Cowboy Chicken

4.41 from 5 votes

This cowboy chicken recipe is packed with bold flavors. The hearty chicken is seared with lots of vibrant seasonings, surrounded by corn, black beans, and fire-roasted tomatoes, all smothered in melty cheese.

Prep Time5

Cook Time30

Total Time35

Course: Dinner, lunch, Main Course

Cuisine: American, Tex Mex

Keyword: cowboy, cowboy chicken

Servings: people

Author: Alyssa Rivers

Ingredients

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
½ yellow onion, chopped, about 1/3 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 to 375 degrees Fahrenheit. In a small bowl, whisk together 1 tablespoon paprika, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, ½ teaspoon pepper, and ¼ teaspoon chili powder. Divide this mixture in half.
Rub the chicken breasts with half of the spice mixture. Heat 2 tablespoons olive oil, in a large oven-safe skillet over medium-high heat.
Sear 4 chicken breasts, for 2-3 minutes on each side in the skillet. Remove from the skillet and set aside.
Add ½ yellow onion,, chopped, to the skillet and saute until tender. Add in 2 teaspoons garlic, 1 (15-ounce) can corn, drained, 1 (15-ounce) can black beans, drained, 1 (15-ounce) can fire-roasted tomatoes, with their juice, 2 tablespoons lime juice, and remaining seasoning blend.
Stir and cook until the mixture comes to a gentile boil. Remove from heat and add the chicken breasts back to the skillet. Sprinkle 1 cup shredded Mexican blend cheese, over the chicken.
Bake the chicken for 20-25 minutes until it reaches 165 degrees Fahrenheit. Remove the dish from the oven and let it rest for at least 5 minutes before serving.
Top with ¼ cup fresh cilantro chopped and serve on its own or over rice.

Nutrition

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