Description
This Cowboy Chicken recipe is a hearty and flavorful one-skillet meal that’s perfect for a satisfying dinner. Chicken breasts are seasoned with a blend of smoky spices, seared to perfection, and then baked in a vibrant mix of corn, black beans, fire-roasted tomatoes, and melted cheese. It’s a simple yet delicious dish with a Southwestern flair.
Ingredients
Units
Scale
- 4 chicken breasts, about 2 pounds
- 1 tablespoon paprika
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 2 tablespoons olive oil, divided
- 1/2 yellow onion, chopped (about 1/3 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
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Mix Spices: In a small bowl, whisk together 1 tablespoon paprika, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, ½ teaspoon pepper, and ¼ teaspoon chili powder. Divide this mixture in half.
- Season Chicken: Rub the chicken breasts with half of the spice mixture.
- Sear Chicken: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side in the skillet. Remove from the skillet and set aside.
- Sauté Onions and Garlic: Add the chopped yellow onion to the skillet and sauté until tender. Add the minced garlic and cook for another minute until fragrant.
- Add Corn, Beans, and Tomatoes: Add the drained corn, drained black beans, fire-roasted tomatoes (with their juice), lime juice, and the remaining spice blend to the skillet.
- Simmer: Stir and cook until the mixture comes to a gentle boil. Remove from heat.
- Return Chicken and Add Cheese: Add the chicken breasts back to the skillet. Sprinkle the shredded Mexican blend cheese over the chicken.
- Bake: Bake the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the dish from the oven and let it rest for at least 5 minutes before serving. Top with chopped fresh cilantro and serve on its own or over rice.
Notes
- You can use other types of cheese, such as cheddar or Monterey Jack.
- Add diced bell peppers or jalapeños for extra flavor and heat.
- Adjust the amount of chili powder to control the spice level.
- Serve with a side of sour cream, guacamole, or salsa.
- Use bone in chicken thighs for a different flavor profile.
- You can add a can of diced green chilies.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
