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Baked Monterey Chicken with Roasted Veggies

Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. —Gloria Bradley, Naperville, Illinois
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    6 servings

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 just until crisp-tender, 5-8 minutes. 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 until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken.
  • Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.
Nutrition Facts
1 serving: 581 calories, 40g fat (22g saturated fat), 200mg cholesterol, 1093mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 44g protein.

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Reviews

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Average Rating:
  • juliew73
    Sep 15, 2020

    This recipe was very good and easy. I used pepper jack as that's what I had on hand. The sauce was excellent over pasta.

  • vpmommy
    May 23, 2020

    This is a keeper for my family. The sauce is so good with the chicken. Easy recipe as well.

  • Nicole
    Apr 21, 2020

    My incredibly picky children loved this recipe! I did have to make a couple substitutions, but nothing too different. I used broccoli instead of asparagus because that's what my family eats and also used a mixture of parmesan and cheddar cheese because I didn't have any Monterey Jack. It was still great!

  • Barb
    Apr 8, 2020

    No comment left

  • Terri
    Apr 1, 2020

    Yummy! Made as instructed with the exception of the wine. I just used additional chicken broth instead. I only made 2 breasts so I was able to plate it over elbow macaroni with the extra sauce. Super easy recipe.

  • Kirk
    Mar 31, 2020

    My success of finding recipes from the internet is hit and miss. Very few go into the recipe box. This was a keeper! Thank you for sharing!

  • CTBDE
    Mar 25, 2020

    This dish was amazing! Adjusted ingredients to make for two since it is only me and my husband. Didn’t have fresh asparagus but had a veggie blend with asparagus in it. Roasted these according to directions. I used boneless, skinless chicken thighs. Didn’t have cream so I used fat free half and half. The consistency was the same and worked beautifully in the sauce. I sliced some potatoes and roasted them with the chicken. This dish is company worthy and I will definitely make it again.

  • kim
    Mar 15, 2020

    Delicious. I added fingerling potatoes. Will definitely make again.

  • BayAreaRob
    Sep 24, 2019

    Excellent recipe! I cut the salt down considerably and used low sodium chicken stock. The sauce was delicious and the chicken was very tender and juicy. I added a little ground garlic to the chicken.

  • JLinnGS
    Apr 10, 2019

    Very good. A great sauce for the chicken and the vegetables. Will make this many more times.