My recipe for Chicken Cacciatore Foil Packets are a delicious twist on an Italian classic dish. This gluten free/ dairy free chicken foil packet is perfect for a quick dinner on the grill or in the oven.
Preheat the oven to 400 degrees Fahrenheit. While the oven heats, cut four pieces of aluminum foil 12x12 in size. Lay out the aluminum foil on the counter.
Chop all the vegetables. Divide the vegetables evenly among the 4 aluminum foil packets. Add minced garlic, additional salt and pepper, and Italian Seasoning to all the packets.
Rinse, and pat dry the chicken breast. Pound the chicken with a meat mallet, then cut each breast in half. The goal is for each piece of chicken to be equal in size. Season each chicken breast with salt and pepper.
Place each chicken breast on the aluminum foil. Then Drizzle ½ tablespoon olive oil in each packet. Pour ¼ cup marinara sauce on top of each chicken breast. Then, place a few sprigs of fresh parsley and oregano in each packet. Once your packet is complete, begin to fold packet like a taco, then crimp edges and roll until sealed. You should have no gaps in your foil packet--steam is what will cook this meal.
Place the packets on a baking tray and cook for 25 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Carefully open packets and eat as is or serve alongside with pasta.
Prepping the veggies is key - This recipe for Chicken Cacciatore Foil Packets requires quite a bit of veggie prep. It's okay because you will make up time as this cooks and with very little clean-up. If you wanted to you could prep most of the vegetables the evening before and then assemble the next day once your ready to eat.
Topping - I like to add cheese on top of the chicken and bake for a few additional minutes. You can also add pepperoni then cheese on top for an extra flavorful dinner.
Serving Sides - You can eat this dinner as is or add some pasta and/or a side salad.