Baked Monterey Chicken with Roasted Veggies
Total TimePrep: 15 min. Bake: 25 min.
This is a good, almost-from-scratch recipe. I used bone-in skin-on chicken pieces for more flavor. Followed the recipe mostly as written, but we aren't fans of cheese-heavy meals. I cut the cheese back to a light sprinkle on top (maybe a third of a cup) and probably could have left it out completely. We all liked the tweaked version.
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.
This is a keeper for my family. The sauce is so good with the chicken. Easy recipe as well.
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!
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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.
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!
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.
Delicious. I added fingerling potatoes. Will definitely make again.
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.