Ready for a delicious dinner that is ready in about 45 minutes? These Teriyaki Chicken Foil Packets are super easy to make and taste fantastic! Change up the veggies if needed and this will sure to be a new family favorite!
Are you tired of making the same old chicken dishes?
Do you crave something new and exciting for your taste buds?
I have the perfect solution for you: my favorite, delicious teriyaki chicken foil packets recipe!
This restaurant-quality dish is incredibly easy to prepare and will make you feel like a master chef in no time. Not only is this one-pot meal incredibly flavorful, but it’s also incredibly easy to clean up.
Ingredients For Teriyaki Chicken Foil Packets:
- 1 small head broccoli, washed and cut into florets
- 16 ounces sliced mushrooms
- 15 ounce can whole spear baby corn, drained
- 14.5 oz can sliced carrots, drained
- 2 boneless skinless chicken breasts
- 1 teaspoon sesame seeds
- Salt
- Pepper
- 1 cup teriyaki sauce, divided
- Aluminum Foil
Ingredient amounts and entire recipe directions in recipe card below with print option!
Which Brands Did I Use For These Teriyaki Chicken Foil Packets?
Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.
Broccoli – Fresh or Thawed from Frozen will work
Mushrooms – I’ve used white and baby bellas. Your favorite will work!
Whole spear baby corn, drained – I used Ty Ling baby corn because that is what my Food Lion carries, but any brand should work.
Sliced carrots – whatever canned version you want. I like the canned because they’re already cooked/soft. You could also use like a steamer bag version.
Boneless, skinless chicken breasts – Perdue has been my g to to brand lately because they don’t add carrageenan to their chicken.
Sesame seeds – any brand is fine
Salt – any brand is fine
Pepper – any brand is fine
Teriyaki sauce – I use Kikkoman Teriyaki Marinade & Sauce
Aluminum Foil – any brand is fine, but I really love the foil sheets
How To Make Teriyaki Chicken Foil Packets:
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First, start by preheating the oven.
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Next, we’re going to create the foil packets for our chicken.
To prepare the foil packets, tear off four large sheets of aluminum foil (about 12×18 inches each). I also normally use my hand as a guide, you’ll need space for the veggies and chicken plus enough foil to pull up around chicken to create a foil packet. -
I also like to put these on a rimmed baking sheet incase any of the sauce leaks out of the foil packets while these are in the oven.
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Once you’ve create the foil “bowls”, divided the vegetables between the two foil packets. These tend to cook best if the chicken is on top of the vegetables, in my opinion.
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Add 1 chicken breast to each foil packet.
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Add a few dashes of salt and pepper to each chicken breast and then sprinkle with sesame seeds.
I didn’t add measurement amounts for the salt and pepper because it’s really just a personal preference on how much or how little you add for this dish. I normally find that a few dashes of each works out perfectly. -
Now it is time for the teriyaki sauce. I like to use about 1/2 a cup or a smidge more for each chicken breast. It really depends on how big or small they are. You just want to make sure that the chicken is covered in the sauce.
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Pull foil edges up to the center and then crimp the edges together seal foil packets.
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Bake in preheated oven for 25-30 minutes or until chicken reaches an internal temperature of 165F.
It’s important to note that cooking times may vary depending on the thickness of the chicken. You can check for doneness by inserting a meat thermometer into the thickest part of the chicken, ensuring it reaches an internal temperature of 165°F. -
Remove from oven and let sit 5 minutes in foil before serving.
What Do I Serve With Teriyaki Chicken Foil Packets?
Looking for some side dishes to serve with your chicken foil packet dinners? No Problem! Here are a few side dishes that we love:
- Baked Ranch French Fries with Dipping Sauce
- Cold Ranch Pasta Salad
- Slow Cooker Baked Beans
- CopyCat Rock-ola Loaded Cheese Fries
- Creamy Mashed Potatoes
- Oven Roasted Carrots
Another great idea is to serve your teriyaki chicken foil packets over a bed of rice or quinoa. The grains will soak up all the tasty juices from the chicken and veggies, making each bite even more flavorful. Plus, this is a great way to stretch your meal and make it more filling.
Can I Cook Teriyaki Chicken Foil Packets Over A Campfire Or On The Grill?
Absolutely! You’ll want to get the grill / campfire to about medium-high heat and cook the foil packet meals over direct heat for about 25-30 minutes. Just make sure the chicken has reached an internal temperature of 165F.
What Other Vegetables Can I Add To Foil Packs Meals?
You can really add any kind of vegetable that you like. You’ll just want to make sure that they are sliced thinly enough to cook in 30 minutes. Bell Peppers (green or red bell pepper would work), red onion, and even tough it’s not a vegetable, pineapple would be great with teriyaki sauce.
Can Foil Packet Dinners Be Made Ahead Of Time?
They can! You can make foil packet dinners ahead of time and wrap them in heavy duty aluminum foil (to prevent leaks) and pop them into the fridge (or a cooler for camping). You can make them 1-3 days in advance and just wrap them up tightly and store them in the fridge until you’re ready to cook.
More Chicken Recipes:
- Slow Cooker Apple Butter BBQ Chicken
- BBQ Chicken Cajun Pasta (Southwest Pasta)
- Cajun Chicken and Wild Rice Casserole
- Easy Shredded Buffalo Chicken
More Foil Packet Dinner Recipes:
You can also find 10 of the Best Foil Packet Dinner Recipes on my other blog, BigBearsWife.com
Teriyaki Chicken Foil Packets
Teriyaki Chicken Foil Packets
Ready for a delicious dinner that is ready in about 45 minutes? These Teriyaki Chicken Foil Packets are super easy to make and taste fantastic! Change up the veggies if needed and this will sure to be a new family favorite!
Ingredients
- 1 small head broccoli, washed and cut into florets
- 16 ounces sliced mushrooms
- 15 ounce can whole spear baby corn, drained
- 14.5 oz can sliced carrots, drained
- 2 boneless, skinless chicken breasts
- 1 teaspoon sesame seeds
- Salt
- Pepper
- 1 cup teriyaki sauce, divided
- Aluminum Foil
Instructions
- Preheat oven to 425F.
- On a rimmed baking sheet, use aluminum foil to create two pockets or bowls big enough to hold chicken breast and vegetables.
- To prepare the foil packets, tear off four large sheets of aluminum foil (about 12x18 inches each).
- I normally use my hand as a guide, you'll need space for the veggies and chicken plus enough foil to pull up around chicken to create a foil packet.
- Once you've create the foil "bowls", divided the vegetables between the two foil packets.
- Add chicken on top of vegetables.
- Add a few dashes of salt and pepper to each chicken breast.
- Add sesame seeds to each chicken breast.
- Pour 1/2 cup of teriyaki sauce over each chicken breast.
- Pull foil edges up to the center and then crimp the edges together seal foil packets.
- Bake in preheated oven for 25-30 minutes or until chicken reaches an internal temperature of 165F. *
- Remove from oven and let sit 5 minutes in foil before serving.
Notes
* It's important to note that cooking times may vary depending on the thickness of the chicken. You can check for doneness by inserting a meat thermometer into the thickest part of the chicken, ensuring it reaches an internal temperature of 165°F.
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I was so glad to see this recipe! Not everyone has access to a grill, but loves the flavor & easy cleanup! Even though I have a grill, this would be great anytime of the year! God bless! Thanks so much, from the Bluegrass State of Kentucky! 🙂