Description
This Cowboy Chicken recipe features tender, seasoned chicken breasts seared to perfection and baked with a flavorful medley of black beans, corn, and fire-roasted tomatoes, topped with melted Mexican blend cheese and fresh cilantro. Served over fluffy white rice, it’s a hearty, southwestern-inspired dish that’s perfect for a comforting family dinner.
Ingredients
Scale
Seasoning Mix
- 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
Chicken and Vegetables
- 3 tablespoons olive oil, divided
- 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)
- 2 tablespoons lime juice (from 1 lime)
- 1 cup shredded Mexican blend cheese
- 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 (200°C). In a small dish, 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 each chicken breast to ensure full coverage of flavors.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When hot, place the chicken breasts in the skillet and sear for about 3–4 minutes on each side until they are nicely browned. If needed, do this in two batches. Once seared, remove the chicken from the skillet and set aside.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the skillet. Toss in the chopped onion and ½ teaspoon kosher salt, cooking for 2–3 minutes until the onion softens. Add the minced garlic and cook for an additional 30 seconds while stirring frequently.
- Add beans, corn, and tomatoes: Stir in the black beans, corn, fire-roasted diced tomatoes, the remaining 1 teaspoon chili powder, ½ teaspoon ground cumin, and lime juice. Mix everything well to combine all the flavors uniformly.
- Bake the chicken: Nestle the seared chicken breasts into the skillet among the vegetable mixture. Sprinkle the shredded Mexican blend cheese evenly over the top. Transfer the skillet to 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, and serve the cowboy chicken hot over a bed of cooked white rice.
Notes
- For best results, use an oven-safe skillet to avoid transferring the mixture to another dish for baking.
- If you prefer spicier flavor, add extra chili powder or diced jalapeños.
- Can substitute Mexican blend cheese with cheddar or Monterey Jack cheese as preferred.
- The recipe is flexible to accommodate other beans or corn varieties.
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- Leftovers store well in the refrigerator for up to 3 days.
