Cowboy Chicken

I love Southwestern flavor, and boy, does this cowboy chicken have tons of it! I cooked tender chicken with black beans, corn, tomatoes, and onions and topped it with melty cheese to create a delicious dinner. This cowboy chicken recipe is one of my favorite weeknight meals, and my kids love it, too!

There’s nothing better than a one-pan meal, and with a little bit of prep, it’s easy to cook this cowboy chicken with very few dishes to clean up. It’s loaded with flavor and finished in the oven to create a bubbly cheese top that my kids love… who am I kidding? I love it, too!

What’s in This Cowboy Chicken Recipe?

Spices: Chili powder, cumin, salt, smoked paprika, onion powder, black pepper, and garlic powder infuse the chicken with smoky, spicy, and savory flavor.
Chicken: I like boneless, skinless chicken breasts, but thighs will also work.
Onion + Garlic: Create a savory base of flavor.
Black Beans: Add creaminess and bulk to the recipe.
Corn: Adds a pop of sweetness to the dish. You can also use 2 cups of frozen corn.
Fire-Roasted Diced Tomatoes: Add smoky and tangy flavor.
Lime Juice: Adds acidity to the dish.
Cheese: Mexican blend cheese makes this recipe super gooey and cheesy, but any kind of cheese will work.
Cilantro: Adds a pop of color and freshness.
White Rice: The perfect base to serve with this chicken.

Tips for Success

For extra bubbly cheese, toss the chicken under the broiler for a few minutes. Keep a close eye on it so it doesn’t burn.
I like to add some sliced avocado on top for extra creaminess!

How to Store and Reheat

Store leftover cowboy chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 15-20 minutes, or until warmed through.

overhead view of a serving of cowboy chicken on a plate with rice and avocado.

Cowboy Chicken Recipe

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.

Course Dinner, Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 834kcal

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

Nutrition

How to Make Cowboy Chicken Step by Step

Season the Chicken: Preheat the oven to 400°F. Combine 1 teaspoon of chili powder, ½ teaspoon of cumin, 1 teaspoon of salt, 1 teaspoon of smoked paprika, ½ teaspoon of onion powder, ¼ teaspoon of ground black pepper, and ¼ teaspoon of garlic powder in a small dish. Drizzle 1 tablespoon olive oil and rub the seasoning over the chicken breasts, coating them entirely.

seasoned chicken breasts on a white plate.

Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once heated, place the 4 boneless, skinless chicken breasts 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.

cooked seasoned chicken breasts in a pan.

Sauté the Veggies: Heat the remaining 1 tablespoon of olive oil in the skillet. Add in ½ of a chopped onion and ½ teaspoon salt, and cook for a couple minutes until softened. Add in 2 cloves of minced garlic and cook for 30 seconds. Then, stir in 15 ounces (1 can) of black beans, 15 ounces (1 can) of corn, 15 ounces (1 can) of fire-roasted tomatoes, 1 teaspoon of chili powder, ½ teaspoon of cumin, and 2 tablespoons of lime juice.

tomatoes, corn and black beans in a pan.

Top with Cheese: Add the chicken breasts back to the pan. Then, top with 1 cup of shredded Mexican blend cheese.

cowboy chicken topped with shredded cheese in a pan.

Bake and Serve: Bake for 10-15 minutes until the chicken is cooked to 165°F and the cheese is melted and bubbly. Top with ½ cup of chopped cilantro and serve with 3 cups of cooked white rice.