I made this 30-minute Monterey chicken recipe so I could still enjoy everything I miss about the original Chili’s dish right at home! This cheesy BBQ-smothered chicken breast cooks fast on the stovetop, and everything comes together easily in one pan. Finished with bacon, green onions, and diced tomatoes, this fresh and flavorful chicken has become one of my fave weeknight dinners!
Chili’s Copycat Monterey Chicken Skillet
If, like me, you really miss the Monterey chicken from Chili’s, then you’re going to love my copycat recipe! Why they discontinued it is beyond me, but I’m so happy with this stovetop cheesy BBQ chicken recipe I’ve come up with. It features all the cheesy, tangy, and smoky flavors I remember, and it’s so easy to make in one skillet.
I use thin cutlets for fast cooking, both a BBQ spice rub and plenty of sauce, and lots of melty Colby jack cheese. I love the way these simple ingredients meld together, creating one lip-smackin’ dish that fuses roadhouse-style barbecue and Tex-Mex flavors!
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Add Broth for the Perfect Finish!
After cooking tons of skillet chicken recipes, I’ve settled on a simple trick to get the perfect finish. Near the end, I pour chicken broth into the bottom of the pan (not directly over the chicken), cover it with a lid, and give it just a few more minutes to cook over low heat. This creates a steam effect, which melts the cheese and gives the chicken breast a juicy finish!
Monterey Chicken Recipe
Equipment
- Large Skillet (with lid)
Ingredients
- 2 large boneless, skinless chicken breasts (cut in half lengthwise*)
- 1 tablespoon BBQ rub (**)
- 2 tablespoons olive oil
- ½ cup BBQ sauce (***)
- ¾ cup shredded colby jack cheese (****)
- ¼ cup chicken broth
- ¼ cup cooked bacon (about 3 slices, roughly-chopped)
- ¼ cup green onions (thinly sliced)
- ¼ cup tomatoes (diced)
Instructions
- Season both sides of the chicken breasts with barbecue rub.2 large boneless, skinless chicken breasts, 1 tablespoon BBQ rub
- Heat the cooking oil in a large skillet over medium heat. Cook the chicken for about 4-6 minutes per side; or until golden brown and the internal temperature reaches 160℉.2 tablespoons olive oil
- Remove the skillet from the heat, then spoon a generous layer of barbecue sauce over the top of each chicken breast.½ cup BBQ sauce
- Sprinkle the shredded Colby Jack cheese evenly over the chicken.¾ cup shredded colby jack cheese
- Pour chicken broth into the bottom of the pan (not over top of the chicken). Return the pan to a low heat and place a lid on the pan.¼ cup chicken broth
- Cook for 5 to 10 minutes, until the cheese is melted and bubbly.
- Remove from the heat and garnish with bacon, diced tomatoes, and sliced green onions before serving.¼ cup cooked bacon, ¼ cup green onions, ¼ cup tomatoes
Notes
- To ensure an even thickness, place chicken cutlets between sheets of plastic wrap, and give them a quick pound with a meat mallet. This will help them cook through quickly, and at the same rate.
- Adding a splash of chicken broth to the pan before covering it with a lid creates steam. This melts the cheese perfectly without drying out the chicken or burning the bottom of the meat. It also keeps the chicken juicy and prevents it from drying out.
- For the best texture, cook your bacon until it is very crispy before chopping it. The moisture from the sauce and cheese will naturally soften the bacon slightly, so starting with a hard crisp ensures it still has some bite.
- While this recipe uses the lid method on the stovetop, you can also pop the skillet under a broiler for 1-2 minutes if you prefer your cheese to have those slightly browned, toasted spots. Just make sure that your pan is oven safe if you decide to use the oven.
- Always pull your chicken as soon as it hits 160-162°F. Since the cutlets are thin, they can overcook quickly. Using an instant read meat thermometer is the best way to check the temp.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Monterey BBQ Chicken on the Stovetop Step by Step
Prep: Gather the list of ingredients for this cheesy BBQ chicken breast recipe. Slice 2 large boneless, skinless chicken breasts in half lengthwise, and pound them into an even thickness if needed. Cook and chop a few strips of bacon — this can be done ahead of time. Then slice the green onions, and dice the tomatoes. Alternatively, you can use a pre-made pico de Gallo instead.
Season the Chicken: Use about 1 tablespoon of barbecue dry rub to season the 4 chicken cutlets. Rub the spices evenly over all sides of the chicken, so they are well-coated.
Sear the Chicken: Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add the seasoned chicken, and cook for 4 to 6 minutes on each side, until browned. I recommend cooking it to about 160℉, so it doesn’t over-cook in the following steps.
Add Cheese and BBQ Sauce: Remove the skillet from the heat, and spoon about ½ cup of barbecue sauce on top of the chicken. Then sprinkle ¾ cup of shredded Colby Jack cheese on top.
Melt the Cheese: Pour ¼ cup of chicken broth into the bottom of the pan (not over the chicken), place a lid on top, and cook over low heat for 5-10 minutes; until the cheese is melted and bubbly.
Garnish: Remove skillet from the heat, then garnish cheesy BBQ chicken with ¼ cup of cooked bacon pieces, ¼ cup of thinly-sliced green onions, and ¼ cup of diced tomatoes.
Serve: Serve Monterey chicken breasts with a simple salad, rice, and fresh veggies. This chicken is also delish sliced up and served with tortillas!
How to Store, Freeze, and Reheat
Store leftover Monterey chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. I recommend reheating in a 350℉ oven or air fryer for 5-10 minutes, until warmed through. Or reheat on the stove over medium heat, with a lid and a splash of broth.
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