Cowboy Chicken is a hearty, one-skillet meal that’s perfect for busy weeknights. Juicy, seared chicken breasts are topped with a zesty combination of black beans, fire-roasted tomatoes, Mexican-style corn, green chiles, and melty pepper jack cheese. Finished with a fresh squeeze of lime and chopped cilantro, this Tex-Mex inspired dish is bursting with bold flavor and wholesome ingredients.
Why You’ll Love This Recipe
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One-pan convenience – minimal cleanup required.
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Packed with flavor – smoky spices, fire-roasted tomatoes, and melty cheese.
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Family-friendly – customizable heat level, easy to serve with rice or tortillas.
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High in protein and fiber – thanks to lean chicken and black beans.
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Versatile – enjoy it as-is or shred the chicken for tacos or bowls.
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Perfect for meal prep – leftovers reheat beautifully.
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Balanced meal – includes protein, vegetables, and complex carbs.
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Customizable – swap out ingredients to suit dietary preferences.
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Fast cooking time – ready in under an hour.
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Comfort food with a healthy twist – indulgent taste without being heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium boneless, skinless chicken breasts (about 1 ½ pounds)
1 tablespoon extra-virgin olive oil
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (14.5-ounce) can fire roasted diced tomatoes in their juices
1 (15-ounce) can reduced sodium black beans, rinsed and drained
1 (11-ounce) can Mexican style corn, such as Fiesta Corn or Mexicorn, drained
1 (4-ounce) can green chiles, drained
4 ounces shredded pepper jack cheese (use Monterey Jack for a milder dish)
¼ cup chopped fresh cilantro
½ medium lime
Directions
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Preheat the oven to 375°F and position racks in the center and upper third.
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Pound the chicken to even thickness using plastic wrap. Pat dry.
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In a small bowl, mix smoked paprika, cumin, oregano, garlic powder, onion powder, salt, and pepper.
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Season the chicken with half of the spice blend.
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Heat olive oil in an oven-safe skillet over medium-high. Sear chicken smooth-side down for 3 minutes until browned. Flip and cook for 30 seconds. Remove from skillet.
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Add fire-roasted tomatoes to the skillet, scraping up browned bits. Simmer for 1 minute.
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Stir in black beans, corn, green chiles, and remaining spice mixture. Nestle chicken (browned-side up) into the mixture. Pour any juices over top. Spoon sauce over chicken.
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Bake on the center rack for 7 to 10 minutes, or until chicken reaches 160°F internally. Remove early-finished pieces to a plate and return later.
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Sprinkle cheese over the top and broil on the upper rack for 1 to 2 minutes, until melted.
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Squeeze lime over the dish and sprinkle with chopped cilantro. Serve hot with the corn and bean sauce.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
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Spicier Version: Add diced jalapeños or use hot green chiles.
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Milder Option: Swap pepper jack for Monterey Jack or cheddar cheese.
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Vegetarian: Replace chicken with seared tofu or use only the bean-corn mix.
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Add Grain: Serve over rice, quinoa, or with warm tortillas.
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Tex-Mex Bowl: Slice or shred chicken and serve over a salad or burrito bowl.
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Creamy Twist: Stir in a spoonful of sour cream before baking.
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BBQ Flavor: Add a touch of BBQ sauce to the tomato mixture.
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Extra Veggies: Include diced bell peppers or zucchini for added nutrients.
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Cheese Lovers: Top with extra cheese or a mix of cheeses.
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Southwestern Flair: Add avocado slices or a dollop of guacamole before serving.
Storage/Reheating
To store: Refrigerate leftovers in an airtight container for up to 4 days.
To reheat: Warm in the oven at 350°F or in the microwave until heated through.
To freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is Cowboy Chicken?
Cowboy Chicken is a baked Tex-Mex inspired dish featuring chicken breasts smothered in beans, tomatoes, corn, and cheese.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and stay juicy. Adjust cooking time slightly if they are thicker.
Is this recipe spicy?
It has mild heat from pepper jack and green chiles. You can increase or reduce the spice level based on your preference.
What can I serve with Cowboy Chicken?
It pairs well with rice, quinoa, tortillas, or a fresh green salad.
Can I make this recipe dairy-free?
Yes, simply omit the cheese or use a dairy-free cheese alternative.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer. Chicken is safe to eat at 165°F, though removing it at 160°F and letting it rest works well.
Can I prep this in advance?
Yes, you can prepare the spice mix and chop ingredients ahead. Sear the chicken just before baking.
Can I double this recipe?
Absolutely. Use a larger skillet or bake in a casserole dish if needed.
What’s the best skillet to use?
A cast iron skillet is ideal, but any oven-safe, heavy-bottomed skillet works.
Does it freeze well?
Yes, it freezes and reheats nicely. Store in portions for quick meals later.
Conclusion
Cowboy Chicken is the perfect combination of bold flavor, convenience, and nutrition. With simple ingredients and a single skillet, this dish delivers comfort and satisfaction without the fuss. Whether you’re feeding a family or prepping meals ahead, it’s a go-to recipe that never disappoints.
Print
Cowboy Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Cowboy Chicken is a hearty, flavor-packed baked chicken dish featuring juicy chicken breasts seasoned with smoky spices, then smothered in fire-roasted tomatoes, black beans, corn, green chiles, and topped with melted pepper jack cheese. It’s an easy, family-friendly dinner that comes together in one skillet.
Ingredients
- 3 medium boneless, skinless chicken breasts (about 1 ½ pounds)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 (14.5-ounce) can fire roasted diced tomatoes in their juices
- 1 (15-ounce) can reduced sodium black beans, rinsed and drained
- 1 (11-ounce) can Mexican style corn, drained
- 1 (4-ounce) can green chiles, drained
- 4 ounces shredded pepper jack cheese (or Monterey Jack for milder flavor)
- ¼ cup chopped fresh cilantro
- ½ medium lime, for squeezing
Instructions
- Preheat the oven to 375°F and place racks in the center and upper third.
- Pound the chicken breasts to even thickness and pat dry. Mix all spices in a small bowl. Rub half of the spice mix onto the chicken.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken smooth-side down for 3 minutes until browned, then flip and cook for 30 seconds. Remove to a plate.
- To the skillet, add fire roasted tomatoes and scrape up browned bits. Simmer 1 minute.
- Add black beans, corn, green chiles, and the remaining spice mixture. Stir to combine.
- Return chicken to the skillet, browned-side up, and spoon some sauce over the top.
- Transfer skillet to the oven and bake for 7–10 minutes, until internal temperature reaches 160°F. Remove early-cooked pieces to a plate to avoid overcooking.
- Return any early pieces, sprinkle cheese over the top, and broil for 1–2 minutes until melted.
- Squeeze lime juice over the top and sprinkle with cilantro. Serve hot with the bean and corn sauce.
Notes
- Store leftovers in the fridge for up to 4 days in an airtight container.
- To reheat, warm in the oven at 350°F or microwave until heated through.
- Freeze leftovers in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
- Use Monterey Jack cheese instead of pepper jack for a less spicy version.
- This dish is great served with rice, tortillas, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 531
- Sugar: 6g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 53g
- Cholesterol: 134mg
