I remember years ago loving the Monterey Chicken at Chili’s Restaurant Grill & Bar. Then, they took it off the menu, and it has been just a distant memory ever since. Since starting Keto earlier this year, I have thought about making a keto friendly version. In fact, I did post a very lazy crockpot version of the recipe that is keto friendly/low carb. The other day, I was craving Monterey Chicken at lunch and didn’t have time to wait for my crockpot, so I made a skillet version that is keto/low carb friendly. It turned out so flavorful and delicious! All in all, it took about 25 minutes start to finish since I had already cooked the bacon earlier in the day. However, you could bake the bacon in the oven while the chicken is cooking on the stove to make the best use of your time. I hope you enjoy this Monterey Chicken as much as we did…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
- 4 slices bacon cooked
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 lb of thin cut boneless skinless Chicken breasts
- 6 tablespoons sugar-free bbq sauce
- 2/3 cup Cheddar Cheese shredded
- 1/4 cup Monterey Jack Cheese shredded
- 1/2 teaspoon garlic powder
- 1 teaspoon parsley
- 1/4 teaspoon salt and pepper
In a hot oven-safe skillet, add olive oil and butter.
Season chicken generously with salt, pepper, and garlic powder.
Sear chicken on each side for about 4 minutes each on medium/high, then cover with a lid and reduce heat to low.
Simmer until chicken is cooked all the way through.
Spoon BBQ sauce on top of each chicken breast.
Divide the cooked bacon evenly and place on top of each chicken breast.
Sprinkle cheddar cheese on top of bacon.
Finish off the chicken with Monterey Jack Cheese and sprinkle parsley on top.
Turn oven to broil and place skillet in the oven on top rack.
Broil for 2-3 minutes or until cheese is melted and bubbly.
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