Chicken Bacon Ranch Foil Packs
Some recipes disappear for years until one random night you suddenly remember them (and wonder why you ever stopped making them in the first place). A layer of stuffing gets topped with cheese, seasoned chicken, peas, bacon, and a creamy buttermilk ranch drizzle before getting wrapped in foil and heading right to the grill for an easy outdoor meal.
Ingredients
- 1 lb. Boneless chicken breasts or thighs
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1 box Stuffing mix like Stove Top
- Chicken broth or water per stuffing directions
- 1/2 cup Bacon cooked and crumbled
- 4 cheese slices
- 1 cup frozen peas
Buttermilk Ranch Drizzle
- 1/2 cup buttermilk
- 2 tablespoons ranch seasoning
- 2 tablespoons sour cream
Instructions
- Prepare the ingredients for the buttermilk ranch drizzle and set aside
- Preheat the grill to around 375-400 degrees
- Prepare the stuffing according to package directions, but use slightly LESS liquid so it stays hearty and not mushy in the foil pack.
- Cut the chicken breasts into one inch cubes (as uniform as possible)
- Toss the chicken with the garlic powder, onion powder, smoked paprika (plus some salt & pepper)
Assemble the Foil Packs
- Spray four heavy-duty sheets of foil with cooking spray or olive oil
- Place a big scoop of stuffing on each sheet
- Top each with a slice of cheese
- Add the chicken, peas, and bacon
- Drizzle with the buttermilk ranch drizzle
- Seal each pack tightly.
- Grill about 20 minutes, flipping halfway through
- Chicken should reach a temperature of 165°.
- Use kitchen tongs to carefully open the foil packs to let the steam escape without any burns.
Notes
- You want the drizzle to be slightly thicker than a dressing, but not as thick as a dip
- We both remembered peas in the original, but I want to experiment with sauteed mushrooms next.