Kitchen notes · a little help before you start
Baked Monterey Chicken
Barbecue sauce and melted cheese give this chicken a cheerful, generous feel. The bacon adds the salty bite you're hoping for, while the fresh topping keeps the plate lively. If dinner has been a little predictable lately, this is a good one to put back into the mix.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Flatten the thick end
Give the thicker end of each chicken breast a few firm taps so the pieces are a little more even. It helps the chicken cook through without the thinner end drying out first.
2. Season before it goes in
Mix the dried seasonings together, then sprinkle them evenly over the chicken before baking. That way every piece gets the same savory base before the barbecue sauce and cheese are added.
3. Sauce and cheese come later
The chicken only bakes partway before you add the barbecue sauce and cheese. Don't worry that it isn't done at that point. It goes back in to finish cooking and melt the cheese.
Get to know the ingredients
Boneless chicken breasts
Use boneless, skinless chicken breasts and flatten the thick ends slightly before seasoning. The recipe finishes them by temperature, so check the thickest part for 165 degrees F.
Barbecue sauce
Brush the barbecue sauce on after the first bake, not at the start. It gives the chicken a glossy, saucy layer without sitting in the hot dish for the whole cooking time.
Cheese choice
Monterey Jack fits the name and melts nicely, but the recipe leaves room for any shredded cheese you like. Add it with the barbecue sauce so it melts as the chicken finishes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Baked Monterey Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Add the fresh toppings last
Tomatoes, crispy bacon and green onions go on just before serving. That keeps the tomatoes fresh, the bacon crisp, and the green onions bright against the warm barbecue chicken and melted cheese.
A little more help as you go
Use the thermometer here
The second bake is finished when the thickest part of the chicken reaches 165 degrees F. Since chicken breasts vary in size, the thermometer matters more than judging by the melted cheese alone.
Leftovers and freezing
Leftovers can be refrigerated for up to 4 days. You can also freeze the chicken after baking, then thaw it completely in the refrigerator before reheating. The tomatoes will soften quite a bit if frozen.
A few questions you might have
Why pound only the thick end of the chicken?
Chicken breasts are usually thicker at one end. Flattening that end slightly makes the pieces cook more evenly, so the thinner side isn't overdone by the time the center is safe to eat.
Should the chicken be fully cooked before I add the sauce and cheese?
No. After the first bake, it won't be done yet. Add the barbecue sauce and cheese, then return it to the oven until the thickest part reaches 165 degrees F.
Can I put the tomatoes, bacon and green onions on before baking?
They belong on after baking, right before serving. The chicken finishes in the oven with the sauce and cheese, then the fresh tomatoes, crispy bacon and sliced green onions go over the top.
What kind of cheese should I use?
Monterey Jack is the natural fit here, but you can use any shredded cheese. Use the amount listed and add it after the first bake, along with the barbecue sauce.
How should I reheat leftovers?
Refrigerate leftovers for up to 4 days. Reheat them covered in the oven at 250 degrees F until warmed through. If the chicken was frozen after baking, thaw it completely in the refrigerator first.
Any more cooking tips?
Storage: Refrigerating: you can refrigerate any leftovers for up to 4 days. I recommend reheating, covering, in the oven at 250 degrees F until warmed through. Freezing: you can easily prep this recipe ahead and freeze it. I recommend freezing it after it is baked, then thawing completely in the refrigerator before reheating it according to the instructions above. Keep in mind that the tomatoes will soften considerably if frozen.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.