Easy Baked Cowboy Chicken Recipe

Serving of cowboy chicken that has been cut in half on a red plate.

Easy Baked Cowboy Chicken Recipe

Easy baked cowboy chicken with juicy chicken breasts, black beans, corn, tomatoes, and cheese is a hearty Southwestern dinner.

Course Main Course

Cuisine southwestern

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 605kcal

Author Marjory Pilley

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

Top Tips:

Sear the chicken before baking for a nicely browned exterior and a head start on cooking. It's optional, but it adds flavor and slightly reduces the oven time.

Use a meat thermometer to avoid overcooking the chicken. It's done when the thickest part reaches 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.

Nutrition