Monterey Chicken

First of all,
I just wanted to thank all of you for your sweet thoughts and comments about my baby girl, Taylor Joy. After a hard miscarriage and some yucky surgeries, we are so happy that she is here. She is our little miracle and we feel so blessed!
(Please excuse my posts for the next little while . . . I am a little sleep-deprived! I am praying I don’t have any grammatical errors or leave out key ingredients! Please bear with me.)
Okay, back to the scheduled recipe . . .
Do you ever run into the problem of wondering what to do to jazz up plain ol’ chicken breasts? I came across this recipe in an old family cookbook a few years ago and it is one of our favorite weeknight meals! It can be thrown together in less than 30 minutes and it tastes incredible. I have heard that it’s similar to the Monterey Chicken that they serve at Chili’s restaurants, but you’ll have to try it for yourself to see how it compares.
Monterey Chicken
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  • 4-6 boneless, skinless chicken breasts, thawed
  • Salt and pepper
  • 1 cup barbecue sauce (our favorite is Famous Dave's brand, but any kind would work)
  • 10 pieces bacon, cooked
  • 1 1/2 cups Monterey Jack cheese and cheddar cheese mix, shredded
  • Fresh diced tomatoes
  • Diced green onions


  1. Pound the chicken breasts so that they flat (this will also help make the chicken very tender). Season with salt and pepper.
  2. Cook the chicken over an outdoor grill over medium high heat; 6-7 minutes per side or until fully cooked. If you don't have an outdoor grill, you could easily cook it over an indoor grill or in a skillet on the stove top that has been sprayed with cooking spray.
  3. After the chicken is finished cooking, transfer the chicken breasts to a large baking sheet covered in aluminum foil. Spread 2-3 tablespoons of barbecue sauce over each chicken breast. Top each chicken breast with 2 slices of bacon and and a handful of the shredded cheese mix. Place the baking sheet in an oven broiler (or microwave long enough to melt the cheese). Top with diced tomatoes and green onions. Serve immediately.



565 cal


34 g


5 g


57 g
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16 Responses to “Monterey Chicken”

  1. I make something similar. Marinate the chicken in McCormick's mesquite marinade then grill. Top with bbq sauce, rotel tomatoes (drained), bacon, shredded cheddar, green onions AND french fried onions. The french fried onions really take it over the top!
  2. Cathy B
    This is a fabulous recipe! I'd love to take this for my family on our vacation to SD (because it seems sort of cowboy-like to me.) However, I would need to make it as a freezer version to keep it in a cooler then thaw and cook in a crock pot or skillet. Obviously this version would be different but I'm hoping to get the same great taste. Any idea if that might be possible? I'm not an experienced enough as a cook or freezer meal cook to know if this might work. Thanks for considering!
    • Camille
      Hi Cathy! Hmm . . . it might be a little different where you wouldn't be grilling it and then throwing it in the oven. I would maybe try the following: 1. Cook the chicken in a crock pot for 6-7 hours on low. When it's done, top each piece of chicken with bacon, cheese, tomatoes and green onions. If the chicken is warm enough, it will melt the cheese just a little bit. or, one more option: 2. Grill the chicken before you leave, let it cool, then place in a large ziploc bag. Freeze until you need it. Thaw the grilled chicken, top with BBQ sauce, and place on a skillet for just a couple of minutes. Top with cheese, bacon, tomatoes, and onions while it is still on the skillet and keep on there until it's warmed through. I don't know if these will work, as I have never tried them before, but I hope that it helps!! xo, Camille

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