Ingredients
Equipment
Method
Build the packets
- Place each chicken breast on a sheet of heavy-duty aluminum foil and sprinkle with the ranch seasoning mix.
- Wrap each breast with 2 slices of bacon, pressing lightly so the bacon stays in place.
- Surround the chicken with the halved baby potatoes and the broccoli florets in the foil so the fillings cook in the same steam.
- Fold the foil into sealed packets, crimping edges tightly to keep steam inside (visual cue: no gaps at the seams).
Cook on campfire grate
- Place packets on a campfire grate over medium heat for 20-25 minutes until the chicken reaches 165°F (visual cue: steam will billow when you lift a corner carefully).
Finish with cheese and serve
- Open each packet and sprinkle shredded cheddar cheese over the hot chicken and vegetables.
- Reseal packets briefly just to melt the cheese, then serve immediately (visual cue: cheese turns glossy and fully melted).
Notes
For even cooking, halve potatoes into similar-sized pieces and keep packet edges tightly sealed. Store leftovers in the fridge up to 3 days; reheat in a covered skillet or microwave until hot. Freezing isn’t recommended because foil texture can soften after thawing. For a lighter option, use turkey bacon and reduced-fat cheddar to keep the bacon-ranch flavor with fewer calories.