Greek Chicken Potato Packets - Dump and Go Dinner

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Greek Chicken Potato Packets - Dump and Go Dinner

The Cook
4 Servings
11 Ingredients

Greek Chicken Potato Packets are simple but full of flavor. They are the perfect make or freeze ahead meal for busy days.

4 Servings
11 Ingredients


  • 2 pounds Chicken, Boneless Breasts
  • ½ cups drain Black Olives, Sliced, Canned
  • 15 ½ ounces drain Diced Tomatoes, Canned
  • ½ cups Feta Cheese Crumbles
  • 4 tablespoons Olive Oil
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon mince Garlic, Cloves
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 cup slice Lemon
Serving Day Ingredients
  • 2 cups chunk Red Potato



  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions


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Make It Now Cooking Directions

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Nutrition Facts

  • Not available.


Join the discussion
    1. Hi Rebecca! Yes, the chicken breast is uncooked so you will want to check for doneness before pulling out of the oven. Enjoy!

    1. You could definitely use thighs instead of breasts. I would think the cooking time would be just a little less for thighs. Enjoy!

  1. 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?

    1. 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!

  2. 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.

    1. 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.

  3. 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.

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

  4. 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!!

    1. 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!

  5. 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! 🙂

  6. 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.

  7. 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

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

  8. I had the same problem with cooking time… ended up having to bake for 1hr 15min, and even then the potatoes weren’t done (chicken was done at 1hr and a bit dry at 1hr 15min. Also, some of my potatoes turned black and all of them had a not so great texture. I think for the rest of the ones in my freezer I’ll take the potatoes out and roast those separately.

  9. After reading all the comments I am unsure of whether to try this. Can you tell me if the cooking times and such were ever changed in the recipe so that it will come out properly?

    1. Hi Debby, Great question. The cook times on the this recipe are the most updated. We’ve had members have success with the original baking instructions. If you make it and you find differently, please do let us know so we can review again and adjust if needed.

  10. Could the packets be cooked in the Instant Pot, like some of the fish packet dinners? Looking for ways for the teens to eat a “snack” from frozen.

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