How to make Monterey Chicken in a tangy BBQ Sauce?

Monterey Chicken is one of those restaurant menu dishes that are much better prepared at home!

This Chili’s copycat recipe contains tender, juicy chicken breasts baked in a tangy barbeque sauce and topped with cheddar, bacon, and tomatoes!

What is Monterey Chicken?

Monterey chicken is so popular is the perfect blend of southwestern barbeque tastes.

• No need to fire up the grill for that wonderful, baked-in flavor. One dish equals quick cleanup, too.
• This homemade version is much better because the chicken is thicker and juicy (but it won’t break the wallet!).
• A speedy main dish, it travels from the oven to the table in less than 35 minutes altogether. Perfect for last-minute company or when the budget is tight.
• Monterey chicken is a waist-watching, health-conscious meal prepper’s delight.
• Make in advance and use for Chicken Burritos, Chicken Taquitos (baked or fried), in a sandwich, on top of a salad, topped on a mound of garlic mashed potatoes, or served casserole-style over Spanish Rice.

Ingredients and Variations

Boneless, skinless chicken breasts come out juicy and tasty in this dish. Choose pieces equal in size for even baking. Chicken thighs can be used in place with no alterations needed.

If you’d like to use split chicken breasts (bone-in) or even drumsticks, remove the skin and add an extra 20 minutes to the cooking time.

We adore a blend of cheddar cheeses but of course, Monterey Jack cheese or Colby jack is a terrific option in this recipe. Truly, any combination of shredded cheese will work.

Use a dark BBQ sauce in any flavor (we adore hickory smoked) (we love hickory smoked). If you’d want to add extra flavor, whisk some garlic powder or chile powder into the barbecue sauce.

Toppings for Monterey Chicken give a flare of freshness and flavor. Sliced green onions and sliced tomatoes are favorites. A sprinkle of cilantro and some pickled jalapenos are a wonderful addition!

How to Make Monterey Chicken

This quick and easy dish comes together in 1, 2, and 3!

1. Season chicken breasts with salt & pepper, sprinkle in barbecue sauce and bake the casserole dish.
2. Top with cheese and broil (as per instructions below) (as per the recipe below).
3. Sprinkle with toppings and serve.

PRO TIP: Drizzle a little Ranch dressing over the entrée before serving.

Serving suggestions

It’s so simple to serve sides and salads with a main entrée like grilled Monterey chicken! Try it with Jicama Slaw and Cilantro (use this instead of lettuce on a sandwich or in a wrap). Excellent side dishes are a delicious Macaroni Salad or a Cucumber Onion Salad.

Try some simply steamed carrots, parmesan-roasted broccoli, or easy oven-roasted asparagus for your vegetables.

Leftovers

For up to five days, store leftover Monterey chicken in the fridge in an airtight container. Use leftovers in any of the aforementioned recipes or reheat them in a pan or air fryer.

Chicken that has been cooked and cooled can be frozen for up to 4 weeks in zippered bags with the date printed on the exterior. Before reheating or eating cold, let frozen food thaw overnight in the fridge.

Monterey Chicken

A restaurant-style dish called Monterey Chicken features a creamy tomato topping and a traditional barbecue flavor.

Ingredients

• 4 chicken breasts skinless & boneless
• 1 cup bbq sauce
• salt and pepper to taste
• 1 cup cheese shredded
• ½ cup tomatoes diced
• ¼ cup bacon bits
• 2 green onions sliced

instructions

1. Heat the oven to 350 degrees Fahrenheit.
2. Add half of the barbecue sauce to the chicken after seasoning it with salt and pepper. The 2.5 qt baking dish or 9×13 pan’s bottom should be covered with the leftover barbecue sauce.
3. When the chicken reaches 165°F in the thickest portion, add the chicken to the dish and simmer for 20 to 25 minutes.
4. Add some cheese shreds on top, then broil for a couple of minutes, or until melted.
5. Serve the dish garnished with tomatoes*, bacon bits, and green onions.

Notes

If you want a hotter substitute for tomatoes, try using salsa.

Add your preferred toppings, such as ranch, sour cream, cilantro, or jalapenos.

No modifications are necessary if using chicken thighs in their stead. If you want to use drumsticks or split chicken breasts with the bone in, remove the skin and increase the cooking time by 20 minutes.

For up to five days, keep leftovers in the refrigerator in an airtight container. Zipper bags can be frozen for up to 4 weeks. Reheat in a skillet or air fryer until well hot.

Nutrition information

Calories: 503 | Carbohydrates: 31g | Protein: 57g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1295mg | Potassium: 1120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 635IU | Vitamin C: 7mg | Calcium: 183mg | Iron: 2mg