Juicy grilled chicken layered with BBQ sauce, crispy bacon, caramelized onions, melted cheese, and fresh toppings—your new favorite weeknight star.
Monterey Chicken turns humble chicken breasts into a flavor-packed, satisfying meal with the irresistible combination of smoky bacon, tangy BBQ sauce, sweet caramelized onions, melty cheese, and fresh tomatoes. It’s the kind of dish that looks like it came off a restaurant menu but comes together easily with just a few everyday ingredients.
This recipe is all about layering flavor—from the way the BBQ sauce caramelizes under the broiler to the contrast of crisp bacon and juicy chicken. It’s a crowd-pleasing favorite, great for both casual dinners and guests who deserve a little “wow” at the table.
Why You’ll Love It
- Restaurant flavor at home
- Quick-cooking with make-ahead components
- Family-friendly and visually impressive
- Endlessly customizable – adjust toppings to your taste
Ingredients
Chicken & Marinade
- 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
- ½ cup BBQ sauce (plus more for serving)
- Salt & pepper, to taste
- 1 tablespoon olive oil (for grilling or pan-searing)
Toppings
- 6 strips thick-cut bacon, cooked until crisp
- 2 large yellow onions, thinly sliced
- 1 tablespoon butter or oil (for caramelizing onions)
- 1 ½ cups shredded Colby Jack cheese (or mix of cheddar and Monterey Jack)
- 2 medium tomatoes, diced
- 2 green onions, sliced (for garnish)
Step-by-Step Instructions
1. Prepare the Chicken
- Pound chicken breasts to an even ½-inch thickness for uniform cooking.
- Season both sides lightly with salt and pepper.
- Brush with BBQ sauce, covering completely. Let marinate for 15–30 minutes if you have time.
2. Grill or Sear the Chicken
- Preheat grill or skillet over medium-high heat (around 375°F).
- Drizzle chicken with a bit of olive oil and place on the grill.
- Grill for 4–5 minutes per side, or until internal temperature reaches 165°F (74°C).
- Transfer to a baking sheet or oven-safe dish and let rest for 5 minutes.
3. Caramelize the Onions
- In a skillet, melt butter over medium-low heat.
- Add sliced onions with a pinch of salt.
- Cook slowly for 15–20 minutes, stirring occasionally, until onions are soft and golden brown. Set aside.
4. Cook the Bacon
- Cook bacon in a skillet or oven until crisp but not burnt.
- Drain on paper towels and break into large pieces.
5. Assemble & Broil
- Preheat broiler on high.
- On top of each piece of chicken, layer in this order:
- A small drizzle of BBQ sauce
- A spoonful of caramelized onions
- Pieces of bacon
- Diced tomato
- Shredded cheese
- Place under the broiler for 2–3 minutes, just until cheese is melted and bubbly. Watch carefully to prevent burning.
6. Finish & Serve
- Garnish with sliced green onions.
- Serve immediately with extra BBQ sauce on the side.
Make-Ahead Tips
- Caramelize onions and cook bacon up to 2 days in advance.
- Store shredded cheese and chopped toppings in airtight containers in the fridge.
- Chicken can be grilled ahead and reheated with toppings under the broiler.
Serving Suggestions
- Light green salad with balsamic vinaigrette
- Roasted potatoes or mashed sweet potatoes
- Steamed broccoli or grilled corn on the cob
- Garlic toast or crusty bread to soak up extra BBQ sauce
Customization Ideas
- Swap bacon for turkey bacon or omit for a lighter dish
- Use pepper jack for extra spice
- Add sautéed mushrooms or bell peppers
- Try it on a toasted sandwich bun for a Monterey Chicken Sandwich
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 3 days
- Reheat: Warm gently in the oven at 350°F until heated through, or microwave in 30-second bursts
- Freeze: Chicken and toppings (minus fresh tomatoes/green onions) can be frozen for up to 2 months
Final Thoughts
Monterey Chicken is one of those rare recipes that checks every box—fast, flavorful, and just indulgent enough. Whether it’s a casual Tuesday night or a weekend barbecue, this dish always delivers. Serve it up with pride—you won’t miss takeout one bit.