This cowboy chicken is the perfect family friendly weeknight dinner. It starts with seared seasoned chicken, which is then baked in a diced tomato, corn and black bean sauce.
The chicken is topped with shredded cheese for the last few minutes of the baking time, before sprinkling with chopped cilantro and serving with lime wedges.
Ingredients You’ll Need:
- 2 Tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- ½ tsp chili powder
- 4 small chicken breasts
- 2 Tbsp olive oil
- 1 onion peeled and finely diced
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained
- 1 can diced tomatoes
- 1 cup shredded Mexican cheese
- ¼ cup finely chopped fresh cilantro, optional
- Lime wedges for serving, optional
How to Make Cowboy Chicken:
1. Preheat the oven to 350°F.
2. Add the ground cumin, paprika, dried oregano, onion powder, garlic powder, salt, pepper and chili powder to a large mixing bowl. Mix until well combined. Add the chicken breasts and toss until the chicken is well coated in the spice mix.
3. Heat 1 tablespoon of the olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook, turning, until seared on both sides. Remove from the skillet and set aside.
4. Heat the remaining tablespoon of oil in the skillet. Add the onion and cook, stirring, for 3 minutes or until softened.
5. Add the drained black beans, drained corn and diced tomatoes to the skillet. Stir until well combined. Arrange the chicken breast over the tomato mixture in a single layer, pouring over any chicken resting juices.
6. Transfer the skillet to the oven and bake for 20 minutes. Sprinkle the Mexican cheese over the chicken breast, and bake for a further 5 minutes, or until the cheese has melted and is bubbly.
7. Garnish the chicken with the chopped cilantro and serve with the lime wedges, if using.
Notes:
- There is no need to clean the skillet between cooking the chicken and the onion. The flavors left in the pan will help flavor the final dish.
- This chicken is delicious topped with a dollop of sour cream.
- Ensure the chicken has reached an internal temperature of 165°F before serving.
Cowboy Chicken
Ingredients
- 2 Tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- ½ tsp chili powder
- 4 small chicken breasts
- 2 Tbsp olive oil
- 1 onion peeled and finely diced
- 1 can black beans drained and rinsed
- 1 can corn kernels drained
- 1 can diced tomatoes
- 1 cup shredded Mexican cheese
- ¼ cup finely chopped fresh cilantro optional
- Lime wedges for serving, optional
Instructions
- Preheat the oven to 350°F.
- Add the ground cumin, paprika, dried oregano, onion powder, garlic powder, salt, pepper and chili powder to a large mixing bowl. Mix until well combined. Add the chicken breasts and toss until the chicken is well coated in the spice mix.
- Heat 1 tablespoon of the olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook, turning, until seared on both sides. Remove from the skillet and set aside.
- Heat the remaining tablespoon of oil in the skillet. Add the onion and cook, stirring, for 3 minutes or until softened.
- Add the drained black beans, drained corn and diced tomatoes to the skillet. Stir until well combined. Arrange the chicken breast over the tomato mixture in a single layer, pouring over any chicken resting juices.
- Transfer the skillet to the oven and bake for 20 minutes. Sprinkle the Mexican cheese over the chicken breast, and bake for a further 5 minutes, or until the cheese has melted and is bubbly.
- Garnish the chicken with the chopped cilantro and serve with the lime wedges, if using.
Notes
- There is no need to clean the skillet between cooking the chicken and the onion. The flavors left in the pan will help flavor the final dish.
- This chicken is delicious topped with a dollop of sour cream.
- Ensure the chicken has reached an internal temperature of 165°F before serving.
Related Articles: