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Monterey Chicken

"Classic Monterey Chicken with sauteed onions, peppers and mushrooms. It's worth the extra time!!"
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3 h servings 642 cals
Original recipe yields 4 servings


  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 46.4 g
  • 93%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 2807 mg
  • 112%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place chicken in a 9x13 inch baking dish and bake preheated oven for 20 to 30 minutes, or until cooked through and juices run clear. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  4. In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add remaining 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
  5. Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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Read all reviews 110
  1. 137 Ratings

Most helpful positive review

To make your own teriyaki marinade sauce, mix together 1 (6 oz) can of pineapple juice, 1/4 cup of packed brown sugar and 1/4 cup of soy sauce in a saucepan and cook until the sugar is dissolved...

Most helpful critical review

We didn't like this at all. Too many flavors and it didn't blend well together.

Most helpful
Most positive
Least positive

To make your own teriyaki marinade sauce, mix together 1 (6 oz) can of pineapple juice, 1/4 cup of packed brown sugar and 1/4 cup of soy sauce in a saucepan and cook until the sugar is dissolved...

I absolutely love to cook and do a lot of it, which is the one an only reason I consider myself an experienced cook. The problem with being an experienced cook, is that there don't seem to be m...

Very nice recipe, Leigh! I wasn't too sure at first as to how this combination of ingredients would fly, but as others have already said, all of the flavors complimented eachother and the result...

The recipe looked inviting to me except for the fact that neither Hubs nor I are fans of teriyaki marinades. Marinating the chicken breasts in a Lemon Dijon Vinaigrette was a better fit for us....

Mmmmmm, this dish was great! I used stir fry sauce instead of teriyaki because I thought it would be too sweet. I used turkey bacon and pepper jack cheese. I also marinated the chicken in the...

OUTSTANDING RECIPE!!!!!!!My husband and I loved it. Goes great with mashed potatoes or on a sandwich roll the next day!

This includes a lot of steps, but it worth it. I didn't really think that the teriyaki sauce blended with the other flavors, esp. the bacon. Next time I will omit the teriyaki marinade, elimina...

This is extremely delicious and the recipe works just as it is written. The only modification I made was to omit the butter used to sautee the onion, bell pepper, and mushrooms (believe me you ...

All I can say is OMG!!! Absolutely fab!