Chicken Baked in Foil with Fennel & Sun-Dried Tomatoes Made Easy
This flavorful chicken baked in foil is the perfect one-pot recipe for a quick, mess-free meal. Packed with tender chicken, hearty potatoes, and vibrant flavors of fennel, olives, and sun-dried tomatoes, it's a satisfying dish finished with balsamic vinegar and fresh basil.
Equipment
- Aluminum foil (20 x 12-inch sheets)
- Meat thermometer
- Rimmed baking sheet
Ingredients
- 5 tablespoons extra-virgin olive oil
- 6 garlic cloves sliced thin
- 1 teaspoon minced fresh thyme
- ¼ teaspoon red pepper flakes
- 12 ounces Yukon Gold potatoes unpeeled, sliced crosswise ¼ inch thick
- 1 fennel bulb stalks discarded, bulb halved, cored, and cut into ½-inch-thick wedges, layers separated
- ½ large red onion sliced ½ inch thick, layers separated
- ¼ cup oil-packed sun-dried tomatoes rinsed, patted dry, and chopped fine
- ¼ cup pitted Kalamata olives chopped fine
- ¾ teaspoon table salt divided
- 4 6- to 8-ounce boneless, skinless chicken breasts, trimmed
- ¼ teaspoon pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced fresh basil
Instructions
- Spray the centers of four 20 by 12-inch sheets of aluminum foil with vegetable oil spray. Microwave olive oil, garlic, thyme, and red pepper flakes in a large bowl until garlic begins to brown (about 1 minute). Add potatoes, fennel, onion, sun-dried tomatoes, olives, and ½ teaspoon salt to the bowl. Toss to combine.
- Pound the thicker end of each chicken breast between sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels, then sprinkle with the remaining ¼ teaspoon salt and pepper.
- Position 1 foil sheet with the long side parallel to the counter. Arrange one-quarter of the potato slices in two rows perpendicular to the edge of the foil. Top with one chicken breast and one-quarter of the vegetable mixture. Repeat with the remaining foil, potatoes, chicken, and vegetables. Drizzle any remaining oil mixture over the chicken.
- Bring the short sides of the foil together and crimp tightly to seal. Crimp the open ends of the packets, leaving headroom inside. Refrigerate for at least 1 hour or up to 24 hours.
- Adjust the oven rack to the lowest position and heat to 475°F. Place the packets on a rimmed baking sheet. Bake for 18–23 minutes, until the chicken reaches an internal temperature of 160°F. Let packets rest for 3 minutes.
- Transfer packets to individual plates. Open carefully to release steam, then slide contents onto plates. Drizzle balsamic vinegar over the chicken and vegetables and sprinkle with fresh basil.
Tried this recipe?Let us know how it was!