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This easy Mushroom Chicken Foil Packets Recipe is an easy weeknight dinner that requires no pots or pans. Just wrap your chicken with rice and dump your favorite veggies to meld together into a juicy chicken dinner. It’s so easy – and cleanup is a breeze too!

chicken and mushrooms and peas in tinfoil.

A chicken foil packet is a form of cooking a meal without the use of any pots or pans. You just wrap your chicken, rice and assorted vegetables in aluminum foil and you can either bake or grill it. Either way you choose to cook it, it’s a convenient dinner that calls for minimal clean up with way less dishes!

The foil wrap traps the moisture and juices when cooking so you get a delicious and tender chicken
Only 5 ingredients and 10 minutes prep time
This is perfect for camping or busy weeknights – minimal cleanup
The variations are endless. Use any meat and veggies you like!

Ingredient Notes

Chicken: I’m using ½ pound of boneless skinless chicken breasts. Be sure to slice the chicken so it can cook evenly. You can also use thin sliced breasts.
Vegetables: I’m using frozen peas and sliced mushrooms but any veggies work great. Use anything you like – corn, broccoli, asparagus – just not something that cooks fast (like zucchini; it’ll be too soggy).
Rice: To make this recipe even quicker, I’m using precooked rice. You can use 2 cups of cooked rice if you prefer.
Mushroom Soup: this is the secret ingredient. Condensed cream of mushroom soup gives this foil wrap recipe a creamy sauce.
Water: this will steam our ingredients to cook thoroughly in the foil.

Click to see the recipe card below for full ingredients & instructions!

chicken and mushrooms and peas and rice on foil.

How to make mushroom chicken foil packets

Make sure those chicken pieces are all roughly the same size. No one wants a sad, undercooked piece next to a dry, overcooked one. Plus they cook faster when they’re pounded thin or cut thin.
Grab a bag of that pre-cooked stuff, toss it in, and no one will be the wiser. Your secret’s safe with me!
Don’t be afraid to go beyond the peas and mushrooms. Broccoli, carrots, zucchini, peppers… the possibilities are endless! Clean out that crisper drawer and give those veggies a new life in a foil packet.
Crank that oven up high! We want that chicken cooked through and those veggies tender-crisp in no time. Just keep an eye on things to make sure nothing burns. No one wants a sad, charred dinner.
Bonus tip: Don’t forget the foil! (Okay, that’s a given, but I had to throw it in there.) And make sure you seal those packets up tight so all those yummy juices stay inside where they belong.

Variations

Feel free to add your favorite vegetables instead of just peas or mushrooms. You can use red bell peppers, green beans, corn. You can add red onion or garlic, or anything you like.
Swap the rice for potatoes.
You can also use boneless skinless chicken thighs.
Instead of baking your chicken foil wraps, you can grill it. Just be sure the meal is placed faced up and you should grill at a medium heat. Should take between 25-35 minutes to fully cook on the grill.
Switch up the flavors and make a bacon ranch chicken foil packet by adding ranch seasoning and some cheddar cheese.
You can make a chicken fajita foil packet if you add some bell peppers, melted cheese, onions and some simple spices.
Make a sweet and savory easy dinner with a grilled pineapple chicken foil packets by adding slices of pineapple with the chicken.

Expert tips

Skip the rice-making step and buy a bag of premade rice. It will taste just like freshly cooked rice because of the mushroom sauce.
Make sure your chicken is cut into equal pieces so it can cook evenly.
I prefer using heavy duty aluminum foil, or you can wrap it in two layers, just so you don’t have any mess.
You can also grill this foil wrap recipe. Be sure to grill on medium heat and allow your foil packet to fully cook for about 25-35 minutes.
Always cook chicken breasts to 165°F.