Baked Monterey Chicken with Roasted Veggies Recipe

5 21 22
Baked Monterey Chicken with Roasted Veggies Recipe
Baked Monterey Chicken with Roasted Veggies Recipe photo by Taste of Home
Publisher Photo

Baked Monterey Chicken with Roasted Veggies Recipe

Read Reviews
5 21 22
Publisher Photo
Everyone asks me for this baked chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. —Gloria Bradley, Naperville, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 large sweet red peppers, cut into strips
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons salt, divided
  • 3/4 teaspoon coarsely ground pepper, divided
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/4 cup white wine or additional chicken broth
  • 1-1/2 cups shredded Monterey Jack cheese, divided

Directions

Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 5-8 minutes or just until crisp-tender. Remove vegetables from dish.
Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables.
In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1 cup cheese until melted. Pour over chicken.
Bake, uncovered, 25-30 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Baked Monterey Chicken with Roasted Veggies in Taste of Home February/March 2015, p64

Nutritional Facts

1 serving: 581 calories, 40g fat (22g saturated fat), 200mg cholesterol, 1093mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 44g protein.

  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 large sweet red peppers, cut into strips
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons salt, divided
  • 3/4 teaspoon coarsely ground pepper, divided
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/4 cup white wine or additional chicken broth
  • 1-1/2 cups shredded Monterey Jack cheese, divided
  1. Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 5-8 minutes or just until crisp-tender. Remove vegetables from dish.
  2. Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables.
  3. In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1 cup cheese until melted. Pour over chicken.
  4. Bake, uncovered, 25-30 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Baked Monterey Chicken with Roasted Veggies in Taste of Home February/March 2015, p64

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Reviews forBaked Monterey Chicken with Roasted Veggies

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vsmith8403 User ID: 8575215 273045
Reviewed Sep. 15, 2017

"This meal was super delicious! I made it last night for dinner and everyone in my family loved it. I'm always looking for different ways to cook chicken and the cream sauce was amazing. I used only chicken broth bc I didn't have white wine, and chose to use bow tie pasta bc that's what I had at home. I added a little season salt for taste on the chicken. I also added broccoli to the roasted veggies bc not everyone in my house likes asparagus. Will be making again for sure! It was good the next day for left over lunch as well."

MY REVIEW
Cindy User ID: 9148520 264932
Reviewed Apr. 20, 2017

"My husband and son rate my suppers on a scale from 1-10 if I'm trying a new recipe. This one got a 10. So delicious. I served it with rice. Next time I think I'll serve it with pasta."

MY REVIEW
nkirby User ID: 5661532 252266
Reviewed Aug. 5, 2016

"My whole family loved this recipe! Though some of my kids don't like red peppers they still ate up the chicken that had been cooked with the peppers and sauce on them. The only thing I did differently was to sprinkle the chicken breasts with some powdered garlic and cumin as I was browning them."

MY REVIEW
TerriJarvis User ID: 6393590 248638
Reviewed May. 25, 2016

"We thoroughly enjoyed this dish. I will definitely make it again. Asparagus ,peppers , and chicken breast were all on sale this week. I am thrilled when I am able to prepare such an elegant dish on my tight budget."

MY REVIEW
mamarey User ID: 1121217 247807
Reviewed May. 3, 2016

"This was very good and the chicken was really moist. I thought the sauce needed something, next time I make it I will add garlic to sauce. I will make this again."

MY REVIEW
pohl1959 User ID: 2888433 247453
Reviewed Apr. 24, 2016

"This is one of the best recipes I have ever tried! Definitely restaurant quality! Thank you for the recipe!"

MY REVIEW
xlsalbums User ID: 5254917 246293
Reviewed Mar. 30, 2016

"This was really good!! Will keep this one."

MY REVIEW
chocolateformyfour User ID: 7643589 245989
Reviewed Mar. 25, 2016

"Insanely good! Used the wine. Perfect exactly as written."

MY REVIEW
Karnold249 User ID: 4181483 244320
Reviewed Feb. 22, 2016

"I did as the other reviewers and made it exactly as the recipe is written and it was fabulous. Will be making this again and again."

MY REVIEW
kakca2000 User ID: 8617176 239485
Reviewed Dec. 15, 2015

"I love this recipe. Im only 15 and love to cook. This recipe it simple and fun especially when we have guest over"

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