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chicken foil packet juicy

Oven Baked Chicken Breast in Foil

Joy Brooks
Perfectly moist and tender chicken breast baked in foil packets for maximum flavor and juiciness. This method creates a sealed environment that locks in moisture while allowing for infinite flavor variations.
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Servings: 2 servings
Course: Oven-Baked
Cuisine: American
Calories: 245 kcal
Prep Time : 10 minutes
Cook Time : 25 minutes

Ingredients
  

  • 2 boneless skinless chicken breasts (8-9oz each) at room temperature
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced

Method
 

  1. Preheat oven to 375°F (190°C). Remove chicken breasts from refrigerator 20 minutes before cooking to allow them to reach room temperature for more even cooking.
  2. In a small bowl, combine salt, pepper, garlic powder, dried oregano, and paprika. Mix thoroughly to ensure even distribution of spices.
  3. Pat chicken breasts dry with paper towels. Brush each breast with olive oil, then apply the seasoning mixture evenly on both sides, gently pressing to adhere.
  4. Tear two sheets of heavy-duty aluminum foil, approximately 12x12 inches each. Place each sheet on a flat surface and lightly coat the center with cooking spray or a thin layer of olive oil to prevent sticking.
  5. Place one seasoned chicken breast in the center of each foil sheet. Add minced garlic and drizzle with lemon juice.
  6. Fold the foil over the chicken, bringing the long sides together above the chicken. Fold the edges over twice to create a secure seal. Then fold and crimp the open ends twice to complete the sealed packet. Leave some air space inside the packet to allow for proper steam circulation.
  7. Place the foil packets on a rimmed baking sheet and transfer to the preheated oven. Bake for 22-25 minutes, depending on thickness.
  8. Carefully open one packet (beware of hot steam) and insert an instant-read thermometer into the thickest part of the breast. The chicken is done when it reaches 165°F (74°C).
  9. Remove from oven and let the packets rest unopened for 5-7 minutes to allow for carryover cooking and juices to redistribute. Carefully open packets, avoiding the rush of hot steam, and serve.

Note

  • For even cooking, pound chicken breasts to uniform thickness (approximately ¾ inch).
  • Create 3-4 small slits in each chicken breast before seasoning to allow flavors to penetrate deeper.
  • Remove chicken when internal temperature reaches 162°F (72°C) as it will continue cooking during rest period.
  • Use heavy-duty aluminum foil to prevent tearing during the cooking process.
  • Optional flavor additions: 1 tablespoon butter, fresh herbs (thyme/rosemary), lemon slices, or 2 tablespoons white wine per packet.