Description
This Cowboy Chicken recipe features tender, seasoned chicken breasts seared and then baked with a flavorful mix of black beans, corn, fire-roasted tomatoes, and a blend of southwestern spices. Topped with melted Mexican cheese and fresh cilantro, it’s served over fluffy white rice for a hearty, comforting meal perfect for dinner.
Ingredients
Scale
Spices and Seasonings
- 2 teaspoons chili powder, divided
- 1 teaspoon ground cumin, divided
- 1½ teaspoons kosher salt, divided
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
Protein and Vegetables
- 4 boneless, skinless chicken breasts (1½–2 pounds)
- ½ onion, chopped
- 2 cloves garlic, minced
- 15 ounces canned black beans, drained (1 can)
- 15 ounces canned corn, drained (1 can)
- 15 ounces canned fire-roasted diced tomatoes (1 can)
Oils and Dairy
- 3 tablespoons olive oil, divided
- 1 cup shredded Mexican blend cheese
Additional Ingredients
- 2 tablespoons lime juice (from 1 lime)
- ½ cup chopped fresh cilantro
- 3 cups cooked white rice (for serving)
Instructions
- Preheat the oven and prepare the seasoning: Preheat your oven to 400°F. In a small bowl, combine 1 teaspoon chili powder, ½ teaspoon ground cumin, 1 teaspoon kosher salt, smoked paprika, onion powder, ground black pepper, and garlic powder to create the seasoning mix.
- Season the chicken: Drizzle 1 tablespoon of olive oil over the chicken breasts. Rub the prepared seasoning mixture evenly over all sides of each chicken breast for full flavor.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, place the chicken breasts in the skillet and sear for 3–4 minutes on each side until they develop a golden-brown crust. If necessary, sear in batches to avoid crowding. Remove the chicken and set aside.
- Sauté the vegetables: In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and ½ teaspoon kosher salt, cooking for 2–3 minutes until the onion softens. Stir in the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Add beans, corn, and tomatoes: Stir in the black beans, corn, fire-roasted diced tomatoes, remaining 1 teaspoon chili powder, ½ teaspoon ground cumin, and lime juice. Mix thoroughly to combine all ingredients evenly.
- Bake the chicken: Return the seared chicken breasts to the skillet, nestling them into the vegetable mixture. Sprinkle shredded Mexican blend cheese evenly over the top. Place the skillet in the preheated oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
- Garnish and serve: Remove the skillet from the oven. Garnish with chopped fresh cilantro. Serve the cowboy chicken and vegetable mixture over a bed of warm cooked white rice for a complete meal.
Notes
- Ensure the chicken is cooked through by checking for an internal temperature of 165°F.
- If you don’t have a skillet safe for oven use, transfer the mixture to a baking dish before baking.
- You can substitute the Mexican blend cheese with cheddar or Monterey Jack if preferred.
- Leftover cowboy chicken can be stored in the refrigerator for up to 3 days.
- For a spicier version, add additional chili powder or a pinch of cayenne pepper.
