This skillet meal combines smoky BBQ flavors with melted cheese for a quick and hearty dinner. It uses a simple tomato-based sauce and a custom spice rub to create a deep, savory profile.
List of ingredients
- 1 lb. boneless and skinless chicken breast – pounded to even thickness for consistent cooking.
- 1 Tbsp avocado oil – used for high-heat searing.
- 1/2 cup chicken broth – used to deglaze the pan and build the sauce.
- 1 cup tomato puree – provides a thick, rich base for the sauce.
- 1/2 cup Monterey jack cheese, shredded – adds creaminess and a mild flavor.
- sliced green onions – for a fresh, sharp garnish.
- diced avocado – adds a creamy texture to the finished dish.
- cherry tomatoes, chopped – provides bursts of acidity.
- fresh parsley or cilantro leaves, chopped – used for a bright, herbal finish.
- 1 tbsp smoked paprika – adds a deep, woody smokiness to the rub.
- 1/8 tsp ground black pepper – provides a basic pungent heat.
- 1/2 tsp sea salt – enhances all the other spice flavors.
- 1/2 tsp ground coriander seed – adds a slight citrusy, nutty note.
- 1/2 tsp chili powder – gives the dish a mild earthy heat.
- 1/2 tsp garlic powder – provides a concentrated savory aroma.
- 1/2 tsp onion powder – adds a subtle sweetness and depth.
- 1/4 tsp cayenne pepper – controls the overall spice level.
step-by-step instructions
- Prepare the Rub: Whisk together all BBQ spice rub seasonings in a small bowl. Ensure the spices are well combined for an even application.
- Season the Meat: Place chicken on a clean board and rub the BBQ blend thoroughly on all sides. Press the spices into the meat so they adhere during searing.
- Heat the Pan: Warm avocado oil in a large skillet or Dutch oven over medium-high heat. Wait until the oil shimmers to prevent the chicken from sticking.
- Sear the Chicken: Add the rubbed chicken and cook until golden brown and cooked through. This typically takes 4-6 minutes per side depending on the thickness of the breast.
- Rest the Meat: Set the cooked chicken aside on a plate. This prevents the meat from overcooking while the sauce is prepared.
- Deglaze the Skillet: Pour in the chicken broth and simmer until the liquid reduces. Use a wooden spatula to scrape the brown bits from the bottom of the pan to incorporate maximum flavor.
- Create the Sauce: Stir in the tomato puree and whisk until the sauce is smooth and combined. Keep stirring to ensure no puree sticks to the pan.
- Combine and Simmer: Reduce the heat and bring the sauce to a gentle simmer. Return the chicken breasts to the pan.
- Coat the Chicken: Spoon the simmering sauce over the top of each chicken breast. This ensures the meat stays moist and flavorful.
- Add Cheese: Sprinkle the shredded Monterey jack cheese evenly over the chicken and sauce.
- Melt the Topping: Continue to cook on low heat until the cheese is fully melted and the sauce is bubbly. Avoid high heat at this stage to prevent the cheese from breaking.
- Final Garnish: Remove the skillet from the heat and add your choice of green onions, avocado, tomatoes, and herbs.
- Serve: Plate the chicken immediately while hot to maintain the cheese’s consistency.
Essential Equipment for This Recipe
Heavy-Bottomed Cast Iron Skillet
A cast iron skillet provides superior heat retention, which is critical for getting a deep golden sear on the chicken. It distributes heat evenly across the surface, preventing hot spots that could burn the spice rub.
Meat Mallet for Tenderizing
Using a mallet to pound the chicken to a uniform thickness ensures that the thin ends do not overcook before the center is done. This process results in a juicier texture and a faster overall cooking time.
Wooden Spatula for Deglazing
A wooden or silicone spatula is ideal for scraping the fond, or browned bits, from the bottom of the pan. Unlike metal, it is less likely to scratch the surface of non-stick or seasoned pans while effectively lifting the flavor.
Digital Meat Thermometer
To ensure food safety without overcooking, use a digital thermometer to check the internal temperature. Chicken breast is perfectly cooked when it reaches an internal temperature of 165 degrees Fahrenheit.
Understanding the Spice Blend
Role of Smoked Paprika
Smoked paprika is the primary flavor driver in this recipe, providing a charred, campfire aroma without needing a grill. It differs from sweet paprika by offering a more intense, earthy depth.
Ground Coriander’s Contribution
Coriander seed adds a subtle floral and citrusy note that cuts through the richness of the cheese and tomato puree. It balances the heavier spices like chili powder and garlic powder.
Managing Heat with Cayenne
Cayenne pepper provides the sharp heat in the rub. If you prefer a milder dish, you can reduce this to a pinch or omit it entirely without affecting the overall flavor profile.
The Importance of Onion and Garlic Powder
Using powdered versions of these aromatics ensures that the rub adheres to the chicken without burning. Fresh garlic can burn quickly at medium-high heat, whereas powder toasts evenly during the searing process.
Professional Searing and Sauce Techniques
The Maillard Reaction
Searing the chicken at a high temperature triggers the Maillard reaction, creating browned proteins that taste savory. This crust locks in juices and provides a base of flavor for the sauce to build upon.
The Deglazing Process
Deglazing occurs when a liquid, like chicken broth, is added to a hot pan to loosen the caramelized food particles. These particles are concentrated flavor bombs that thicken and enrich the final tomato sauce.
Simmering vs Boiling
Bringing the sauce to a simmer rather than a boil prevents the tomato puree from separating or scorching. A gentle simmer allows the flavors to meld slowly and the sauce to thicken naturally.
Preventing Cheese Separation
Melting cheese on low heat prevents the proteins from tightening and releasing oil. This keeps the Monterey jack creamy and stretchy rather than greasy or rubbery.
Optimizing Toppings and Garnishes
Preventing Avocado Browning
Toss diced avocado in a small amount of lime or lemon juice before adding it to the skillet. The citric acid slows oxidation, keeping the avocado bright green and fresh-looking.
Prepping Green Onions
Slice the green onions thinly on a bias to create a professional look and a more delicate texture. Use both the white and green parts for a balance of sharp and mild flavors.
Adding Acidity with Cherry Tomatoes
Chopping cherry tomatoes into quarters provides small bursts of fresh acidity that cut through the richness of the melted cheese. Add them at the very end to keep them from becoming mushy.
Selecting Fresh Herbs
Cilantro provides a citrusy, bright finish that complements the BBQ spices, while parsley offers a cleaner, peppery taste. Use only the leaves and avoid the heavy stems for the best mouthfeel.
Strategic Side Dish Pairings
Hearty Whole Grains
Brown rice or quinoa are excellent choices for soaking up the extra tomato sauce. These grains provide a nutty flavor and added fiber to make the meal more filling.
Seasoned Black Beans
Simmer black beans with a pinch of cumin and salt to complement the Southwestern feel of the Monterey chicken. This adds plant-based protein and a creamy texture to the plate.
Roasted Broccoli or Cauliflower
Roasting broccoli florets at 400 degrees Fahrenheit adds a charred, bitter element that balances the sweetness of the tomato puree. It provides a necessary nutritional balance to the meal.
Fresh Corn on the Cob
Grilled or steamed corn on the cob adds a natural sweetness and crunch. This pairing emphasizes the BBQ theme of the spice rub and the richness of the cheese.
Storage and Preservation Advice
Refrigeration Guidelines
Store leftovers in an airtight glass container to keep the chicken from drying out. This dish will remain fresh in the refrigerator for up to three days.
Freezing Considerations
While the chicken and sauce freeze well, the fresh toppings like avocado and tomatoes should be removed before freezing. Thaw the dish in the fridge overnight before reheating.
Cooling Before Storage
Allow the skillet to cool to room temperature before sealing the container. This prevents steam from trapping moisture inside, which can make the chicken soggy and the cheese grainy.
Effective Reheating Methods
Stovetop Reheating
Place the chicken and sauce in a small pan over low heat. Add a tablespoon of water or broth to loosen the sauce and cover with a lid to steam the chicken back to tenderness.
Oven Reheating
Transfer the meal to an oven-safe dish and cover with aluminum foil to retain moisture. Heat at 350 degrees Fahrenheit for 10-15 minutes until the cheese is bubbly again.
Microwave Precautions
Heat in 45-second intervals, stirring the sauce between each session. Use a microwave-safe cover to prevent the sauce from splattering and the meat from becoming rubbery.
Common Ingredient Substitutions
Alternative High-Heat Oils
If avocado oil is unavailable, use grapeseed oil or refined canola oil. These options have high smoke points, which are necessary to prevent the oil from smoking during the searing process.
Cheese Alternatives
Pepper jack cheese can be used for a spicier kick, or mozzarella for a milder, stretchier result. Ensure the substitute is a melting cheese to maintain the dish’s consistency.
Broth Variations
Vegetable broth is a suitable replacement for chicken broth if a different flavor profile is desired. Ensure the broth is low-sodium to avoid the final sauce becoming too salty.
Meat Substitutes
Boneless, skinless chicken thighs can be used for a juicier result. Increase the searing time by 2-3 minutes per side to account for the higher fat content and different structure.
Troubleshooting and FAQ
Why is my sauce too thick?
Tomato puree can vary in consistency between brands. If the sauce is too thick, whisk in a tablespoon of water or extra chicken broth until the desired consistency is reached.
Why did the cheese not melt smoothly?
This usually happens if the heat is too high or if the cheese was not shredded finely. Use pre-shredded cheese or grate it yourself finely and maintain a low heat setting.
How do I stop the chicken from sticking?
Ensure the pan is fully heated before adding the meat and avoid moving the chicken too early. Let the sear develop naturally; the meat will release from the pan once a crust has formed.
Can I make this in a slow cooker?
This recipe is designed for a skillet to achieve a sear. For a slow cooker, sear the chicken in a pan first, then cook with the sauce on low for 4-6 hours before adding cheese.
Is the sauce too spicy?
If the cayenne or chili powder makes the dish too hot, stir in a small dollop of sour cream or Greek yogurt. The dairy neutralizes the capsaicin and adds a creamy texture.
Print
Savory Monterey Chicken Skillet
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A spicy and flavorful Monterey chicken skillet featuring chicken breasts coated in a BBQ spice rub, simmered in a rich tomato sauce, and topped with melted Monterey jack cheese.
Ingredients
- 1 lb. boneless and skinless chicken breast
- 1 Tbsp avocado oil
- 1/2 cup chicken broth
- 1 cup tomato puree
- 1/2 cup shredded Monterey jack cheese
- sliced green onions
- diced avocado
- chopped cherry tomatoes
- chopped fresh parsley or cilantro leaves
- 1 tbsp smoked paprika
- 1/8 tsp ground black pepper
- 1/2 tsp sea salt
- 1/2 tsp ground coriander seed
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
Instructions
- Step: In a small bowl, whisk together all BBQ spice rub seasonings.
- Step: Place your chicken on a clean board and rub it really well on all sides with the BBQ blend.
- Step: Heat oil in a large skillet or Dutch oven over medium high heat.
- Step: Add your BBQ rubbed chicken and cook until golden brown and cooked through, about 4-6 minutes each side depending on thickness.
- Step: Set chicken aside on a plate.
- Step: Pour in the chicken broth and simmer until reduced, scrapping the brown bits from the bottom of the pan with a wooden spatula.
- Step: Next, stir in your tomato puree and whisk to combine into the sauce.
- Step: Reduce heat and bring sauce to a simmer; return your chicken back to the pan.
- Step: Spoon sauce all over your chicken.
- Step: Sprinkle with shredded Monterey jack cheese.
- Step: Continue to cook on low heat, until cheese is melty and sauce is bubbly.
- Step: Remove from heat and add your toppings of choice.
- Step: Serve while hot and enjoy!
Notes
Pound chicken with a mallet in thicker areas to get a uniform size for even cooking and juicier results. Suggested sides include brown rice, black beans, fresh corn on the cob, and roasted broccoli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg