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Monterey Chicken

Monterey chicken is golden, grilled-style chicken breasts smothered in tangy BBQ sauce and topped with crispy bacon, caramelized onions, and melted Monterey Jack cheese. The cheese gets broiled until bubbly and golden, creating a restaurant-style finish in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
  • 0.25 tsp garlic powder To taste
  • 0.25 tsp smoked paprika To taste
Cooking
  • 2 tbsp olive oil
BBQ and toppings
  • 0.5 cup BBQ sauce Divided
  • 8 strips bacon Cooked crispy
  • 1 onion Thinly sliced and caramelized in butter
  • 0.25 cup butter Used for caramelizing the onions
Cheese and garnish
  • 2 cup shredded Monterey Jack cheese
  • 0.25 cup diced tomatoes For garnish
  • 2 tbsp fresh chives For garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then brush them with half the BBQ sauce for even coating. Let the chicken marinate 10 minutes so the flavors soak in.
Sear and cook through
  1. Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden. Continue until the chicken is cooked through to 165°F.
Top and broil
  1. Brush each breast with the remaining BBQ sauce, then top with the caramelized onions. Add 2 strips of bacon per breast so the topping stays crisp under the cheese.
  2. Pile shredded Monterey Jack cheese generously over each breast, covering the surface completely. Broil for 2-3 minutes until the cheese is fully melted, bubbly, and golden in spots.
Serve
  1. Garnish with diced tomatoes and fresh chives right after broiling. Serve immediately while the cheese is hot and stretchy.

Notes

Pro tip: for the best caramelized onions, cook them until deep golden and sticky before topping the chicken—then the BBQ sauce flavor balances the sweetness. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet or oven at 350°F until warmed through (cheese won’t be as stretchy as fresh). Freezing isn’t recommended because bacon and cheese toppings can change texture. If you want a lighter option, use reduced-fat Monterey Jack or part-skim cheese and keep the BBQ sauce to 1/2 cup total.