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Foil-Wrapped Italian Chicken and Veggies

Servings: 4 servings


  • 1 1/2 pounds boneless, skinless chicken breast butterflied, or cut in half lengthwise in 4 pieces
  • 2 teaspoons garlic minced
  • 4 cups bell peppers assorted colors, thinly sliced
  • 1 tablespoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt


  • Preheat oven to 350 degrees; cut 4 12×12-ince pieces of foil.
  • Place piece of chicken in center of foil sheet.
  • Season with herbs, salt and pepper.
  • Top with garlic and bell peppers.
  • Top with cheese, if using.
  • Bring ends of foil together to make a seam and fold over multiple times; fold over remaining open ends to seal.
  • Place on sheet pan and bake until chicken is 165 degrees and vegetables are soft, about 20-25 minutes.
  • Note: this can also be grilled over medium heat for an easy backyard meal.