Monterey Chicken

This recipe and others like it are all over the Internet, and they seem to be based on a popular dish served at Chili’s restaurants. I’ve never been to a Chili’s, but that certainly sounds plausible. Here’s what I know for sure: it’s delicious, it’s easy, it doesn’t mess up the whole kitchen, and it makes surprisingly great leftovers. Also, when we made it at the shop, it was never in the cooler for long. Chicken, BBQ sauce, bacon, cheese, tomato–what’s not to like?

The recipe starts with one boneless, skinless chicken breast per serving, so I’ve written this recipe per breast. That way it’s simple to make however much you need. If I’m cooking for a crowd, I use a casserole dish or two or a sheet pan to hold it all. If I’m making it just for me, I might brown the chicken on the stovetop in an oven-proof skillet and then toss the whole skillet in the oven to finish. You can’t mess it up, just make sure to make enough. You’re going to want some leftovers!

(And, yes, I realize those are giant chicken tenders in the photos. Somehow the grocery was out of chicken breasts when I was there. How does that even happen?)

I often serve Monterey Chicken with seasoned black beans and rice. Garlic bread and a simple salad are equally good. In the summer you can’t go wrong with fresh corn off the cob, sautéed quickly in butter. If it’s not local corn season, you can use frozen white corn instead. Sautéed squash would be right at home here, or a simple baked sweet potato dressed with butter and salt and pepper. The point is there is enough flavor and texture going on with this lovely chicken, you don’t need to go all out on the sides. Don’t make it difficult! This is going to be your new favorite quick and easy dinner, I promise!

Along the same lines, DO make an extra serving or two. The leftovers are easily converted a few nights later:

Monterey Quesadillas–warm the leftover chicken and toppings in the microwave or oven. Don’t overcook. Slice it all up and use to make quesadillas. Additional cheese makes the quesadillas easier to flip.

Monterey Chicken Tacos–Slice up reheated chicken and toppings, serve in warm tortillas. Add hot sauce and a squeeze of lime.

Loaded Monterey Potatoes–Bake a couple of large russet potatoes or sweet potatoes. When they’re done, split open, fluff with a fork, and season liberally with butter, salt and pepper. Chop warmed-up leftover chicken and toppings. Pile that into the potatoes and run under the broiler, adding a little extra cheese or BBQ sauce (or both!) as needed.

Monterey Chicken Sandwich–Butter your choice of bread–onion bun, po’boy roll, Texas toast, etc–and toast under the broiler. Set one half aside. Add the chicken breast with toppings to the other half–toasted side up for buns, toasted side down for Texas Toast–top that with more BBQ and/or cheese if you think you need it, and broil again until cheese is melted. Cover with top bun/bread slice, toasted side out, and enjoy!

Monterey Chicken Nachos–Spread a few handfuls of tortilla chips on a sheet pan. Chop leftover chicken and toppings and sprinkle over the chips. Add anything else you want: leftover beans or corn, more tomatoes, salsa, etc. Strew another handful of cheese over the nachos and bake until cheese is melted. Serve with salsa, taco sauce, guacamole, sour cream, or whatever. Share only if you absolutely have to.