Monterey Chicken Recipe

Bacon, barbecue sauce, and cheddar are the building blocks of so many of my dinners. (And probably of my physical body.) But anyway, this is a simple and truly delicious way to use all your favorite flavors for an easy dinner. I beg of you, check your chicken with a thermometer so you don’t overcook it. It will change your poultry life.

Monterey Chicken

This recipe combines juicy chicken, crispy bacon, tangy barbecue sauce, and melted cheese for a simple, flavorful weeknight dinner.

Prep Time 10

Cook Time 30

Total Time 40

Serving Size servings

Ingredients

6 slices of bacon
2 boneless (skinless chicken breasts sliced in half horizontally, about 1 pound)
¾ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
2 tablespoons olive oil
½ cup barbecue sauce
1 cup shredded colby jack cheese
2 roma tomatoes (cored and diced)
¼ cup diced green onions

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Instructions

Cook bacon. In an oven-safe 12-inch skillet, cook bacon on medium heat, turning until completely cooked, browned, and crispy, about 8-10 minutes. Set aside on a paper towel-lined plate. Reserve the bacon fat in a small bowl and clean the pan.
Preheat oven. Preheat the oven to 400 degrees Fahrenheit.
Heat pan. Measure the bacon fat and add oil for a total of 2 tablespoons. Place in the pan and preheat the pan to medium-high heat to warm the oil.
Season chicken. In a small bowl, combine the salt, pepper, garlic powder, and paprika. Sprinkle the seasoning over both sides of each chicken breast.
Cook the chicken. Carefully place the chicken in the pan and cook for 4-5 minutes. While the chicken cooks, crumble the bacon and place it in a small bowl. Turn chicken and brush each chicken breast with about one tablespoon of barbecue sauce. Cook chicken for an additional 4-5 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Turn the chicken and brush with barbecue sauce again, about 1 tablespoon of sauce per chicken breast.
Top with cheese. Carefully spread the shredded cheese over each chicken breast, about ¼ cup per piece of chicken.
Bake. Transfer the pan to the oven to melt the cheese, for about 6-8 minutes.
Top with remaining toppings. Carefully remove the hot pan from the oven. Transfer chicken to a serving platter and top with crumbled bacon, diced tomatoes, and green onions, or if serving from the pan, top with the crumbled bacon, diced tomatoes, and green onions in the pan. Serve immediately.

Notes

I used Sweet Baby Ray’s Original Barbecue Sauce, but any prepared or packaged barbecue sauce will do.

This dish is an easy weeknight dinner and full of flavor. It’s a family favorite we have made many times. We increase the ingredient amount for our family of 6, or you can easily double it to have leftovers. With leftovers, we have eaten it as prepared and on occasion, chopped up the chicken and put it in a wrap with lettuce and more sauce or dressing.

We also prepare this recipe by grilling the chicken and finishing it in the oven. Follow the instructions in the recipe, and when it comes time to cook the chicken, instead of cooking it on medium heat in the oven, cook the chicken on a preheated gas grill over medium heat for 3-4 minutes per side, until the chicken has reached 165 degrees Fahrenheit when checked with a meat thermometer. I then place the chicken on a foil-lined cookie sheet, sprinkle it with cheese, and melt the cheese in the oven at 400 degrees for 6-8 minutes. You can top the chicken with bacon, cheese, and green onions in the cookie sheet or on a serving platter.

This recipe is a Chili’s Restaurant copycat restaurant recipe. While it is no longer on their menu, their chicken was topped with barbecue sauce, cheese, bacon, and tomatoes.

4 small chicken breasts could be used in place of 2 chicken breasts sliced in half horizontally. I have a hard time finding small chicken breasts at our grocery store and always with this recipe use larger chicken breasts cut in half horizontally. If you use 4 small chicken breasts, you may want to pound them so they cook more evenly.

If you don’t have an oven-proof skillet, you can transfer the chicken to a foil-lined baking sheet to melt the cheese in the oven after cooking the chicken in the skillet.

Even the picky eaters in my house can’t get enough of the juicy chicken, crispy bacon, and melted cheese combo. It’s become my go-to for busy weeknights. It’s also great as leftovers for lunch wraps the next day!

A plate of Monterey Chicken with a side of mashed potatoes and steamed broccoli, garnished with diced tomatoes and green onions, placed on a table with a blue and white napkin.

I hope you enjoy this family favorite recipe as much as my family does!

Chicken Tips

Use a Meat Thermometer: Ensure your chicken reaches 165°F internally to avoid undercooking.
Prep Ingredients First: Have all your ingredients ready to streamline the cooking process.
Choose the Right Pan: An oven-safe skillet works best; otherwise, transfer to a baking sheet for melting cheese.
Avoid Overcrowding the Pan: Cook the chicken in batches if necessary to ensure even cooking.
Rest the Chicken: Let the chicken rest for a few minutes after baking to retain its juices and keep it tender.

Key Ingredients and Tools

Here are a few key ingredients and tools to ensure your chicken turns out perfectly:

Kosher Salt. This type of salt has larger grains and a milder flavor, which makes it great for seasoning chicken evenly.

Coarsely Ground Black Pepper. Using coarsely ground pepper adds a bit of texture and a more robust flavor compared to finely ground pepper.

Paprika. This spice adds a subtle smoky flavor and beautiful color to the chicken. Smoked paprika can be used for an extra layer of smokiness.

Oven-Safe Skillet. This tool allows you to cook the chicken on the stove and then transfer it directly to the oven without needing another dish.

Meat Thermometer. Ensuring your chicken reaches 165°F internally guarantees it’s safe to eat and perfectly cooked.

Serving Suggestions

Serve with steamed broccoli, white cheddar scalloped potatoes, and garlic bread for a family dinner.

Serve with a peaches and cream cocktail for a date night or outdoor party.

Troubleshooting and Help

Can I use a different type of cheese?

Absolutely! While Colby jack is delicious, you can use cheddar, mozzarella, or even pepper jack for a bit of a kick.

What if I don’t have an oven-safe skillet?

No problem! Just cook the chicken in a regular skillet and then transfer it to a foil-lined baking sheet to melt the cheese in the oven.

Can I make this recipe ahead of time?

You can prep the ingredients and cook the bacon ahead of time, but it’s best to cook the chicken fresh to keep it juicy and tender.

What can I use instead of bacon?

Turkey bacon or pancetta can be great alternatives if you’re looking to switch it up or make a slightly healthier version.

How do I know when the chicken is done?

A meat thermometer is your best friend here. Make sure the internal temperature reaches 165°F for perfectly cooked chicken.

Storing Leftovers

Refrigerating

Cool Completely: Allow the chicken to cool completely after cooking.
Transfer to Container: Place the chicken in an airtight container.
Refrigerate: Store in the refrigerator for up to 3 days.

Reheating

Microwave: Reheat in the microwave for 1-2 minutes until warmed through.
Oven: Alternatively, reheat in a preheated oven at 350°F for about 10-15 minutes.

Freezing

Not Recommended: Monterey Chicken does not freeze well due to the cheese and barbecue sauce, which can change texture when thawed. It’s best enjoyed fresh or stored in the refrigerator for a few days.

I know you’ll love this for those busy weeknights. With juicy chicken, crispy bacon, tangy barbecue sauce, and melted cheese, it’s sure to become a family favorite. Enjoy!

Monterey Chicken Recipe