Lemon Chicken & Asparagus Foil Packs

Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year. 

Lemon Chicken & Asparagus Foil Packs | lecremedelacrumb.com

I’m feeling a little guilty for holding out on the greatness that is tin foil dinners for so long. It’s August, people. AUGUST. Besides the fact that summer always slips away far too quickly, I really can’t believe I didn’t share any of my favorite foil pack recipes with you earlier this year. I’ve been making them, eating them, enjoying the simple, no-fuss deliciousness… but somehow photographing and sharing with you somehow slipped my mind.

Let’s blame it on the heat.

Lemon Chicken & Asparagus Foil Packs | lecremedelacrumb.com

You know that  s i m p l e  no-stress dinners are kind of my jam. (obvi)  But foil packs just take the cake when it comes to easy, delicious meals. No pans to scrub, no dishes to wash, and if you are really dedicated to making your dinner-life a walk in the park you could even use plastic forks and knives so they can go straight into the garbage along with your used-up foil, absolutely no cleaning required.

Unless you are my mother in law who hand washes plasticware and saves it for another day.

Lemon Chicken & Asparagus Foil Packs | lecremedelacrumb.com

What people are saying about these Lemon Chicken & Asparagus Foil Packs

“I really enjoyed this cooking method! Chicken came out juicy and the asparagus was flavorful. Great weeknight meal/hack. Thank you!” – LC

“Incredibly juicy and delicious, in so little time!!” – Kat

“Thank you for this delicious and very easy dinner meal! I added yellow rice as a side and it cooked exactly as stated. I used Purdue chicken breasts that come individually wrapped /5 to a bag. All about the same size and no pounding necessary! They are ready to go and makes this even easier and done in the 20 minutes!” – Cindy

“Yum this was a great idea for a quick dinner, and a small family of 3. Easy too! Thanks for sharing” – Fernando

Lemon Chicken & Asparagus Foil Packs | lecremedelacrumb.com
3.67 from 3 votes
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Lemon Chicken & Asparagus Foil Packs

Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year.

Course Main Course
Cuisine American
Keyword Chicken, foil packs, Lemon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 4 boneless skinless chicken breasts pounded to even thickness, OR 6-8 boneless skinless chicken thighs (see note)
  • 1 large bundle of asparagus spears (about 1 pound)
  • 1 lemon, divided
  • 1 teaspoon minced garlic
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons Italian seasoning
  • salt and pepper to taste

Instructions

  1. Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.

  2. Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.

  3. Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.

  4. Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.

  5. Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.

  6. Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Recipe Notes

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!

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Comments

Chicken and asparagus, looks like a tasty combo!

Im currently on 60 minutes of baking these and they still arent done.

    Same here. What the hell… And I’m only making 2. Did they event test this recipe in the oven?

Looks great

This was a fail for me. I preheated to 400 and cooked for 20 minutes in the foil as instructed. I opened the foil after the 20 minuted and it was pink through and through. Outside and therefore inside. Yikes. I can’t fathom what I failed to do. The breasts went on the stove and all was well but late. Very tasty but something is wrong with the instructions.

    You probably should have pounded the chicken to a thinner, more manageable thickness.

I tried the lemon and asparagus chicken foil packet bakes. While they tasted good, it was very bland. What would you recommend for a side dish to add some pizzazz?

my boyfriend made this with the allotted time and it was a disaster. we cooked the chicken for twenty minutes, it was raw, then another twenty, and it was still raw in parts and dry in others. I don’t think cooking in foil in an oven is a very good idea, but rather over a fire is preferable. it’s a lovely recipe, but I think the cook times are definitely off for thighs.

    Did you pound the chicken out? The directions called for it.

      I was thinking the same. The breast must be flattened so it wont be so thick.

      Yes. This is why most said theirs wasn’t cooked through.

Would be nice if there were a way to print this, or cut and past it.

    Underneath the image on the recipe there is a print button. 🙂

Do u put on pan in the oven or just on the racks

Wow yum!

400 degrees Celcius or Fahrenheit?

    Hi Ashley, As with all my recipes, it’s Fahrenheit. 🙂

    Seriously? Google what 400°C is in °F….I eagerly await your answer…and would like to know what brand stove you have…

      Ha! Ha! I don’t think some people think before they speak…

      😂

      Be nice Heidi.

      Maybe she’s just a kid just learning,
      and she doesn’t know anything about Celsius. Humiliating someone is never funny!

The recipe is delicious! I used chicken breasts of average size and they definitely did not cook all the way through in 20 minutes, but other than that the dish was a success! Thank you for sharing!

    Did you pound the chicken out? The directions called for it.

Incredibly juicy and delicious, in so little time!!

I really enjoyed this cooking method! Chicken came out juicy and the asparagus was flavorful. Great weeknight meal/hack. Thank you!

Cooking this today! EASY prep
Smells amazing cooking!!! Can’t wait to taste. 7 minutes and counting….

They were great!!! You have to pound out the chicken so it is even. Will add more garlic next time

The cook times, as many have stated, are way off for this recipe.

Your best bet is to grill it.

We tried the oven and wound up having to fry the pack contents in some extra olive oil in a pan, but it turned out pretty fantastic in the end (the chicken dried up a bit but the flavor was on point) We also made a hollandaise for the asparagus.

We’ll try again on the grill this spring.

Love how easy and tasty this recipe is! I do add more lemon and butter for flavor, but the tenderness of the chicken and aspargus are ideal.

Side suggestion: It would be great to have the calories per serving 🙂

I’m looking forward to trying this recipe. It looks simple, healthy and delicious. I would say that if folks decide to use the plastic folks to recycle them and the foil instead of just throwing them in the trash.

Excellent.cook time is 1 hr for internal temp of 165. Tasty!

Amazing and easy, loved it!

    So glad you liked it Cinthia!!

I COOKED my chicken for 30 minutes and it was raw. I’m angered.

    Hi Jake, Sorry to hear that! Your chicken may have been too thick, pounding it thinner would have helped to speed up that cooking time. Also, You could bake at 425 degrees for a shorter time as well!

Are you going to address all of the comments about how off the cooking time is?

    Hi Lindsay, I have made this dish many times as written and have no issues with cooking time, but if it is a concern for you be sure to pound your chicken breasts thin to help them cook evenly and you can up the temperature to 425 degrees as some have found this to cook their chicken faster. For me about 20-25 minutes at 400 degrees does the trick but some have needed more time (I’m guessing their chicken breasts are on the large side and probably didn’t pound them out). Hope you love this easy dish!

      How thin do you pound the chix?

        Pound chicken to 1 inch or less. 🙂

Will be trying this tonight, looks great

20 minutes was not enough time in the oven. I ended up opening the packets up and covering the asparagus but leaving the chicken exposed, cooked for a total of 50 – 60 minutes before they were finally cooked through.

Thank you for this recipe. I wanted to cook a nice dinner for my Dad, and this sure is nice! (And easy!)

Takes MUCH longer than 20 minutes in the foil, thought it would be a nice quick meal. Ate at 9pm. :/

    Hi Sarah, I’m so sorry this recipe took longer than you were hoping! Did you use chicken breasts or thighs? If you used chicken breasts you will need to pound them out so they are thinner. This will allow them to cook through much faster.

      Thank you for this delicious and very easy dinner meal! I added yellow rice as a side and it cooked exactly as stated. I used Purdue chicken breasts that come individually wrapped /5 to a bag. All about the same size and no pounding necessary! They are ready to go and makes this even easier and done in the 20 minutes!

Takes MUCH longer than 20 minutes in the foil, thought it would be a nice quick meal.

So good we loved it

This is very disappointing. I haven’t even been able to try it yet because I’m STILL waiting on the chicken to cook. Forty minutes in now (and I increased to 425 as suggested).

I made this for dinner today. I read many comments that people posted saying the chicken was raw and didn’t cook properly. So I decided (after beating the poor chicken breast with a pan – and not seeing a whole lotta flattening going on) to saute the chicken in a fry pan and get a little browning on each side. Then I followed the rest of the directions and it came out fully cooked, very most, and flavorful…

    Lisa I “try to remember” to brown most of the meats I cook first,it adds more flavor and helps with cooking time. I am anxious to try this recipe and in my initial quick reading before pinning it for later use, I missed the pounding the breast part. The chicken breast I normally purchase I make sure they are large so we can stuff them, butterfly them, etc for more variety. I will look for smaller (thinner) breast to use in this recipe and I have a good meat mallet if needed. Thanks for commenting about the skillet time.

I find that a slightly lower temperature but longer baking time always works better for me. I went with a temperature of 350-375 (depending on your oven) for closer to 40 minutes and it worked fine.

Don’t diss your grandma – plastic utensils are horrible for the environment. If you must use disposables, please purchase compostable!

    That has a lot to do with the recipe. Thanks for the brilliant comment.

I only used a single large chicken breast as it was very large and only needed 2 servings. I filleted the chicken and pounded it just a tad. My chicken cooked perfectly in 20 minutes and was very juicy. The flavor was good but not amazing. I would cook this meal again but probably add more garlic and maybe garlic salt in place of table salt. Thank you for sharing!

How about roasting in a pan instead? Same temp and time?

Made this tonight and thought it was great! I used thin cut chicken breast and cooked 30 minutes. Chicken a little dry but juices from foil packet corrected that. Also cooked 3cloves of garlic in the butter before putting on chicken.

Someone needs to update the cook time. It takes way longer then 20 mins!!!!! If you are on time crunch don’t make this…. My husband ended up not having anything to take to work to eat for his graveyard shift because the cook time was wrong. I followed the direction and even made the chicken flatter so it would cook faster….. Currently at 45 mins and still not done or even close. 👎🏼

I agree with other reviewers. This absolutely takes more than 20 minutes to cook….I’m on 50 and they still aren’t done and I’ve pounded with a meat pounder to thin them out. The seasoning is very good, but the asparagus is wayyyy overcooked now.

Can you please adjust this recipe?

How many calories are in this recipe?

Yum this was a great idea for a quick dinner, and a small family of 3. Easy too! Thanks for sharing

    So happy to hear that!

I used 6 thin sliced chicken cutlets. Two in a foil pack. Each foil pack had 10 asparagus and 2-3 lemon slices and evenly split the herb butter. Grilled them on med high heat for 10-15 minutes. Should have cooked for less time like recipe said. Delicious anyway!!!

Have to make this it looks delicious.❤️💕🤗

The beast that was used for this recipe is thinner than your average chicken breast. I strongly suggest either pound the breast as instructed or use the thigh recipe.

Anyone with troubles with the cooking times: 1) your oven sucks 2) you did not wrap the foil tight enough 3) tenderize the meat and maybe even wait 5 minutes before opening to serve the chicken because it would continue to cook after coming out of the oven

This is really good with more lemon and lots of garlic

I used boneless, skinless thighs. Cooked on grill about 25 minutes. Came out perfectly done and very delicious. Will definitely be making this recipe again! Thank you.

Hi, my friend and I made this for a dinner and LOVED IT! I actually bought bone-in breasts because I like them more, and I really soaked them with lemon and spices. I also pounded them a lot like the recipe said. This isn’t healthy, but I poured in about three tablespoons of butter to each foil packet, covering the chicken and vegetables. Cooked for about 20 minutes on the grill. My note to the comments above about long cooking times is that in my experience, cooking chicken in the oven sometimes takes forever and that’s how it goes.

I used boneless thighs and garden fresh asparagus. It was a waste of both ingredients. Too much lemon and no taste other than lemon. Fortunately I had a frozen meatloaf in the freezer and it’s now in the oven. What a waste of good ingredients. Dinner will be an hour late.

This was nice and lemony. I had no problems – i wrapped my packets in parchment paper first then wrapped it in foil. I placed them on a cookie sheet and cooked for 30 minutes.

It seems to be turning out, but it took me an hour so far to bake, I think for my oven it would work faster in a baking pan than foil. I have cooked chicken in a baking pan, came out faster. Might try next time. I didn’t pound it, but I bought thin sliced chicken. I am not in a hurry to go anywhere, but I wouldn’t make if I was in a hurry. Also I put mine on a cookie pan also otherwise the juice will leak and go in the racks. In case anyone wonders. So just for everyone if you cook and still not done just keep in mind you just have to keep cooking. It will turn out in the end if you aren’t in a rush. Otherwise it smells good so far!

I used the skinny cutlets found at the grocery and this turned out great. I didn’t use butter…put in foil on the grill and forgot about it for 25 min. Will try again and add a small corn on cob too.

Boy! “I’m angered.” Who knew a recipe could engender such angst. Here you are trying to do a good thing and you get stomped on because Fools can’t follow directions. What a great country we’ve made!!!

Haven’t tried this yet, but to those who had problems;

Ovens vary a lot, as previously stated, MAKE SURE chicken is pounded very thin I prefer using a tenderizer actually. Helps absorb the juices better.

A key element would be to use a quick read digital thermometer with a very thin probe. b Take care not to penetrate bottom foil. You can check the temp without opening the packet and losing the juice. When it reads 160, you are done!

I tenderised the chicken as instructed to an inch at the most. I read all the negative reviews to find out why they weren’t getting theirs to cook. I actually did my temp at 425 and did it for 25 minutes. I really could have pulled it out at 20 minutes. I love the idea of this recipe. But, I will say it was personally too much lemon flavouring to me. I will try it again but I’ll probably change the seasoning a bit, or at least let it marinate over night. If you do this recipe as instructed then your chicken will cook properly.

I marinated my chicken in Zesty Italian dressing for an hour or so and cooked the packets according to the directions for about 45 minutes or so. Juiciest chicken I have EVER had, great lemon zesty flavor and all the family(even the picky eaters) loved it!!!! Took longer but well worth it!!!!!

When it comes to chicken breasts, 350 for 30 minutes always works for me!

This recipe is not great, and the reviews about the cook time are VERY accurate. The chicken needs to be browned before going in the oven or it will look unappealing. I pounded my chicken thin, and it still took nearly an hour to cook, making the asparagus soft and unappetizing. That being said, the seasoning that went on the chicken and asparagus is very tasty, and I will use it again. I think cooking the chicken and the asparagus for the same time just doesn’t make sense, unless you like floppy asparagus 🙁

I like everything about this recipe EXCEPT the aluminum foil!
You must be very careful about aluminum in contact with food!
That is the very reason I scrapped all my aluminum cookware.

Nutritional value?

    Hi Chita – My Fitness Pal has a great tool that will provide nutritional information for any recipe on the internet through their app.

We frequently cook and deBone whole chickens to use in a variety of recipes. I didnt think 20 minutes was enough time to cook the chicken in this recipe so i used our precooked chicken. Delicious!

I Made this meal last week, and It was a Hit. The REQUESTED that I make it again tonight

I Made this meal last week, and It was a Hit. THEy REQUESTED that I make it again tonight! I had to COok it about 10 minutes longer, To be sure it was done. The ad on this page makes it very difficult to type. I think it’s the music playing with the ad.

I love it and if you add simple rice to it. then it makes a very simple meal still with little dishes to clean

Had to tweek it a little bit,as I do on some recipes.. added a little chicken stock to add steam..it cooked faster as, 20 min not enough for the thighs, little more garlic and lemon & broccoli ..presto over pasta

Like everyone else said, my chicken was still raw after 20 minutes. I increased the temperature to 425 and baked an additional 20-25 min. I did not pound as they were small thighs.

I would either cut chicken breasts in half or use CHICKEN cutleTs RATHER THAN regular chicken breasts.
ALso can add small Whole mushrooms. We foil pack since we are fUll time rvers. We will try it this week!

    Hi Candy- I hope that you love these foil packs! Mushrooms are so yummy in these foil packs! Happy camping to you! 🙂

Can I used liMe instead of lemOn?

    Hi Sandra- it will significantly alter the flavor of this dish, but you could give it a try! Definitely let me know how they turn out if you do so! 🙂

I’d like to see nutrition information as I’m diabetic.

    Hi Ray- I recommend using My Fitness Pal. They have an awesome online tool where you can input any recipe URL into and it will generate the nutritional information for you! Hope you love this dish! Thanks!

      Thanks, Tiffany. I do use them. I was just thinking it would be nice to see the info next to the recipe on your site.

I was so looking forward to trying a foil pack dinner. I FOLLOWED THE RECIPE EXACTLY AS STATED AND IT CAME OUT VERY BLAND. i HAD TO COOK THE CHICKEN ABOUT 10 MINUTES MORE. I won’t be making this again.

    Hi Mj- sorry to hear that. Not quite sure what went wrong 🙂

I butterflied the chicken and it was done in abouT 35 minutes. I also topped it with sHredded parmesan cheese. YuMmy!

    You can never go wrong with shredded parmesan cheese! YUM! Thanks for your input, Candy!

After reading the RECIPEi thought it looked yummy. The only advice i took from the comments was to brown both sides of each piece of chicken brEast beforebaking in foil packets in oven. It was cooked in 25 min. Thank you for Sharing your delicious recipe

    Thanks for sharing your feedback, Bert! Glad to hear that you enjoyed this recipe!

Hi, May I asK IF THIS RECIPE ABLE TO STORE IN THE FRIDGE FOR A FEW DAYS?

    After it’s cooked? Yeah, you can do that in an air tight container!