Description
Cowboy Chicken is a hearty, flavorful dish featuring seasoned chicken breasts seared and then baked in a savory mixture of corn, black beans, and fire-roasted tomatoes. Enhanced with Mexican spices, lime juice, and melted cheese, this one-pan meal delivers a delicious Southwestern-inspired dinner perfect for family nights or casual gatherings.
Ingredients
Scale
Chicken and Seasoning
- 4 chicken breasts, about 2 pounds
- 1 tablespoon paprika
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ¼ teaspoon chili powder
- 2 tablespoons olive oil, divided
Vegetables and Other Ingredients
- ½ yellow onion, chopped (about ⅓ cup)
- 2 teaspoons garlic, minced
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) can fire-roasted tomatoes
- 2 tablespoons lime juice
- 1 cup shredded Mexican blend cheese
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later.
- Mix Spices: In a small bowl, whisk together paprika, cumin, oregano, garlic powder, onion powder, salt, pepper, and chili powder. Divide the spice mix in half for seasoning the chicken and later the vegetable mixture.
- Season Chicken: Rub half of the prepared spice mixture evenly all over the chicken breasts to evenly coat and infuse flavor.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until browned. Remove chicken from the skillet and set aside.
- Sauté Onions and Garlic: Add the chopped yellow onions to the same skillet and sauté until tender, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Corn, Beans, and Tomatoes: Stir in the drained corn, black beans, fire-roasted tomatoes (with juice), lime juice, and the remaining half of the spice blend into the skillet with onions and garlic.
- Simmer: Cook the mixture, stirring occasionally, until it comes to a gentle boil. Remove the skillet from heat immediately after.
- Return Chicken and Add Cheese: Nestle the seared chicken breasts back into the skillet atop the vegetable mixture, then sprinkle shredded Mexican blend cheese evenly over the chicken.
- Bake the Chicken: Place the oven-safe skillet in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the skillet from the oven and let the dish rest for at least 5 minutes before serving. Garnish with chopped fresh cilantro. Serve the Cowboy Chicken on its own or over rice for a complete meal.
Notes
- Ensure the skillet used is oven-safe to safely transfer from stovetop to oven.
- Checking the internal temperature of the chicken with a meat thermometer ensures it is cooked safely and remains juicy.
- For added spice, increase chili powder or add cayenne pepper to the seasoning mix.
- Serve with rice, tortillas, or a fresh salad for a well-rounded meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
