This is one of those recipes I’ve been making for years and will keep making for many more. I don’t remember where I found it, but it’s been a staple in my weeknight dinner rotation since before I had kids! It’s the perfect all-in-one meal with protein (baked thin chicken breasts), vegetables (orange peppers and mushrooms), and carbs (potatoes). Just toss everything onto a sheet pan, pop it in the oven, and let the magic happen. It couldn’t be simpler to get a delicious dinner on the table that the whole family will love.
My one suggestion is to use your favorite BBQ sauce—one that you know everyone will enjoy. My kids love it when I use a honey BBQ sauce that’s not too spicy. But feel free to choose what suits your family’s taste buds best! And remember, baked thin chicken breasts cook quickly and evenly, making them perfect for this easy and tasty dish.
These BBQ Baked Thin Chicken Breasts Are Filled with Flavor!
Check out the recipe below…
BBQ Chicken Foil Pack
Equipment
- 1 sheet pan
- heavy duty tin foil
- non-stick tin foil
Ingredients
- 4 boneless, skinless chicken breasts
- 1 bottle of your favorite bbq sauce
- 2 cups raw, sliced mushrooms
- 3 orange peppers, sliced (I believe orange peppers have the most flavor amongst all the other colored peppers, but feel free to use a red, yellow, and/or green pepper if you desire)
- 2 cans sliced new potatoes like the kind by Del Monte
Instructions
- Preheat oven to 450 degrees F
- Take two large pieces of heavy duty tin foil and overlap them by 2 inches in the middle of a rimmed baking pan. There should be A LOT of excess tin foil "spilling" over the width and length of each edge of the pan. Then, take a large piece of non-stick tin foil and spread it out to cover just the entire length and width of the bottom of pan, layering it over the other pieces of tin foil you've already set down. THE NON-STICK PIECE DOES NOT HAVE TO BE BIGGER THAN THE ACTUAL PAN. (this is a very important step and actually very easy step do, but difficult to describe)
- From the bottle, squeeze a generous amount of bbq sauce onto the non-stick tin foil that's layered on the pan.
- Put the chicken breasts in a row onto the pan and use your fingers to cover each breast with the bbq sauce you've poured.
- Cut the peppers into slices about 1/2 inch to 1 inch thick and add them to the pan.
- Add and spread out the mushrooms onto the pan.
- Drain the canned potatoes and dump those onto the pan.
- Now that you have a heaping amount of food on your pan, squeeze more bbq sauce from the bottle on top of all the food. Use your fingers to coat EVERYTHING! (Don't be shy with it – you will probably use most of the sauce bottle at this point)
- Take the excess heavy duty tin foil that is coming out of the sides of the pan and fold it over the food. Use another piece of tin foil to cover the top, creating a well-sealed foil packet.
- Bake in the oven for about 1 hour, depending on how thick your chicken breasts are.After 40 minutes, take the pan out of the oven, undo the seal packet and check it. This will give you an idea for how much longer it needs to be in the oven for. You'll know it's done when the chicken is cooked through and the veggies are soft. You should also notice that the bbq sauce has turned into a liquid consistency by now. Make sure the tin foil is tightly sealed again when you put the pan back into the oven.
- Divvy up onto plates, giving each person a chicken breast with loads of veggies & potatoes! Don't forget to top with the liquid BBQ sauce.
- Enjoy!! If you have leftovers, store them in a tightly sealed container in the refrigerator. It should last up to 5 days.
LOOKING FOR MORE EASY DINNER RECIPES?
I’ve got more easy recipes than these baked thin chicken breasts up my sleeve! Check out these 10 simple and quick dinners that the whole family will love.
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Looks Delish and very familiar!!! I’m going to make that this week.. I love it!!! And you made it look like its from a restaurant Dana!!!