Monterey Chicken Recipe
Juicy chicken breasts get brushed with tangy BBQ sauce, crowned with crispy bacon and melty cheeses, then finished with fresh tomatoes and green onions.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp kosher salt use less if your BBQ sauce is very salty
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.67 cup barbecue sauce your favorite style
- 6 oz thick-cut bacon
- 1.5 cup Monterey Jack cheese, shredded
- 0.5 cup sharp cheddar, shredded
- 1 cup diced tomatoes Roma or vine-ripe
- 0.5 cup sliced green onions
- 2 tbsp chopped fresh parsley optional garnish
Instructions
Preparation Steps
- Heat oven to 400°F. Line a sheet pan or have an oven-safe skillet ready.
- Cook bacon in a skillet over medium heat until crisp, 6–8 minutes. Drain on paper towels; crumble.
- Pat chicken dry. Mix salt, pepper, smoked paprika, and garlic powder. Rub chicken with olive oil, then the seasoning.
- Sear chicken in the same skillet over medium-high heat until lightly browned, 2–3 minutes per side.
- Transfer to the oven (skillet or sheet pan) and bake until 160°F in the thickest part, 12–15 minutes.
- Brush each breast with barbecue sauce and bake 3–4 minutes to set the glaze.
- Top with Monterey Jack, cheddar, and crumbled bacon. Broil 2–3 minutes until cheese melts and bubbles.
- Rest 5 minutes. Scatter tomatoes, green onions, and parsley over the top. Serve hot.
Notes
Variation: Grill the chicken over medium-high heat instead of baking, then move to indirect heat to melt the cheese. Try pepper jack for extra heat, or swap turkey bacon for a lighter take. Leftovers keep 3 days in the fridge; reheat covered at 300°F until warmed through.
This recipe is an original creation inspired by classic Monterey Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.