There’s nothing better than a one-pan meal, and with a little bit of prep, it’s easy to cook this cowboy chicken with very few dishes to clean up. It’s loaded with flavor and finished in the oven to create a bubbly cheese top that my kids love… who am I kidding? I love it, too!
How to Store and Reheat
Store leftover cowboy chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 15-20 minutes, or until warmed through.
How to Make Cowboy Chicken Step by Step
Season the Chicken: Preheat the oven to 400°F. Combine 1 teaspoon of chili powder, ½ teaspoon of cumin, 1 teaspoon of salt, 1 teaspoon of smoked paprika, ½ teaspoon of onion powder, ¼ teaspoon of ground black pepper, and ¼ teaspoon of garlic powder in a small dish. Drizzle 1 tablespoon olive oil and rub the seasoning over the chicken breasts, coating them entirely. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once heated, place the 4 boneless, skinless chicken breasts in the skillet and cook for 3-4 minutes on each side until browned. Do this in 2 batches if needed. Remove the chicken from the pan and set aside. Sauté the Veggies: Heat the remaining 1 tablespoon of olive oil in the skillet. Add in ½ of a chopped onion and ½ teaspoon salt, and cook for a couple minutes until softened. Add in 2 cloves of minced garlic and cook for 30 seconds. Then, stir in 15 ounces (1 can) of black beans, 15 ounces (1 can) of corn, 15 ounces (1 can) of fire-roasted tomatoes, 1 teaspoon of chili powder, ½ teaspoon of cumin, and 2 tablespoons of lime juice. Top with Cheese: Add the chicken breasts back to the pan. Then, top with 1 cup of shredded Mexican blend cheese. Bake and Serve: Bake for 10-15 minutes until the chicken is cooked to 165°F and the cheese is melted and bubbly. Top with ½ cup of chopped cilantro and serve with 3 cups of cooked white rice.