I spent years avoiding foil packet meals because they reminded me of camping trips where everything tasted like burnt marshmallows and smoky clothes. My husband always insisted they were great, but I just couldn’t get past those memories.
That changed when I discovered you could make them in the oven, not just over a campfire. Now, these broccoli and chicken foil packs are a regular at our dinner table. They’re pretty much impossible to mess up, and the cleanup is so easy it feels like cheating at cooking.
Why You’ll Love This Foil Pack Dinner
- Easy cleanup – Since everything cooks in foil packets, there’s practically zero dishes to wash – just toss the foil when you’re done!
- Quick preparation – With just 25-44 minutes from start to finish and minimal prep work, this meal is perfect for busy weeknights when you don’t want to spend hours in the kitchen.
- Complete meal in one pack – You get your protein, vegetables, and rice all cooking together in one convenient packet – no need to prepare separate side dishes.
- Customizable portions – Each person gets their own foil packet, so it’s easy to adjust portions or ingredients based on individual preferences or dietary needs.
- Simple ingredients – Everything you need can be found at your regular grocery store, and you might already have most of these ingredients in your pantry.
What Kind of Broccoli Should I Use?
Fresh broccoli crowns or florets are your best bet for foil pack cooking, though you can use pre-cut florets from the produce section to save time. If you’re buying a whole head of broccoli, look for tight, dark green florets with no yellowing spots, and aim to cut your pieces into similar sizes (about 1-1.5 inches) so they cook evenly. While frozen broccoli can work in a pinch, it tends to get a bit mushy in foil packs since it’s already been partially cooked – plus it can release extra moisture that might make your dish watery. For the crispest texture and best flavor, stick with fresh broccoli and try to use it within a few days of purchase.
Options for Substitutions
This easy foil pack meal is super adaptable! Here are some simple swaps you can try:
- Quick-cooking rice: Regular white rice works too, but you’ll need to par-cook it first for about 10 minutes. Brown rice isn’t recommended for this recipe as it takes too long to cook in the foil pack.
- Smoked chicken sausage: Any pre-cooked sausage works great here – try turkey sausage, kielbasa, or even sliced chicken breast if you prefer. Just make sure it’s pre-cooked since the cooking time isn’t long enough for raw meat.
- Broccoli: You can swap broccoli with cauliflower, green beans, or even mixed vegetables. Cut them into similar-sized pieces so they cook evenly.
- Cheddar cheese: Feel free to use Monterey Jack, Colby, or a Mexican cheese blend. If you’re dairy-free, you can skip the cheese entirely.
- Chicken stock: Water works fine here, just add an extra 1/2 teaspoon of chicken bouillon for flavor. Vegetable stock is another good option.
- Italian herbs: Out of Italian seasoning? Use a mix of dried basil and oregano, or any dried herbs you have on hand.
Watch Out for These Mistakes While Cooking
The biggest challenge with foil packets is getting the cooking time right – if you open them too early to check, you’ll lose all the steam and flavors that make this dish special, so resist peeking until the 20-minute mark.
Another common mistake is not sealing the foil properly – make sure to fold the edges tightly in a double fold to create an airtight packet, otherwise your rice won’t cook properly and your chicken might dry out.
When layering ingredients, avoid putting the broccoli directly on the bottom where it can burn – instead, place the rice and liquid first, followed by the protein and vegetables.
For the best results, let the packets rest for 5 minutes after removing from the grill or oven, and when you do open them, be careful of the hot steam that will escape (open them away from your face).
What to Serve With Foil Pack Dinners?
The beauty of foil pack meals is that they’re pretty much a complete dinner on their own, but there are some simple sides that can make the meal even better! A crusty piece of French bread or warm dinner rolls are perfect for soaking up the tasty juices that collect in the foil. Since the main dish is already pretty hearty, you might want to add a light side salad with a simple vinaigrette or some fresh fruit to balance things out. If you’re cooking these foil packs on the grill, throw on some corn on the cob wrapped in foil – they’ll cook at the same time and round out your meal perfectly.
Storage Instructions
Keep Fresh: These foil packs are perfect for meal prep! Once cooked and cooled, transfer the contents to an airtight container and keep them in the fridge for up to 3 days. The rice might absorb more moisture while storing, but that’s totally normal.
Make Ahead: You can prep these packets up to 24 hours in advance – just assemble everything in the foil packs, but don’t cook them yet. Keep them in the fridge until you’re ready to pop them in the oven or on the grill. This is super handy for camping trips or busy weeknights!
Warm Up: To reheat your leftovers, just pop them in the microwave for 1-2 minutes, stirring halfway through. You can also make a new foil packet and heat it up on the grill or in the oven for about 10 minutes until it’s warm throughout. Add a splash of chicken stock if the rice seems a bit dry.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-29 minutes |
| Total Time | 25-44 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 50-60 g
- Fat: 80-90 g
- Carbohydrates: 90-100 g
Ingredients
- 1 cup quick-cooking rice
- 1 cup chicken stock (or water)
- 1 package (13 ounces) smoked chicken sausage
- 3 cups broccoli, chopped
- 3/4 cup finely chopped yellow onion
- 5 tablespoons olive oil
- 1/2 teaspoon each of garlic powder, onion powder, and black pepper
- 2 teaspoons chicken bouillon granules
- 1 teaspoon italian herbs
- 1 cup sharp cheddar cheese, freshly shredded (or extra-sharp cheddar)
- Fresh parsley for garnish (optional)
Step 1: Prepare Rice and Foil Sheets
Start by mixing uncooked instant rice and chicken broth in a bowl.
Allow this mixture to stand for about 10 minutes so the rice can absorb some of the broth.
Meanwhile, preheat your oven to 400°F, or if you’re using a grill, set it to medium-high heat (400-425°F).
Tear off four sheets of heavy-duty foil, each about 2 feet long, and spray them with cooking spray to prevent sticking.
Step 2: Prepare Vegetables and Sausage
Finely dice an onion, coarsely chop broccoli into small pieces, and slice the sausage into 1/2-inch-thick coins.
In a large bowl, combine the diced onion, chopped broccoli, sliced sausage, olive oil, and your choice of seasonings.
Step 3: Combine Ingredients
After the rice has soaked for 10 minutes, add it along with any remaining liquid to the bowl of mixed vegetables and sausage.
Gently stir everything together until the ingredients are well combined.
Step 4: Assemble and Seal Foil Packs
Evenly divide the rice and vegetable mixture among the four prepared foil sheets, placing about 1-1/2 cups of the mixture on each.
Seal each foil pack tightly, ensuring there is space for steam to circulate.
Bring the short sides of the foil together and fold them down, then roll up the ends to secure the packs.
Step 5: Cook Foil Packs
Place the foil packs on a sheet pan and bake in the oven for 23–29 minutes, or on the grill for 15–20 minutes, until the rice is cooked and the vegetables are tender.
If you are using a grill, remember to flip the packets halfway through cooking.
For campfires, start checking the packs after about 7 minutes, as cooking times can vary with the intensity of the fire.
Step 6: Add Cheese and Finish
Carefully open the foil packs, being mindful of the hot steam.
Sprinkle 1/4 cup of cheese into each pack and tent the foil over the contents.
Let them stand for 3–4 minutes to allow the cheese to melt.
For added flavor, you can sprinkle fresh parsley over the top.
Let the packs cool slightly before tasting, and adjust the seasoning if needed, especially if your sausage requires an extra pinch of salt.
Serve hot and enjoy your delicious, easy-to-make foil pack meal!