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
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.
