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Monterey Chicken

Monterey chicken features golden grilled chicken breasts smothered in tangy BBQ sauce and topped with crispy bacon, caramelized onions, and melted Monterey Jack cheese. You’ll get restaurant-style, bubbly, golden cheese by broiling right after topping the skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts Use similar thickness for even cooking.
seasonings
  • 0.25 tsp Salt, pepper, garlic powder, and smoked paprika Use to taste; season both sides.
BBQ sauce
  • 2 tbsp BBQ sauce Divide for marinating/ brushing during assembly.
olive oil
  • 2 tbsp olive oil For searing in the skillet.
bacon
  • 8 strips bacon Cook until crispy before topping.
onion topping
  • 1 onion Thinly sliced; caramelize until golden.
  • 1 tbsp butter Used for caramelizing the onions.
cheese
  • 2 cup shredded Monterey Jack cheese Pile generously so it melts and browns.
garnish
  • 0.25 cup diced tomatoes For garnish.
  • 2 tbsp fresh chives For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate and prep
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then brush with half the BBQ sauce and let marinate for 10 minutes to start flavoring the surface.
Sear the chicken
  1. Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden and cooked through to 165°F, flipping once for even browning.
Top and broil
  1. Brush each chicken breast with the remaining BBQ sauce, then top with caramelized onions and 2 strips of bacon per breast so the layers hold under the cheese.
  2. Pile shredded Monterey Jack cheese generously over each breast, creating an even blanket thick enough to melt and brown in spots.
  3. Broil for 2-3 minutes until the cheese is fully melted, bubbly, and golden in spots—watch closely so the top doesn’t burn.
Finish and serve
  1. Garnish with diced tomatoes and fresh chives, then serve immediately while the cheese is still hot and molten.

Notes

Pro tip: caramelize the onions until deeply golden before topping so they add sweetness against the tangy BBQ sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or skillet until warmed through. Freezing: yes, freeze cooked chicken (without fresh chives) up to 2 months; thaw in the fridge and reheat. For a lower-fat option, use turkey bacon and part-skim Monterey Jack.