Monterey chicken is an absolute showstopper on the dinner table, and honestly, it’s so much easier to make than people think! This recipe combines tender, juicy chicken breasts with a gorgeous melted cheese topping, crispy bacon, and fresh avocado that makes every bite absolutely divine. The beauty of this dish is that it comes together in under an hour, making it perfect for weeknight dinners or when you’re entertaining guests and want to look like you spent all day in the kitchen (we won’t tell your secret!).
I first fell in love with Monterey chicken at a restaurant years ago, and I’ve been perfecting my version ever since. The key to the best Monterey chicken is not overcomplicating it – quality ingredients and proper technique are what make this dish shine. The chicken stays incredibly moist thanks to the cheese and bacon topping, and the avocado adds a creamy, luxurious element that elevates the entire plate.
What I adore most about this recipe is its versatility. You can serve it with creamy coleslaw, alongside roasted vegetables, over rice, or with a fresh green salad. It pairs beautifully with pickled red onions for a pop of tanginess, and it’s substantial enough to satisfy even the heartiest appetites.
The cooking technique is straightforward but important – we’re searing the chicken first to get a beautiful golden exterior, then topping it with all the delicious goodness and finishing it in the oven. This method ensures the chicken cooks through evenly while the toppings melt together into pure perfection. Once you master this recipe, you’ll find yourself making it again and again. Trust me, your family will be requesting it constantly!
For more inspiration on chicken dinners, check out this Bon Appétit chicken collection or explore Serious Eats chicken techniques. And if you’re looking for wine pairings, the New York Times cooking section has wonderful suggestions for pairing wines with chicken dishes. For more easy weeknight dinners, you’ll absolutely love our collection of quick recipes.
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 8 slices bacon, cut in half
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 ripe avocados, sliced
- 2 tablespoons fresh lime juice
- 1/4 cup diced red bell pepper
- 1/4 cup fresh cilantro, chopped
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Fresh green onions for garnish
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
- While the oven preheats, cook the bacon in a large skillet over medium-high heat until it’s crispy and golden, about 7-8 minutes. Transfer the cooked bacon to a paper towel-lined plate and set aside, leaving about 1 tablespoon of bacon fat in the pan.
- Add the olive oil to the same skillet and increase the heat to medium-high. Once the oil is shimmering and hot, carefully place the chicken breasts in the pan.
- Sear the chicken for 4-5 minutes on the first side without moving it around too much – this develops that beautiful golden crust. Flip the chicken and sear for another 3-4 minutes on the second side.
- While the chicken is searing, combine the melted butter, minced garlic, smoked paprika, cumin, and a pinch of salt and pepper in a small bowl. This creates a flavorful mixture that will enhance the cheese topping.
- Arrange the seared chicken breasts on a baking sheet lined with parchment paper or a greased baking dish. They should not be touching each other.
- In a medium bowl, combine the shredded Monterey Jack cheese and cheddar cheese. Mix them together evenly so they’ll melt uniformly.
- Spoon the garlic-butter mixture evenly over each chicken breast, then top each one with the crumbled bacon pieces, dividing them equally among the four pieces.
- Generously heap the cheese mixture on top of each chicken breast, making sure to cover them completely. This is what makes the dish so delicious and creates that gorgeous melted topping.
- Place the baking sheet in the preheated 375°F oven and bake for 15-18 minutes, until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer in the thickest part.
- While the chicken is baking, prepare the avocado topping: slice the avocados in half lengthwise, remove the pit, and carefully slice each half into thin slices. Toss the avocado slices gently with lime juice and a pinch of salt to prevent browning and add flavor.
- Remove the chicken from the oven and immediately top each piece with the fresh avocado slices. The residual heat will warm them slightly while keeping them fresh and creamy.
- Sprinkle the diced red bell pepper, fresh cilantro, and sliced green onions over the top of each chicken breast for color and freshness.
- Let the chicken rest for 2-3 minutes before serving to allow all the flavors to settle and the cheese to fully set.
Pro Tips
- Pro Tips for Perfect Monterey Chicken:
- Pound your chicken breasts to an even thickness of about 3/4 inch before cooking. This ensures even cooking throughout and prevents dry edges with an undercooked center.
- Don’t skip the searing step! This creates a flavorful crust and helps lock in the juices. If your pan isn’t hot enough, the chicken will steam instead of sear.
- Use freshly shredded cheese rather than pre-shredded for the best melting and creamiest texture. Pre-shredded cheese contains anti-caking agents that can make it melt unevenly.
- If you don’t have Monterey Jack cheese, you can substitute with a good melting cheese like Muenster, provolone, or even a mixture of mozzarella and white cheddar.
- For extra flavor, add a thin layer of pesto or garlic aioli under the cheese topping before baking.
- Make sure your avocados are ripe but still firm enough to slice cleanly. If they’re too soft, they’ll fall apart; if they’re too hard, they won’t have the right creamy texture.
- This dish reheats beautifully in a 350°F oven for about 10 minutes covered with foil. Add the fresh avocado and garnishes after reheating for the best presentation.
- Serve with your favorite sides like Spanish rice, roasted potatoes, steamed broccoli, or a crisp green salad.
- Leftover Monterey chicken makes an excellent filling for quesadillas or tacos the next day.
- For a spicy version, add sliced jalapeños under the cheese or a dash of hot sauce mixed into the garlic butter.
- This recipe can be prepped up to the baking stage several hours ahead – just keep the assembled chicken covered in the refrigerator and add 2-3 minutes to the baking time if cooking from cold.