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Greek Chicken Potato Packets

Greek Chicken Potato Packets


Erin @ onceamonthmeals.com


  • 2 pounds boneless, skinless chicken breast
  • 1 pound red potatoes, quartered
  • 0.5 cups black olives, drained and sliced
  • 4 Tablespoons olive oil
  • 1 teaspoon minced garlic
  • 0.5 cups feta cheese
  • 1 cup sliced lemon
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 15.5 ounces diced tomatoes, drained
  • 4 12×12 aluminum foil squares


Place four foil sheets on the counter. Divide chicken onto indicated number of sheets. Divide olives, tomatoes, potatoes onto the chicken breast. Top with feta cheese, olive oil, italian seasoning, salt and pepper and lemon slices. Fold the empty side of the foil sheet over and crimp the edges over three times to create a tight packet. Place packets on a rimmed baking sheet and bake at 375 for 20 minutes.

Freezing Directions:

Divide ingredients among foil packets as directed above, but do not bake. Place packets into freezer bags, label and freeze. TO SERVE: Place thawed packets on a rimmed baking sheet and bake at 375 for 25 minutes.

Servings:  4

**conversion chart image provided by Erik Spiekermann

20 Responses to “Greek Chicken Potato Packets”

  1. Rebecca says:

    So chicken breast is uncooked?

  2. Katrina says:

    Can you use boneless skinless thighs with the same result? Cooking time the same?

  3. Katherine says:

    I plan to make this x6 for a freezer meal swap group I belong to.
    For simplification, I’d like to make it in one 13×9 pan wrapped in foil rather than 4-6 individually wrapped packets.
    Any suggestions for increasing the cooking time accordingly?

    • Katie says:

      Hi Katherine! I would cook it for about 35-40 minutes. You want the chicken to be cooked through and if you take it out of the small packets, the steam factor in cooking will be lower. Enjoy- we LOVE freezer meal swaps. Less work and more fun with friends!

  4. callie says:

    I had high hopes for this recipe but it was inedible. I cooked it 3x’s longer than told and the potatoes were still very hard. It was also lacking in flavor.

    • Lisa says:

      Callie – I am sorry that this recipe didn’t meet your expectations. We do appreciate your feedback, as it allow us to make adjustments if needed on recipes.

  5. Amy Picard says:

    I blanched the potatoes first, to see if that would help. I ate this for dinner tonight, but just after making it, so not after freezing and thawing. It was soooo good! I only used 3 pounds of chicken. There were 4 huge breasts in the package, so I cut them in half to get 8. Worked nicely for portion control. I also realized I only had one can of tomatoes, so I only used the one, but it came out great. Oh, and I used green olives, because those are my favorites.

    • Lisa says:

      Amy – Thank you so much for sharing your variations on this recipe! We love to see how readers adapt to their own personal preferences!

  6. emily says:

    What is the calorie count?

  7. Larissa says:

    We had the same problem as Callie above. After the first failed cooking attempt, we tried tonight to turn up the heat to 425′ and leave it in longer – after 40 minutes one chicken breast is semi-done, two look raw and the potatoes are still raw. Now I’m turning all the portions out into a baking dish and doing it the traditional way. It wouldn’t be such an issue but it’s now 8 pm on a school night – so be warned, the cooking time is a bit off!!

    • Katie says:

      Thanks for the heads up Larissa! Since we’ve had a few reports, I will make sure this recipe gets retested to see if there are changes needed. Sorry for the late night!

  8. Sara says:

    This recipe looks wonderful and I plan to try it tonight. I’ve noticed the comments from several people regarding the cooking time. I’ve made chicken in packets in a similar manner for many years, and I’ve always found that baking the chicken packet for about an hour at 350 was always sufficient to get the chicken done, as well as whatever else I put in the chicken, usually carrots, onions and mushrooms. Just a though! :)

  9. B says:

    I baked these for an hour, and they turned out great! Also, I used Basil, Garlic, and Oregano style diced tomatoes instead of plain. Mmm.

  10. Juanita says:

    So can anyone tell he whether the texture of the potatoes change with freezing? I have always hesitated putting them in the freezer coz I thought they might go weird

    • Lisa says:

      I don’t find that the texture changes. One tip when freezing potatoes is to ensure they are completely covered in liquid when freezing.

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