Description

This delicious Cowboy Chicken recipe is a hearty, flavorful dish that combines tender chicken breasts with a smoky, savory blend of spices, black beans, corn, and fire-roasted tomatoes. Topped with melted cheese and served over fluffy white rice, it’s an easy one-pan meal perfect for a weeknight dinner or casual gathering. The bold flavors and vibrant colors make it truly irresistible.

Ingredients

Units Scale

For the Chicken Seasoning:

2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder

For Cooking:

3 tablespoons olive oil, divided
4 boneless, skinless chicken breasts (1 1/2–2 pounds)
1/2 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)
2 tablespoons lime juice (from 1 lime)
1 cup shredded Mexican blend cheese
1/2 cup chopped fresh cilantro
3 cups cooked white rice (for serving)

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Instructions

Preheat the oven and prepare the seasoning:
Preheat the oven to 400°F. In a small dish, combine 1 teaspoon chili powder, ½ teaspoon ground cumin, 1 teaspoon kosher salt, smoked paprika, onion powder, ground black pepper, and garlic powder.
Season the chicken:
Drizzle 1 tablespoon olive oil over the chicken breasts. Rub the prepared seasoning mixture over the chicken to coat it evenly.
Sear the chicken:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once heated, place the chicken breasts in the skillet and sear for 3–4 minutes on each side until browned. Do this in 2 batches if needed. Remove the chicken from the skillet and set aside.
Sauté the vegetables:
Heat the remaining tablespoon of olive oil in the skillet. Add the chopped onion and ½ teaspoon kosher salt. Cook for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring frequently.
Add beans, corn, and tomatoes:
Stir in the black beans, corn, fire-roasted diced tomatoes, 1 teaspoon chili powder, ½ teaspoon ground cumin, and lime juice. Mix well to combine.
Bake the chicken:
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Sprinkle the shredded Mexican blend cheese 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:
Once baked, remove the skillet from the oven. Garnish the dish with chopped fresh cilantro and serve over a bed of cooked white rice.

Notes

For an extra kick, add a dash of cayenne pepper or red pepper flakes to the seasoning mix.
This dish can be customized by substituting the chicken breasts with chicken thighs for more moisture or by using brown rice instead of white rice.
If you prefer, you can use low-fat cheese to reduce the calorie content.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Nutrition

Serving Size: 1 chicken breast
Calories: 450
Sugar: 6g
Sodium: 980mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 38g
Cholesterol: 95mg