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Whip up this cowboy chicken recipe when you need a hands-off dinner with bold Tex-Mex flavors. Tender, juicy chicken topped with tasty corn bean salsa and plenty of cheese makes it a festive crowd favorite.
I love Santa Fe chicken, another name for this popular dish, because you can pop it in the oven and attend to other things while it bakes. It's a lifesaver for busy families and entertaining.
Plus, the fun doesn't stop with your fork! Grab low-carb tortilla chips to scoop up the excess corn and black bean salsa (also known as cowboy caviar.) It turns mealtime into an interactive feast that the whole family will enjoy.
Why you'll love this cowboy chicken recipe:
- Effortlessly delicious: Layer, bake, and enjoy!
- Healthy and hearty: It's packed with wholesome ingredients, and the topping is easily customized using what's in your pantry. It's carb-conscious and gluten-free, too!
- Festive and fun: Kids and adults alike will enjoy the Santa Fe-inspired flavors.
Jump to:
What is cowboy chicken?
Cowboy Chicken is a hearty, Southwestern-inspired dish that brings the bold flavors of the Santa Fe region to your table. It combines tender chicken with a spicy blend of seasonings, beans, and vegetables, all baked to perfection.
Ingredient Notes
Here's what you'll need to make delicious cowboy chicken:
- Chicken breasts: We used boneless, skinless chicken breasts. Pound them to an even thickness so they cook evenly. Chicken thighs also work well.
- Black beans form the base of the salsa. Kidney beans, pinto beans, black-eyed peas, or cannellini beans are suitable substitutes. However, they will slightly change the texture and flavor. Drain and rinse the beans before adding them to the salsa.
- Diced Tomatoes can be canned or fresh. If using canned, drain them first.
- Corn kernels can be fresh, frozen, or canned. There's no need to defrost frozen corn. Use our hack to microwave corn in the husk if using fresh corn.
- Monterey Jack Cheese is the cheesy, melty topping. Cheddar cheese, Colby cheese, or a Mexican blend cheese can be used for a similar flavor. Use pepper-jack cheese for a spicier version.
Variations: Stir diced green chiles into the salsa for an extra smoky kick.
Topping ideas: Fresh cilantro, green onions, sour cream, guacamole.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Directions with Pictures
Here's how to make this easy cowboy chicken recipe.
Heat olive oil in a skillet. Season chicken with the spices and sear for 1-2 minutes on each side. Place chicken in a casserole dish spritzed with cooking spray.
Mix black beans, tomatoes, corn, onion, bell pepper, garlic, olive oil, lime juice, and remaining cumin, chili powder, and oregano in a small bowl.
Spread bean mixture on top of the chicken and bake for about 30 minutes or until the chicken reaches an internal temperature of 165°F.
Remove chicken from oven and sprinkle cheese over the top. Return the chicken to the oven and cook for 5 minutes more to melt the cheese.
Top Tips
- Sear the chicken to lock in moisture and flavor before baking it. It's not absolutely necessary, but you'll love the result.
- If you have a large cast iron skillet or oven-safe pan, use it. Then, simply add the other ingredients to the same skillet for a one-pan dish!
- Use a meat thermometer so you don't overcook the chicken. Poultry is done when the internal temperature is 165° F.
Storage, Reheating, Make-Ahead
- Refrigerator: Store leftovers in an airtight container in the refrigerator for about 3 days.
- Reheat: Drizzle excess juices over the top. Cover and warm in the oven on low heat (325 °F) or microwave at 50% power.
- Make-Ahead: Prep everything a day or two beforehand so it's ready to go in the oven at the dinner hour.
- Freezer: Assemble and freeze before or after cooking. Store it in the freezer for up to 2 months. Defrost overnight in the refrigerator when you're ready to enjoy it and cook or reheat as usual.
What to serve with Cowboy Chicken?
Turn this dish into a meal fit for any cowboy home from a long day on the range with these side dishes:
- Rice or Quinoa is a great base to soak up the dish's flavors and can transform this dish into a rice bowl.
- Green Salad as a side, or serve the finished dish over mixed greens for a hearty dinner salad.
- Cornbread is a classic accompaniment.
- Coleslaw adds a crunchy, cool texture contrast to the dish.
- Roasted or Air-fried Vegetables: Zucchini, broccoli, green beans, or your favorite veggies can be roasted in the same pan!
- Cauliflower Mash for a low-carb alternative to potatoes.
- Tortilla Chips to scoop up the excess salsa. You might as well make some 4-ingredient guacamole too!
More Baked Chicken Recipes
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📋 Recipe
Cowboy Chicken Recipe
Ingredients
- 1 pound chicken breasts, boneless and skinless pounded to an even thickness; chicken thighs may be used instead.
- 2 tablespoons olive oil divided
- 1 teaspoon cumin divided
- 1 teaspoon chili powder divided
- 1 teaspoon dried oregano divided
- 15 ounces black beans rinsed and drained; 1 can
- 14.5 ounces diced tomatoes drained; 1 can or 3 Roma tomatoes
- ½ cup corn kernels fresh, frozen (do not defrost,) or canned (rinsed and drained)
- ½ cup diced onion, red, white, or sweet about ½ onion
- ½ cup diced bell pepper, red, green or yellow about 1
- 3 garlic cloves minced or pressed
- 2 tablespoons lime juice juice of 1 lime
- 1 cup grated Monterey Jack cheese Colby Jack, cheddar, or Mexican blend also work well.
Instructions
- Preheat oven to 375°F.
- Heat 1 tablespoon olive oil in a pan over medium-high heat. Season chicken with salt, pepper, and ½ teaspoon each of cumin, chili powder, and dried oregano.
- Add chicken to the hot skillet and sear for 1-2 minutes on each side. Place in a casserole dish spritzed with cooking spray when finished.
- Mix black beans, tomatoes, corn, onion, bell pepper, garlic, olive oil, lime juice, and remaining cumin, chili powder, and oregano in a small bowl.
- Spread bean mixture on top of the chicken and bake for about 30 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove chicken from oven and sprinkle cheese over the top. Return the chicken to the oven and cook for 5 minutes more or until cheese has melted.
Notes
- Sear the chicken to lock in moisture and flavor before baking it. It's not absolutely necessary, but you'll love the result.
- If you have a large cast iron skillet or oven-safe pan, use it. Then, simply add the other ingredients to the same skillet for a one-pan dish!
- Use a meat thermometer so you don't overcook the chicken. Poultry is done when the internal temperature is 165° F.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for about 3 days.
- Reheat: Drizzle excess juices over the top. Cover and warm in the oven on low heat (325 °F) or microwave at 50% power.
- Make-Ahead: Prep everything a day or two beforehand so it's ready to go in the oven at the dinner hour.
- Freezer: Assemble and freeze before or after cooking. Store it in the freezer for up to 2 months. Defrost overnight in the refrigerator when you're ready to enjoy it and cook or reheat as usual.
Nini
Well, this cowgirl will be making this for football watching this weekend!😋😋😋
Marjory Pilley
Yipee!!! I hope you enjoy it!