Cowboy Chicken with Black Beans, Corn, and Melted Cheese Recipe
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If you’re craving a dish that brings bold, hearty flavors together effortlessly, this Cowboy Chicken with Black Beans, Corn, and Melted Cheese Recipe is sure to become one of your favorites. Imagine tender, spicy chicken breasts nestled inside a savory mixture of black beans, sweet corn, and fire-roasted tomatoes, all topped with gooey melted cheese and fresh cilantro—it’s a true celebration of vibrant colors, textures, and tastes in every bite.
Ingredients You’ll Need
Every ingredient here plays a starring role in making this dish both delicious and comforting. From the smoky spices that season the chicken to the creamy melted cheese that blankets the veggies, each element adds flavor, texture, or color that brings the whole dish to life.
- Chili powder (2 teaspoons, divided): Adds a warm, smoky heat that’s signature to Southwestern flavors.
- Ground cumin (1 teaspoon, divided): Delivers an earthy depth that perfectly complements the chili powder.
- Kosher salt (1½ teaspoons, divided): Enhances all the flavors evenly throughout the dish.
- Smoked paprika (1 teaspoon): Brings a subtle smoky sweetness that highlights the chicken beautifully.
- Onion powder (½ teaspoon): Adds a mild onion flavor to keep the seasoning well-rounded.
- Ground black pepper (¼ teaspoon): Provides gentle heat and peppery aroma.
- Garlic powder (¼ teaspoon): Gives a subtle garlic background that wakes up the palate.
- Olive oil (3 tablespoons, divided): Used for searing chicken and sautéing vegetables for luscious flavor.
- Boneless, skinless chicken breasts (4, 1½–2 pounds): The protein star that remains juicy and tender under the spices and toppings.
- Onion (½, chopped): Adds sweetness and texture when sautéed.
- Garlic cloves (2, minced): Fresh garlic aroma brightens up the bean and veggie mixture.
- Canned black beans (15 ounces, drained): Provide creamy, hearty bite and plant-based protein.
- Canned corn (15 ounces, drained): Adds subtle sweetness and a pop of color for vibrancy.
- Canned fire-roasted diced tomatoes (15 ounces): Contribute smokiness and juicy texture to complement the chicken.
- Lime juice (2 tablespoons, from 1 lime): A zesty finish that brightens the bean and corn mixture beautifully.
- Shredded Mexican blend cheese (1 cup): Melts into a gooey, creamy topping that brings the dish home.
- Chopped fresh cilantro (½ cup): Adds a fresh herbal note and vibrant green color as garnish.
- Cooked white rice (3 cups): Serves as the perfect bed to soak up all the delicious juices.
How to Make Cowboy Chicken with Black Beans, Corn, and Melted Cheese Recipe
Step 1: Preheat Your Oven and Prepare the Seasoning
Get your oven ready by preheating it to 400°F. While it warms, mix together 1 teaspoon chili powder, ½ teaspoon cumin, 1 teaspoon kosher salt, smoked paprika, onion powder, black pepper, and garlic powder in a small dish. This vibrant blend will season the chicken perfectly and set the flavor tone of the dish.
Step 2: Season the Chicken
Drizzle a tablespoon of olive oil over the chicken breasts to help the seasoning stick and promote browning. Rub the spice blend evenly over each chicken piece, making sure every nook and cranny is coated with that beautiful Southwestern flavor profile.
Step 3: Sear the Chicken
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear each side for 3 to 4 minutes until a golden-brown crust forms. If your skillet isn’t large enough, do this in two batches so the chicken browns evenly without steaming. Set the seared chicken aside once done.
Step 4: Sauté the Vegetables
In the same skillet, add the last tablespoon of olive oil and toss in the chopped onion with ½ teaspoon of kosher salt. Let the onions soften for about 2 to 3 minutes, then stir in the minced garlic, cooking it for 30 seconds until fragrant—this builds the flavor base for the beans and corn mixture.
Step 5: Add Beans, Corn, and Tomatoes
Pour in the drained black beans and corn, along with the fire-roasted diced tomatoes. Stir in the remaining 1 teaspoon chili powder, ½ teaspoon ground cumin, and lime juice for a fresh, tangy kick. Mix everything thoroughly so those flavors marry beautifully.
Step 6: Bake the Chicken with Cheese
Nestle the seared chicken breasts back into the skillet, spooning the bean and corn mixture all around them. Sprinkle the shredded Mexican blend cheese evenly over the top. Carefully transfer the skillet to your preheated oven and bake for 10 to 15 minutes until the chicken is cooked through (internal temperature of 165°F) and the cheese is melted and bubbly.
Step 7: Garnish and Serve
Remove the skillet from the oven and scatter chopped fresh cilantro over the cheesy, colorful dish. Serve it over a fluffy bed of cooked white rice so every bite gets a little of that comforting starch to balance the bold flavors.
How to Serve Cowboy Chicken with Black Beans, Corn, and Melted Cheese Recipe
Garnishes
Fresh cilantro is a must for adding a bright pop of color and herbal freshness. For a little extra flair, a dollop of sour cream or a sprinkle of sliced green onions can balance the spices with a creamy or mildly sharp contrast.
Side Dishes
This dish pairs perfectly with simple sides like warm corn tortillas, a crisp green salad, or even some crunchy tortilla chips for scooping. If you want more veggies, a side of roasted peppers or a zesty avocado salsa would complement the hearty chicken beautifully.
Creative Ways to Present
Try serving this Cowboy Chicken with Black Beans, Corn, and Melted Cheese Recipe in individual cast-iron skillets for a rustic presentation that keeps everything warm at the table. For a casual gathering, turn it into a loaded burrito bowl with extra toppings like jalapeños, guacamole, or pickled onions.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Cowboy Chicken with Black Beans, Corn, and Melted Cheese Recipe to an airtight container. It will keep well in the refrigerator for up to 3 days, making it an excellent option for quick, flavorful meals during busy weekdays.
Freezing
You can freeze this dish for up to 2 months. For best results, store the chicken and bean mixture without the rice. To defrost, move it to the fridge overnight before reheating to preserve the texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the oven at 350°F until warmed through. Adding a splash of water or chicken broth can help maintain moisture. If you have cheese topping left, feel free to add a bit more while reheating for that fresh melty goodness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer more fat and flavor and stay juicy. Just adjust cooking time slightly to ensure they reach a safe internal temperature.
Is this recipe spicy?
The chili powder and smoked paprika add a mild to moderate warmth that builds flavor but won’t overwhelm your palate. You can always tone down the chili powder if you prefer less heat.
What can I substitute for Mexican blend cheese?
Cheddar, Monterey Jack, or a combination of mozzarella and cheddar all work beautifully if you don’t have a Mexican blend on hand.
Can I make this recipe vegetarian?
Yes! Simply skip the chicken and add extra black beans or sautéed veggies like bell peppers and zucchini for a hearty, meat-free version.
What’s the best type of rice to serve with this?
White rice is classic, but brown rice or even cilantro-lime rice pairs wonderfully, adding extra texture and flavor that complements the dish.
Final Thoughts
If you want a dish that feels like a warm hug on a plate, give this Cowboy Chicken with Black Beans, Corn, and Melted Cheese Recipe a try. It’s packed with robust flavors and comforting textures that pull you back for bite after bite. Easy enough for a weeknight but special enough to share with friends and family, this recipe truly hits the spot every time.
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Cowboy Chicken with Black Beans, Corn, and Melted Cheese Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Cowboy Chicken recipe features tender, seared chicken breasts baked atop a flavorful mix of black beans, corn, and fire-roasted tomatoes, seasoned with a vibrant blend of southwestern spices. Topped with melted Mexican blend cheese and fresh cilantro, it’s a hearty and satisfying one-pan meal served over fluffy white rice, perfect for a comforting weeknight dinner.
Ingredients
Spices and Seasonings
- 2 teaspoons chili powder, divided
- 1 teaspoon ground cumin, divided
- 1½ teaspoons kosher salt, divided
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
Chicken and Vegetables
- 3 tablespoons olive oil, divided
- 4 boneless, skinless chicken breasts (1½–2 pounds)
- ½ onion, chopped
- 2 cloves garlic, minced
- 15 ounces canned black beans, drained (1 can)
- 15 ounces canned corn, drained (1 can)
- 15 ounces canned fire-roasted diced tomatoes (1 can)
Other Ingredients
- 2 tablespoons lime juice (from 1 lime)
- 1 cup shredded Mexican blend cheese
- ½ cup chopped fresh cilantro
- 3 cups cooked white rice (for serving)
Instructions
- Preheat the oven and prepare the seasoning: Preheat your oven to 400°F. In a small bowl, combine 1 teaspoon chili powder, ½ teaspoon ground cumin, 1 teaspoon kosher salt, smoked paprika, onion powder, ground black pepper, and garlic powder to create a flavorful seasoning mix.
- Season the chicken: Drizzle 1 tablespoon of olive oil over the chicken breasts. Rub the prepared spice mix evenly over each piece of chicken to coat thoroughly.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. If your skillet is small, sear the chicken in two batches to avoid overcrowding. Remove the chicken and set it aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion along with ½ teaspoon kosher salt, cooking for 2-3 minutes until the onion softens. Add the minced garlic and sauté for 30 seconds more, stirring frequently to prevent burning.
- Add the beans, corn, and tomatoes: Stir in the drained black beans, corn, fire-roasted diced tomatoes, 1 teaspoon chili powder, ½ teaspoon ground cumin, and lime juice. Mix well to combine all ingredients evenly.
- Bake the chicken: Nestle the seared chicken breasts back into the skillet amidst the vegetable mixture. Sprinkle the shredded Mexican blend cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
- Garnish and serve: Remove the skillet from the oven, garnish the dish with chopped fresh cilantro, and serve the cowboy chicken over a bed of cooked white rice for a complete meal.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F.
- If you don’t have fire-roasted diced tomatoes, regular diced tomatoes can be used as a substitute.
- For extra heat, add more chili powder or a pinch of cayenne pepper to the seasoning mix.
- This dish can be prepared ahead by making the vegetable mixture in advance and assembling before baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern American
