This easy baked cowboy chicken recipe tops juicy, seasoned chicken breasts with a colorful mixture of black beans, corn, tomatoes, and bell pepper. It's finished with cheese and a squeeze of fresh lime juice for a hearty, Southwestern-inspired chicken dinner.
Notes from my kitchen
What I love about my cowboy chicken recipe is that the fun doesn't stop with your fork! There’s plenty of the black bean corn salsa-like topping spilling over the chicken, so I serve it with low-carb tortilla chips to scoop up the extras.
Smothering chicken this way keeps it juicy and moist too!
The topping is similar to my corn and black bean salsa, but with less corn to keep the carbs in check. I also add garlic and Southwestern seasonings to complement the chicken.
I keep it simple and add cauliflower rice or cilantro lime brown rice on the side since it's so filling. For toppings, I set out my easy guacamole, sour cream, fresh cilantro, or sliced green onions and let everyone add their favorites.
Marjory
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What is cowboy chicken?
Cowboy chicken is a Southwestern-inspired chicken dish typically made with black beans, corn, tomatoes, cheese, and bold seasonings. There isn't one standard recipe, so you'll find versions made with ingredients such as bell peppers, green chiles, barbecue sauce, or bacon.
It's also sometimes called Santa Fe chicken because the two dishes share many of the same Southwestern flavors and ingredients.
Ingredients
Here's what you'll need to make this cowboy chicken recipe:
- 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 cowboy caviar-like salsa topping. 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 using.
- 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 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.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
How to make cowboy chicken
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, and remaining cumin, chili powder, and oregano in a small bowl.
Spread the bean mixture over the chicken and bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove chicken from the oven and sprinkle cheese over the top. Return the chicken to the oven and cook for 5 minutes more to melt the cheese. Finish with a squeeze of fresh lime juice.
Top Tips
- Sear the chicken before baking to give it a nicely browned exterior and a head start on cooking. It’s not essential, but it adds extra flavor and slightly reduces oven time.
- 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 reaches 165°F.
More Southwestern Chicken Dinners
If you love the Southwestern flavors in cowboy chicken, try one of these easy chicken dinners next.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Baked Cowboy Chicken Recipe
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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 yellow onion diced; about ½ onion; red, white, or sweet may also be used
- ½ cup diced bell pepper, red, green or yellow about 1
- 3 garlic cloves minced or pressed
- 1 cup Monterey Jack cheese, shredded Colby Jack, cheddar, or Mexican blend also work well.
- 2 tablespoons lime juice juice of 1 lime
Instructions
- Preheat oven to 375°F.
- Heat 1 tablespoon of 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 per side. When finished, transfer to a casserole dish spritzed with nonstick cooking.
- Mix black beans, tomatoes, corn, onion, bell pepper, garlic, olive oil, and remaining cumin, chili powder, and oregano in a small bowl.
- Spoon the bean mixture over the chicken and bake for about 30 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the oven and sprinkle cheese over the top. Return the chicken to the oven and cook for 5 minutes more, or until the cheese has melted. Squeeze lime juice over the top before serving.
Notes
- 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.
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Nutrition
Nonna Donna says
Made this Cowboy Chicken tonight. Hubby and I loved it. I followed the recipe except I did add 5 sliced cremini mushrooms. Hubby and I felt that 1/4 of this recipe would be too much for us (we are in our 80ies). So, I portion it out in 6th. More than enough for us. Now I have two more night's dinner. I do think I will double the chili powder, cumin powder, and oregano to give it a bit more kick.
Nini says
Well, this cowgirl will be making this for football watching this weekend!😋😋😋
Marjory Pilley says
Yipee!!! I hope you enjoy it!