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Salsa Chicken Packets

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Salsa Chicken Packets

Salsa Chicken Packets

Jessica Braider
Sometimes it’s a fun change to serve the family a meal in a packet. Scramble fan Traci Sara of Arlington Heights, Illinois, shared this idea with us and we love how the chicken stays so moist and flavorful (don’t forget to rinse and recycle the foil after dinner).
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Tex Mex
Servings 4 servings


  • 1 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1 tsp. ground cumin
  • 4 boneless skinless chicken breast halves
  • 1 red or yellow bell pepper thinly sliced
  • 1/2 yellow onion thinly sliced
  • 3/4 cup chunky salsa (look for brands with no sugar added)
  • 1/2 cup shredded Cheddar cheese


  • Preheat the oven to 350 degrees. In a small bowl, combine the chili powder, garlic powder and cumin. Sprinkle and rub the mixture evenly on both sides of the chicken breasts.
  • Lay a sheet of aluminum foil that is about 1-foot long on a baking sheet, put 1/4 of the vegetables in the center, top it with one chicken breast, then 1/4 of the salsa (without too much of the liquid), and wrap it up tightly.
  • Repeat with remaining vegetables, chicken and salsa, so you have 4 packets.
  • Bake the packets for 30 – 35 minutes depending on the thickness of your chicken.
  • Remove the packets from the oven, open them carefully, and sprinkle 1 Tbsp. of cheese over each chicken breast. Close the packets loosely and wait a minute for the cheese to melt. Serve the chicken immediately with guacamole and carrots.

Slow Cooker Directions

  • Prepare the packets as directed and place them in the slow cooker, stacking as required. Cook on low for 8 - 10 hours or on high for 4 - 6 hours. At serving time, open the packets, top with the cheese, close the packets loosely, and wait a minute or so for the cheese to melt. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Combine the spices, rub them on the chicken and refrigerate, slice the bell pepper and onion, shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Double the garlic powder, use spicy salsa and/or sprinkle the finished dish with a little hot sauce.
Tip: If you are trying to control your sodium intake, look for salsa that’s marked “low sodium.”  If you have a hard time finding a low sodium brand, you can replace half of the salsa required in a recipe with salt-free diced tomatoes and some diced onion and jalapeno.
Nutritional Information Per Serving (% based upon daily values): Calories 321, Total Fat: 9g, 12%; Saturated Fat: 4g, 19%; Cholesterol: 84mg, 28%; Sodium: 521mg, 22%; Total Carbohydrate: 29g, 10%; Dietary Fiber: 4g, 15%; Sugar: 6g; Protein: 34g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dinner, Fall, Gluten-Free, Kid-Friendly, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
Tried this recipe?Let us know how it was!
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