Description
This Cowboy Chicken recipe features tender, seasoned chicken breasts seared to perfection and baked in a flavorful mixture of black beans, corn, and fire-roasted tomatoes. Topped with melted Mexican blend cheese and fresh cilantro, it’s a hearty, comforting dish served over fluffy white rice that’s perfect for a family dinner.
Ingredients
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)
Other Ingredients
- 3 tablespoons olive oil, divided
- 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. In a small bowl, mix together 1 teaspoon chili powder, ½ teaspoon ground cumin, 1 teaspoon kosher salt, smoked paprika, onion powder, ground black pepper, and garlic powder until well combined.
- Season the chicken: Drizzle 1 tablespoon olive oil over the chicken breasts. Rub the prepared spice mixture evenly over each chicken breast to coat thoroughly.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 3 to 4 minutes on each side until they develop a nice brown crust. If necessary, do this in batches to avoid overcrowding. Then, remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and ½ teaspoon kosher salt. Cook for 2 to 3 minutes until the onion softens. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- 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 well to combine all the ingredients evenly.
- Bake the chicken: Nestle the seared chicken breasts back into the skillet amongst the vegetable mixture. Sprinkle the shredded Mexican blend cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbling.
- Garnish and serve: Carefully remove the skillet from the oven. Garnish the dish with chopped fresh cilantro and serve the cowboy chicken hot over cooked white rice.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- You can substitute Mexican blend cheese with cheddar or Monterey Jack if preferred.
- For added heat, include a pinch of cayenne pepper in the spice mix.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Use brown rice as a healthier alternative to white rice if desired.
