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This cowboy chicken recipe is packed with bold flavors. The chicken is seared with lots of vibrant seasonings, surrounded by corn, black beans, and fire-roasted tomatoes, all smothered in melty cheese. Your family will love this quick meal that is ready in just 35 minutes!
Reasons You’ll Love This Recipe
- Budget-Friendly: This recipe uses simple ingredients, that don’t cost much! I’m always on the lookout for good food that doesn’t break the bank!
- Quick and Easy to Make: Prep for this meal is quick and easy! Simply sear your chicken and onions, dump some cans into your skillet, bake and dinner is served.
- Delicious Flavors: All of the seasonings you need to create his dish combine to make an explosion of incredible flavor! Your family will be begging for more!
A Reader’s Review
Soooo good! This will be added to my go to’s for week night dinners. I already had everything needed to make this dinner- and it was quick and easy. The chicken came out so juicy and there was so much flavor. I paired this with cilantro lime rice. Now excuse me while I check out the other recipes on here!
Ingredients You Need to Make Cowboy Chicken
The ingredients list might look long, but it is mostly the seasonings you need. Most of the items you probably already have. Scroll down to the recipe card for exact measurements!
- Chicken Breast: This crowd-pleasing protein is great for absorbing the flavors and gives the best texture.
- Paprika: Adds a hint of smokey sweetness.
- Cumin: Cumin really adds to the southwest flavors in this dish.
- Oregano: Provides a robust herbal flavor with a hint of bitterness, which is a great balance to all of the other flavors.
- Garlic Powder: Adds the best savory flavor that complements all of the other ingredients.
- Salt and Pepper: Enhances all of the flavors in the dish.
- Onion Powder: Gives a blast of robust, savory flavor.
- Chili Powder: Adds a slight kick of heat and balances out the other savory flavors.
- Olive Oil: Acts as a fat to seal in the flavor of the chicken.
- Yellow Onion: Sauteed onion gives a sweet, caramelized flavor and soft texture.
- Cloves Garlic: This gives a punch of that wonderful savory flavor you can only get from fresh garlic.
- Can of Corn: Adds a sweet, juicy pop of yellow color.
- Can of Black Beans: Not only does this add a fabulous texture, the fiber you get from beans is so good for you!
- Can of Fire Roasted Tomatoes: I feel like this is the secret ingredient for making it taste smokey and southwest cowboy style.
- Fresh Lime Juice: The acidity in the limes balances out the savory, smokey and sweet flavors completing the entire dish.
- Shredded Mexican Cheese: Adds a creamy, melty topping that keeps in moisture and locks in flavor.
- Fresh Cilantro: The kiss of freshness to any Mexican dish.
Cowboy Chicken Recipe Instructions
This cowboy chicken is a breeze to whip up, making it a go-to for your busy weeknights. The hearty chicken and bold flavors are sure to be a hit with your kids. Just follow my simple step-by-step instructions below, and you’ll have a delicious meal in no time!
- Prep: Preheat oven to 375 degrees Fahrenheit. In a small bowl, whisk together the paprika, cumin, oregano, garlic powder, onion powder, salt, pepper, and chili powder, then divide this mixture in half.
- Coat Chicken: Rub the chicken breasts with half of the spice mixture. Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear Chicken: Sear the chicken breasts for 3-4 minutes on each side in the skillet, then remove and set the chicken aside.
- Saute Onion and Add Ingredients: Add the onion to the skillet and saute until the onion is tender. Once tender, add in the garlic, corn, black beans, and tomatoes with their juice, lime juice, and remaining seasoning, and blend in the pan.
- Simmer: Stir and cook until the mixture comes to a gentile boil. Once it boils, remove from heat then add the chicken breasts back to the skillet and sprinkle the cheese over the chicken.
- Bake: Bake the chicken for 20-25 minutes until they reach a temperature of 165 degrees Fahrenheit. Remove the dish from the oven and let it rest for at least 5 minutes before serving.
- Serve: Top with the fresh cilantro and serve on its own or over rice.
Cowboy Chicken Tips and Variations
This recipe is fantastic the way it is. But if you are looking to add a little flare or change things up to suit your tastes, here are some tips and variation ideas for you.
- Chicken Breast Size: For the chicken breasts, just make sure they are a size that will fit 4 in your skillet.
- Cheese Options: Try using Monterey jack, pepper jack or cheddar cheese in place of Mexican blend for a little variation.
- Cook Chicken: Always make sure your poultry is completely cooked through; use a thermometer to check the internal temperature of your chicken before eating. (Must be 165 degrees Fahrenheit)
- Topping Ideas: You can add some sour cream, green onions, avocado, or try adding diced jalapeno for some spice!
- Serving Ideas: You can serve it over white rice, cilantro lime rice, Mexican rice, or mashed potatoes. You can also shred it and use it to top nachos, in tacos, or stuffed in burritos.
Storing Leftover Chicken
If you are lucky enough to have leftover cowboy chicken, follow my instructions below for safe and easy storage.
- Refrigerator: Make sure the dish has cooled completely before transferring to a foodsafe container. You can store the leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Once the dish has cooled completely, wrap it tightly in a freezer bag or heavy-duty aluminum foil. Get out as much air as possible to prevent freezer burn. If you want you can freeze these individually or all together. Just make sure you thaw them in your fridge over night when you are ready to reheat.
More Cowboy-Inspired Dishes to Try
If you are like me, then you will love all things cowboy! The combination of bowl flavors and simple, hearty ingredients just makes me and my tummy happy! Here are some of my top cowboy recipes that I know you’ll love.
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Cowboy Chicken
Ingredients
- 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
- ½ 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 oven to 375 degrees Fahrenheit. In a small bowl whisk together the paprika, cumin, oregano, garlic powder, onion powder, salt, pepper, and chili powder. Divide this mixture in half.
- Rub the chicken breasts with half of the spice mixture. Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 2-3 minutes on each side in the skillet. Remove from the skillet and set aside.
- Add the onion to the skillet and saute until tender. Add in the garlic, corn, black beans, tomatoes with their juice, lime juice, and remaining seasoning blend.
- Stir and cook until the mixture comes to a gentile boil. Remove from heat and add the chicken breasts back to the skillet. Sprinkle the cheese over the chicken.
- Bake the chicken for 20-25 minutes until it reaches 165 degrees Fahrenheit. Remove the dish from the oven and let it rest for at least 5 minutes before serving.
- Top with the fresh cilantro and serve on its own or over rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Alyssa
This was fabulous,.followed the recipe exact and I was a hero. I am wearing your cook book out. Everything is fabulous. Thanks
Hi John, thank you for coming back and leaving a comment and review, it means a lot! So glad you love the cook book! It was a labor of love that’s for sure!
This recipe is definitely a keeper! All the flavors come together.
Soooo good! This will be added to my go to’s for week night dinners. I already had everything needed to make this dinner- and it was quick and easy. The chicken came out so juicy and there was so much flavor. I paired this with cilantro lime rice. Now excuse me while I check out the other recipes on here! 😁
Very tasty! I substituted pinto for black beans and only had regular diced tomatoes but it was great! I think you could use ground turkey and it would be a great chili and quicker if you didn’t have time to do chicken breast. Thank you!
Chili definitely is not this and definitely not faster. It takes hours to cook a good chili and in Texas this isn’t chili. I wish people who are from Texas would stop saying it is or that beans go in it much less this. What you’re making is like Southwest Turkey Taco Stew or some such. Anyway the chicken would definitely be faster but then I like doing things the right way. All chili seriousness and missing aside you can definitely use these basic ingredients for pretty much anything southwest but what this has to do with cowboys I’ve no clue. Another slap a word on something and call it good. Hah!
You’re a Debbie downer
Boo