Introduction

Oh, hello there, my friend! Do you ever have those nights where you just want something delicious, comforting, and utterly fuss-free to make for dinner? I know I do! It brings back so many memories of cozy evenings and simple, satisfying meals. Today, I’m so excited to share a recipe that’s a total game-changer for busy weeknights: Creamy Chicken Foil Packets with Couscous. Seriously, this is the kind of meal that feels like a warm hug in a bowl, and the best part? It’s incredibly easy to whip up with minimal cleanup. Let’s get cooking!

Why You’ll Love This Recipe

Fast: From start to finish, you’ll be enjoying this flavorful meal in under 30 minutes.
Easy: Seriously, the most “complicated” part is cubing the chicken, and even that’s a breeze.
Giftable: These packets are perfect for making ahead and gifting to new parents, a sick friend, or anyone who needs a little culinary pick-me-up. Just label with baking instructions!
Crowd-Pleasing: The creamy, savory sauce and tender chicken are a hit with everyone, from picky eaters to seasoned foodies.

Ingredients

Gather ’round, let’s see what deliciousness we need for this recipe. It’s all pretty simple stuff you might even have in your pantry already!

3 cloves garlic, finely minced: The aromatic heart of our sauce! Garlic is always a good idea, right?
2 tablespoons ⅓ less fat cream cheese, at room temperature: This is our secret weapon for that amazing creamy texture. Make sure it’s softened so it mixes in like a dream.
2 tablespoons grated Parmesan cheese, divided: Salty, nutty goodness. We’ll use some in the sauce and sprinkle some on top for an extra golden finish.
⅓ cup + ¼ cup low sodium chicken broth, divided: This is what’s going to cook our couscous and create our luscious sauce. Low sodium is great so you can control the saltiness.
¼ teaspoon kosher salt: Just a pinch to bring out all those wonderful flavors.
⅛ teaspoon black pepper: A little warmth to balance the richness.
6 ounce chicken breast, cut into 1″ cubes: Boneless, skinless is easiest here. Cubing it ensures it cooks quickly and evenly.
⅓ cup uncooked pearl couscous: These little pearls of pasta are so fun and soak up all that delicious sauce beautifully.
1 tablespoon fresh basil, chopped: A little pop of freshness right at the end to brighten everything up.

How to Make It

Alright, let’s get our hands a little messy (in the best way possible!) and whip up these amazing foil packets.

Preheat your oven: First things first, get that oven warmed up to 400°F (200°C). This is our perfect temperature for juicy chicken and tender couscous.
Whip up the creamy sauce: In a medium bowl, grab your softened cream cheese. Add in the minced garlic, 1 tablespoon of the Parmesan cheese, ⅓ cup of the chicken broth, salt, and pepper. Stir it all together until it’s wonderfully smooth and creamy. I like to use a whisk for this part to make sure everything is perfectly combined.
Coat the chicken: Now, toss your cubed chicken breast right into that creamy sauce. Make sure every single piece gets a good coating. This is where all the flavor starts to build!
Prep your foil: Lay out two large pieces of aluminum foil, making sure the shiny side is facing up. This shiny side helps reflect heat back into the food, which is what we want for perfectly cooked chicken and couscous.
Divide the chicken mixture: Carefully spoon half of the chicken and sauce mixture onto the center of each piece of foil.
Couscous time: In a separate small bowl, combine the uncooked pearl couscous with the remaining ¼ cup chicken broth. Give it a quick stir.
Top it off: Spoon this couscous and broth mixture evenly over the chicken in each foil packet.
A little extra cheese: Sprinkle the remaining 1 tablespoon of Parmesan cheese over the couscous in each packet. This is going to get so lovely and golden.
Seal the deal: Now, fold the foil up securely to create sealed packets. You want to make sure no steam can escape. I usually fold the sides over first, then fold the ends to create a nice, tight package.
Bake to perfection: Place your foil packets on a baking sheet (this makes it easy to move them in and out of the oven and catches any potential drips). Bake for 20-25 minutes. You’re looking for the chicken to be cooked all the way through and the couscous to be nice and tender.
The grand finale: Carefully open the packets – watch out for that steam! Stir in the chopped fresh basil just before serving. That fresh basil really adds a lovely brightness to the rich, creamy dish.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Here are a few ideas to make it your own:

Veggies! Feel free to toss in some chopped bell peppers, broccoli florets, peas, or even spinach with the chicken before sealing the packets. They’ll steam perfectly alongside the chicken and couscous.
Spice it up: If you like a little heat, add a pinch of red pepper flakes to the sauce mixture.
Herbalicious: Don’t have fresh basil? Dried basil or parsley would also be lovely. You could even add a pinch of dried oregano or thyme to the sauce.
Lemon Zest: For a brighter flavor, a little lemon zest stirred in with the basil at the end is divine!
Different Grains: While pearl couscous is perfect, you could also try quinoa (you might need a little more broth for this) or even small pasta shapes like orzo.

Tips for Success

A few little pointers to make sure your Creamy Chicken Foil Packets are absolutely perfect every time:

Room Temperature Cream Cheese: I can’t stress this enough! Softened cream cheese blends much more easily into a smooth sauce. If you forget, a quick 15-second zap in the microwave can help, but be careful not to melt it.
Don’t Overcrowd the Foil: Make sure you’re using large enough pieces of foil so that you can easily seal the packets and give the ingredients room to cook properly.
Chicken Size Matters: Cubing the chicken into roughly 1-inch pieces ensures it cooks through in the same amount of time as the couscous. Too big, and it might be undercooked; too small, and it could be dry.
Prep Ahead: You can totally assemble these packets a few hours ahead of time and keep them in the refrigerator. Just add a few extra minutes to the baking time. They’re perfect for making dinner stress-free!
Check for Doneness: While the recipe gives a time range, ovens can vary. If you’re unsure, carefully open one packet to check that the chicken is cooked through (no pink inside) and the couscous is tender.

How to Store It

Leftovers? Lucky you! These foil packets store beautifully.

Once cooled, place any leftover packets (or the contents transferred to an airtight container) in the refrigerator. They’ll stay good for about 3-4 days. To reheat, you can either pop them back into a warm oven (around 350°F or 175°C) until heated through, or gently reheat them in a skillet on the stovetop, adding a tiny splash of broth or water if they seem a bit dry.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are often more forgiving and stay extra juicy. They might take a few minutes longer to cook, so just check for doneness.

What if I don’t have pearl couscous?

Regular couscous will work, but you’ll need to adjust the liquid. Typically, it’s a 1:1 ratio of couscous to liquid, so use about ⅓ cup of couscous and ⅓ cup of broth. It will cook much faster, so you might want to add it halfway through the chicken’s cooking time, or assemble the packets and then refrigerate them for an hour or two to let the couscous absorb the liquid before baking.

Can I make these vegetarian?

Yes! You can omit the chicken and add extra vegetables like broccoli, mushrooms, or zucchini. You might want to reduce the chicken broth slightly if you’re adding more watery vegetables.

Is it okay to open the packets early?

It’s best to keep them sealed until the very end. The steaming within the foil is what helps cook the chicken and couscous perfectly and keeps everything moist and flavorful. Opening them too early can let that precious steam escape!

There you have it, my friends! A simple, delicious, and utterly satisfying meal that’s perfect for any night of the week. Give these Creamy Chicken Foil Packets with Couscous a try, and let me know what you think in the comments below!

Creamy Chicken Foil Packets with Couscous

A fuss-free and flavorful weeknight meal featuring tender chicken and couscous baked in creamy sauce within foil packets. Minimal cleanup required.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings 2

Equipment

Oven Preheat to 400°F (200°C)
Medium bowl
Whisk Recommended for sauce
aluminum foil Two large pieces
Baking Sheet
Small bowl

Ingredients

Sauce Ingredients

3 cloves garlic finely minced
2 tablespoons ⅓ less fat cream cheese at room temperature
1 tablespoon grated Parmesan cheese divided
0.33 cup low sodium chicken broth divided
0.25 teaspoon kosher salt
0.125 teaspoon black pepper

Main Ingredients

6 ounce chicken breast cut into 1" cubes, boneless, skinless
0.33 cup uncooked pearl couscous
0.25 cup low sodium chicken broth for couscous
1 tablespoon grated Parmesan cheese for topping
1 tablespoon fresh basil chopped, for serving

Instructions

Preheat your oven to 400°F (200°C).
In a medium bowl, combine softened cream cheese, minced garlic, 1 tablespoon of Parmesan cheese, ⅓ cup of chicken broth, salt, and pepper. Stir until smooth and creamy.
Add cubed chicken breast to the sauce and toss to coat evenly.
Lay out two large pieces of aluminum foil, shiny side up.
Spoon half of the chicken and sauce mixture onto the center of each foil piece.
In a separate small bowl, combine pearl couscous with the remaining ¼ cup chicken broth and stir.
Spoon the couscous and broth mixture evenly over the chicken in each foil packet.
Sprinkle the remaining 1 tablespoon of Parmesan cheese over the couscous in each packet.
Fold the foil securely to create sealed packets.
Place the foil packets on a baking sheet and bake for 20-25 minutes, or until chicken is cooked through and couscous is tender.
Carefully open the packets, watch for steam, and stir in the chopped fresh basil just before serving.

Notes

Ensure cream cheese is at room temperature for the smoothest sauce. Cubing chicken to 1-inch pieces is important for even cooking. Can be assembled ahead of time.