Description
Cowboy Chicken is a flavorful and hearty dish featuring chicken breasts seasoned with a smoky spice blend, seared to perfection, and baked with a savory mixture of corn, black beans, fire-roasted tomatoes, and melty Mexican cheese. Topped with fresh cilantro and a hint of lime, this meal is a satisfying, protein-packed option perfect for a family dinner or casual get-together.
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 Toppings
- 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. Once combined, divide the spice mixture in half for seasoning.
- Season Chicken: Rub the chicken breasts evenly with half of the prepared spice blend to infuse them with smoky, savory flavors.
- 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 they develop a golden crust. Then remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, add the chopped yellow onion and sauté until it softens and becomes translucent. Add minced garlic and cook for an additional minute until fragrant.
- Add Corn, Beans, and Tomatoes: Stir in the drained corn, black beans, fire-roasted tomatoes with their juices, lime juice, and the remaining half of the spice mixture. Mix well to combine all ingredients.
- Simmer: Cook the mixture until it reaches a gentle boil, allowing the flavors to meld together, then remove the skillet from heat.
- Return Chicken and Add Cheese: Nestle the seared chicken breasts back into the skillet on top of the vegetable mixture. Sprinkle the shredded Mexican blend cheese evenly over the chicken breasts.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for at least 5 minutes. Garnish with chopped fresh cilantro and serve the Cowboy Chicken on its own or over rice for a complete meal.
Notes
- Using an oven-safe skillet allows you to sear and bake the chicken in the same pan, simplifying cleanup.
- Make sure to drain the canned corn and black beans well to prevent the dish from becoming too watery.
- For a spicier kick, add extra chili powder or a pinch of cayenne pepper.
- If you prefer, fresh tomatoes can be used instead of canned fire-roasted tomatoes, but canned provides a more consistent smoky flavor.
- This recipe pairs well with rice, tortillas, or a fresh green salad.
