Chili’s Copycat Monterey Chicken Recipe


  • 4 slices thick cut bacon
  • 4 boneless skinless chicken breastsabout 1 -1.5 pounds
  • salt and pepperto taste
  • 1 Roma tomatodiced
  • 2 scallions (green onions)sliced
  • 1/4 cup chicken stock
  • 4 tablespoons barbecue sauceuse your favorite!
  • 4 ounces Colby Jack cheesegrated


  • In a large oven-safe skillet, fry bacon until crispy.
  • While the bacon is frying, pound chicken breasts to desired thickness. Season with salt and pepper.
  • Dice tomatoes and slice the green onions. Set aside.
  • Remove bacon from skillet and drain on a paper-towel-lined plate.
  • Turn heat to medium-high and brown chicken on both sides (2 to 3 minutes per side) in bacon grease.
  • Pour chicken stock over the chicken breasts and cover skillet with a lid. Cook until chicken is done, approximately 4 to 5 minutes depending on the thickness of the chicken.
  • Turn heat off and spread barbecue sauce on top of each chicken breast.
  • Top each breast with 1 slices of bacon broken in half.
  • Sprinkle cheese evenly among the chicken breasts.
  • Place under oven broiler for 30 seconds to 1 minute. Watch carefully and take out when cheese is fully melted.
  • Top chicken with tomato and green onions and serve immediately.


Serving: 1 | Calories: 318cal | Carbohydrates: 10g | Protein: 34g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 640mg | Sugar: 7g | Fiber: 1g | Calcium: 213mg | Iron: 1mg

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