Honey Mustard Chicken and Potato Foil Packs are a simple weeknight dinner the whole family will love. Chicken breasts, thinly sliced potatoes and a simple homemade honey mustard sauce.
When I went camping as a kid, my favorite part of the day would be at night when we would sit around the campfire and look at the stars. I have always had a deep love for fires and the night sky. Those are basically the only things this girl likes about a camping situation.
Until we’re talking about the food. If we’re cooking something over an open flame, I’m into it. Finding out juuuust how close I can hold it to the flame without it catching on fire has been a favorite game of mine since childhood. I told you I liked fire.
One of our favorite dinners to make over the fire was foil packet meals. Back in the day it was a ground beef patty, sliced potatoes and possibly another vegetable. Wrap them all up and cook them in the fire. We also did them at home sometimes in the oven or the grill.
They were super simple and uncomplicated and one of my favorite things. Thinking about them still gives me the warm fuzzies.
I was thinking about them after a recent camping trip and decided it was time to introduce my family to them. I changed up the ingredients and cooking method to suit our needs and came up with these Honey Mustard Chicken and Potato Foil Packs.
They consist of thinly sliced potatoes, a thin boneless skinless chicken breast and a simple homemade honey mustard sauce. As you can tell, thinly sliced is important in the foil pack world to make sure everything gets cooked all the way through. Nobody wants raw chicken or potatoes.
The honey mustard is a mixture of honey, yellow mustard and mayo to add some creaminess. So all you need for this recipe is 5 ingredients. FOR THE WHOLE MEAL. And I’m betting a lot of you already have everything you need.
To make the chicken and potato foil packs all you have to do is lay out 4 large squares of foil and evenly divide the sliced potatoes, spreading them evenly so they cook at the same rate. Then you top those with a chicken breast then mix up the sauce and spread that evenly over the chicken and potatoes.
Sprinkle it all with some salt and pepper, seal them up and toss them in the oven. It honestly doesn’t get much simpler.
After about 30 minutes in the oven, the potatoes are tender, the chicken is juicy and everything is bathing in that glorious honey mustard sauce. If you want to get fancy, sprinkle them with some freshly chopped parsley after you carefully open the foil packs.
I like to place the foil pack right on the plate and eat it from there. It takes me back.
Honey Mustard Chicken and Potato Foil Packs
- 4 1-inch thick boneless skinless chicken breasts
- 1 1/2 lbs. yukon potatoes, scrubbed and thinly sliced
- Salt and pepper to taste
For the Honey Mustard:
- 1/2 cup mayo
- 3 Tbsp. yellow mustard
- 3 Tbsp. honey
- Preheat oven to 400 degrees F. Lay out 4 large squares of foil. Evenly divide the potatoes between each piece of foil and organize in one layer with a little overlap. Top each with 1 chicken breast. Sprinkle with salt and pepper.
- In a small bowl, whisk together the mayo, mustard and honey. Evenly divide the sauce between each foil pack and spread over the chicken and potatoes. Pull up two opposite side and roll down to seal. Take the remaining sides and roll/pinch them closed. Place the sealed packets on a large baking sheet.
- Bake for 30 minutes, or until the potatoes and chicken are cooked through.
Subscribe to our mailing list