Got 20 minutes? This Skillet Monterey Chicken is just what you want to make for dinner tonight…trust me! Chicken, barbecue sauce, bacon, and glorious cheese come together in this delightful yet simple dish. Sure to become a regular request at your home!
Monterey Chicken
A few weeks back we took the kids out to dinner and a movie. We all agreed to go to Chili’s, one of our favorite restaurants. We got there and I already knew what I was going to order: Monterey Chicken. It’s my favorite there. A juicy chicken breast topped with barbecue sauce, bacon, and cheese – it’s all my favorites in one dish!
As I was scanning the menu, my heart slowly began to sink – I couldn’t find the Monterey Chicken on the menu, anywhere. I calmed myself down, surely they would make it to order, right? No and no. Sadly, very sadly, no.
Prep Time 32 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 380kcal
Ingredients
- 4 boneless skinless chicken breasts
- 4 slices bacon
- ½ cup chicken stock
- 4 tablespoons barbecue sauce use your favorite!
- 4 ounces Colby jack cheese shredded
- 1 tomato diced
- 2 green onions sliced
- salt and pepper optional
Instructions
Fry bacon in a large skillet until crispy.
While bacon is frying, pound chicken breasts to desired thickness. The thinner they are the less cooking time required. Season with salt and pepper if desired.
Remove bacon from skillet with a slotted spoon and drain on a paper-towel lined plate.
Turn heat to medium high and brown chicken on both sides (2 to 3 minutes per side.)
Pour chicken broth over the chicken breasts and cover skillet with a lid. Cook until chicken is done, about 4 to 5 minutes depending on the thickness of the chicken.
Turn off heat and spread barbecue sauce on top of each chicken breast.
Top with two slices of bacon.
Divide cheese evenly among the chicken.
Place under the broiler for 30 seconds to 1 minute – just until cheese is fully melted.
Top with tomato and green onions.
Serve immediately.
Notes
Storage Information: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, remove tomato and green onion garnish and place in an airtight ziploc freezer storage bag for up to 3 months. Defrost overnight and reheat in the oven or in a skillet.
Nutrition
Calories: 380kcal | Carbohydrates: 11g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 668mg | Potassium: 658mg | Fiber: 1g | Sugar: 7g | Vitamin A: 670IU | Vitamin C: 7mg | Calcium: 213mg | Iron: 1mg
