Equipment Needed
- Heavy-duty aluminum foil or parchment paper
- Mixing bowls
- Baking sheets (if using oven)
- Meat mallet or rolling pin (for chicken)
- Brush or spoon for sauces
- Tongs
Step-by-Step Instructions
First, I prep my proteins and veggies. I place each chicken breast between two pieces of plastic wrap and gently pound it to an even thickness—this is my secret for juicy, evenly cooked chicken every time. In a large bowl, I toss the quartered baby potatoes with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. I make sure every potato piece is coated in that fragrant, smoky oil. If I’m using extra veggies like corn or broccoli, I add them to the bowl now for a quick toss.
Next, I assemble my foil packs. I tear off four large sheets of heavy-duty foil (about 12×18 inches each). In the center of each, I place a portion of the seasoned potatoes and veggies. Then, I lay a pounded chicken breast right on top. The potatoes go on the bottom because they need the most direct heat to cook through and get crispy against the foil. I’ve tried it the other way, and the chicken overcooked while the potatoes stayed hard. This way works better.
Now, for the saucy magic. In a small bowl, I mix the BBQ sauce and ranch dressing together. It might look a little odd, but trust me, it transforms in the heat. I spoon this mixture generously over each chicken breast, using the back of the spoon to spread it and let some drip down onto the potatoes below. The sight of that creamy, speckled sauce on the chicken already makes my mouth water.(See the next page below to continue…)