French Onion ChickenFoil Packets with Cheesy Asparagus – These French onion chicken and asparagus foil packets make a delicious and satisfying everyday meal for busy families! Juicy, succulent chicken breasts are topped with caramelized onions and glorious melted cheese are baked in foil packets with healthy asparagus to keep carbs low. Not only are these individual chicken and asparagus packets easy to prepare and customize, but you’ll also have minimal dishes to clean at the end. Enjoy!
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Ingredients list for the French Onion Chicken and Asparagus Foil Packets
- 1lb (450g) chicken breasts, boneless, skinless (2 medium chicken breasts)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon Red crushed chili pepper flakes, optional
- Pinch of salt and fresh cracked pepper
- 2 tablespoons unsalted butter
- 2 or 3 onions, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup chicken broth
- 1 cup shredded mozzarella cheese (or Gruyere)
- 1 lb (450g) asparagus, medium-thick, woody ends trimmed
- 1 tablespoon fresh chopped parsley, for garnish
Directions
1. To prepare the oven-baked french onion chicken in foil packs: Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Pour in 1/4 cup of broth to deglaze if your pan gets too dry, and keep stirring until onions are browned. Stir in fresh minced garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.
2. In the meantime, preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop.
3. Divide chicken onto the aluminum foil near the center then place trimmed asparagus to one side of the chicken, following the long direction of the foil. Drizzle chicken breasts and asparagus with a little olive oil and season with oregano, crushed chili pepper flakes, salt, pepper, and garlic powder.
4. Spread caramelized onions on top of each chicken breast. Sprinkle shredded cheese on top.
5. Wrap salmon foil packets in and crimp the edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.
6. Transfer the chicken foil packs to a baking sheet and bake the chicken in the oven, sealed side upward until chicken has cooked through, about 25 to 30 minutes.
7. Carefully unwrap the baked french onion chicken and asparagus foil packets and bake in the oven in broiler mode for 2 minutes to crisp up the cheese. Remove from oven and serve immediately with fresh parsley. Enjoy!
Notes:
- You can prepare the caramelized onion ahead of time, and just assemble the foil packs at the last minute before baking.
- The baking time will depend on the thickness of your chicken breasts. If your chicken breasts are too large, slice them horizontally.
- Go easy on the salt because French onion and cheese are already salty.
- If aluminum foil is a concern for you, you can use parchment paper to make the packets. Use a stapler or paperclips to maintain the fold.
- Other vegetable to accompany the French onion chicken: Keep it low carb with cauliflower, zucchini, or broccoli. OR! Carb it up with a side of potatoes cut in cubes.
Tips on how to caramelize onions:
- Slowly cook onions in butter until they are browned and soft. It takes roughly 10-20 minutes to get them nice and jammy with a delicious caramelized taste that will compliment the chicken in foil and asparagus.
- Let the onion cook and brown on the skillet before stirring them around to caramelize them faster. Stirring constantly will prevent onion from browning.
- Let onions cool down before topping the chicken breasts.
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