Monterey Chicken with Potatoes

Monterey Chicken with Potatoes

160 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
KELLY624
Recipe by  KELLY624

“This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  2. Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
  3. Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
  4. Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

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Reviews (160)

Rate This Recipe
CATLADY14
44

CATLADY14

My family loved this. There was nothing left. I added salt & pepper to the potatoes. I marinated my chicken in 1/4 cup lime juice, cilantro and 1 1/2 cup salsa (I used fresh from the refrigerated section of the grocery) before baking. I also sliced a lime very thin with a mandolin and added it to the marinade. When I added the chicken to the potatoes, I put all the marinade in too. I covered and baked this for 25 minutes at 425 and then reduced the heat to 350 for another 30 minutes. I uncovered the pan and added the cheese and baked for a few more minutes. The salsa and lime flavors are a great combination. I will serve this to company.

RUTH ANN M.
20

RUTH ANN M.

This dish is absolutely wonderful and fresh. I made a few changes in ingredients. I had sauteed chicken earlier in the day so I had that on hand. I baked the potatoes at 425 for the time mentioned, pushed them aside and dropped the temp to 325 (since my chicken had been cooked earlier) and returned it to the oven until heated through. I also used dried chives in place of the cilantro I didn't have on hand and also used Italian blend of cheeses in place of the Mexican blend. My husband and I LOVED it and I plan to keep this and make it for family and friends. Thanks Kellly!!

Blazer
19

Blazer

Read alot of reviews before making this. I marinated the chicken in 1/2 cup mild salsa to which I had added 1 Tblsp. fresh lime juice for 1/2 hour. While it was marinating I sliced the potatoes fairly thin and cut each slice into 4 pieces, put them in my roaster pan(14x9) which was lined with heavy duty foil, sprayed with Pam, lightly salted and peppered them, sprinkled some onion flakes over them and drizzled the tablespoon of melted butter over them and tossed. Baked for 15 min. in preheated 425 oven. Took pan out, pushed potatoes along side of pan and put the chicken in the middle, brushed pieces with the remaining butter and tablespoon of lime juice which I mixed in a small bowl. Returned to oven for 10 minutes. Mixed Newmans Black Bean & Corn Salsa & parsley together, poured over chicken, baked at 425 covered for 25 minutes, reduced oven temp to 375 and cooked another 20 minutes. Removed foil and sprinkled Sargento Reduced Fat 4 Cheese Mexican over chicken and potatoes and put back in oven for 5 minutes. This is so good. I will be making this often.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 767 cal
  • 38%
  • Fat
  • 42.5 g
  • 65%
  • Carbs
  • 56.7 g
  • 18%
  • Protein
  • 42.8 g
  • 86%
  • Cholesterol
  • 177 mg
  • 59%
  • Sodium
  • 825 mg
  • 33%

Based on a 2,000 calorie diet

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Buffalo Chicken and Roasted Potato Casserole

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