Monterey Chicken

Juicy chicken smothered in smoky bacon, melty Monterey Jack, and a sweet, tangy sauce. Easy, hearty, and downright delicious!

Course Chicken, Main Course

Cuisine American, Southern

Keyword monterey-chicken-recipe

Prep Time 10

Cook Time 30

Stand time 5

Total Time 45

Servings servings

Calories 492kcal

Ingredients

4 6-8 oz boneless skinless chicken breasts
1 1/2 tsp seasoned salt
1 1/2 tsp garlic powder or granulated garlic
1 tsp black pepper
1 tsp onion powder
1 tsp smoked paprika
1 cup thick barbecue sauce (your favorite)
4-6 slices classic bacon
1 1/2 cups shredded colby jack cheese (or a cheddar–Jack blend)
1/2 cup diced Roma tomatoes or halved cherry tomatoes
1/3 cup thinly sliced green onions

Instructions

Preheat the oven to 375°F. Lightly grease a baking dish with oil or spray with nonstick cooking spray. (You can also line it with parchment paper for easy clean-up.)
Place the chicken between two sheets of plastic or parchment paper and pound out to 1/3-1/2-inch thickness for even baking.
Season chicken breasts on all sides with seasoned salt, garlic powder, black pepper, onion powder and paprika. Arrange the chicken breasts in the prepared pan.
Transfer to the oven and bake for 22-25 minutes, or until the internal temperature reaches 160°F. (It will finish baking after topping with the bbq sauce).
While the chicken is baking, cook the bacon in a large skillet on the stovetop over medium-high heat until crisp. Chop or slice into small pieces.
Top each chicken breast with a 2-3 tablespoons of barbeque sauce and a generous handful of shredded colby jack cheese.
Return to the oven, uncovered, for another 5–7 minutes, or until the cheese is melted and bubbly and chicken reaches 165°F on an instant read thermometer. (Use the broiler at the end of baking to melt the cheese, if desired.)
Let the chicken rest for a few minutes on the counter before serving to lock in the juices.
Serve hot with your favorite sides garnish with diced tomatoes, green onions, and chopped bacon.
Grilled Monterey Chicken - You can easily adapt this recipe for the grill. Oil the grill grates and cook over medium heat for 8-10 minutes per side adding the barbecue sauce and cheese in the last 5 minutes of grilling.

Notes

Chicken - Thinner chicken breasts cook more evenly and quickly, pound thicker cuts to an even thickness.
Chicken Thighs - You could adapt this recipe using boneless skinless chicken thighs. They will take longer to cook so check the internal temperature with an instant read thermometer.
Spices - Don’t skip the seasonings, they build a flavor base that shines through all the toppings. You could use a prepared barbecue seasoning blend or southwestern seasoning for a shortcut.
Bacon - Use freshly cooked and crispy bacon for the best texture. You could use turkey bacon, if preferred.
Cheese - Shred your own cheese for a better melt. Pre-shredded bags of cheese often contain anti-caking agents that can cause them to melt poorly. You could use any variety that you enjoy like a sharp cheddar cheese, monterey jack cheese or spicy pepper jack cheese.
Vegetables - You could cook caramelized onions or sautéed mushrooms in the bacon drippings to add under the cheese layer for added depth.
Barbecue Sauce - Use a smoky or spicy BBQ sauce for a bolder version.
Optional Toppings - Add sliced avocado or a dollop of sour cream before serving for creamy contrast. You could also garnish with pico de gallo, fresh cilantro and jalapeño slices for spice.

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