Cheesy Ranch Chicken Foil Packets

Cheesy Ranch Chicken Foil Packets are super easy to put together for a make ahead meal that can be cooked on the grill, in the oven, and is great for camping, picnics, and barbecues!

Cheesy ranch chicken foil packet.

Foil packets, also known as tin foil dinners, make the perfect summer meals. You put them together ahead of time and cook when ready. They can be cooked in the oven, on a grill, or even on an open fire which makes them perfect for camping. And you know those grills at the park? These are perfect for them too! This recipe is really all about the sauce though. This flavorful ranch sauce tenderizes the meat and brings a lot of flavor to both the chicken and the veggies. And who doesn’t love ranch? It’s a classic flavor combination for a reason.

Vegetable Options for Cheesy Ranch Chicken Foil Packets:

This recipe is also easily customizable for picky eaters. You can mix and match veggies to your liking. The key is to ensure that the vegetables used are cut into pieces that can cook thoroughly in the allotted cooking time. Options include

  • Broccoli (cut small)
  • Potatoes (small dice or thinly sliced)
  • Zucchini
  • Mushrooms
  • Bell Peppers
  • Red Onion
  • Asparagus (thin)
  • Whole Garlic Cloves

Potato Tips:

Red and golden potatoes with thin, edible skins are best for foil packets. When using potatoes, be sure to cut your potatoes into small pieces (less than 1/2 inch) so that they cook at the same rate as the chicken. Alternately, you can also thinly slice them. If you leave the potato pieces too big, you’re going to be left with a part crunchy and raw potato, and nobody likes that. 

Cheesy ranch chicken breast and veggies in a foil packet.

Campfire Cooking Instructions:

Place on hot coals and cook for 20-30 minutes, flipping once halfway through, until meat is cooked through and veggies are tender.  

Storage and Reheating Instructions:

Store any leftovers in an airtight container, or in your piece of tinfoil if it is still in one piece, in the refrigerator for up to 5 days. Remove from foil if using for storage, and microwave in 30 second increments until warmed through, approximately 90 seconds. 

If you like this recipe, you may be interested in these other delicious summer recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Cheesy ranch chicken foil packet.

Cheesy Ranch Chicken Foil Packets are super easy to put together for a make ahead meal that can be cooked on the grill, in the oven, and is great for camping, picnics, and barbecues!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes


  • 4 boneless skinless chicken breasts
  • 3/4 pound red potatoes sliced thin
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 2 cups broccoli florets
  • 1/4 cup ranch dressing
  • 1 tablespoon olive oil
  • 2 tablespoons worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons lemon juice
  • 1/2 cup grated parmesan cheese


  • Lay out 4 pieces of aluminum foil, approximately 14×18 inches each. Lay 1 piece of chicken onto each piece of foil. Divide potatoes, red bell peppers, onions, and broccoli amongst the foil packets and lay next to the chicken.

  • In a small mixing bowl, whisk together ranch dressing, olive oil, worcestershire sauce, salt, pepper, sugar, and lemon juice. Drizzle mixture evenly over each of the foil packets.

  • Sprinkle parmesan cheese over chicken and veggies. Wrap up foil packets to close.

  • Oven: 375 degrees, 35-40 minutes; Grill: 400 degrees, 20-25 minutes.

Calories: 385kcal | Carbohydrates: 23g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 892mg | Potassium: 1124mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1355IU | Vitamin C: 90.6mg | Calcium: 191mg | Iron: 2.2mg

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Brown Sugar Carrots (quick side dish)

If you’re looking for a delicious and super easy side, you’ll love these brown sugar carrots!

They’re sweet and caramelized in a hint of brown sugar and this recipe takes just one pot and 15 minutes.

top view of Brown Sugar Carrots on a plate

An Easy Side

We have the one-pot stovetop solution for a quick side dish! Make ahead, store in the refrigerator and then simply reheat in the microwave!

Boil or Steam Carrots First

Many vegetable recipes recommend boiling or steaming prior as a first step because it cuts cooking time, technically, either method works. Here are two methods for steaming vegetables.

  • Microwave Steam: Place carrots in a microwave-safe bowl with about one inch of water. Cover with plastic wrap and poke some holes in the top for so the steam can vent. Cook on high for about 4-5 minutes or until the carrots are tender crisp. Remove plastic away from your face to avoid the steam and be careful, the steam can burn your hand.
  • Stove Top Steam: Place carrots in a steamer basket in a saucepan with about one inch of water. Cover the saucepan and cook on high until the carrots are tender about 6-7 minutes.
  • Stove Top Boil: Bring a small pot of water to a boil and add carrots. Simmer until tender, about 5 minutes.

COOK TIME: Garden fresh or young baby carrots will need less time to cook while older or larger carrots might need more time. Test the carrots with a fork early to ensure they don’t overcook.

ingredients to make Brown Sugar Carrots

Add the Brown Sugar

Brown sugar carrots are as easy as 1-2-3!

  • Once the carrots are tender, drain well.
  • Combine with brown sugar and butter. Serve immediately.

If you prefer the brown sugar to be more of a glaze, allow it to simmer with the butter for about 1-2 minutes before stirring the carrots in.

ingredinets in a pot to make Brown Sugar Carrots

Recipe Tips

  • Baby carrots, fresh peeled and sliced carrots, or even sliced frozen carrots will work. Before cooking, thaw frozen carrots on the countertop or in the microwave, and drain.
  • For a honey-glazed version, switch out the brown sugar for honey and add a touch of cinnamon as a garnish before serving. Maple syrup will work too.
  • Leftovers will last up to 5 days in the fridge in an airtight container.
  • Reheat brown sugar carrots in the microwave or on the stovetop with a tablespoon of butter. Adjust seasonings and serve.

What to Serve with Glazed Carrots

Glazed carrots are sweet and savory and they go with any kind of entrée! Try them alongside Roast Turkey Breast, Easy Rotisserie Chicken, Stuffed Pork Chops, or Balsamic Pork Loin.

Crazy for Carrots

Did you love these Brown Sugar Carrots? Be sure to leave a comment and a rating below! 

Brown Sugar Carrots

These Brown Sugar Carrots are so simple, yet flavorful. They pair perfectly with any entrèe!

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  • Peel carrots and cut into ½ ” slices.

  • Bring a saucepan of salted water to a boil. Add carrots and simmer 5-6 minutes or until carrots are tender-crisp (do not overcook). Drain well.

  • Add butter, brown sugar, and salt to the same pot. Toss with carrots and cook until melted and smooth.

  • Serve warm.

If the carrots are thin, they can be cut into 1″ pieces instead of slices.
Garden fresh or fresh small carrots will cook faster while thicker or older carrots may need extra time. Check the carrots early so they do not overcook.
For a thicker glaze, bring the butter and brown sugar to a simmer and let simmer 1-2 minutes before adding the carrots.
Warm spices such as cinnamon can be added. Garnish with thyme if desired.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. 

Calories: 119, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 275mg, Potassium: 363mg, Fiber: 3g, Sugar: 11g, Vitamin A: 19119IU, Vitamin C: 7mg, Calcium: 42mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best brown sugar carrots, brown sugar carrots, brown sugar carrots recipe, how to make brown sugar carrots

Course Side Dish

Cuisine American

close up of Brown Sugar Carrots ingredients with a title
adding ingredients to a pan to make Brown Sugar Carrots with writing
close up of Brown Sugar Carrots with writing
Brown Sugar Carrots ingredients in a pot and plated with writing

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Hot S’mores Dip

You don’t need a campfire to make this super easy, super yummy recipe for S’mores Dip!

Party perfect and popular with young and old alike, S’mores dip is the fun way to enjoy this classic chocolate dessert without all leaving your kitchen!

Hot Smores Dip in a skillet with browned marshmallows on top

Delicious S’mores Dip

  • We love this easy version of S’mores dip because it can go from the skillet to the table in one step!
  • Make it on the stove, in the microwave, or in the oven!
  • Put a pan of S’mores dip on the table and surround it with a variety of dippables (see below)!


Our recipe takes the separate parts of a S’mores treat but cooks them all up in one so there’s no separate melting, assembling, or mess!

CHOCOLATE & MARSHMALLOWS are melted in a saucepan with some milk and then baked with extra marshmallows and served.

GRAHAM CRACKERS Would s’mores be s’mores without graham crackers? We don’t think so which is why they are the best thing for dipping and dunking into this delish dip!

ingredients to make Hot S'mores Dip


Why not swirl in a few scoops of peanut butter or some cherry pie filling? Use white chocolate or add some caramel, the choices are endless!

How to Make S’mores Dip

It’s super easy to make hot s’mores dip!

  1. Heat all ingredients except 1 cup of marshmallows in a saucepan until melted (per recipe below).
  2. Pour into an oven-safe dish & top with remaining marshmallows, broil until melted & golden brown on top.
  3. Serve immediately.

PRO TIP: A cast-iron skillet will go from the stovetop to the oven to the table in a cinch!

In the Microwave: Melt chocolate chips & milk in the microwave until smooth. Add marshmallows & stir every 30 seconds until smooth. Serve immediately.

taking a serving of Hot Smores Dip from the skillet on a graham cracker

PRO TIP: Short for time? Marshmallow cream or fluff will melt faster than marshmallows. No chocolate chips? Break up a chocolate bar or two and toss in the pot!

What to Serve with S’mores Dip

Gather everyone around the S’mores dip and set out bowls of our favorite dippers or include your own!

  • SWEET Graham crackers, Oreo cookies, chocolate chip cookies, or animal crackers!
  • SALTY Pretzel rods, thick-style potato chips, or Ritz crackers.
  • FRUIT Green apple slices, orange wedges, peach slices, or bananas.

How to Reheat S’mores Dip

Keep leftover S’mores dip in a covered container in the refrigerator and it will last for about 3 days. Add a little milk or cream, stir, and reheat in the microwave until it is bubbly before serving again.

Delicious Dessert Dips

Did you love this S’mores Dip? Be sure to leave a rating and a comment below! 

Hot S’mores Dip in the pan with a title
Hot S’mores Dip with a title
ingredients to make Hot S’mores Dip with final dish in the pan and a title

Hot S’mores Dip

This is one of the simplest dessert dips to make, it takes just a few minutes & it’s so ooey-gooey yummy!

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  • Combine chocolate chips, milk and 1 ½ cups of marshmallows in a sauce pan. Heat over medium low and stir until melted and smooth.

  • Pour into an oven safe dish and top with remaining marshmallows.

  • Broil 1 minute or just until marshmallows are lightly toasted.

  • Serve warm with graham crackers.

Calories: 348, Carbohydrates: 61g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 7mg, Sodium: 63mg, Potassium: 11mg, Fiber: 1g, Sugar: 50g, Vitamin A: 115IU, Vitamin C: 0.2mg, Calcium: 62mg, Iron: 0.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword how to make S’mores Dip, S’mores, S’mores Dip

Course Dessert, Dip

Cuisine American

Note:  This recipe originally appeared on in December 2013.  The recipe and photographs have been updated (2015).
hot smokes dip in a skillet, with a graham cracker taking some dip

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