This Monterey chicken is made in one skillet, topped with bacon, cheese, bbq sauce and tomatoes. Delicious meal for all.
Easy skillet dinners are one of my favorite ways to make dinner. This Skillet Monterey Chicken is one of our favorites and is packed full of flavor.
I usually serve it with instant pot mashed potatoes and poultry gravy and a salad. Double the recipe to get 6-8 chicken breasts for larger families or for delicious leftover lunch the next day.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 4 boneless skinless chicken breasts
- 4 slices bacon
- 1/2 cup chicken stock
- 4 tbsp barbecue sauce use your favorite!
- 4 oz Colby jack cheese shredded
- 1 tomato diced
- salt and pepper or favorite chicken seasoning
Ingredients
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Instructions
- Fry bacon in a large skillet until crispy or bake in oven.
- While bacon is frying, pound chicken breasts to desired thickness. The thinner they are the less cooking time required. Season with salt and pepper if desired.
- Remove bacon from skillet with a slotted spoon 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.)
- Pour chicken broth over the chicken breasts and cover skillet with a lid. Cook until chicken is done, about 4 to 5 minutes depending on the thickness of the chicken. I always use a meat thermometer until internal temperature is 165.
- Turn off heat and spread barbecue sauce on top of each chicken breast.
- Top with full bacon slices or crumble your bacon.
- Divide cheese evenly among the chicken.
- Place under the broiler for 30 seconds to 1 minute - just until cheese is fully melted.
- Top with tomato.
- Serve immediately.
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