This post may contain affiliate links. Please read our disclosure policy.
This Monterey Chicken is a copycat of Chili’s famous recipe! Made with a flavorful combination of juicy chicken breasts, tangy BBQ sauce, diced tomatoes, crispy bacon, and melted cheese, this quick and easy dinnertime favorite is loved by the whole family!
If you love this recipe, be sure to check out my Santa Fe Chicken Skillet and BBQ Chicken Recipe.
This is one of my favorite one-pan chicken dinners. It basically tastes like BBQ chicken pizza minus the carbs, and it cooks in one skillet. What more could anyone possibly want?
But, seriously, this copycat Chili’s Monterey Chicken recipe is flavorful, cheesy, and absolutely delicious. The ingredients are simple and it’s super easy to make. Plus, kids love it!
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Bacon: Crispy, cooked bacon adds a rich, salty, and smoky flavor and a crunchy texture. You can either add whole, cooked bacon strips on top of the chicken breasts (as in the original Chili’s recipe) or chop the bacon into small bits.
- Chicken: Slice your chicken breasts in half lengthwise to make thinner cutlets. This helps them cook faster and more evenly. You may also use boneless, skinless chicken thighs.
- Seasoning: The chicken breasts are seasoned with a classic combination of garlic powder, onion powder, smoked paprika, salt, and black pepper.
- BBQ Sauce: The BBQ sauce is spread over the chicken just before it’s finished cooking. It adds a smokey, tangy, and slightly sweet flavor. Use your favorite store-bought sauce, or make a batch of homemade.
- Cheese: This recipe uses freshly shredded cheddar cheese, but you can also use Monterey Jack or Colby Jack cheese.
- Green Onion: Sliced green onions add freshness and a mild, oniony bite. They may seem like a minor ingredient, but their flavor is significant. Chives make a good substitute.
- Tomatoes: Fresh diced tomatoes are layered on top of the cheesy chicken breasts, adding juicy flavor, freshness, and a touch of acidity.
How to Make Monterey Chicken
1. Cook the bacon: Add the chopped bacon to a large 12-inch skillet set over medium-high heat. Once the bacon is hot and sizzling, reduce the heat to medium-low and cover. Cook slowly, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and continue to cook until brown and crispy. Remove from heat and use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave approximately three tablespoons of grease in the skillet and discard the rest.
2. Prepare the chicken: Lay the chicken breast flat on a cutting board with the smooth side facing up. Use a sharp knife to carefully slice the chicken breast in half horizontally so that it makes two thinner chicken breast halves. Tip: For even thinner chicken cutlets, place a piece of plastic wrap over the chicken and gently pound it with a meat mallet or rolling pin until the desired thinness is reached.
3. Season the chicken: In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Generously season both sides of the chicken pieces.
4. Cook the chicken: Return the skillet (with the bacon grease) to medium-high heat. Add the chicken and cook for 4-5 minutes on each side or until the internal temperature registers 150-155 degrees Fahrenheit with a digital meat thermometer.
5. Add the BBQ sauce, cheese, and bacon: Spread the BBQ sauce evenly over the top of each chicken breast, then sprinkle with shredded cheese and cooked bacon pieces. Reduce the heat to low, cover, and continue to cook until the cheese is melty and bubbly, about 5 minutes or so.
6. Top and serve: Remove the skillet from heat. Top each chicken breast with sliced green onions and tomatoes. Serve immediately.
How to Serve Monterey Chicken
My favorite side dishes with this Monterey chicken skillet are creamy mashed potatoes, a side salad, and roasted asparagus. Other fantastic sides include:
- Sweet Cornbread
- Coleslaw Recipe
- Caesar Salad Recipe
- Garlic Roasted Potatoes
- Roasted Zucchini with Parmesan
Leftovers and Freezing
For best results, allow any leftovers to cool to room temperature before placing them in airtight containers. Store the fresh tomatoes and green onions in a separate container from the cooked chicken and do not freeze.
- Refrigerator: Up to 3-4 days.
- Freezer: Up to 3 months.
- For best results, reheat in a preheated 350°F (175°C) oven or in the microwave covered with a damp paper towel to prevent the chicken from drying out.
Enjoy leftovers in quesadillas, salads, or wraps.
Tools for this Recipe
Check out all of my kitchen essentials. (Amazon affiliate links*)
- Cutting boards
- Digital meat thermometer – One of the most critical cooking essentials, and it costs less than $10 (most of the time).
- Box Cheese Grater – For shredding the cheese.
- 12-inch Lodge cast iron skillet or 12-inch stainless steel skillet (with lid)
- Kitchen shears – For cutting the bacon.
- Large Santoku knife (my preference) or Chef’s knife – For chopping.
- Meat Mallet – Use the flat end to pound the chicken into thin pieces.
*As an Amazon Associate, I earn a small percentage from qualifying purchases.
Monterey Chicken Recipe
Ingredients
- 6 slices bacon, chopped
- 3 medium chicken breasts, or six thinly sliced chicken cutlets, see notes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup BBQ Sauce, plus more if needed
- 1 cup freshly shredded cheddar cheese
- 3 green onions, sliced
- 2 Roma tomatoes, deseeded and diced
Instructions
- Add the chopped bacon to a large 12-inch skillet set over medium-high heat. Once the bacon is hot and sizzling, reduce the heat to medium-low and cover. Cook slowly, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and continue to cook until brown and crispy. Remove from heat and use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave approximately three tablespoons of grease in the skillet and discard the rest.
- As the bacon cooks, slice each chicken breast horizontally to make two thinner cutlets.
- In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Generously season both sides of the chicken pieces.
- Return the skillet (with the bacon grease) to medium-high heat. Add the chicken and cook for 4-5 minutes on each side or until the internal temperature registers 150-155 degrees Fahrenheit with a digital meat thermometer. Note: If your chicken breasts are especially large, you may need to cook the chicken in two batches.
- Spread the BBQ sauce evenly over the top of each chicken breast, then sprinkle with shredded cheese and cooked bacon pieces. Reduce the heat to low, cover, and continue to cook until the cheese is melty and bubbly, about 5 minutes or so.
- Remove from heat and serve each chicken breast topped with sliced green onions and tomatoes. Serve immediately.
Notes
- For faster, more even cooking, slice your chicken breasts horizontally to make two thinner cutlets. You can also pound the chicken breasts to a thinner, equal thickness using a meat mallet or rolling pin. Some grocery stores also sell “thinly sliced” chicken breasts, aka chicken cutlets, so keep your eye out for those next time you’re at the market.
- Feel free to add more (or less) bacon, BBQ sauce, cheese, tomatoes, and green onions!
- Storage: For best results, store the cheesy, bacon-y BBQ chicken breasts separately from the fresh ingredients for up to 3-4 days in airtight containers in the refrigerator. The chicken can be frozen for up to 3 months. Serve with fresh tomatoes and green onions at the time of serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
