Mexican Monterey Chicken
Elevate your dinner with this irresistible Mexican Monterey Chicken recipe, a flavor-packed fusion of smoky spices, crispy bacon, and gooey melted cheese. Juicy, seared chicken breasts are rubbed with a robust blend of smoked paprika, chili powder, and cumin, then topped with a generous duo of Monterey Jack and cheddar cheese. Baked to perfection, this dish is beautifully finished with a vibrant medley of diced tomatoes, crisp green onions, and fresh cilantro. Perfectly balanced with a touch of heat and a refreshing herbal garnish, this one-skillet wonder is both weeknight-friendly and dinner-party worthy. Serve it alongside Mexican-style rice, refried beans, or a tangy salad for a meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 2 tablespoons olive oil
- 4 slices thick-cut bacon
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 cup tomatoes, diced
- 2 stalks green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the smoked paprika, chili powder, garlic powder, onion powder, ground cumin, salt, and black pepper.
Rub the spice mixture evenly over the chicken breasts on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil and add the slices of bacon. Cook the bacon until crispy, then transfer to a plate lined with paper towels. Once cooled, crumble the bacon into pieces.
Return the chicken breasts to the skillet and sprinkle a generous layer of shredded Monterey Jack and cheddar cheese over each piece.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese is melted and bubbly.
Remove the skillet from the oven and top each chicken breast with diced tomatoes, crumbled bacon, green onions, and chopped cilantro.
Serve the Mexican Monterey Chicken hot and enjoy with a side of rice, beans, or a fresh salad.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 4063 mg | 177% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.5 g | ||
| Protein | 283.5 g | 567% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1759 mg | 135% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2902 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
