Homemade Loaded Monterey Chicken

Homemade Loaded Monterey Chicken–an easy chicken breast dinner with barbecue sauce, crispy bacon and melted cheese for a flavor-packed meal.

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Homemade Loaded Monterey Chicken

This recipe reminded me of something I’d order at Chili’s, and it was such a pleasant surprise. I marinated the chicken overnight, and it was absolutely worth it because every bite was perfectly seasoned. The barbecue sauce, melty cheese, bacon, and green onions make this chicken feel just a little extra without adding much work. I served it to my parents and Greg, and we all agreed the chicken turned out perfectly tender, juicy and full of flavor.

Ingredients/Substitution Ideas

• Boneless skinless chicken breasts–boneless skinless chicken thighs (increase cooking time as needed)
• Worcestershire sauce–or soy sauce
• Garlic powder
• Italian seasoning
• Kosher salt
• Black pepper
• Olive oil–or vegetable oil
• Barbecue sauce–your favorite barbecue sauce flavor (sweet, smoky, spicy, or sugar-free)
• Bacon crumbles
• Shredded Monterey Jack cheese–or pepper jack
• Shredded cheddar cheese–or Colby Jack
• Green onion
• Tomato

Steps

Add Worcestershire, garlic powder, Italian seasoning, salt and pepper into a bowl and stir. Add the chicken breasts to a bowl and turn the chicken to coat it in the seasonings. Cover and refrigerate for at least one hour and up to 24 hours.

When ready to cook heat a large pan over medium high heat. Add in the oil and swirl around. Add in the chicken and let sear on one side for 3 minutes, turn over and sear for 3 more minutes. Cover the pan and turn heat to low and cook for 5 minutes. 

Heat oven to 400° F. Place chicken in a pan and brush each breast with 1 Tbsp of barbecue sauce, sprinkle on 1 Tbsp of bacon and 2 Tbsp of each of the cheeses. Bake for 5 minutes. Make sure the middle of the chicken breast has reached 165°. 

Slice and serve topped with green onion and tomato, if desired. 

Notes/Tips

• Serve with potatoes (mashed or baked) and steamed broccoli.
• Ideally you would pound the chicken breasts to an even thickness before seasoning so they cook evenly.
• Let the chicken rest for 5 minutes before slicing to help keep the juices inside.
• Use an instant-read thermometer* and cook the chicken to 165°F for the best texture.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. Freeze for up to 3 months.
• Other recipes you can make with monterey jack cheese are Instant Pot Monterey Spaghetti and Loaded Buffalo Chicken Potato Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.