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Chicken Cacciatore Foil Packets

Chicken Cacciatore Foil Packets

Enjoy a classic Italian recipe with a twist that has little to no clean-up! My recipe for Chicken Cacciatore Foil Packets are perfect for a quick dinner.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings


  • 2 boneless skinless chicken breast
  • 1 zucchini quartered
  • 1 yellow squash quartered
  • 4 baby eggplant quartered
  • ½ white onion thinly sliced
  • ½ cup white mushrooms sliced
  • 12 grape tomatoes
  • 4 cloves garlic minced
  • salt and pepper
  • 1 teaspoon Italian Seasoning divided
  • 2 tablespoons olive oil divided
  • 1 cup marinara sauce
  • fresh oregano and parsley


  • 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.
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