Baked Monterey Chicken with Roasted Veggies

Name: Baked Monterey Chicken with Roasted Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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

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

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.

Reviews

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Average Rating:

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.
justkathere

Nov 5, 2018

Great recipe but I cut it down to 2 chicken breasts since there is only me to cook for and a 9 X 9 pan. And, I used my NuWave Oven which made it really easy to see how things were cooking. Cooking temp is the same but cooking time is a lot shorter.
vsmith8403

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.
Cindy

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.
nkirby

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.
TerriJarvis

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.