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

Scale

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)

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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