Cowboy Chicken Recipe

overhead view of cowboy chicken in a pan.

5 from 3 votes

This cowboy chicken is full of Southwestern flavor! Tender chicken cooked with beans, corn, tomatoes, onions, and melty cheese.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Krista Teigen

Ingredients

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
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)
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

Instructions

Preheat the oven to 400°F. Combine the 1 teaspoon chili powder, ½ teaspoon cumin, 1 teaspoon salt, smoked paprika, onion powder, pepper, and garlic powder in a small dish.
2 teaspoons chili powder, 1 teaspoon ground cumin, 1½ teaspoons kosher salt, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder
Drizzle 1 tablespoon olive oil and rub the seasoning over the chicken breasts, coating them entirely.
3 tablespoons olive oil
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once heated, place the chicken in the skillet and cook for 3-4 minutes on each side until browned. Do this in 2 batches if needed. Remove the chicken from the pan and set aside.
4 boneless, skinless chicken breasts
Heat the remaining tablespoon of olive oil in the skillet.
Add in the onion and ½ teaspoon salt, and cook for a couple minutes until softened.
½ onion
Add in the garlic and cook for 30 seconds.
2 cloves garlic
Then, stir in the black beans, corn, tomatoes, 1 teaspoon of chili powder, ½ teaspoon of cumin, and lime juice.
15 ounces canned black beans, 15 ounces canned corn, 15 ounces canned fire-roasted diced tomatoes, 2 tablespoons lime juice
Add the chicken breasts back to the pan. Then, top with the shredded cheese.
1 cup shredded Mexican blend cheese
Bake for 10-15 minutes until the chicken is cooked to 165°F and the cheese is melted and bubbly.
Top with chopped cilantro and serve with white rice.
½ cup chopped fresh cilantro, 3 cups cooked white rice

Video

Nutrition