Cowboy Chicken
The ultimate comfort food, Cowboy Chicken is packed with bold flavors and wholesome ingredients. Juicy chicken breasts are baked with a savory blend of spices, veggies, and cheese, making it an easy weeknight dinner. Bring this delicious recipe to your table tonight!
Equipment
- Skillet
- Whisk
- Blender
- Oven
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 4 pieces 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
- ½ cup yellow onion chopped, about 1/3 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 your oven to 375 degrees Fahrenheit. This will ensure that your chicken cooks evenly and gets that nice golden color.
- In a small bowl, whisk together paprika, cumin, oregano, garlic powder, onion powder, salt, pepper, and chili powder. This spice blend is the heart of your dish, so make sure it’s well combined. Divide this mixture in half.
- Rub the chicken breasts with half of the spice mixture. Make sure to coat them evenly to ensure every bite is packed with flavor.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Once it's hot, add the coated chicken breasts and sear them for 2 to 3 minutes on each side until they develop a lovely golden brown crust. This step adds a nice depth of flavor.
- Once seared, remove the chicken from the skillet and set aside. In the same skillet, add the chopped yellow onion. Sauté it until it becomes tender and translucent, which should take about 3 to 5 minutes.
- Next, add the minced garlic to the skillet and sauté for an additional minute until fragrant. Be careful not to burn the garlic as it can become bitter if overcooked.
- Stir in the drained corn, drained black beans, and the fire-roasted tomatoes with their juice, along with the remaining spice blend. Mix everything together and cook for a few minutes until the mixture comes to a gentle boil.
- Remove the skillet from heat and return the seared chicken breasts to the pan, placing them right on top of the flavorful mixture.
- Sprinkle shredded Mexican blend cheese generously over the chicken. The cheese will melt beautifully and create a delicious topping.
- Finally, bake the skillet in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. When finished, let it rest for at least 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
- Garnish with fresh cilantro before serving. You can enjoy this dish on its own or over a bed of rice for a complete meal.
Notes
No extra tips available.