Monterey Chicken Skillet

Monterey Chicken Skillet

This skillet dish is a quick and flavorful weeknight meal. Chicken breasts are cooked in a savory sauce with tomatoes, peppers, and melted Monterey Jack cheese.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1-1.5 lbs)
• 4 slices thick-cut bacon
• 1 Roma tomato, diced
• 2 scallions (green onions), sliced
• ½ cup chicken broth
• 4 tablespoons barbecue sauce (your favorite kind)
• 4 ounces Monterey Jack cheese, shredded
• Salt and pepper to taste (optional)

Cooking Guide:

1. Cook the Bacon: In a large skillet, fry the bacon over medium heat until crispy. Remove the bacon from the pan and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pan.
2. Prepare the Chicken: While the bacon cooks, pound the chicken breasts to an even thickness (about ½ inch). Season the chicken with salt and pepper (if using).
3. Brown the Chicken: Increase the heat in the skillet to medium-high. Sear the chicken breasts for 2-3 minutes per side, or until golden brown.
4. Simmer the Sauce: Add the diced tomato and scallions to the pan with the remaining bacon grease. Cook for 1-2 minutes, until softened. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
5. Finish the Dish: Nestle the cooked chicken breasts back into the skillet. Reduce heat to low and simmer for 3-4 minutes, or until the chicken is cooked through. Stir in the barbecue sauce and heat for another minute.
6. Serve: Remove the skillet from the heat and sprinkle the shredded Monterey Jack cheese over the top. Let the cheese melt for a minute or two. Serve the chicken with the pan sauce spooned over the top. Garnish with crumbled bacon (optional).

Tips:

• For a spicier dish, use diced jalapeno pepper instead of scallions.
• Add a can of diced tomatoes with green chiles (like Rotel) for extra flavor and a bit of heat.
• Don’t have Monterey Jack cheese? You can substitute cheddar cheese, Colby cheese, or a Mexican cheese blend.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.
• Serve this dish with rice, pasta, or mashed potatoes. You can also add a side of steamed vegetables for a complete meal.