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
