This Copycat Monterey Chicken recipe is the perfect combination of honey-mustard chicken breasts, bacon, and melted Monterey Jack cheese. See how easy it is to make this easy and crave-worthy restaurant favorite at home!
This recipe serves four and costs approximately $10.53 to make. That works out to be about $2.63 per serving.
Chicken is the most common food item I serve my family for dinner. But I have to admit, chicken can get a little blah after a while. But not with this Copycat recipe! It is SO incredibly flavorful and straightforward to make!
Chicken, cheese, bacon, honey, mustard, onion, and tomatoes. What’s not to like about this delicious chicken recipe? My family loves this dinner and asks for it often!
This Monterey Chicken is a copycat recipe made better at home. It is restaurant-quality food with minimal effort and will get rave reviews from everyone you serve it to.
Ingredients and Estimated Cost
Per Serving Cost: $2.63
Recipe Cost: $10.53
- ½ cup Dijon mustard – $0.32
- ¼ cup honey – $0.72
- 4 skinless chicken breasts – $4.42
- 4 slices bacon – $0.84
- 1 ½ cups Pepper Jack cheese – $2.62
- ½ small red onion – $0.70
- ½ cup cherry tomatoes – $0.80
- 2 Tablespoons green onions – $0.11
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Monterey Chicken
- First, using a small bowl, whisk together the mustard, honey, salt, and pepper. Reserve ¼ cup of the honey-mustard mixture.
- Next, place the chicken and the rest of the honey-mustard mixture in a Ziplock back and shake to coat the chicken. Place the bag in the fridge to chill for at least thirty minutes.
- Then, preheat the oven to 350 degrees F and spray a 9×13-inch pan with non-stick cooking spray.
- Set the chicken in the pan.
- Add the onion slices on top of the chicken. Cover the dish with foil and bake for 35-40 minutes.
- In a 10-inch skillet, over medium heat, cook the bacon for 5-7 minutes and then place it on a paper towel-lined plate.
- After the chicken is done baking, spread the remaining honey-mustard mixture over it.
- Then, top with bacon and cheese.
- Place the dish back in the oven under the broiler. Broill until the cheese is bubbly.
- Finally, top the dish with chopped tomatoes and green onions before serving.
***For complete recipe instructions, see the recipe card below.
- You can double this recipe. You’ll need to use a bigger pan or use two pans.
- Instead of pork bacon, you can use turkey bacon in this recipe or uncured bacon.
- You can grill this chicken recipe instead of baking it. Preheat the grill to medium-high (about 375 degrees). Cook about 6-8 minutes per side, or until chicken is no longer pink in the center and the juices run clear.
Storage and Serving Tips
SERVE: Serve with lime wedges. You can keep the Monterey chicken out for no more than two hours before they ned to be covered and refrigerated.
STORE: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
REHEAT: To reheat, place the chicken back into the pan and cover it with foil. Warm it in the oven at 350 degrees for about 15 minutes.
FREEZE: This recipe does not freeze and thaw well so I do not recommend freezing it.
Monterey Chicken typically consists of chicken breasts, cheese, and bacon, with a sauce slathered over the top. I use Pepper Jack cheese and a honey mustard sauce to smother the chicken and top with bacon pieces.
I enjoy the extra kick of spice you get from Pepper Jack Cheese and so it is my top preference for this recipe. However, you can use other cheeses such as Colby Jack.
More Chicken Recipes
- Grilled Boneless Chicken Thighs
- Saucy Honey Mustard Chicken
- Bacon-Wrapped Chicken Thighs
- Old School Chicken and Rice Casserole
- Crockpot BBQ Chicken Thighs
- Classic Chicken Parmesan
- Easy Crockpot Chicken and Dumplings
- Grilled Chicken Skewers
- Easy Oven Baked Chicken Thighs
- Chicken Divan Casserole
Copycat Monterey Chicken
HONEY MUSTARD SAUCE AND MARINADE:
- ½ cup Dijon mustard
- ¼ cup honey
- Salt and pepper
- 4 boneless skinless chicken breasts trimmed, and about 6-8 ounces each
- ½ small red onion cut into 1/2-inch slices
- 4 slices bacon cut into ½-inch pieces
- 1 ½ cup shredded pepper Jack cheese
- ½ cup cherry tomatoes cut into quarters
- 2 Tablespoons sliced green onion
- Lime wedges for serving
MAKE HONEY MUSTARD SAUCE AND MARINADE:
- In small bowl whisk together mustard, honey, 1 teaspoon salt, and ½ teaspoon pepper. Reserve ¼ cup of honey-mustard mixture for later.
- Place chicken into gallon-size zipper-lock bag and pour rest of honey-mustard mixture in.
- Zip bag and shake to coat chicken, and chill for at least 30 minutes or up to 2 hours.
- Move oven rack to middle position and preheat to 350 degrees F.
- Lightly spray 9×13-inch pan (or any other 3 quart baking dish) with nonstick cooking spray.
- Place chicken in pan and top with onion slices. Cover with foil and bake for 35-40 minutes, or until chicken is no longer pink and juices run clear.
PREP TOPPINGS AND LAYER TOPPINGS:
- Meanwhile, cook bacon in 10-inch skillet over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate.
- When chicken is cooked, uncover it, spread with reserved honey-mustard mixture.
- Top with bacon and cheese and place the pan under the broiler.
- Broil until cheese is nice and bubbly. Watch the chicken while it’s under the broiler because it can go from beautifully cheesy to burnt very quickly!
- Remove chicken from oven, top with chopped tomatoes and green onions, and serve with lime wedges!