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Any recipe that only has four ingredients—two of which are cheese and bacon—is going to be great. This one, though, won me a gold medal in the eyes of my kids. I’m used the to 4 year old showering me with praise, but when the 14 year old turns and says, “This is amazing chicken!” then I have officially won a mom award.
I’m calling this a Chili’s copycat recipe because it basically is the same as their Monterey Chicken. We just have to leave out one item that isn’t keto friendly, the BBQ sauce. We could go all out and make our own keto BBQ sauce, but really this doesn’t need it and who has time for that?
Keto Monterey Chicken Recipe
Before you start cooking, cut the chicken breasts in half width-wise so that they are thinner and will cook faster. I also line a baking sheet with tin foil (because if I don’t have time to make BBQ sauce, I also don’t have time to scrub pans…).
Lay out the chicken breasts on the foil-lined cookie sheet. Add any salt and/or pepper to the chicken to taste. Top each piece with a 1/4-inch slice of cream cheese (precision isn’t required here).
Then add the crumbled cooked bacon.
Finally, top the chicken breasts generously with shredded cheese.
Bake at 350 for about 20 minutes. Use a food thermometer to make sure the chicken has reached an internal temperature of at least 165 degrees. Depending on how thick your pieces are, it may need a little more time.
We serve this keto Monterey Chicken with a side salad or other green veggie and made the kids a side of rice or pasta.
Interested in other restaurant recipes? Try our Olive Garden Copycat Zuppa Toscana Soup!