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Crack Chicken Foil Packets

Crack chicken foil packets with bacon, ranch seasoning, and melted cheddar/cream cheese cook right in sealed aluminum foil. Campfire-ready method delivers juicy chicken that hits 165°F and a creamy, melty filling when you open the packet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Crack chicken foil packets
  • 4 boneless chicken breasts
  • 1 ranch seasoning mix 1 packet
  • 8 bacon slices, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 4 oz cream cheese cubed
  • 0.25 cup green onions sliced
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Assemble the packets
  1. Place each chicken breast on a sheet of heavy-duty aluminum foil.
  2. Sprinkle each chicken breast with the ranch seasoning mix.
  3. Top each chicken breast with crumbled bacon, shredded cheddar cheese, cream cheese cubes, and sliced green onions.
  4. Fold the foil into sealed packets, keeping the filling inside.
Cook
  1. Place packets on a campfire grate over medium heat for 20-25 minutes, until the chicken reaches 165°F.
Serve
  1. Carefully open the packets and serve hot, letting the melted cheese and cream cheese mixture coat the chicken and bacon.

Notes

For best melting, keep foil packets sealed and flat so steam circulates evenly around the chicken. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet until hot through. Freezing is not recommended because the cream cheese and cheese can change texture. Dietary swap: use turkey bacon and a reduced-sodium ranch seasoning mix if you want a lighter option.