Monterey Chicken with Potatoes Recipe - Allrecipes.com
Monterey Chicken with Potatoes Recipe
  • READY IN 45 mins

Monterey Chicken with Potatoes

Recipe by  

"This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  2. Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
  3. Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
  4. Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2005

My family loved this. There was nothing left. I added salt & pepper to the potatoes. I marinated my chicken in 1/4 cup lime juice, cilantro and 1 1/2 cup salsa (I used fresh from the refrigerated section of the grocery) before baking. I also sliced a lime very thin with a mandolin and added it to the marinade. When I added the chicken to the potatoes, I put all the marinade in too. I covered and baked this for 25 minutes at 425 and then reduced the heat to 350 for another 30 minutes. I uncovered the pan and added the cheese and baked for a few more minutes. The salsa and lime flavors are a great combination. I will serve this to company.

 
Most Helpful Critical Review
Jun 20, 2005

I will give this another try...should've read the reviews before making it. Definitely needed to marinate - the chicken was bland underneath the sauce. It was also rubbery b/c of the high temp cooking that took about 15 mins longer than stated. Next time I'll marinate and drop the oven temp after about 25 mins as another reviewer did. The lime flavor was refreshing! Such an easy recipe that it deserves a second chance!

 
May 18, 2005

This dish is absolutely wonderful and fresh. I made a few changes in ingredients. I had sauteed chicken earlier in the day so I had that on hand. I baked the potatoes at 425 for the time mentioned, pushed them aside and dropped the temp to 325 (since my chicken had been cooked earlier) and returned it to the oven until heated through. I also used dried chives in place of the cilantro I didn't have on hand and also used Italian blend of cheeses in place of the Mexican blend. My husband and I LOVED it and I plan to keep this and make it for family and friends. Thanks Kellly!!

 
Dec 23, 2009

Read alot of reviews before making this. I marinated the chicken in 1/2 cup mild salsa to which I had added 1 Tblsp. fresh lime juice for 1/2 hour. While it was marinating I sliced the potatoes fairly thin and cut each slice into 4 pieces, put them in my roaster pan(14x9) which was lined with heavy duty foil, sprayed with Pam, lightly salted and peppered them, sprinkled some onion flakes over them and drizzled the tablespoon of melted butter over them and tossed. Baked for 15 min. in preheated 425 oven. Took pan out, pushed potatoes along side of pan and put the chicken in the middle, brushed pieces with the remaining butter and tablespoon of lime juice which I mixed in a small bowl. Returned to oven for 10 minutes. Mixed Newmans Black Bean & Corn Salsa & parsley together, poured over chicken, baked at 425 covered for 25 minutes, reduced oven temp to 375 and cooked another 20 minutes. Removed foil and sprinkled Sargento Reduced Fat 4 Cheese Mexican over chicken and potatoes and put back in oven for 5 minutes. This is so good. I will be making this often.

 
Sep 13, 2005

Yum, Yum! I also marinated this for about 30 minutes in 1 TBSP lime juice and 1/2 Cup salsa. Then I used another 1/2 Cup salsa with the cheese mixture. Also roasted the potatoes for about 25 minutes before I added the chicken. It was really, really good!

 
Oct 01, 2004

I'm changing my review to five stars, I made again last night and it was so amazingly simple, easy, and delicious it deserves it! I don't make the chicken, just the potatoes, we just weren't thrilled with the chicken part the first time, but these potatoes will be on the menu at least a few times a month. Thanks!

 
Mar 10, 2011

I made this again for the first time in about 5 years. I've up'ed it to a 5 and wanted to re-review but I see no way to just delete an old review, so I'll just add to it. The original: I liked this as is. I didn't have Mexican cheese and used a combo of Jack, mozarella & Colby. Otherwise it was made as is, including temperature, cooking times, etc. And I thought the chicken was fine and unlike others, the potatoes seemed to tend to overcook. Perhaps I cubed mine smaller? I made it a second time, got lazy & didn't use the foil and it didn't turn out as well. I think potatoes do work well in foil. I liked that I could do everything in the oven and not cook anything ahead of time. New additional comments: This time I had a Mexican combo and that may have made a difference. I taste-tested and rather wondered why I'd even given it a 4, but it was much better as a whole put-together dish, eating chicken & potatoes together. I think the butter is necessary, both in terms of allowing the potatoes to get cooked (and I stirred them) and to make them tender. My oven temp is right on and I think these times work but big chunks vs cubed will take longer. It also doesn't specify a size for the potatoes, and mine were probably about 5 oz, give or take.

 
Sep 18, 2005

This is a family favorite. The only things I do differently is I make a little more sauce (salsa/cheese/cilantro) because we like it, and I also add a can of corn which I spread over the chicken and potatoes. I've served it to company, and they loved it as much as we do.

 

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Nutrition

  • Calories
  • 767 kcal
  • 38%
  • Carbohydrates
  • 56.7 g
  • 18%
  • Cholesterol
  • 177 mg
  • 59%
  • Fat
  • 42.5 g
  • 65%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 42.8 g
  • 86%
  • Sodium
  • 825 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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