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.
Lynn says
Really liked it (I was huge fan of the Bonanza one a hundred years ago) but next time I will add just a little heat to balance the sweet better than the lemon does (lemon on my food is not a personal favorite anyway). I also forgot to save some to baste. Will get that right next time. The sauce caramelizes so nicely on the grill, yum so that basting part matters I think. A keeper for sure.
Terri Gilson says
Hi Lynn,
I'm really glad to hear you loves it!
Terri
, Lisabeth says
This recipe is wonderful, thank you so much!
Terri Gilson says
I’m so glad you loved it!
Amanda says
I worked at Bonanza/Ponderosa in the 80's. It was my first job. I lied about my age so they would hire me. I was 14 but I told them I was 15. Doctored my birth certificate. Started out as the beverage girl and food runner, then I got moved to order taker...I thought I was something then. I worked there about 2 and 1/2 years. I quit because I wanted to go skating with my friends. The Chicken Monterrey was my favorite. I make it at home regularly. I just use one bottle of the Catalina dressing and half of a bottle of the Heinz 57 sauce. I marinate the chicken in some (about 1/3) of the mixture and then baste it with the rest. I always grill it but have wondered if it would turn out well if it was done in the oven. In my opinion, the catalina/57 mixture tastes exactly like what I remember. I miss restaurants like Ponderosa. No frills, but the food was consistently good.
Terri Gilson says
Hi Amanda! Wow our Bonanza stories are similar haha! But we had to move up to beverage girl from salad girl! I will give your mixture a try! Yeah, I miss that place too and restaurants like that as well- simple yummy food!
Terri
Rachel says
Worked for Bonanza from 1992 - 1995, starting as a salad bar girl, then greeter, then waitress, then cashier. I also loved Chicken Monterey and it was served with two criss-crossed slices of bacon, then a melted slice of swiss cheese, and topped with chopped green onion. I always had rice pilaf on the side and a little cup of mushroom gravy to mix in with it. Scrumptious. I made the marinade and found I did not care for the soy sauce. I dumped it and made it again, this time with only half the amount and substituted soy with coconut aminos (less sodium). Perfecto! I also agree that grilled is the best method. Oven and stove top will not sear in that marinade and put the bits of char on there that make this dish so tasty.
Terri Gilson says
Your chicken monterey concoction sounds delicious, Rachel! I don't even know what coconut aminos is, but I'm happy it worked for you!!
Terri
Merced says
I agree with you Rachel, grilled is truly the best way to make them. I worked 96-99 on Broadway, San Pedro, and Fred rd. as a busser/cook/salad&food prep/cashier.
Snake Plissken says
I worked at Bonanza from 1984-86. We marinated the chicken ourselves in big clear tubs of Catalina dressing and nothing else was added that I can remember. They stayed in there 2-3 days though. Unfortunately I can’t remember the brand name on the giant Catalina dressing containers.
But the employees at Bonanza had an item for our lunch breaks that was not on the menu - crew only - and it was to die for!!!!
Chicken Monterey GRILLED CHEESE STYLE!!!!
It was just chicken Monterey on Texas toast with some cheese - but it was the BEST THING EVER!!!!
Terri Gilson says
I need to try that grilled cheese - it sounds awesome!
Todd says
I love your story about getting tricked when you first started working at Bonamza.
I worked at a Bonanza for several years and it was a great job. I started as dishwasher/busboy and worked my way up to head cook on the broiler.
My first night as a.dishwasher resulted in me being hazed too.
One cook told me I should ask Susan about her sister, since her sister was a very good dancer and that would get me in good with Susan - she had worked there for many years as head cashier and was the equivalent of an assistant manager - without the title and pay.
Susan came back to the dish washing area shortly after that, so I asked her about her sister the dancer. Susan immediately began crying and shouted "That's not funny! My sister doesn't have any legs!"
I had never.felt so bad in all my life. I felt like crying and repeatedly apologized to Susan. After about a minute of me profusely apologizing, other employees came pouring into the dish area laughing. I had been royally hazed. That was the beginning of about 5 years of a wonderful job
The recipe I remember was just normal chicken breasts, brushed with Catalina dressing throughout the grilling process.
I almost always begin cooking any chicken recipe by seasoning it with salt, pepper and garlic when I begin cooking it, no matter whatever other seasonings I use for the recipe.
I love to marinate any meat, chicken or seafood, so I will give your recipe a try. It looks delicious amd I'm sure that marinating the chicken will add even more flavor to an already great recipe. Thanks for bringing back very fond memories for me.
Terri Gilson says
Hi Todd,
Thanks for sharing your Bonanza hazing story! Good to know I wasn't the only one lol! I hope you enjoy the recipe and it brings back just as many great memories (it was definitely my go-to staff meal!) Terri
Kevin says
We used to own one in the 80s and the Monterey Chicken was just marinated in Catalina dressing. I remember making tons of this! Chicken breasts came in raw and we added the dressing to cover for usually 2 days. That’s it!
Terri Gilson says
Hi Kevin,
Thanks for that! I do like my little add-ins, though. Gives it some additional flavor.
Leroy says
Hi Kevin, are you the same Kevin that used to manage the restaurant in southern Saskatchewan? He left to open his own restaurant, at the same time I left to go to school.
Leroy Behm says
Hi Kevin! Are you the same Keven that was the Head Manger, at the Swift Current, Sask restaurant?
Sue says
Can you bake it? If so what temp and how long
Terri Gilson says
Hi Sue, I haven't tried baking it, but I would probably bake it on 350 degrees F for 30 minutes (in the marinade),turning it after 15 minutes. Then turn up to broil (500 degrees F) for 2-5 minutes to crisp it a little, but watch carefully it doesn't burn.
I'd love to hear how it turns out! Enjoy!
Terri
Kimberly Comer says
where and which bonanza restaurant did ya'll work at? I worked the Salad Bar in Goodlettsville Tennessee in 1983-1984 Did ya'll have the nachos? Fried Squash? Veg. Beef Soup? and Chicken Gizzards (or livers) on ya'll's Salad bar? Do you remember the floating vegetable Salad or the ranch pasta salad? Brings back good memories of delicious foods at a wonderful place to eat. I crave chicken monterey Sandwiches I
Terri Gilson says
Hi Kimberley,
Mine was actually in Winnipeg, MB Canada! I don't remember nachos or fried squash. I think we some different food in Canada. But I remember that mammoth salad bar! I started as a 'salad girl' so I was responsible for it haha! I also crave chicken monterey 🙂 Hope you make it and enjoy it!
Terri
Leroy says
Winnipeg was where the franchise head quarters was. I worked at the one Swift Current Sask. When it first opened in 1982. There were three managers that came from Winnipeg to help get the business started. Two of them stayed for a number of years after.
I don't remember nachos or fried squash. We had a lot of macaroni salads, potato skins. Cherries in the summer time. My favourite was the bbq ribs. They were marinaded the same way the chicken breasts and quarter chicken were.
Eileen says
Is this boneless, skinless breasts?
Terri Gilson says
Yes it is boneless and skinless.
David says
If you mix French dressing with the Catalina it's almost spot on. I like to make mine supreme by topping it with white American cheese,green onions and bacon.I remember the dish well because I worked on the cook line for 2 years at Bonanza..its untelling how many times I've prepared it.
Terri Gilson says
Hi David,
Great - I'll try mixing the two dressings 🙂 I love the 'supreme' idea!
Take care,
Terri
Colleen says
I forgot all about Bonanza but I remember it was a good place to take the family. I also forgot about Catalina dressing. This chicken is so simple, but looks delicious. Definitely a must try.
Terri Gilson says
Thanks, Colleen! Happy to jog your memory:)
Scott says
This is easier. The bonanza I worked for marinated the chicken in French dressing overnight then applied some more near the end of grilling it.
Terri Gilson says
Great! Hope you enjoyed it 🙂
Ann says
I also worked at Bonanza in the 80s, this was my go-to for break!
Terri Gilson says
Hope it brings backs some good memories, Ann!