

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- Jen says
  
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  I haven’t tried it, but you can experiment! This website might be helpful in converting the recipe https://www.myfearlesskitchen.com/how-to-convert-oven-times-to-slow-cooker-times/ Let me know how it goes!
  
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Deborah Van Petegem says

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I made this when I was camping. It was easy and so very delicious. I will definitely make it again.

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- Jen says
  
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  Yay! I am so glad you loved it Deborah!
  
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- Kari Radder says
  
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  Can I ask how you heated it up when camping? Or did you pre cook at home and just reheat while camping?
  
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Kelly says

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We’re a busy family with lots of activities so I’m always looking for recipes that will easily feed us when we can’t wall eat together. I love foil packet meals since I can prep them ahead of time and we can each bake them when we need them. These were easy and delicious, my whole family really enjoyed them!

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- Jen says
  
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  Thanks for taking the time to leave a review! I am so happy to hear that this was just the thing for your family!
  
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