Description

This flavorful Cowboy Chicken recipe features juicy chicken breasts seasoned with a bold blend of spices, seared to perfection, and baked with a hearty mix of corn, black beans, fire-roasted tomatoes, and melty Mexican cheese. Topped with fresh cilantro and a splash of lime juice, this dish brings a delicious Southwest-inspired twist perfect for a comforting weeknight dinner.

Ingredients

Scale

Chicken and Spice Rub

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

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later.
Mix Spices: In a small bowl, combine paprika, cumin, oregano, garlic powder, onion powder, salt, pepper, and chili powder. Mix well and divide the mixture into two equal parts.
Season Chicken: Rub half of the spice blend evenly over the chicken breasts, ensuring full coverage for maximum flavor.
Sear Chicken: Heat 1 tablespoon of the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until they develop a golden crust. Remove the chicken from the skillet and set aside.
Sauté Onions and Garlic: Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the chopped yellow onion until tender, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add Corn, Beans, and Tomatoes: Stir in the drained corn, drained black beans, fire-roasted tomatoes (with their juice), lime juice, and the remaining half of the spice blend. Mix thoroughly.
Simmer: Cook the mixture until it gently boils, stirring occasionally to combine all the flavors. Remove the skillet from the heat once ready.
Return Chicken and Add Cheese: Place the seared chicken breasts back into the skillet on top of the vegetable mixture. Evenly sprinkle the shredded Mexican blend cheese over the chicken breasts.
Bake: Transfer the 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 to retain its juices. Garnish with chopped fresh cilantro and serve either on its own or over a bed of rice.

Notes

Use an oven-safe skillet to avoid transferring the chicken and vegetables to another baking dish.
For extra heat, add a pinch of cayenne pepper to the spice mix.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Serve with rice, tortillas, or your favorite grain to make it a full meal.
You can substitute chicken thighs for a juicier alternative, adjusting bake time accordingly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Southwestern American