Best 2 Foil Pack Artichoke Chicken Dinner Recipes

**Discover a delightful culinary journey with our Foil Pack Artichoke Chicken Dinner, where succulent chicken breasts and tender artichoke hearts intertwine in a symphony of flavors.**

Embark on a culinary adventure with our tantalizing Foil Pack Artichoke Chicken Dinner, where tender chicken breasts and succulent artichoke hearts take center stage. This delectable dish is a symphony of flavors, with the chicken infused with the rich, earthy notes of artichokes and a medley of aromatic herbs. Accompanied by a vibrant medley of roasted vegetables, this dinner promises a feast for your taste buds. Our collection of recipes offers a range of culinary delights, including a zesty Lemon Herb Chicken Artichoke Foil Packet, a savory Roasted Artichoke and Chicken Thigh Dinner, and a tantalizing Greek Lemon Chicken and Artichoke Foil Packet. Each recipe is carefully crafted to deliver a unique taste experience, ensuring you'll find the perfect dish to satisfy your cravings.

Here are our top 2 tried and tested recipes!

FOIL-PACK ARTICHOKE & CHICKEN DINNER

Foil-Pack Artichoke & Chicken Dinner image

Get food ready fast with Foil-Pack Artichoke & Chicken Dinner! This Healthy Living foil-pack artichoke and chicken dish is tasty and easy to clean up.

Provided by My Food and Family

Categories Chicken

Time 45m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 cups instant white rice, uncooked
3 cups warm water
6 small boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
2 large tomatoes, chopped
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread

Steps:

Heat oven to 400°F.
Mix rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
Bake 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening.

Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

FOIL-PACKED CHICKEN & ARTICHOKE DINNER

Foil-Packed Chicken & Artichoke Dinner image

Make and share this Foil-Packed Chicken & Artichoke Dinner recipe from Food.com.

Provided by ElizabethKnicely

Categories One Dish Meal

Time 1h

Yield 6 chicken breasts with veggies, 6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups instant rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast halves, 1/2-inch thick (1 1/2 pounds)
1 (10 3/4 ounce) can artichoke hearts, drained, quartered
2 large tomatoes, chopped
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto sauce

Steps:

Heat oven to 400°F.
Mix rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
Bake 30 to 35 minutes or until chicken is done (165°F). Remove packets from oven; let stand 5 minutes. Cut slits in foil with sharp knife to release steam before opening.
KITCHEN TIPS:.
Cooking Know-How: If the chicken breast halves in your market are larger than 4 ounces, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the center and the juices run clear.
How To Safely Handle Raw Chicken:.
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

Tips:

Prep the Vegetables: Slice the lemon into thin rounds and cut the artichoke hearts into quarters. This will help them cook evenly and absorb the flavors of the marinade.

Marinate the Chicken: In a large bowl, combine the chicken breasts, olive oil, lemon juice, garlic, oregano, salt, and pepper. Mix well to ensure that the chicken is evenly coated. Marinating the chicken for at least 30 minutes or up to overnight tenderizes the chicken and infuses it with flavor.

Assemble the Foil Packs: Cut four large sheets of aluminum foil. Place one chicken breast, some marinated artichoke hearts, lemon slices, and a sprig of rosemary in the center of each sheet of foil. Fold the edges of the foil up and seal tightly to create a packet. Make sure the packets are sealed well to prevent the juices from leaking out during cooking.

Cook the Foil Packs: Preheat your grill or oven to 400°F (200°C). Place the foil packets on the grill or in the oven and cook for 20-25 minutes, or until the chicken is cooked through and the artichokes are tender. You can check the chicken is cooked by inserting a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C).

Serve and Enjoy: Carefully open the foil packets and transfer the chicken and vegetables to a serving plate. Drizzle the pan juices over the chicken and vegetables. Serve immediately with your favorite sides, such as roasted potatoes, grilled vegetables, or a fresh salad.

Conclusion:

This Foil Pack Artichoke Chicken Dinner is a delicious and easy one-pan meal that's perfect for busy weeknights or casual gatherings. The combination of tender chicken, flavorful artichoke hearts, zesty lemon, and aromatic rosemary creates a delightful dish loved by all. The foil pack cooking method ensures that the chicken and vegetables stay moist and juicy while infusing them with incredible flavors.