This Monterey Chicken Skillet is a fast, flavorful, and comforting dish perfect for weeknights. I sear juicy chicken breasts in a skillet, then smother them with tangy barbecue sauce and gooey melted Colby Jack cheese. A fresh topping of diced tomato and green onion adds brightness and crunch, making every bite satisfying. Monterey Chicken Skillet

Why You’ll Love This Recipe

I love how quick and simple this recipe is—perfect for those nights when I need dinner on the table fast but still want something that feels special. The barbecue sauce and cheese combo brings bold flavor, and the fresh toppings balance it all out beautifully. It’s also a great low-sodium option that doesn’t compromise on taste.

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 (I use my favorite brand)
4 ounces Colby Jack cheese, shredded
1 tomato, diced
2 green onions, sliced
Salt and pepper (optional)

Directions

While I prep the chicken, I preheat a large skillet.
I pound the chicken breasts to my desired thickness and season them with salt and pepper if I’m using it.
Over medium-high heat, I brown the chicken on both sides—about 2 to 3 minutes per side.
Then I pour the chicken stock into the skillet, cover it with a lid, and cook for 4 to 5 minutes until the chicken is cooked through.
I turn off the heat and spread barbecue sauce over each chicken breast.
I top them evenly with shredded cheese.
Then I slide the skillet under the broiler for 30 seconds to 1 minute—just long enough to melt the cheese.
I finish it off with diced tomato and sliced green onions.
I serve it immediately while the cheese is hot and melty.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

I sometimes switch things up by using pepper jack or mozzarella cheese for a different flavor. If I want a smokier taste, I opt for a hickory-style barbecue sauce. For a heartier meal, I serve it over rice or alongside roasted vegetables.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken in a skillet over medium-low heat or in the oven at 325°F until heated through. If I want to freeze it, I make sure to remove the tomato and green onion garnish first, then seal the chicken in a freezer-safe bag for up to 3 months. I defrost it overnight in the fridge before reheating.

FAQs

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F using a meat thermometer. The juices should also run clear when pierced.

Can I use a different cut of chicken?

Yes, I’ve used chicken thighs before and they work great. I just adjust the cooking time slightly since they may take a bit longer.

What’s the best cheese substitute for Colby Jack?

I like using cheddar, pepper jack, or a Mexican blend if I don’t have Colby Jack on hand.

Can I make this dish ahead of time?

Absolutely. I cook the chicken and add the barbecue sauce and cheese, then refrigerate it. Right before serving, I broil it to melt the cheese and add the fresh toppings.

What sides go well with Monterey Chicken?

I usually serve it with mashed potatoes, steamed broccoli, or a simple salad. It also goes well with rice or cornbread.

Conclusion

This Monterey Chicken Skillet is one of those recipes I keep coming back to. It’s quick, comforting, and packed with flavor, making it ideal for busy nights or casual dinners with family. Whether I stick to the basics or try one of the fun variations, it always turns out delicious.