Description
This Cowboy Chicken recipe is a hearty and flavorful dish featuring seasoned chicken breasts seared to perfection, then baked in a vibrant mixture of corn, black beans, and fire-roasted tomatoes. Topped with melted Mexican blend cheese and fresh cilantro, it offers a delicious blend of smoky, tangy, and savory flavors that make for a comforting weeknight meal.
Ingredients
Scale
Chicken and Seasonings
- 4 chicken breasts, about 2 pounds
- 1 tablespoon paprika
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ¼ teaspoon chili powder
- 2 tablespoons olive oil, divided
Vegetables and Toppings
- ½ yellow onion, chopped (about ⅓ cup)
- 2 teaspoons garlic, minced
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) can fire-roasted tomatoes
- 2 tablespoons lime juice
- 1 cup shredded Mexican blend cheese
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Mix Spices: In a small bowl, whisk together paprika, cumin, oregano, garlic powder, onion powder, salt, pepper, and chili powder. Divide this spice blend in half for seasoning the chicken and the vegetable mixture.
- Season Chicken: Rub the chicken breasts evenly with half of the prepared spice mixture, ensuring full coverage for bold flavor.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: Add the chopped yellow onion to the same skillet and cook until tender and translucent. Then add the minced garlic and sauté for another minute until fragrant.
- Add Corn, Beans, and Tomatoes: Stir in the drained corn, black beans, fire-roasted tomatoes with their juice, lime juice, and the remaining half of the spice blend into the skillet. Mix well to combine the flavors.
- Simmer: Bring the mixture to a gentle boil over medium heat, allowing the flavors to meld for a few minutes. Remove the skillet from heat once simmered.
- Return Chicken and Add Cheese: Nestle the seared chicken breasts back into the skillet on top of the vegetable mixture. Generously sprinkle shredded Mexican blend cheese over the chicken.
- Bake: Transfer the oven-safe skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for at least 5 minutes. Garnish with chopped fresh cilantro before serving. This dish pairs wonderfully on its own or served over rice.
Notes
- If you don’t have an oven-safe skillet, transfer the seared chicken and vegetable mixture to a baking dish before adding cheese and baking.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- For extra heat, add a pinch of cayenne pepper or diced jalapeños to the spice mix or vegetable mixture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Serve with a side of rice, tortillas, or a green salad for a complete meal.
