Cowboy Chicken has well-seasoned, smoky, juicy chicken breasts plus black beans, diced tomatoes, corn and green chilies, all covered in melty cheese, for a one-dish skillet that’s got big flavor.
We love some southwest flavors in my house.
There’s my go-to southwest chicken skillet, ready in about 15 minutes, as well as southwest sheet pan chicken and veggies, southwest baked salmon and southwest turkey chili.
Oh and these baked southwestern egg rolls are a super fun appetizer!
Today’s recipe is for cowboy chicken and y’all, it’s just bursting with flavor!
There’s juicy, smoky well-seasoned chicken breasts that are seared and then cooked with a mixture of beans, tomatoes, corn and green chilies, all covered with cheese and roasted until hot and melty.
Plus, it’s super simple to make - all in one pan - and ready in about 35 minutes.
Yes please!
Also, we’ve got pretty simple ingredients and mostly pantry basics that come together to create tons of flavor.
Everyone is going to be scrambling to dive into this tasty dinner! (And if you know me, you know I'm gonna tell you that you can go ahead and call it Cowgirl Chicken. )
Also, I love this skillet version because it really develops that hearty, seared flavor that seems worthy of a chuck wagon cook out for the cowboys, cowgirls and ranch hands.
The baked or casserole version seem a little less authentic - and flavorful. But that's just me.
OK, let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make cowboy chicken. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts work great here. Just be sure they are an even thickness. Use a meat mallet to pound them out evenly if needed. You could also try this recipe with boneless, skinless chicken thighs but you might need to adjust the cook time.
- Smoked paprika: This adds great extra flavor - and some authentic cowboy vibes with the smokiness - but regular paprika is fine to use if that’s all you have.
- Black beans: These are traditional in this dish, but you could swap in a can of pinto beans if you prefer.
- Diced tomatoes: The fire-roasted diced tomatoes add some extra oomph, but a can of regular diced or petite diced tomatoes are fine here, too.
- Corn: The Mexican style corn has some extra flavor and color, but a regular small can (11 oz) of corn - either white or yellow - works just as well.
- Green chilies: Technically not a must, but definitely use ‘em if you’ve got ‘em.
- Cheese: The pepper Jack cheese adds a bit of a kick to this dish. Shredded cheddar cheese, shredded Monterey Jack cheese or a Mexican blend cheese would all work, too.
Also, the recipe doesn’t call for any bell peppers, but you could certainly add one. It would just need to be sliced or diced and sautéed along with the onion.
Now, this skillet chicken has tons of flavor and textures all on its own. But you know I love me some toppings!
Topping Ideas:
- Sliced avocado
- Guacamole
- Chopped fresh cilantro
- Sliced green onions
- Sour cream or Greek yogurt
- Hot sauce
Ready to eat? Let’s do it.
Serving Ideas:
Serve cowboy chicken with some steamed brown or white rice.
Pair with a piece of cornbread or some biscuits.
Add a fresh green salad or a marinated veggie salad. A cucumber, tomato and red onion salad would also be refreshing.
My kids also like having some tortilla chips to go with this for scooping up that bean mixture. It's a good combo!
I hope you give this cowboy chicken a try soon. It will likely become a recipe in your regular rotation.
Enjoy!
XO,
Kathryn
P.S. See below the recipe card for some additional FAQs and tips on storing and using the leftovers.
Cowboy Chicken
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts
- 1 tablespoon canola oil
- 2 teaspoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can fire roasted diced tomatoes
- 1 (11 oz) can Mexicorn, drained
- 1 (4 oz) can diced green chilies
- 1 cup shredded pepper Jack cheese (or sub Monterey Jack or a Mexican blend cheese)
- 1 tablespoon fresh lime juice
Optional toppings:
- Sliced avocado, guacamole, chopped fresh cilantro, sliced green onions, sour cream or Greek yogurt, hot sauce, etc.
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place the chicken breasts between two pieces of wax paper and use a meat mallet to pound the breasts into an even thickness across, about 1 to 1 ¼ inches.
- In a small bowl, combine the chili powder, smoked paprika, cumin, oregano, salt and pepper. Season the chicken breasts on both sides with half of the seasoning mix and reserve the rest.
- Heat the canola oil in a large cast iron skillet over medium high heat. (Or use a very heavy-bottomed deep skillet that’s oven-proof.) Add the chicken and cook on one side until well browned, about 3-4 minutes, then flip over and cook for 1–2 minutes on the other side. Remove from the pan. (The chicken will continue cooking later.)
- Add the onion to the pan and sauté for 3-4 minutes, then add the garlic and cook for 1 more minute, until fragrant.
- Add the black beans, diced tomatoes, corn, green chilies and the reserved seasoning mix. Stir to combine and warm through.
- Add the chicken breasts back to the pan and nestle into the bean mixture. Sprinkle the cheese over the entire skillet.
- Transfer the skillet to the oven and bake at 400 for 15 minutes, or until the chicken is cooked through. (A meat thermometer should read 165 degrees F.)
- Squeeze the fresh lime juice over the skillet and serve the cowboy chicken with any desired toppings.
Notes
Video
Nutrition
Recipe FAQs
You can assemble the entire skillet up until it goes in the oven. Let it cool before refrigerating for up to 2 days. Let the skillet sit at room temperature as the oven preheats. Bake at 400 for 20-25 minutes or until everything is hot and the chicken is cooked through.
Nope. The cast iron gives it a very cowboy vibe, as well as searing the chicken really well, but any large heavy-bottomed, oven-proof skillet will work.
Once cooled, the chicken and bean mixture can be stored, in a covered container, in the refrigerator. It will keep for up to 4-5 days.
Yes! Freeze the leftover chicken and the bean and tomato mixture in a freezer-safe container or ziplock bag. Label and date it then freeze for up to 4-5 months. Let thaw in the refrigerator overnight.
Slice the chicken before reheating so it warms more quickly and evenly. Reheat in a skillet over medium low heat or in a microwave-safe container in the microwave, until warmed through.
You should also definitely consider chopping up any leftover chicken and mixing it into the bean mixture and using the whole thing to make some killer burritos.
Or try it out for tacos or wraps or nachos. Or just a rice bowl. So much yum.
Tasha and Kc Irvine
Don’t fucken talk to my husband Casey anymore
Notlikeus
🤣🤣 wtf this is a recipe. Keep your drama to yourself. Grow up.