Description
This Cowboy Chicken recipe is a hearty, flavorful dish featuring tender chicken breasts seasoned with a smoky spice blend, seared to perfection, and baked with a savory mixture of corn, black beans, and fire-roasted tomatoes. Topped with melted Mexican blend cheese and fresh cilantro, it’s a complete meal perfect for a family dinner or gathering.
Ingredients
Scale
Spice Mixture
- 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
Main Ingredients
- 4 chicken breasts, about 2 pounds
- 2 tablespoons olive oil, divided
- 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.
- Mix Spices: In a small bowl, whisk together paprika, cumin, oregano, garlic powder, onion powder, salt, pepper, and chili powder. Divide this spice blend into two equal parts.
- Season Chicken: Rub four chicken breasts evenly with half of the prepared spice mixture to coat thoroughly.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes on each side until golden brown. 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 tender, about 3 to 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Corn, Beans, and Tomatoes: Stir in the drained corn, drained black beans, fire-roasted tomatoes with their juice, lime juice, and the remaining half of the spice mixture. Mix well.
- Simmer: Cook the mixture until it reaches a gentle boil, then remove the skillet from heat.
- Return Chicken and Add Cheese: Place the seared chicken breasts back into the skillet atop the bean and tomato mixture. Sprinkle 1 cup of shredded Mexican blend cheese evenly over the chicken.
- Bake: Transfer the skillet to the preheated oven and bake for 20 to 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 from oven and let the chicken rest for at least 5 minutes. Garnish with fresh chopped cilantro before serving. Enjoy on its own or over rice.
Notes
- Use an oven-safe skillet or transfer contents to a baking dish before placing in the oven.
- If desired, serve with warm tortillas or over cooked rice for a complete meal.
- Adjust chili powder quantity to control the heat level according to preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Southwestern
