Cheesy Monterey Chicken

    1 hour 25 min

    A really delicious baked chicken dish. Chicken breasts, white wine, garlic, onion, mushrooms and Monterey Jack cheese are baked till bubbly. You can find Monterey Jack cheese in larger supermarkets, but feel free to sub Cheddar if you can't find it.

    250 people made this

    Serves: 8 

    • 110g butter, divided
    • 1 onion, chopped
    • 8 large mushrooms, chopped
    • 1 clove garlic, minced
    • 2 tablespoons plain flour
    • 125ml chicken stock
    • 1 teaspoon celery salt
    • 1/2 teaspoon white pepper
    • 125ml white wine
    • 170g grated Monterey Jack cheese
    • 125g plain flour
    • salt and pepper to taste
    • 8 skinless chicken breast fillets - pounded thin

    Prep:30min  ›  Cook:55min  ›  Ready in:1hr25min 

    1. Preheat oven to 150 C / Gas 2. Lightly grease a medium baking dish.
    2. Melt 1/2 of the butter in a medium frying pan over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/3 of the cheese into the thickened sauce mixture, and stir until melted.
    3. In a shallow medium bowl, mix 125g flour with salt and pepper. Dredge chicken breast fillets in the flour mixture to coat. Melt remaining butter in a large frying pan over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
    4. Top chicken breast fillets with remaining cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.

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    Reviews in English (190)


    Very tasty but a bit salty. Should have reduced the amount of celery salt as I made the meal for only three people. Will make again though.  -  18 Sep 2013


    This is an elegant and incredible recipe, the name "Chicken Monterey" does not do it justice. You have to make it right, if you don't follow the recipe don't complain. This is a classic french mushroom sauce and the flavors combine to make you nearly weep. I made this for a party I threw and didn't even try it till after the party because I had been cooking all day. When I popped a bite into my mouth I made noises that were, well, inappropriate. When you brown the chicken, do it in hot, almost browned butter to acheive the browning without overcooking the chicken. I think that may be where some people are complaining, they destroy the chicken before they ever put it in the oven. The sauce needs to be made exactly according to the directions. I will cherish this recipe in my files forever. -Oh yeah, I am going to try adding some diced green chiles next time, but only because I have followed the directions once already.  -  25 Apr 2005  (Review from Allrecipes US | Canada)


    Fortunately, my husband and I raised our children to at least "try" everything that's on their plates. To our delight they've developed very mature palates and I knew that this recipe,with all of the wonderful mushrooms would be an instant hit. Although I only made four chicken cutlets I kept the sauce amount the same and used about 4 ozs. of cheese. I didn't have any white wine on hand, however, I used a good hardy beer instead. If you're not a salt person, leave out the celery salt; it won't make a difference. This dish was delicious!  -  24 Sep 2001  (Review from Allrecipes US | Canada)