Light, fresh flavor in an easy to cook package Lemon Chicken and Broccoli Foil Packs are perfect as a quick summer dinner; indoors or out.
Foil packet dinners are a no fuss meal. Prepped ahead of time and cleaned up in seconds they’re perfect for camping, simple summer entertaining or quick weeknight dinners.
Summer living is in full swing and any chance I have I’m soaking up the sunshine and fresh air, being outdoors as much as possible. I find myself reaching for the simplest meals. Most days dinner is some sort of picnic-like cheese plate, or a large salad or something off the grill.
Big flavor with less than 10 ingredients, and with a few minutes of prep? I’m in! With the way delicious creamy lemon dressing, lemon slices, red onion, broccoli, basil and chicken pieces come together for a light dinner with big yum, I’m going to start cooking foil packs year round.
Chicken thighs add a rich savory flavor that balances the bright lemon. Thighs are more difficult to overcook than chicken breasts and usually cheaper too! That being said, I’m a big believer in mastering a method then winging it using what you have, and Lemon Chicken and Broccoli Foil Packs are also delicious with boneless, skinless breasts or tenderloins. Just don’t use skin on chicken or make sure to take the time to remove the skin yourself first. The steam that makes this meal so delicious doesn’t do great things to chicken skin.
When steamed together over medium heat the onions get caramelized, the broccoli lightly roasted, the chicken juicy and the whole meals gets a bright, tangy flavor from the creamy lemon dressing.
Foil packs can be fully prepared up to 2 days in advance. Just store refrigerated until ready to cook. For camping I put sealed foil packs in large plastic storage bags in the cooler the night before we leave and cook over the bonfire on night 1 or 2. It takes zero effort at the campground and is easy to cleanup, which means more time making memories and enjoying nature. Also perfect for nights when it’s too hot to cook inside or just need a simple no cleanup meal.
What are your favorite easy summer meals? What do you cook when camping? I usually go for big one pot meals that can be cooked low and slow over the bonfire but don’t need much prep or cleaning at the campground. lFoil packs, pulled pork, cook ahead pork ribs, camp beans, or classic beef and bean chili are what you’re eating if you’re camping with me. What are your favorite camping meals? Comment below to share your tips!
Lemon Chicken and Broccoli Foil Packs
Lemon and Broccoli add huge flavor to chicken when steamed together inside easy-clean foil packets
- 4 boneless chicken thighs skin removed, about 1 pound
- 1 large red onion sliced
- 8 cups broccoli florets about 2 large stems
- 1 large lemon sliced
- 1/2 cup fresh basil whole leaves
- 1/2 cup creamy lemon dressing
Creamy Lemon Dressing
- 2 tablespoons granulated sugar
- 1 clove garlic chopped
- 1/8 teaspoon salt
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1/2 teaspoon white vinegar
- 1/4 cup mayo
- 1/4 cup olive oil
Creamy Lemon Dressing
Place chopped garlic, lemon zest, sugar and salt in a medium lidded jar.
Add lemon juice and vinegar. Stir until salt and sugar are dissolved.
Add mayonnaise and stir to combine.
Slowly whisk in olive oil until thick.
Store refrigerated until ready to serve
Heat gas or charcoal grill.
Cut 4 large (14x12 inch) sheets of aluminum foil. (optional- layer parchment paper in the middle of each sheet of foil.
Layer 1/4 of the red onion, 2 cups of broccoli, topped with 1 piece of chicken.
Season with salt and pepper. Drizzle on 2 tablespoons of lemon dressing, and add a few basil leaves and lemon slices to each packet.
Seal edges with a large fold and fold down again, leaving space for steam in the packet. bring up the opposite edges and seal tightly.
Grill covered over medium heat, about 10 minutes, then carefully flip packets over. Cook an additional 10-15 minutes.
Let sit off heat for few minutes and top with fresh basil (optional) before serving.
Foil packs can be cooked indoors in a 350 degree oven for 40 minutes on a ungreased baking sheet.