Monterey Chicken with Bacon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon paprika
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon pepper
06 -
2 tablespoons olive oil
07 -
1 cup barbecue sauce
08 -
1 cup shredded Monterey Jack cheese
09 -
1/2 cup shredded cheddar cheese
10 -
8 slices bacon, cooked and crumbled
11 -
1 large tomato, diced
12 -
1/4 cup sliced green onions
# Instructions:
01 -
Place the chicken breasts between two layers of plastic wrap and pound to an even thickness. Pat dry, then season both sides with garlic powder, paprika, salt, and pepper.
02 -
Warm olive oil in a large oven-safe skillet over medium-high heat. Add seasoned chicken breasts and cook for 4-5 minutes. Flip the chicken and brush the tops with barbecue sauce. Cook the second side for 4-5 minutes, or until the chicken reaches an internal temperature of 165°F.
03 -
After flipping the chicken the first time, preheat the broiler to medium-high.
04 -
Flip the cooked chicken one more time and brush generously with more barbecue sauce. Divide the cheese between each chicken breast. Transfer the skillet to the oven and broil for 2-3 minutes or until the cheese is melted and bubbly. Remove the skillet from the oven and let rest for a few minutes.
05 -
Serve hot with crumbled bacon, diced tomatoes, and green onions on top. Enjoy!
# Notes:
01 -
Flatten the chicken for quicker and more even cooking.
02 -
Cook the bacon first in the skillet, then use the leftover grease for cooking the chicken.
03 -
Use an oven-safe skillet to easily transition between stovetop and oven. If unavailable, transfer the chicken to a baking dish before broiling.