Easy Monterey Chicken (Chili's Copycat Recipe)
This Monterey Chicken Skillet Recipe is a quick and easy weeknight dinner. Juicy chicken, tangy BBQ sauce, crispy bacon and lots of gooey cheese make this 30-minute dish a winner!
Equipment
- 1 Oven Safe Skillet
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts
- 4 slices bacon
- ¼ cup chicken stock
- 4 tablespoons barbecue sauce use your favorite!
- 4 oz Colby Jack cheese grated
- 1 medium tomato diced
- 2 green onions sliced
- salt and pepper to taste
Instructions
Instructions
- In a large oven-safe skillet, fry bacon until crispy.
- While bacon is frying, pound chicken breasts to desired thickness. Season with salt and pepper if desired. Dice tomatoes and slice green onions, set aside.
- Remove bacon from the pan 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) in bacon grease.
- Pour chicken broth over the chicken breasts and cover the skillet with a lid. Cook until chicken is done, approximately 4 to 5 minutes, depending on the thickness of the chicken.
- Turn the heat off and spread barbecue sauce on top of each chicken breast. Then top with a slice of bacon broken in half. Divide the cheese evenly and sprinkle on each chicken breast.
- Place pan under oven broiler for 30 seconds to 1 minute. Watch carefully and take out when the cheese is fully melted.
- Top chicken with diced tomato and sliced green onions and serve immediately.
Notes
There are some shortcuts to making this easy chicken dinner. To make this recipe in 20 minutes, make sure you pound your chicken and cut your tomatoes and green onions while the bacon cooks. The thinner you pound your chicken, the less cooking time is required. You can use your choice of cheese in this recipe. In addition to Monterey jack cheese or a cheddar Monterey blend, Pepper Jack also works. If you plan ahead, you can use leftover bacon from breakfast and skip frying the bacon when it’s time to cook dinner. Store your leftover Chicken in an airtight container in the fridge for 3-4 days.
