Lemon Chicken And Asparagus Foil Packets

Lemon Chicken And Asparagus Foil Packets

Lemon chicken and asparagus foil packets cook into juicy, tender chicken with bright citrus flavor as the veggies steam in sealed foil. Bake or grill these quick packets at 400°F for a 20–25 minute dinner with minimal cleanup.

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Prep Time 5

Cook Time 22

Total Time 27

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken and asparagus foil packets

4 boneless, skinless chicken breasts Pat dry for best seasoning adhesion.
1 lb asparagus, trimmed Trim tough ends before packing.
3 tbsp olive oil
3 garlic, minced
2 tbsp lemon juice
1 tsp lemon zest
1 tsp Italian seasoning
0.25 salt and pepper, to taste Use a light hand, then adjust at the end.
1 lemon, sliced Slice for topping the packets.

Equipment

1 sheet pan

Method

Prep and season

Preheat the oven to 400°F or heat a grill to medium-high heat so you can cook the packets right away.
Whisk the olive oil, garlic, lemon juice, lemon zest, and Italian seasoning in a small bowl until evenly combined.
Divide the chicken and asparagus among 4 large sheets of foil.
Drizzle the lemon garlic mixture evenly over each portion, then season with salt and pepper.
Top each packet with a few lemon slices, then fold and seal the foil tightly to trap steam.

Bake or grill and serve

Bake or grill the packets for 20–25 minutes until the chicken reaches an internal temperature of 165°F.
Carefully open the packets, allowing steam to escape, then serve warm.

Notes

For the juiciest results, keep the foil seals tight so the aromatics and juices steam the chicken and asparagus together; if packets leak, the veggies can dry out. Refrigerate leftovers in a sealed container for up to 3 days. Freeze cooked packets for up to 2 months, thaw in the refrigerator overnight, and reheat until hot. For a lower-sodium option, use a reduced-sodium seasoning blend in place of salt to taste.