Monterey Chicken Recipe
My copycat Chili's Monterey chicken recipe features cheesy BBQ chicken breast topped with bacon, tomatoes, and green onions. Cooks in one pan in 30 minutes!
Servings: 4 servings
Calories: 333kcal
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
*Be sure to cut larger/thicker chicken breasts in half to create thin, evenly-sized cutlets. This ensure they cook through quickly. You can substitute boneless, skinless chicken thighs for a juicier result, but they will require an extra 2–3 minutes of cook time per side.
**If you don't have a pre-made rub, a simple mix of smoked paprika, brown sugar, garlic powder, and onion powder will do the trick. I use the Kinder’s brand of barbecue rub and highly recommend it.
***Use a thick, honey-based sauce for a sweeter profile; or a hickory-smoked sauce for a more authentic "roadhouse" flavor. I love using Sweet Baby Ray's original sauce.
****If you don't have Colby Jack, Monterey Jack or a mild cheddar works great.
Becky's Top Tips:
- 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.
Nutrition
Calories: 333kcal | Carbohydrates: 19g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 705mg | Potassium: 423mg | Fiber: 1g | Sugar: 13g | Vitamin A: 583IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 2mg