Can I use frozen chicken for this recipe?

Frozen chicken should be fully thawed before searing and baking, otherwise you’ll miss out on that gorgeous sear and even cooking. Let it thaw in the fridge overnight for the best results.

What if I don’t have an oven-safe skillet?

No problem! Sear the chicken and assemble everything in a regular skillet, then transfer to a baking dish before adding the cheese and popping it in the oven.

Is this recipe gluten-free?

Absolutely! There are no gluten-containing ingredients in Cowboy Chicken as written. Just double-check your spices and canned items if you’re particularly sensitive.

Can I double this recipe for a crowd?

Definitely. Simply use a larger skillet or casserole dish, and scale up the spices and ingredients accordingly. You might need a bit more oven time—just make sure the chicken is cooked through.

Cowboy Chicken Recipe

Name: Cowboy Chicken Recipe
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Cuisine: Southwestern
Ingredients: 1 pound chicken breast or thighs (about 4 pieces); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2 garlic cloves, minced; 1/2 medium yellow onion, chopped; 1 can black beans (15 ounces), drained and rinsed; 1 can corn (15 ounces), drained; 1 can diced tomatoes with chilies (10 ounces); 1/2 cup shredded cheese (Monterey Jack, Cheddar, or Pepper Jack)

Description

Cowboy Chicken is a flavorful, one-pan dish made with seasoned chicken breasts or thighs, black beans, corn, tomatoes, and melted cheese. This hearty recipe combines southwestern spices with lean protein and colorful vegetables, all cooked in a single skillet for a quick, wholesome meal that’s ready in under 30 minutes.

Ingredients

Units Scale

For the Chicken:

1 pound chicken breast or thighs (about 4 pieces)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 garlic cloves, minced

For the Vegetable Mixture:

1/2 medium yellow onion, chopped
1 can black beans (15 ounces), drained and rinsed
1 can corn (15 ounces), drained
1 can diced tomatoes with chilies (10 ounces)

For Topping:

1/2 cup shredded cheese (Monterey Jack, Cheddar, or Pepper Jack)

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Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it’s ready for finishing the dish in the oven.
Prepare the Spice Mixture
In a small bowl, combine the chili powder, cumin, paprika, garlic, salt, and black pepper. Mix well to make an even spice blend.
Season and Sear the Chicken
Brush the chicken pieces on both sides with olive oil. Sprinkle the spice mixture evenly over the chicken, pressing gently to adhere. Heat a large oven-safe skillet over medium-high heat, add a drizzle of olive oil, and sear the chicken for 3-4 minutes per side until golden.
Assemble the Casserole
Add the chopped onion, drained black beans, corn, and diced tomatoes with chilies to the skillet around the chicken. Stir gently so the ingredients combine but the chicken stays on top and isn’t buried underneath.
Add Cheese and Bake
Sprinkle the shredded cheese evenly over the chicken and vegetables. Transfer the skillet to the oven and bake for 18-23 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Serve
Remove from the oven and let rest for a couple of minutes. Serve hot, garnished with fresh herbs if desired.

Notes

Use boneless, skinless chicken breasts or thighs for best results.
You can swap in other cheeses like Mexican blend, Colby Jack, or a spicy variety for different flavor profiles.
For additional heat, add sliced jalapeños before baking.
This recipe works great as meal prep and reheats well.
Serve with rice, tortillas, or a green salad for a complete meal.

Nutrition

Serving Size: 1 piece (1/4 of recipe)
Calories: 345
Sugar: 4g
Sodium: 780mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 33g
Cholesterol: 85mg