Enjoy this easy Monterey Chicken with seasoned chicken breasts, barbecue sauce, crispy bacon, and melted Monterey Jack and cheddar cheeses.A Simple Yet Flavorful Juicy Chicken DinnerMonterey Chicken comes together in about 40 minutes which makes it a great choice for weeknight dinners but still unique enough to serve when you want something to impress guests or serve at holidays. I love how easy it is to make and how it holds so much flavor for such a simple dish. Plus, it pairs with any of your favorite sides, making it a versatile, perfect for any time meal.Frequently Asked Questions:What to serve with Monterey Chicken? I enjoy this Monterey Chicken with some of my favorite Green Beans and some Mashed Potatoes. Other ideas are roasted veggies, coleslaw, or a simple salad. Can I make it all in one pan? Yes, you can. Thats a good way to cut down on some dishes too. Once youve seared the chicken in an oven-safe skillet, just layer the toppings right on top in the same skillet and then pop it all in the oven. Is this chicken spicy? Nope. If you want some heat, try adding some jalapenos or chili flakes. How do I keep the chicken moist and not let it get dried out? Remember that we are only searing the chicken at first, we arent cooking it. And, a good marinade with a quick time in the oven will help keep it juicy and flavorful without drying the meat out too fast. Do I need to refrigerate the chicken while it marinates? If the chicken marinates for about 20 minutes, it can stay covered on the counter while you prep the other ingredients. For longer marinating time, cover and refrigerate until ready to cook. How long do leftovers last? Monterey Chicken can be stored in an airtight container for up to 3 days in the fridge. Or you can keep it in the freezer for up to a week. When ready to reheat leftovers, pop them in the Air Fryer for 3-5 minutes until warmed through. If using the microwave, you can reheat in 30-second intervals. Ingredients Needed: (See Recipe Card Below For The Full Recipe)boneless, skinless chicken breast if you dont want to use chicken breast, you can use chicken thighs instead. You will need to cook the thighs a little longer since dark meats take a little longer to cook. I havent tested it with chicken thighs so cant give you an exact timing. Always use a meat thermometer to be sure that theyre cooked to 165F degrees internally. Worcestershire saucegarlic powder About two cloves of fresh minced garlic can be used instead of the powder.Italian seasoning if you dont have Italian, a mix of dried basil, oregano, thyme, and rosemary will work too.bacon I recommend frying up the bacon fresh. You an use the bacon grease to brown the chicken and will add amazing flavor.barbecue sauce you can use your favorite store-bought BBQ sauce or Homemade BBQ Sauce.shredded Monterey Jack cheese if you dont have Monterey Jack, you can use whatever other cheeses you have on hand instead. shredded cheddar cheese this adds a sharper bite compared to the creamy Monterey Jack. tomatoand green onion these are for serving. If you dont like tomatoes or green onions, just leave it off.How To Make Monterey ChickenIn a bowl, combine the chicken breasts with Worcestershire sauce, garlic powder, Italian seasoning, salt, and pepper. Stir to combine, then allow to marinate for 20 minutes.While marinating, cook the bacon in a pan until golden and crispy. Set aside to cool, then crumble. Preheat the oven to 400F.Spray a baking sheet with nonstick cooking spray (or line with parchment paper) Heat oil in a skillet over medium-high heat. Note: you can also cook the chicken in the same pan you cooked the bacon and just use a Tablespoon of the leftover bacon grease.Add the marinated chicken to the pan and sear both sides until fully cooked through (internal temperature should be 165F degrees.)Once cooked, remove from the skillet to a cutting board. Slice the chicken into strips (cutting against the grain.) Arrange the sliced chicken on the baking sheet.Brush each piece with barbecue sauce.Top each piece of chicken evenly with shredded Monterey Jack and cheddar cheese. Bake on the middle rack in the oven for about 5 minutes, or until the cheese is melted and bubbly.Remove from the oven and sprinkle each piece of chicken with the crumbled bacon and diced tomato. Garnish with sliced green onion then serve!Craving More Recipes?Crock Pot Monterey ChickenBBQ Chicken Potato SkilletBBQ Beef SlidersBBQ Chicken Sheet Pan MealOne Pot BBQ Chicken Pasta PrintMonterey ChickenJuicy chicken with cheeses, seasonings and a flavorful sauce. Course Main CourseCuisine AmericanPrep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutesServings 4Calories 655kcalAuthor Brandie SkibinskiIngredients4 boneless, skinless chicken breasts Tablespoon Worcestershire sauce Tablespoon garlic powder1 teaspoon Italian seasoning1 teaspoon salt1 teaspoon black pepper4 slices bacon2 Tablespoons oil (avocado, vegetable or olive oil) cup barbecue sauce1 cup shredded Monterey Jack cheese1 cup shredded cheddar cheeseFor Garnish: cup diced tomato2 green onions, slicedInstructionsIn a bowl, combine the 4 boneless, skinless chicken breasts with Tablespoon Worcestershire sauce, Tablespoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to combine, then allow to marinate for 20 minutes. While marinating, cook the 4 slices bacon in a pan until golden and crispy. Set aside to cool, then crumble. Preheat the oven to 400F. Spray a baking sheet with nonstick cooking spray (or line with parchment paper or nonstick aluminum foil.)Heat 2 Tablespoons oil in a skillet over medium-high heat. NOTE: you can also cook the chicken in the same pan you cooked the bacon and just use a Tablespoon of the leftover bacon grease.Add the marinated chicken to the pan and sear (brown) both sides. Turn down heat slightly and continue cooking until fully cooked through (internal temperature should be 165F degrees.)NOTE: Keep an eye on the heat. If it stays too hot, the chicken will burn on the outside and not be done on the inside. If necessary, place a cover on the skillet and turn down to medium low heat. Once cooked, remove from the skillet to a cutting board. Slice the chicken into strips (cutting against the grain.)Arrange the sliced chicken on the baking sheet. Brush each piece with cup barbecue sauce. Top each piece of chicken evenly with shredded Monterey Jack and cheddar cheese. Bake on the middle rack in the oven for about 5 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle each piece of chicken with the cooked, crumbled bacon and diced tomatoGarnish with sliced green onion then serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 655kcal | Carbohydrates: 12g | Protein: 64g | Fat: 38g | Sodium: 1566mg | Fiber: 1g | Sugar: 7g

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