Foil-Pack Taco Chicken Dinner Recipe -
Foil-Pack Taco Chicken Dinner Recipe
  • READY IN 45 mins

Foil-Pack Taco Chicken Dinner

Recipe by  

"Individual foil packets of seasoned chicken, potatoes and cheese are fun to eat and a breeze to clean up."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    45 mins


  1. Heat oven to 400 degrees F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on centre of each of 4 large sheets of heavy-duty foil; top with chicken, cheese and salsa.
  2. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x3/4-inch baking pan.
  3. Bake 30 to 35 minutes or until chicken is cooked through (170 degrees F). Cool 5 minutes. Cut slits in foil to release steam before opening. Top with sour cream.
Kitchen-Friendly View


  • Make Ahead: Assemble packets as directed. Refrigerate up to 4 hours, then bake as directed, increasing baking time to 40 min.
  • Cooking Know-How: If the chicken breasts in your market are larger than 4 ounces (125 g), they will take longer to cook. Be sure to cook them long enough so that they are cooked through (170 degrees F).
  • Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.

Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2010

My family thoroughly enjoyed this. I followed Jen's suggestion and used thighs instead of breasts. Also followed another Reviewer's suggestion and used Fajita seasoning with excellent results. Definitely needs 45 mins not 30 to thoroughly cook the potatoes. And definitely drain the salsa but don't eliminate as this provides necessary moisture to steam the chicken to complete tenderness.

Most Helpful Critical Review
Feb 08, 2010

This is a tasty dinner, good for weeknights since it is quick and easy. My only complaint is that some of my potatoes didn't cook all the way. I tried to arrange them like in the picture, and the ones under the chicken were nice and done but the ones that were kind of on the sides were not.


43 Ratings

Jul 30, 2010

My picky husband and 3yr old liked it and said it was a keeper. I didn't do the sliced potatoes because I wanted baked potatoe that night, but next time I will try it with the sliced, and I just placed the chicken in a baking pan and covered tightly with foil instead of individually wrapping each one and it came out great.

Feb 18, 2010

This was wonderful! The salsa I used made it real soupy so I will drain the salsa next time. I was out of taco mix and used fajita mix instead. It was so good I don't plan on ever trying the taco mix!

Oct 25, 2010

Good basic place to start. Instead of individual foil packets, I layered it in a casserole dish. I sliced the potatoes as thinly as I could, but they were still not cooked all the way through after 60 minutes. Kind of like waiting for the scalloped potatoes! Same thing! I'd suggest poking them and microwaving them to give them a head start, then perhaps slicing them and continuing on with the recipe. Will probably make this again. :)

Jul 09, 2010

This is a winner with my family! We just make white rice instead of using the potatoes though, and then use the juices in the foil pack as a sauce for the rice. It's delicious! Even my picky three year old loves it!

Nov 09, 2010

Good stuff, I enjoyed this recipe. Then leftovers went into chicken quesadillas!

Oct 12, 2010

I made a few changes I think make it better. I did away with the tinfoil and potatoes. Instead I layered the bottom of a casserole dish with corn tortillas and I threw in some sliced yellow onion and it turned out awesome.


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 35.3 g
  • 71%
  • Sodium
  • 691 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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