If you grew up in the 80s, you likely have fond memories of dinners at Bonanza or Ponderosa. While those iconic steakhouses have mostly disappeared from the Canadian landscape, the craving for their signature Monterey Chicken remains!
I still remember the first day of my very first job, as a 14-year-old "salad girl" at Bonanza, being sent to the basement to find "elbow grease." That was my introduction and initiation into the work world.
Although I obviously never found the grease, I did find a lifelong love for this zesty, tender chicken. After meandering through old connections and experimenting in my own kitchen, I've perfected this copycat recipe. It's "The Lazy Way" win that uses a simple Catalina dressing marinade to achieve that authentic restaurant flavor. Whether you're looking for a healthy Father's Day main or a quick weeknight reset, this Chicken Monterey is a high-protein dish that is a total crowd-pleaser!
Recipe Overview: Monterey Chicken
- Ready In: 30 Minutes (plus 8 hours marinating time)
- Serves: 6 servings
- Calories: 195 kcal per serving (based on the standard version, and using light dressing will lower both calories and points.)
- Main Ingredients: Boneless skinless chicken breast, Catalina dressing, Worcestershire sauce, and soy sauce.
- Dietary Info: High-protein, Gluten-free (ensure your soy sauce/dressing are GF).
- Weight Watchers Points: 4 WW points (Standard) or 2 WW points (using Light Catalina).
- Difficulty: Easy.
- Why You'll Love It: It's a simple marinade that delivers a sophisticated depth of flavor with almost zero effort. It's nostalgic, juicy, and brings the steakhouse experience straight to your dinner table.
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- Recipe Overview: Monterey Chicken
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- 🥘 Ingredient Notes
- 📖Variations & Substitutions
- 🔪How to Make Monterey Chicken
- Expert Recipe Tips
- 🥗 What to Serve with Chicken Monterey
- 🍽Equipment
- 🌡️Storage
- 🔢WW Points
- 👪 Serving Size
- ❔Recipe FAQ's
- Didn't find the answer you're looking for?
- 📋More Copycat Recipes
- 📋 Monterey Chicken (Bonanza Copycat) recipe
If you love easy marinated chicken recipes, be sure to try my No-Skewer Greek Chicken Souvlaki.
🥘 Ingredient Notes
In my quest to find out how this Ponderosa Monterey chicken recipe was made, I discovered that the chicken arrived from Sysco, already marinated, then the Catalina dressing was brushed on toward the end of the cooking process.
Sadly, I can't replicate it exactly because Sysco doesn't sell to the public, but this recipe is a close second! I marinate the chicken in Catalina salad dressing to get a similar depth of flavor. For this recipe, you'll need:
- Chicken Breasts: Use boneless, skinless breasts. For the most even cooking, try to pick breasts that are similar in size.
- Catalina Dressing: This is the "secret" base of the recipe! It provides the signature tang and that beautiful orange-pink color.
- Worcestershire & Soy Sauce: These add the savory "umami" depth that balances the sweetness of the dressing.
- Lemon Juice: I use juice from concentrate for convenience, but it's essential for brightening the flavors. You can use fresh lemon juice, but you will need to double the amount.
- Garlic Powder: Provides a consistent savory note without the risk of burnt garlic bits on the grill.
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- The "True" Monterey: To make it a traditional Monterey Chicken, add a slice of Monterey Jack cheese and two slices of crispy bacon on top during the last 2 minutes.
- Spicy Kick: Add a teaspoon of hot sauce or a pinch of red pepper flakes to the marinade.
- Chicken Thighs: You can substitute boneless, skinless thighs for an even juicier result.
- Sandwich Style: Slice the grilled chicken and serve it on a toasted bun.
🔪How to Make Monterey Chicken
- Step 1: Mix all marinade ingredients in a large bowl. Set aside ¼ of the marinade (and place in a separate sealed container in the fridge).
- Step 2: Lightly perforate the chicken with a fork.
- Step 3: Cover raw chicken with remaining marinade in a sealed container and place in fridge to marinate overnight (8 hours).
- Step 4: Remove chicken from marinade and dispose of used marinade. *The chicken will have a pinkish/orange color from the marinade.
- Step 5: Grill marinated chicken on an outdoor or indoor grill (or cook in a frying pan on stovetop over medium-high heat) until thoroughly cooked (about 15-20 minutes) or until internal temperature reaches 165 degrees F/74 degrees C, brushing with the marinade you set aside, before removing from the grill. Serve hot.
Expert Recipe Tips
- The Fork-Pierce Method: Don't skip Step 2! Lightly piercing the chicken with a fork creates tiny channels that allow the marinade to penetrate deep into the meat, ensuring every bite is flavorful.
- The "Clean" Baste: Always set aside a portion of the marinade before adding the raw chicken. This ensures you have a safe, uncontaminated sauce to brush on the chicken during the final minutes of grilling.
- Temperature is King: Use your instant-read thermometer! Chicken is so juicy at 165°F (74°C), but it dries out quickly if it goes over.
- The "Lazy" Pan Fix: If you don't have a grill, a heavy cast iron skillet or a stovetop grill pan works perfectly to get those beautiful sear marks.
And although I put a hell of a lot of elbow grease into that job, I still had some of the best times of my young life working at Bonanza. I guess it was the combination of my newfound freedom, earning an actual paycheque, and the social connection that made it fun because it definitely wasn't the actual work. In fact, it was total grunt work.
I clearly recall, on a relatively slow day at the restaurant, being assigned the task of "scraping the scum off the baseboards." I was a bit more seasoned by that point and asked the supervisor if he was serious. Unfortunately, he was. That particular experience was what first motivated me to consider pursuing post-secondary education.
🥗 What to Serve with Chicken Monterey
If you're not sure what to serve with Monterey chicken, here are some suggestions:
- Baked potato - try my 3 Ingredient Onion Baked Potatoes in Foil (shown)
- Frozen mixed veggies (I love to add Everything Bagel Seasoning to them)
- French fries - try my Moxie's Sweet Potato Fries with Garlic Mayo Dip - Copycat Recipe
- Quick Cucumber Kimchi
- Skinny Coleslaw Recipe
- Healthy Mexican Street Corn (Elote)
- Everything Bagel Cloud Bread Recipe
- Easy Greek Rice (with Lemon)
- Strawberry Spinach Pecan Salad
🍽Equipment
You will need a grill, a stovetop grill or a large skillet (this can be a cast iron skillet) to make this easy chicken recipe. You'll also find that an instant-read thermometer (affiliate links) is ideal for checking doneness of chicken (chicken is very easy to overcook). (affiliate links).
🌡️Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: You can freeze the raw chicken in the marinade for up to 3 months. It's the ultimate "The Lazy Way" meal prep-it marinates as it thaws!
- Reheating: Reheat gently in the microwave or a covered skillet with a splash of water to keep the meat from drying out.
🔢WW Points
Because chicken breast is a ZeroPoint food on most plans, the points come entirely from the dressing and sauces that actually stick to the meat and only a small portion of the marinade is absorbed, then basted on.
- Standard Version (with regular Catalina): 4 WW points per serving.
- Lightened Version (with Light Catalina): 2 WW points per serving.
👪 Serving Size
This version of Monterey chicken dish serves 6. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
❔Recipe FAQ's
Yes, you can make this in advance! It can be stored in the fridge for up to 3 days (before OR after making it).
Yes! You can marinate it for up to 24 hours. However, because of the acid in the lemon juice and dressing, the texture of the chicken can start to get a bit soft if left much longer than that.
Absolutely! The sweetness of the Catalina dressing makes this a huge hit with children. It's a great way to serve a "grown-up" grilled meal that the whole family enjoys
A zesty French dressing is the closest substitute. It will have a similar flavor profile and provide that iconic color.
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This Monterey Chicken is more than just a copycat recipe; it's a staple that proves you don't need a professional kitchen to create a restaurant-quality meal. Nor do you have to be from the 80s to love it; this recipe stands the test of time. My kids have no idea what Bonanza or Ponderosa were, and they still LOVE this chicken!
Give this zesty, nostalgic win a try at your next BBQ! your family loves it as much as mine does, please leave a star rating and a comment below-it's the best way to support my kitchen meanderings!
So if you're looking for an easy dinner recipe, this is one the whole family will love!
📋More Copycat Recipes
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📋 Monterey Chicken (Bonanza Copycat) recipe
Equipment
Ingredients
- 6 boneless skinless chicken breasts
Marinade
- 2 tablespoon Worcestershire sauce
- 1 ½ tablespoon lemon juice from concerntrate
- 1 tablespoon soya sauce
- ¼ teaspoon salt
- 2 teaspoon garlic powder
- 16 oz - bottle of Catalina Salad Dressing 475 ml
Instructions
Marinade
- Mix all marinade ingredients in a large bowl. Set aside ¼ of the marinade (and place in separate sealed container in fridge)
- Cover raw chicken with remaining marinade in a sealed container and place in fridge to marinate overnight (8 hours)
- Remove chicken from marinade and dispose of used marinade. *The chicken will have a pinkish/orange color from the marinade.
- Grill marinated chicken (or cook in frying pan on stovetop over medium-high heat) until thoroughly cooked, internal temperature is 165 degrees F/74 degrees C (about 15-20 minutes), brushing with the marinade you set aside, before removing from the grill.
- Serve hot.
Notes
- The Fork-Pierce Method: Don't skip Step 2! Lightly piercing the chicken with a fork creates tiny channels that allow the marinade to penetrate deep into the meat, ensuring every bite is flavorful.
- The "Clean" Baste: Always set aside a portion of the marinade before adding the raw chicken. This ensures you have a safe, uncontaminated sauce to brush on the chicken during the final minutes of grilling.
- Temperature is King: Use your instant-read thermometer! Chicken is so juicy at 165°F (74°C), but it dries out quickly if it goes over.
- The "Lazy" Pan Fix: If you don't have a grill, a heavy cast iron skillet or a stovetop grill pan works perfectly to get those beautiful sear marks
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: You can freeze the raw chicken in the marinade for up to 3 months. It's the ultimate "The Lazy Way" meal prep-it marinates as it thaws!
- Reheating: Reheat gently in the microwave or a covered skillet with a splash of water to keep the meat from drying out.
- Standard Version (with regular Catalina): 4 WW points per serving.
- Lightened Version (with Light Catalina): 2 WW points per serving.
Mechelle says
I love your Bonanza story. A friend of mine was hazed in a similar fashion. She worked at Stean-N-Shake and was asked to get the pipe stretcher from the basement. Imagine her looking everywhere for the elevator that would take her to the "basement"!
I can't wait to try your this recipe, I think I'll also try the French and Catalina dressings mixed, they both sound so good!
Terri Gilson says
Hi Mechelle,
haha yeah the 80's were definitely not for the faint of heart! I hope you enjoy the Chicken Monterey!
Take care,
Terri
Amy K says
From one former Bonanza salad bar girl to another, thank you! This Monterey Chicken tastes great and really brings me back. Well done!
Terri Gilson says
Hi Amy,
So nice to encounter another salad girl :)! I'm so glad you enjoyed it and it took you back to the Bonanza days...
Take care,
Terri
Dale says
Loved this recipe. Brings bake Bonanza days.
Terri Gilson says
Glad to hear that, Dale!
Terri
John says
I miss Bonanza also here in SALISBURY md