Name: Monterey Chicken One Pan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1/2 cup barbecue sauce; 1 cup shredded cheddar or Monterey Jack cheese; 2 green onions, sliced; 1/2 cup diced tomatoes (optional)

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This Monterey Chicken One Pan recipe is a quick, hearty, and flavorful dinner made in a single skillet. With juicy chicken breasts, tangy barbecue sauce, melted cheese, and fresh toppings, it’s a satisfying dish that’s perfect for weeknights. No need for fancy ingredients or a pile of dirty dishes—just simple comfort food at its best. Monterey Chicken One Pan

Why You’ll Love This Recipe

I love how easy this meal is to throw together after a long day. The chicken stays juicy, the cheese melts beautifully over the barbecue glaze, and everything comes together in one pan for minimal cleanup. It’s packed with flavor, and I can pair it with whatever sides I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts, boneless and skinless
Olive oil
Salt and pepper
Garlic powder
Barbecue sauce
Cheddar cheese or Monterey Jack cheese, shredded
Green onions, sliced
Tomatoes, diced (optional)

Directions

I season the chicken breasts with salt, pepper, and garlic powder on both sides.
In a large skillet, I heat olive oil over medium heat and sear the chicken until it’s golden on the outside and cooked most of the way through.
I reduce the heat to low, spread barbecue sauce over each piece of chicken, then top them with shredded cheese.
I cover the skillet and let it cook for a few more minutes until the cheese is melted and the chicken is fully cooked.
I garnish with sliced green onions and optional diced tomatoes for freshness before serving.

Servings and timing

This recipe makes 4 servings. I can have it ready in about 35 minutes total—10 minutes for prep and 25 minutes to cook.

Variations

I sometimes swap out the cheese for pepper jack or gouda to change up the flavor.
For a spicier version, I use a hot barbecue sauce or add red pepper flakes to the chicken seasoning.
I also like tossing in sliced bell peppers or mushrooms while the chicken cooks for a built-in veggie side.
If I want a lighter dish, I use low-sugar barbecue sauce and reduced-fat cheese.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the chicken in a skillet over low heat or in the oven at 350°F until heated through. I microwave it when I’m short on time, but I always cover it to prevent the chicken from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless chicken thighs if I prefer a juicier cut. They cook beautifully in the same pan and take on the barbecue flavor really well.

What cheese works best for this recipe?

I usually go with Monterey Jack or cheddar, but any good melting cheese works. Pepper jack is great when I want a little kick.

Can I prep this ahead of time?

Yes, I can season and sear the chicken ahead, then store it in the fridge. When ready to eat, I just heat it in the skillet, add the sauce and cheese, and finish cooking.

What can I serve with Monterey Chicken?

I like serving it with mashed potatoes, rice, or roasted vegetables. A crisp salad is also a nice contrast to the cheesy, saucy chicken.

Is this dish freezer-friendly?

Yes, once cooked and cooled, I can freeze it in an airtight container for up to 2 months. I thaw it overnight in the fridge before reheating.

Conclusion

This one-pan Monterey Chicken recipe is my go-to when I want something comforting and fast without a sink full of dishes. The juicy chicken, smoky barbecue sauce, and gooey cheese come together perfectly in a single skillet. It’s an easy dinner that tastes like I spent way more time on it than I actually did.