This recipe was born on a busy weeknight when I wanted all the familiar flavors of chicken, bacon, and ranch without the fuss and the extra pans. I first threw these together with ingredients I always keep on hand—the kind of pantry and fridge staples that make last-minute dinners possible. The combination of juicy bite-sized chicken, crisp-tender broccoli, smoky bacon, and melty cheddar is simple but deeply satisfying. The ranch seasoning ties the components together with herby, tangy notes while the air fryer gives the edges a little crispness that makes eating from a foil packet feel indulgent despite being low-carb.

I discovered this method while experimenting with foil packets in the air fryer to minimize cleanup. Instead of steaming everything and losing that roasted edge, I leave the packets slightly open at the top so hot air circulates and the cheese browns lightly. The first time I served these, my partner remarked they tasted like a restaurant plate wrapped for a picnic—comforting, flavorful, and effortless to make. These packets are also ideal for people following a ketogenic plan because they deliver plenty of fat and protein with very few carbs, and they reheat beautifully for weekday lunches.

Ingredients

• Boneless skinless chicken tenderloins (1 pound): Use fresh or thawed chicken; cut into 1-inch pieces so they cook quickly and evenly. Tenderloins are forgiving and stay tender—if using breast, slice into thin, uniform pieces. I like Tyson or Perdue brands for consistent size.
• Broccoli florets (3 cups): Fresh or frozen both work. For frozen, don’t thaw—add straight from the bag so they retain structure. Choose small-to-medium florets so they steam through in the same time as the chicken.
• Olive oil (2 tablespoons): Helps the seasoning cling and promotes light browning. Extra-virgin olive oil adds flavor; avocado oil is a good high-heat alternative for a neutral taste.
• Ranch seasoning (1 packet): A single packet (about 1 ounce) provides the signature herb-sour profile. Look for a gluten-free packet if you need that option; Good Seasons is a common brand.
• Crumbled bacon (1/3 cup): Use fully cooked bacon for convenience, crumbled. Thick-cut bacon works well—cook until crisp then chop. Turkey bacon can be substituted but the flavor will be lighter.
• Shredded cheddar cheese (1 cup): Sharp cheddar gives the best flavor contrast with the ranch; pre-shredded cheese is fine, but freshly shredded melts a bit better.

Instructions

Preheat the air fryer: Set the air fryer to 400 degrees Fahrenheit. Preheating ensures the packets start cooking immediately and helps the exposed cheese to brown lightly. A properly preheated fryer shortens total cook time by several minutes and creates better texture. Toss chicken and broccoli: In a large mixing bowl combine the 1 pound of bite-sized chicken pieces and 3 cups broccoli florets. Use uniform pieces to guarantee even cooking; if pieces vary greatly, the smaller bits will dry out while larger ones finish. Pat the chicken dry first for better searing if time allows. Add oil and seasoning: Drizzle 2 tablespoons olive oil over the chicken and broccoli, then sprinkle the ranch seasoning packet evenly. Toss thoroughly so each piece is coated—oil helps the herbs adhere and promotes Maillard browning. Taste a small piece of broccoli raw with a pinch of seasoning to check intensity—remember flavors concentrate during cooking. Prepare foil packets: Lay four long pieces of heavy-duty aluminum foil on a flat surface (about 12 inches each). Divide the chicken-broccoli mixture into four equal portions, placing each portion in the center of a foil piece. Leaving room above the filling lets steam circulate and prevents the packet from ballooning and bursting. Add bacon and cheese: Top each portion with roughly 1 tablespoon crumbled cooked bacon (to total about 1/3 cup) and 1/4 cup shredded cheddar. Layer the bacon on top so its smoky flavor perfuses the packet while the cheese melts. If you want extra browning, sprinkle a little on top rather than fully enclosed. Seal packets: Fold the long edges up and roll them closed, leaving a small gap at the top for steam to escape—this encourages a slightly roasted edge. Then roll the short sides tightly so each packet is secure but not vacuum-sealed; you want some air movement for crisping. Air fry: Place packets seam-side down in the air fryer basket without stacking, leaving space for air circulation. Cook at 400 degrees F for 20 to 25 minutes, depending on your fryer and packet size. Check at 20 minutes—chicken should reach an internal temperature of 165 degrees F. If using thicker pieces, add a few minutes. Let packets rest 3 minutes before opening to avoid a steam burn.

Storage Tips

Allow packets to cool slightly before refrigeration to avoid condensation that can make contents soggy. Transfer to airtight containers or keep in their foil and place in a shallow container; refrigerated packets will keep for up to three days. For longer storage, freeze sealed packets flat on a baking sheet until solid, then stack in a labeled freezer bag for up to three months. When reheating from frozen, thaw in the refrigerator overnight if possible, then reheat in the air fryer at 350 degrees F for 10 to 15 minutes until warmed through. For microwave reheating, pierce the foil and reheat on medium in 60-second intervals, stirring halfway, but expect softer textures.

Ingredient Substitutions

If you don’t have chicken tenderloins, use boneless skinless chicken breasts cut into thin strips or thighs trimmed and cut into uniform pieces; thighs add more fat and flavor and keep better when reheated. Swap broccoli for cauliflower florets or asparagus in spring—adjust cook time slightly for larger florets. For a dairy-free option, omit cheddar and use a dairy-free shredded cheese alternative and check that the ranch seasoning is dairy-free or use a homemade mix of dried dill, garlic powder, onion powder, salt, and a pinch of citric acid. Replace bacon with crisped pancetta for a more European flavor, or use pre-cooked sausage crumbles for heartier packets.

Serving Suggestions

Serve each packet on a plate and allow guests to open them at the table for a dramatic reveal. Garnish with chopped fresh parsley or chives and a squeeze of lemon if you like brightness. These packets pair nicely with a simple side salad dressed in olive oil and lemon or a cauliflower mash for additional comfort. For a heartier meal, add a small side of roasted radishes or garlic butter mushrooms. If serving at a casual gathering, place packets in a shallow tray and let guests self-serve—foil keeps the food warm and tidy.

Cultural Background

Foil-packet cooking is a practical technique used worldwide—often called "en papillote" when done with parchment in French cuisine, though foil is more rugged for an air fryer. The flavor profile here blends classic American comfort elements: ranch seasoning and cheddar are staples in contemporary U.S. kitchens, while bacon provides the salty, smoky anchor found in many regional dishes. This dish reflects modern, convenience-minded home cooking that borrows techniques from camping and restaurant worlds to create simple, shareable plates.

Seasonal Adaptations

Adapt this method to available produce: in spring swap broccoli for tender asparagus stalks and add lemon zest for freshness; in summer toss in halved cherry tomatoes and fresh basil after cooking; in fall use roasted Brussels sprouts with a dash of smoked paprika; in winter try adding a few roasted butternut squash cubes for sweetness—just cut them small to match the chicken cooking time. Adjust herbs—use dill or chives to play up the ranch notes in warmer months, or fold in a pinch of smoked paprika and thyme for a cozy winter twist.

Meal Prep Tips

To streamline weeknight cooking, assemble the packets in advance and store them in the refrigerator for up to 24 hours. Label packets with the cook date and simply preheat the air fryer and pop them in when it’s dinnertime. For freezer meal prep, wrap packets tightly and freeze flat; cook from thawed for best texture, or add an extra 5 to 10 minutes if cooking from frozen. Use a kitchen scale to divide the mixture evenly for accurate macros and consistent portion sizes.

These foil packets are one of my go-to solutions for busy weeks—flavorful, low-carb, and always welcome. Try them as written the first time, then personalize with your favorite vegetables and cheeses. There’s something joyful about opening a small parcel of dinner and finding a perfectly seasoned, hot-and-ready meal inside—give it a try and make small adjustments until it feels like yours.