Foil Packet Dinners: 13 Fold, Seal and Bake Meals That Leave Zero Pans in the Sink

Foil packet dinners are the weeknight trick that ends the nightly fight over who washes the pans, because the whole meal cooks sealed inside a sheet of aluminum foil in your oven. You pile meat or fish, vegetables, butter and seasoning in the middle of the foil, fold it into a tight pouch, set the packets on a sheet pan and bake. The steam trapped inside cooks everything at once and keeps it juicy, and every person gets their own portion, so picky eaters can skip the onions without a fuss. Below are 13 easy oven recipes, from garlic butter steak and lemon salmon to a Cajun shrimp boil, Greek chicken and a warm apple cinnamon dessert packet. When dinner is done, you toss the foil and wipe the pan..

Foil Packet Dinners Start Here: Garlic Butter Steak and Potatoes

This is the packet that turns skeptics into fans. Cubes of sirloin and quartered baby potatoes get tossed in melted garlic butter, a little thyme and plenty of black pepper, then sealed and baked until the potatoes are tender and the steak bites are rosy in the middle. Cut the potatoes small so they finish at the same time as the beef. When you tear the foil open, the buttery juices pool at the bottom, so spoon them over everything before you eat..

You will need: 1 1/2 lb sirloin steak cut into 1 inch cubes, 1 1/2 lb baby potatoes quartered, 4 tablespoons melted butter, 4 garlic cloves minced, 1 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, chopped parsley.

How to make it: 1. Heat the oven to 425 F and tear four 12 by 18 inch sheets of heavy duty foil. 2. Microwave the potatoes for 4 minutes so they get a head start. 3. Toss the steak and potatoes with the butter, garlic, thyme, salt and pepper, then divide among the foil sheets. 4. Fold the long sides together twice, crimp the ends and bake on a sheet pan for 18 to 22 minutes. 5. Open carefully, check the steak is done to your liking, and top with parsley.

Lemon Herb Salmon and Asparagus

Salmon may be the best food in the world to cook in foil, because the gentle steam keeps the fillet silky instead of dry. Lay each fillet on a bed of asparagus spears, brush it with olive oil, garlic and fresh dill, and top it with thin lemon slices. In about 15 minutes the fish flakes easily and the asparagus is bright green with a little bite. It looks fancy enough for guests, yet it takes ten minutes of work and leaves nothing to scrub afterward.

You will need: 4 salmon fillets (about 6 oz each), 1 lb asparagus trimmed, 3 tablespoons olive oil, 2 garlic cloves minced, 1 lemon thinly sliced, 2 tablespoons chopped fresh dill, salt and pepper.

How to make it: 1. Heat the oven to 400 F and set out four large sheets of foil. 2. Divide the asparagus among the sheets and drizzle with half the oil. 3. Place a salmon fillet on top, brush with the remaining oil and garlic, season, and add dill and lemon slices. 4. Seal the packets and bake 14 to 18 minutes, until the salmon reaches 145 F and flakes with a fork.

Cajun Shrimp Boil Foil Packet Dinners

All the fun of a Southern seafood boil, minus the giant stockpot and the newspaper on the table. Shrimp, sliced smoked sausage, short pieces of corn on the cob and small red potatoes get coated in Cajun seasoning and butter, then sealed in foil so the spices soak into every bite. Par-cook the potatoes and corn first, because shrimp cooks in minutes. Serve each packet with lemon wedges and crusty bread to mop up the spicy, buttery juices left in the bottom.

You will need: 1 lb large shrimp peeled and deveined, 12 oz smoked sausage sliced, 2 ears corn cut into 2 inch pieces, 1 lb small red potatoes halved, 4 tablespoons melted butter, 1 tablespoon Cajun seasoning, 2 garlic cloves minced, lemon wedges, parsley.

How to make it: 1. Heat the oven to 425 F. 2. Boil or microwave the potatoes and corn until just tender, about 8 minutes. 3. Toss everything with the butter, Cajun seasoning and garlic and divide among four foil sheets. 4. Seal tightly and bake 15 to 18 minutes, until the shrimp are pink and opaque. 5. Finish with parsley and lemon juice.

Chicken Fajita Packets

Fajita night usually means a sizzling skillet and a splattered stovetop. In foil, the same strips of chicken, red and green bell peppers and onion bake in their own juices with chili powder, cumin, smoked paprika and lime. The peppers turn soft and sweet, and the chicken stays tender. Open the packets right at the table, set out warm tortillas, sour cream, salsa and avocado, and let everyone build their own. It is a fun, hands-on dinner that kids love helping with. Of all the foil packet dinners here, this is the one kids ask for by name.

You will need: 1 1/2 lb boneless chicken breast sliced into strips, 1 red and 1 green bell pepper sliced, 1 onion sliced, 2 tablespoons olive oil, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 lime, tortillas and toppings.

How to make it: 1. Heat the oven to 400 F. 2. Toss the chicken, peppers and onion with the oil and spices. 3. Divide among four foil sheets, seal and bake 20 to 25 minutes, until the chicken reaches 165 F. 4. Squeeze lime over the top and serve with warm tortillas and toppings.

Honey Garlic Chicken and Vegetables

Sticky, sweet and savory, this packet tastes like takeout but cooks in your own oven. Bite-size chicken thighs mingle with baby carrots, broccoli florets and green beans in a quick sauce of honey, soy sauce, garlic and a touch of ginger. As it bakes, the sauce bubbles down into a glossy glaze that clings to every piece. Thighs stay juicier than breasts in the steamy packet, but either works. Spoon it over rice or eat it straight from the foil.

You will need: 1 1/2 lb boneless chicken thighs cut in chunks, 2 cups broccoli florets, 1 cup baby carrots halved, 1 cup green beans, 1/3 cup honey, 1/4 cup low sodium soy sauce, 3 garlic cloves minced, 1 teaspoon grated ginger, 1 teaspoon cornstarch, sesame seeds, sliced green onion.

How to make it: 1. Heat the oven to 400 F. 2. Whisk the honey, soy sauce, garlic, ginger and cornstarch. 3. Divide the chicken and vegetables among four foil sheets and spoon the sauce over them. 4. Seal and bake 22 to 25 minutes, until the chicken reaches 165 F. 5. Sprinkle with sesame seeds and green onion.

Smoked Sausage, Cabbage and Potato Packets

This is old-fashioned farmhouse comfort food in a neat little parcel. Thick coins of smoked sausage, wedges of green cabbage, sliced onion and small potatoes are dotted with butter and a pinch of caraway, then baked until the cabbage turns sweet and silky. Because the sausage is already fully cooked, the packet is really about softening the vegetables, which makes it one of the most forgiving foil packet dinners you can make. A dab of grainy mustard on the side finishes it perfectly.

You will need: 14 oz fully cooked smoked sausage sliced, 1/2 small head green cabbage cut in wedges, 1 lb small potatoes thinly sliced, 1 onion sliced, 4 tablespoons butter, 1/2 teaspoon caraway seeds, salt and pepper, grainy mustard.

How to make it: 1. Heat the oven to 400 F. 2. Layer the potatoes, cabbage, onion and sausage on four foil sheets. 3. Dot with butter, sprinkle with caraway, salt and pepper. 4. Seal and bake 30 to 35 minutes, until the potatoes are tender. 5. Serve with grainy mustard.

Ranch Chicken and Potatoes

Three pantry ingredients do the heavy lifting here: chicken, potatoes and a packet of dry ranch seasoning. Toss the chicken and diced potatoes with olive oil and the seasoning, add a few strips of cooked bacon if you like, then seal and bake. The ranch blend gives everything a tangy, herby, garlicky flavor that kids recognize right away. Top the open packets with shredded cheddar for the last few minutes and you have a dinner that disappears fast, even on the busiest school night. It is proof that foil packet dinners can be both lazy and crowd-pleasing.

You will need: 1 1/2 lb boneless chicken breast cubed, 1 1/2 lb Yukon gold potatoes diced small, 3 tablespoons olive oil, 1 packet (1 oz) dry ranch seasoning, 4 slices cooked bacon crumbled, 1 cup shredded cheddar, chopped chives.

How to make it: 1. Heat the oven to 425 F. 2. Toss the chicken and potatoes with the oil and ranch seasoning. 3. Divide among four foil sheets, seal and bake 25 to 30 minutes, until the chicken reaches 165 F and the potatoes are tender. 4. Open the packets, add cheddar and bacon, and bake 3 minutes more uncovered. 5. Top with chives.

Hamburger and Vegetable Foil Packet Dinners

Generations of scouts and busy parents know this one as the classic hamburger packet. A seasoned ground beef patty sits on a bed of sliced potatoes, carrots and onion, with a spoonful of cream of mushroom soup or a little Worcestershire to keep it saucy. In the oven, the patty drips its juices into the vegetables below, so every bite tastes like a cozy pot roast. Make the packets in the morning and refrigerate them, and dinner is ready to bake the minute you walk in.

You will need: 1 1/2 lb ground beef, 1 teaspoon Worcestershire sauce, 1 teaspoon onion powder, 2 large potatoes thinly sliced, 2 carrots thinly sliced, 1 onion sliced, 4 tablespoons cream of mushroom soup or 2 tablespoons butter, salt and pepper.

How to make it: 1. Heat the oven to 400 F. 2. Mix the beef with Worcestershire, onion powder, salt and pepper and shape four patties. 3. Layer potatoes, carrots and onion on four foil sheets, top each with a patty and a spoon of soup or butter. 4. Seal tightly and bake 35 to 40 minutes, until the beef reaches 160 F and the vegetables are tender.

Italian Sausage, Peppers and Onions

The smell of sausage and peppers is pure street-festival nostalgia, and this version lets the oven do all the work. Italian sausage links, sliced into chunks, roast with colorful bell peppers, onion, garlic and a sprinkle of oregano until the peppers slump and sweeten in the juices. Pile it into toasted hoagie rolls with provolone, serve it over pasta, or spoon it beside creamy polenta. Using raw sausage? Make sure it reaches 160 F, which the USDA lists for ground pork. Make a double batch, since foil packet dinners like this reheat beautifully.

You will need: 1 1/2 lb Italian sausage links cut in 2 inch pieces, 3 bell peppers in mixed colors sliced, 1 large onion sliced, 3 garlic cloves sliced, 2 tablespoons olive oil, 1 teaspoon dried oregano, salt and pepper, hoagie rolls and provolone (optional).

How to make it: 1. Heat the oven to 400 F. 2. Toss the sausage, peppers, onion and garlic with the oil, oregano, salt and pepper. 3. Divide among four foil sheets, seal and bake 25 to 30 minutes, until the sausage reaches 160 F. 4. Serve in rolls with provolone, over pasta or on polenta.

Teriyaki Chicken and Pineapple Foil Packet Dinners

Pineapple and teriyaki sauce are a sweet and salty match, and the foil packet keeps every juicy bite locked in. Chicken chunks, pineapple tidbits, red bell pepper and red onion get a generous pour of teriyaki, then bake until the edges of the pineapple caramelize slightly. Spoon it over steamed jasmine rice and scatter sliced green onion and sesame seeds on top. It brings a little vacation feeling to a gray November evening, and the leftovers make a great lunch the next day.

You will need: 1 1/2 lb boneless chicken thighs or breasts cubed, 2 cups pineapple chunks, 1 red bell pepper chopped, 1/2 red onion chopped, 1/2 cup teriyaki sauce, 1 tablespoon honey, steamed rice, sesame seeds, green onion.

How to make it: 1. Heat the oven to 400 F. 2. Toss the chicken, pineapple, pepper and onion with the teriyaki sauce and honey. 3. Divide among four foil sheets, seal and bake 22 to 25 minutes, until the chicken reaches 165 F. 4. Serve over rice with sesame seeds and green onion.

Greek Chicken with Tomato, Olives and Feta

This bright, Mediterranean packet tastes like summer even in the middle of winter. Chicken breast is rubbed with olive oil, lemon, garlic and oregano, then surrounded by cherry tomatoes, zucchini, red onion and Kalamata olives. The tomatoes burst as they bake, creating a tangy sauce, and crumbled feta goes on at the end so it softens without melting away. Serve it with warm pita and a spoon of tzatziki. If you are cooking for a crowd, this is a colorful one to put out on the table.

You will need: 4 small boneless chicken breasts, 2 tablespoons olive oil, 1 lemon, 2 garlic cloves minced, 1 teaspoon dried oregano, 1 cup cherry tomatoes, 1 zucchini sliced, 1/2 red onion sliced, 1/3 cup Kalamata olives, 1/2 cup crumbled feta, pita and tzatziki.

How to make it: 1. Heat the oven to 400 F. 2. Rub the chicken with oil, lemon juice, garlic, oregano, salt and pepper. 3. Place each breast on a foil sheet with the tomatoes, zucchini, onion and olives around it. 4. Seal and bake 25 to 30 minutes, until the chicken reaches 165 F. 5. Open, scatter with feta and lemon zest, and serve.

Pesto Tilapia with Cherry Tomatoes

When you need dinner on the table in 20 minutes flat, this is the packet to reach for. Mild tilapia fillets get a generous swipe of basil pesto and a handful of halved cherry tomatoes, plus a few thin slices of zucchini underneath to keep the fish from sticking. The fish steams in the pesto oil and comes out tender and fragrant. Before you bake, check our 3-ingredient dump dinners for more meals that need almost no prep. Serve the tilapia with orzo or crusty bread.

You will need: 4 tilapia fillets, 1/3 cup basil pesto, 1 1/2 cups cherry tomatoes halved, 1 small zucchini thinly sliced, 1 tablespoon olive oil, salt and pepper, lemon wedges, grated parmesan.

How to make it: 1. Heat the oven to 400 F. 2. Lay zucchini slices on four foil sheets and top with a tilapia fillet. 3. Spread pesto over the fish, add the tomatoes, drizzle with oil and season. 4. Seal and bake 12 to 15 minutes, until the fish reaches 145 F and flakes easily. 5. Finish with parmesan and lemon.

Apple Cinnamon Foil Packet Dessert

Save room, because dessert can come out of the same oven while you eat dinner. Sliced apples are tossed with brown sugar, cinnamon, a little butter and a handful of oats or granola, then sealed and baked until soft and syrupy, like an easy apple crisp. Spoon the warm apples into bowls and top with vanilla ice cream or whipped cream. One last tip for every packet on this list: use the USDA safe minimum temperature chart and a quick-read thermometer. Yes, foil packet dinners can end with dessert too.

You will need: 4 apples (Honeycrisp or Granny Smith) cored and sliced, 1/4 cup brown sugar, 1 teaspoon cinnamon, pinch of nutmeg, 3 tablespoons butter, 1/2 cup oats or granola, vanilla ice cream.

How to make it: 1. Heat the oven to 400 F. 2. Toss the apples with the brown sugar, cinnamon and nutmeg. 3. Divide among four foil sheets, dot with butter and sprinkle with oats. 4. Seal and bake 20 to 25 minutes, until the apples are tender. 5. Open carefully, let the steam escape, and serve warm with ice cream.