Instructions

• Preheat the grill to high or the oven to 425°F.
• Slice the chicken breasts to get 4 even pieces (about 4 ounces each). Pound each piece to an even thickness.
• Prepare the vegetables: dice the baby potatoes to 1/2-inch, very thinly slice the green bell pepper, cut the small yellow onion in half and very thinly slice, and cut the large carrot into matchsticks. Measure the 1 tablespoon minced garlic.
• In a large bowl combine the chicken pieces, diced potatoes, bell pepper, onion, carrot, and minced garlic. Drizzle with 1/4 cup olive oil. Add 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1/2 tablespoon dried parsley, 1/2 tablespoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, and 1/4–1/2 teaspoon red pepper flakes (optional). Season with salt and pepper to taste. Toss until everything is evenly coated.
• Lay out 4 large sheets of heavy-duty foil. Divide the chicken-and-vegetable mixture evenly into four portions. Place one chicken piece on top of the vegetables in each portion. Top each packet with 1 tablespoon unsalted butter. Seal each foil packet tightly.
• For grill cooking: place packets on the grill and cook 15–25 minutes (most finish near 20 minutes), until the chicken registers 165°F and the potatoes are tender. For oven cooking: place the sealed packets on a baking sheet and bake at 425°F for 30–45 minutes (most finish near 35 minutes), until the chicken reaches 165°F and potatoes are tender.
• Remove packets from heat and let rest 2–3 minutes. Carefully open each packet away from your face to release steam. Drizzle with a little olive oil if desired and adjust salt and pepper to taste before serving.
• Stovetop option (alternative to steps 5–7): after completing step 4, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook 2–4 minutes per side, adding 1 tablespoon unsalted butter to the pan after you flip each piece. Cook until the chicken reaches 165°F. Transfer cooked chicken to a plate and tent with foil.
• In the same skillet, add more olive oil if needed and 1 tablespoon unsalted butter. Add the seasoned vegetables and cook, stirring occasionally, until the potatoes and vegetables are crisp-tender and cooked through. Taste and adjust salt and pepper.
• Plate the chicken with the cooked vegetables, drizzle with a little olive oil if desired, and serve.