Cowboy Chicken Recipe

Whip up this cowboy chicken recipe with a tasty corn beans salsa and cheese topping for an easy, oven-baked dinner with Tex-Mex flair.

Course Main Course

Cuisine Tex-Mex

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 605kcal

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.

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.

See step-by-step pictures above, serving ideas, and more!

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.