Description
This Cowboy Chicken recipe combines smoky spices, tender chicken breasts, and a flavorful medley of black beans, corn, and fire-roasted tomatoes topped with melted Mexican cheese. Perfectly seared on the stovetop and finished in the oven, this hearty dish is served with steamed white rice and garnished with fresh cilantro for a delicious Tex-Mex inspired dinner.
Ingredients
Scale
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
Proteins and Veggies
- 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)
Oils and Others
- 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
- Prepare the spice mix: Preheat the oven to 400°F. 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.
- Season the chicken: Drizzle 1 tablespoon olive oil over the chicken breasts and rub the spice mixture evenly to coat all sides thoroughly.
- Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Allow it to heat until shimmering.
- Sear the chicken: Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, until well browned. If necessary, cook in two batches so as not to crowd the pan. Remove the chicken and set aside.
- Sauté the onion: Add the remaining tablespoon of olive oil to the skillet. Then add the chopped onion and ½ teaspoon kosher salt. Cook for a few minutes until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
- Add beans, corn, tomatoes, and spices: Mix in the drained black beans, corn, fire-roasted diced tomatoes, remaining 1 teaspoon chili powder, remaining ½ teaspoon cumin, and lime juice. Stir to combine evenly.
- Return chicken and add cheese: Nestle the browned chicken breasts back into the skillet on top of the vegetable mixture. Sprinkle the shredded Mexican blend cheese evenly over the chicken.
- Bake to finish cooking: Transfer the skillet to the preheated oven and bake for 10-15 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
- Garnish and serve: Remove from oven, sprinkle chopped fresh cilantro on top, and serve with cooked white rice.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- If you don’t have fire-roasted tomatoes, plain diced tomatoes can be used but the smoky flavor will be less intense.
- Adjust the chili powder amount to your preferred spice level.
- This dish can be prepared with bone-in chicken breasts but adjust cooking time accordingly.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
