Cowboy Chicken Recipe
This one-pan Cowboy Chicken is made with Southwest seasoned chicken breasts seared and baked over black beans, corn, and tomatoes, then topped with melted Monterey Jack and cheddar. It takes me only 25 minutes to prep and comes out hearty, cheesy, and loaded with Tex-Mex flavor. This is a solid weeknight meal or even a Sunday dinner that the whole family will love.
Ingredients
- 4 boneless skinless chicken breasts, about 10 to 12 ounces each
- 3 1/2 tablespoons southwest seasoning
- 5-6 tablespoons olive oil
- 1 peeled small diced yellow onion
- 3 trimmed ears fresh corn, or 1 can
- 1 seeded small diced jalapeño
- 4 finely minced garlic cloves
- 2 15-ounce cans strained and rinsed black beans
- 2 cups large diced fresh tomatoes, or 1 can
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded cheddar cheese
- 2-3 tablespoons minced fresh cilantro
- limes for garnish
- pickled jalapenos for garnish, optional
- medium diced avocado for garnish, optional
- white rice on the side, optional
Instructions
- Preheat oven to 400°.
- Gently pound the chicken breasts using the flat end of a mallet between parchment paper to tenderize. Add 3 tablespoons of the southwest seasonings along with 3 to 4 tablespoons of the olive oil to a plate and stir to combine.
- Dredge the chicken on both sides in the seasoned oil and place on a plate until all of them are seasoned.
- Add the remaining 2 tablespoons of olive oil to a large cast iron or carbon steel pan and heat over medium heat for 90 seconds. Place in the seasoned chicken and cook for 5 to 6 minutes per side or until browned and cooked through. Be sure to adjust your heat lower if things start to darken too quickly.
- Set the chicken to the side and add the onions to the pan. Saute for 5 minutes then turn the heat to low and cook for 10 minutes while occasionally stirring until they are golden brown.
- Next, add in the corn and jalapenos and cook for 3 to 4 minutes or just until the corn is tender. Stir in the garlic and cook until it becomes fragrant, which takes about 30 seconds.
- Pour in the beans, tomatoes, and remaining ½ tablespoons of southwest seasoning and mix to combine.
- Place the chicken breasts and juices on top of the black bean and corn mixture and evenly add the cheese to the top of the chicken. Bake it in the oven at 400° on a middle rack for 7 to 8 minutes or until completely melted.
- Squeeze the 1 lime all over the pan and garnish with cilantro and optional garnishes of pickled jalapeños and avocado.
Notes
One tip I come back to every time I make this is to watch the burner, not the clock, from the second the chicken hits the pan. Southwest seasoning is full of paprika, chili, and garlic, and all three stay sweet and toasty when I hold the pan at a steady medium. I read the color of the crust instead of the timer and ease the heat down a notch the moment it darkens too fast. All those spices will turn very bitter if burned. Can't say it enough.
Pound the breasts first: Working them to an even thickness means they cook at the same rate, so the thin end is not dry by the time the thick end is done.
Cook to temperature, not the clock: A boneless breast is done at 165°F in the center. Bake times shift with the thickness of your chicken, so take it out when it hits temp.
Go fresh in peak season: Canned corn and tomatoes make this a fast weeknight meal, but fresh corn and ripe tomatoes in late summer give you sweeter and brighter vegetables.
Season the vegetables too: Holding back part of the rub for the beans and tomatoes is what makes the whole skillet taste seasoned, not just the chicken.
Make-Ahead: I can cook this and hold it warm up to an hour before serving. I cover the skillet and keep it in the oven at 180°F until everyone is ready to eat.
How to Store: Cover it and keep it in the fridge for up to 4 days.
Reheating: Put the amount you want in a covered pan or a foil-covered casserole dish and bake at 350°F for 12 to 15 minutes, or until hot all the way through.
Freezing: Covered for up to 3 months, then thaw it in the fridge for a day before reheating the same way. The beans and tomatoes soften a bit out of the freezer, so I save this for when fresh is not an option.
Nutrition
Calories: 500kcalCarbohydrates: 13gProtein: 36gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 112mgSodium: 402mgPotassium: 677mgFiber: 6gSugar: 2gVitamin A: 681IUVitamin C: 9mgCalcium: 533mgIron: 6mg