Ingredients
Equipment
Method
Season and packet the chicken
- Lay each chicken breast on a sheet of heavy-duty aluminum foil and sprinkle with ranch seasoning mix. Keep the foil open and flat so everything stays centered for sealing.
- Wrap each breast with 2 slices of bacon. Press lightly so the bacon sits against the chicken while the foil forms its seal.
- Surround the chicken with baby potatoes and broccoli florets on the foil. Arrange the vegetables close to the chicken so they cook evenly in the same packet steam.
- Fold the foil into sealed packets. Pinch the seams tightly to trap steam, leaving no gaps for juices to escape.
Cook on the campfire grate
- Place packets on a campfire grate over medium heat for 20-25 minutes, until chicken reaches 165°F. Watch for visible steam through the foil edges and keep heat steady so the cook time stays on target.
Finish and serve
- Open packets and sprinkle shredded cheddar cheese over the hot chicken and vegetables. Keep packets partially open so the cheese lands on top and starts melting right away.
- Reseal briefly just long enough for the cheese to melt, then serve. Look for a fully melted, lightly glossy cheese layer as the visual cue.
Notes
Pro tip: halve the baby potatoes small and evenly so they tenderize in the same 20–25 minute steam cook; if your packets look a little tight, spread potatoes around the chicken rather than stacking. Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming; freezing is not recommended because foil packets don’t reheat as well for vegetables.