Cowboy Chicken
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.
Yield: 4 -6 servings
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
Chicken: Boneless, skinless chicken breasts work great here. Just be sure they are an even thickness and 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.
Serving ideas: Serve cowboy chicken with some steamed brown or white rice. Or pair with a piece of cornbread or some biscuits. Add a fresh green salad or a marinated veggie salad.
See BELOW this recipe card for info and tips on how to make this recipe ahead and how to store, reheat and use any leftovers.
Video
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 17g | Protein: 65g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 172mg | Sodium: 878mg | Fiber: 6g | Sugar: 3g
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