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Monterey Chicken

Monterey chicken with cheesy BBQ chicken flavor—seared in an oven-safe skillet and finished under the broiler until the Monterey Jack cheese is golden and bubbly. Smothered in tangy BBQ sauce, topped with crispy bacon and caramelized onions for restaurant-style grilled chicken dinner vibes.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 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
Sauce and cooking
  • 2 tbsp olive oil
  • 0.5 cup BBQ sauce divided
  • 1 bacon 8 strips, cooked crispy
  • 1 onion thinly sliced and caramelized
  • 1 tbsp butter 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 and sear
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then brush with half the BBQ sauce. Marinate for 10 minutes to help the flavors soak in.
  2. Heat the olive oil in an oven-safe skillet over medium-high heat, then sear the chicken for 4-5 minutes per side. Cook until the internal temperature reaches 165°F and the chicken is golden.
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.
  2. Pile the shredded Monterey Jack cheese generously over each breast, covering the toppings. Broil for 2-3 minutes until the cheese is fully melted, bubbly, and golden in spots.
Serve
  1. Garnish the chicken with diced tomatoes and fresh chives. Serve immediately while the cheese is hot and stretchy.

Notes

Pro tip: Caramelize the onions until they’re deep golden and jammy—this keeps the topping sweet and boosts the BBQ flavor against the salty bacon. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet or microwave until hot (cheese may firm slightly). Freezing is not recommended because the cheese and bacon texture can turn watery after thawing. For a lighter option, use turkey bacon and reduced-fat Monterey Jack while keeping the same broiling time for bubbly melt.