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Monterey Chicken

Monterey chicken with cheesy BBQ sauce, crispy bacon, and caramelized onions—finished under the broiler for golden, bubbly melted Monterey Jack. Pan-seared chicken breasts reach juicy 165°F, then get topped and broiled for a restaurant-style, grilled look without the grill.
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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
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
Searing & Sauce
  • 2 tbsp olive oil
  • 0.5 cup BBQ sauce divided
  • 1 onion thinly sliced and caramelized in butter
  • 2 tbsp butter for caramelizing the onions
Toppings
  • 8 bacon strips, cooked crispy
  • 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
 

Season, sauce, and marinate
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then brush with half the BBQ sauce. Let marinate for 10 minutes.
Sear the chicken
  1. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the chicken for 4-5 minutes per side until golden. Cook until the thickest part reaches 165°F.
Top and broil
  1. Brush each breast with the remaining BBQ sauce, then top with caramelized onions and 2 strips of bacon per breast. Pile Monterey Jack cheese generously over each breast.
  2. Broil for 2-3 minutes until the cheese is fully melted, bubbly, and golden in spots, keeping the skillet on the upper rack. Remove when the surface is browned and set.
Serve
  1. Garnish the chicken with diced tomatoes and fresh chives, then serve immediately. Plate while the cheese is still hot and stretchy.

Notes

Pro tip: caramelize the onions until they’re deeply golden (not just soft) so they add sweet, savory depth under the bacon and cheese. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet or oven until warmed through. Freezing isn’t recommended because the bacon and cheese texture can soften on thawing. For a lighter option, use reduced-fat Monterey Jack and turkey bacon—follow the same broil timing for bubbly, golden cheese.