A quick and flavorful weeknight dish, this Skillet Monterey Chicken brings together juicy chicken breasts, tangy barbecue sauce, melted Colby Jack cheese, and a fresh burst of diced tomatoes and green onions. All it takes is one skillet and a few ingredients to create a satisfying, restaurant-style meal in under 30 minutes.
Why You’ll Love This Recipe
I love how easy this recipe comes together, especially on a busy evening. The chicken stays juicy thanks to a quick simmer in broth, while the barbecue sauce and melted cheese give it that irresistible smoky and creamy finish. I always top it off with fresh tomatoes and green onions for color, crunch, and a hint of brightness. It’s one of those meals that feels indulgent but takes almost no time to prepare—and only one pan to clean.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless skinless chicken breasts
½ cup chicken stock
4 tablespoons barbecue sauce
4 ounces Colby Jack cheese, shredded
1 tomato, diced
2 green onions, sliced
Salt and pepper (optional)
Directions
I start by pounding the chicken breasts to my desired thickness and seasoning them with salt and pepper, if I want a little extra flavor.
Then I heat a large skillet over medium-high heat and brown the chicken for about 2–3 minutes on each side.
I pour the chicken broth over the browned chicken, cover the skillet, and let it cook for another 4–5 minutes until fully cooked through.
Once the chicken is cooked, I turn off the heat and spread barbecue sauce over each piece.
I top each chicken breast with a generous amount of shredded cheese.
To melt the cheese perfectly, I place the skillet under the broiler for 30 seconds to 1 minute.
Finally, I finish it off with diced tomatoes and sliced green onions right before serving.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep and another 10 minutes to cook, giving me a full meal in just 20 minutes. Perfect for a weeknight dinner that doesn’t skimp on flavor.
Variations
I like swapping the cheese depending on what I have—cheddar or pepper jack work just as well. If I’m in the mood for more heat, I’ll add some sliced jalapeños before broiling. I’ve also tried using rotisserie chicken in a pinch—just slice it up, heat it in the skillet with broth, and follow the same steps from the barbecue sauce onward.
Storage/Reheating
Leftovers go into an airtight container in the fridge and keep well for up to 3 days. When I want to freeze them, I remove the tomato and green onion garnish, place the chicken in a freezer-safe bag, and store it for up to 3 months. I just defrost it overnight in the fridge and reheat in the oven or a skillet until warmed through.
FAQs
How do I know when the chicken is fully cooked?
I always check that the internal temperature reaches 165°F (74°C) using a meat thermometer. If I don’t have one handy, I just cut into the thickest part to make sure the juices run clear.
Can I use chicken thighs instead of breasts?
Yes, I’ve used boneless, skinless chicken thighs, and they work great. They’re juicier and a bit more forgiving if slightly overcooked.
What barbecue sauce works best?
I go with whatever I have on hand—sweet, smoky, or spicy. I’ve even mixed two different kinds for a custom flavor.
Do I need to broil the chicken?
Broiling gives that final touch, helping the cheese melt evenly and get slightly golden. But if I don’t want to use the broiler, I just cover the skillet for a couple more minutes until the cheese melts.
Can I make this ahead of time?
I sometimes cook the chicken in advance and store it in the fridge. When it’s time to serve, I just add the sauce and cheese and broil or heat it again in the skillet.
Conclusion
Skillet Monterey Chicken is one of those dishes I keep coming back to—it’s fast, flavorful, and feels like something I’d order at a restaurant. With simple ingredients and barely any cleanup, it’s my go-to when I want something delicious without a lot of effort.
A quick and flavorful skillet dish combining juicy chicken, barbecue sauce, and melted cheese, topped with fresh tomatoes and green onions.
Ingredients
4 boneless skinless chicken breasts
½ cup chicken stock
4 tablespoons barbecue sauce
4 ounces Colby Jack cheese, shredded
1 tomato, diced
2 green onions, sliced
Salt and pepper (optional)
Instructions
Pound chicken breasts to desired thickness and season with salt and pepper if desired.
Heat a large skillet over medium-high heat and brown chicken on both sides (2–3 minutes per side).
Pour chicken broth over the chicken, cover skillet, and cook until chicken is done (about 4–5 minutes, depending on thickness).
Turn off heat and spread barbecue sauce on top of each chicken breast.
Divide shredded cheese evenly over the chicken.
Place under the broiler for 30 seconds to 1 minute until cheese is melted.
Top with diced tomato and sliced green onions. Serve immediately.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze, remove tomato and green onion garnish, place leftovers in an airtight freezer bag, and freeze for up to 3 months. Defrost overnight and reheat in oven or skillet.
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