Chicken & Mushroom Foil Packet
This chicken & mushroom foil packet makes a great low carb and/or complex carb meal. Each foil packet contains one chicken breast, button mushrooms, veggies and brown rice. If you are eating low carb, you can use little brown rice like in this recipe, or omit the rice and replace with more veggies. A can of cream of mushroom, some butter and white wine forms the base of the sauce. The taste? Absolutely heavenly :)~
See Also:
STEP-BY-STEP PHOTOS
Start with lots of chopped button mushrooms (white or brown) and a can of cream of mushroom soup (I’m using Campbell’s but you can use any brand).
Dissolve cream of mushroom with water (above is only 1 small portion).
I’m using one piece of boneless chicken breast per person. Since one side of the meat is thicker, you can make some slits on the under-side to even out the thickness (optional).
On a large sheet of foil, place frozen veg (pea/carrot/corn) with some cooked brown rice in the middle. For more carb, add them later, when cooked. For low carb, omit the rice and add more frozen veg.
Place chicken breast over the rice and drizzle dry white wine (or low sodium chicken stock if you don’t consume wine) over the meat.
Scatter bell peppers around the chicken. Top everything with sliced mushrooms, cubed butter, olive oil and garlic salt.
Spoon prepared cream of mushroom sauce over the chicken.
Fold the foil sheet lengthwise towards the middle…
… followed by folding in the other two ends. Make 3 more packages.
Place foil packets in the oven on a baking tray and bake for 30 minutes. When opening the packet, be careful of hot steam. Spoon some sauce over the chicken, and garnish with freshly chopped parsley & black pepper.
To eat, cut the chicken to bite-sized chunks.
This dish tastes best, when everything is messy and all mixed. The sauce (made up of chicken steaming juices, white wine, butter & mushrooms) is so natural-tasting and wholesome.
With everything all deliciously mixed up (chicken at the bottom to absorb the sauce), I brought one foil packet in a disposable microwave-safe container for my work lunch. Really happy and satisfied :)~~
Chicken & Creamy Mushroom Foil Packet Recipe
If you are not comfortable with aluminium foil, you can use parchment paper instead.
For a more filling meal, add cooked carb (rice/quinoa/pasta/croutons) to soak up the sauce in the packet when it is cooked. For low carb, you can omit the rice and replace with more frozen veg.
Check out the step-by-step photos and more tips on the previous page.
Ingredients:
- 1 can (290g) cream of mushroom soup
- 100ml water
- 4 tbsp frozen veg (pea, carrot, corn)
- 160g cooked brown rice (or quinoa)
- 4 pieces boneless chicken breast about 200g each & 2.5 cm (1 in) thickness
- 1 bell pepper (red/yellow) cubed & divided to four portions
- 250g button mushrooms cleaned*, sliced thinly & divide to four portions
- 2 tbsp x 4 dry white wine e.g. sauvignon blanc (or low-sodium chicken stock)
- 20g x 4 unsalted butter cubed
- 1 tbsp x 4 extra virgin olive oil (evoo)
- garlic salt to taste
- freshly cracked black pepper to taste
- freshly chopped parsley (or dried parsley flakes) to garnish
* clean mushrooms by wiping with a moist damp kitchen towel.
You Also Need:
- four sheets of food-grade aluminium foil measuring 30×30 cm
Directions:
- Prepare creamy mushroom sauce. Add cream of mushroom soup and water in a bowl. Stir with a spatula to mix well. Divide into 4 portions.
- Make foil packets. Lay foil sheet on a flat work surface. Place 1 tbsp assorted veg and 40g cooked brown rice in the middle of the sheet. Place chicken breast on top of the rice. Drizzle 2 tbsp white wine over the chicken. Scatter one portion of bell peppers around the chicken. Top everything with one portion of button mushrooms, 20g cubed butter and 1 tbsp evoo. Drizzle one portion of mushroom sauce over the chicken. Season with garlic salt, to taste. Seal the packet by folding in the foil lengthwise over the chicken, followed by the remaining two sides. Repeat to make 3 more foil packets.
- Bake the foil packets. Place foil packets on a baking tray. Bake them at preheated oven of 200°C (392°F) at upper rack for 30 minutes.
- Serving suggestion. When opening the foil packet, be careful of hot steam coming out from it. Garnish with parsley and black pepper. Cut chicken breast to bite-sized chunks. Mix everything well in the sauce before eating.