Cowboy Chicken

There’s something about the simplicity and heartiness of Cowboy Chicken that makes it a favorite in my kitchen. Picture this: a cool evening, and you’re wrapping up a busy day filled with errands and activities. The thought of a warm, comforting meal waiting for you just fills your heart with joy. That’s where Cowboy Chicken comes into play. It’s the kind of dish that brings everyone together, whether it’s a casual family dinner or a gathering with friends. The smoky spices, tender chicken, and vibrant toppings create a symphony of flavors that truly warms the soul.

As I recall the first time I made Cowboy Chicken, I was pleasantly surprised by how effortlessly it came together. I had a few friends over for a casual dinner party, and I wanted to impress without spending all day in the kitchen. With just a handful of ingredients and a bit of love, I turned out a dish that not only tasted incredible but also looked beautiful on the table. The aroma wafting through the house had us all eagerly anticipating the first bite!

What I love most about Cowboy Chicken is its versatility. You can serve it on a bed of rice, alongside warm tortillas, or even on its own, and it hits the spot every time. It’s my go-to recipe for busy weeknights or when I want to throw something special together without breaking a sweat. I can guarantee once you try it, you’ll want to make it part of your regular rotation.

Key Ingredients for Cowboy Chicken

The ingredients for Cowboy Chicken come together to create a dish bursting with flavor and texture. Each element plays a vital role, from the succulent chicken to the smoky spices that envelop it. Let’s take a closer look at these key players.

• 3 medium boneless, skinless chicken breasts (about 1 ½ pounds): The star of the show! Tender and juicy, this chicken forms the base of the dish.
• 1 tablespoon extra-virgin olive oil: This olive oil provides a rich flavor and helps to brown the chicken nicely.
• 2 teaspoons smoked paprika: Adds a wonderful smoky depth and vibrant color to the dish.
• 1 teaspoon ground cumin: This spice brings an earthy warmth that enhances the overall flavor.
• 1 teaspoon garlic powder: Adds a hint of garlic flavor without the need for fresh garlic.
• 1 teaspoon onion powder: Provides a subtle sweetness and depth to the dish.
• 1 teaspoon dried oregano: This herb adds an aromatic touch, complementing the spices perfectly.
• 1 ½ teaspoons kosher salt: Essential for enhancing all the flavors of the dish.
• ½ teaspoon ground black pepper: Adds a touch of spice for balance.
• 1 (14.5-ounce) can fire roasted diced tomatoes in their juices: These tomatoes add moisture and a savory sweetness.
• 1 (15-ounce) can reduced sodium black beans, rinsed and drained: Packed with protein and fiber, they make the dish heartier.
• 1 (11-ounce) can Mexican style corn, drained: Adds a sweet crunch that contrasts beautifully with the other ingredients.
• 1 (4-ounce) can green chiles, drained: A little heat and a lot of flavor make these a fantastic addition.
• 4 ounces shredded pepper jack cheese: This cheesy topping melts beautifully, adding richness to the dish.
• ¼ cup chopped fresh cilantro: Bright and fresh, cilantro gives a pop of color and flavor.
• ½ medium lime: A squeeze of lime at the end brightens all the flavors.

Step by Step Instructions for Cowboy Chicken

Getting Cowboy Chicken on the table is a straightforward process that anyone can master. Let’s break it down into easy steps. Follow along to create this mouthwatering dish!

1. Start by placing racks in the center and upper third of your oven, then preheat to 375 degrees F. This sets the stage for perfectly cooked chicken.
2. Next, take the chicken breasts and place them on a cutting board. To ensure even cooking, cover them with plastic wrap and lightly pound them to an even thickness. This will help prevent the edges from drying out.
3. Once pounded, pat the chicken dry with paper towels. This step is crucial for achieving a nice sear.
4. In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, kosher salt, and black pepper. Mix them well.
5. Sprinkle half of this spice mixture over the chicken, rubbing it in to ensure every bit is coated.
6. Heat olive oil in a thick, sturdy oven-safe skillet over medium-high heat. Once hot, carefully add the chicken smooth-side down, positioning it away from you to avoid splatters. Avoid crowding the pan—cook in batches if necessary.
7. Allow the chicken to cook undisturbed for about 3 minutes until it looks golden brown underneath. It should release easily from the pan when ready.
8. Carefully flip the chicken and cook for another 30 seconds to brown the other side slightly. Then, remove the chicken to a plate and set aside.
9. In the same skillet, add the fire roasted diced tomatoes, scraping the bottom to loosen any bits stuck to the pan. Let it simmer for about 1 minute.
10. Add the rinsed black beans, drained Mexican-style corn, drained green chiles, and the remaining half of the spice mixture to the skillet. Stir thoroughly to combine.
11. Now, nestle the chicken back into the skillet, browned-side up. Pour any collected juices over the top, ensuring the chicken is well-coated in the sauce.
12. Transfer the skillet to the center oven rack and bake for 7 to 10 minutes until the chicken reaches 160 degrees F in the thickest part. If some pieces finish sooner, move them to a plate and cover to keep warm.
13. Once the chicken is cooked, return any that finished early to the skillet and sprinkle the pepper jack cheese on top. Broil for 1 to 2 minutes until the cheese is melted and bubbly.
14. Finally, squeeze fresh lime juice over the dish and sprinkle generously with chopped cilantro before serving.

Recipe Variations about Cowboy Chicken

There’s always room to play with flavors and ingredients in Cowboy Chicken. Here are some exciting variations and tips to keep things fresh!

• Spice it Up: If you love heat, consider adding jalapeños or extra green chiles for that kick.
• Vegetable Additions: Feel free to toss in some bell peppers, zucchini, or corn for added nutrition and color.
• Change the Cheese: Swap out pepper jack for cheddar or mozzarella, depending on your cheese preference.
• Make it a Soup: To turn this into a comforting soup, add chicken broth and let it simmer for a bit longer.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days to enjoy it on busy nights!
• Freezing: Freeze leftovers for up to 3 months. Just remember to let it thaw overnight in the refrigerator before reheating.
• Serving Options: Serve it over rice, with tortillas, or on a bed of greens for a delightful meal.

Perfect Matches for Cowboy Chicken

When it comes to serving Cowboy Chicken, the options are endless! Here’s how to create the perfect meal:

• Side Dishes: Pair with fluffy rice, warm tortillas, or even a simple salad for a balanced meal.
• Occasions: Ideal for casual family dinners, potlucks, or game-day gatherings!
• Seasonal Pairings: This dish is versatile enough for any season; it shines in the summer with fresh produce or warms you up in the winter.
• Storage Tips: Leftovers can be refrigerated or frozen, making it a convenient make-ahead dish.

FAQ

Conclusion

The beauty of Cowboy Chicken lies in its incredible flavors and ease of preparation. This dish is not only satisfying but also a great way to gather loved ones around the dinner table. I hope you take the time to try this recipe and see just how special it can be. Enjoy the warm, comforting tastes that will surely make it a family favorite for years to come!

Cowboy Chicken

The ultimate comfort food, Cowboy Chicken is an easy weeknight dinner bursting with flavor. With juicy chicken, smoky spices, and a colorful medley of toppings, it’s sure to satisfy your cravings. Perfect for gatherings or busy nights, make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 3 medium boneless, skinless chicken breasts (about 1 ½ pounds)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 1 14.5-ounce can fire roasted diced tomatoes in their juices
• 1 15-ounce can reduced sodium black beans rinsed and drained
• 1 11-ounce can Mexican style corn such as Fiesta Corn or Mexicorn, drained
• 1 4-ounce can green chiles drained
• 4 ounces shredded pepper jack cheese about 4 ounces; use Monterey Jack for a milder dish
• ¼ cup chopped fresh cilantro
• ½ medium lime

Equipment

• Saucepan
• Skillet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Cutting Board
• Baking Sheet
• Oven
• Frying Pan

Method

 

1. Start by placing racks in the center and upper third of your oven, then preheat to 375 degrees F. This sets the stage for perfectly cooked chicken.
2. Next, take the chicken breasts and place them on a cutting board. To ensure even cooking, cover them with plastic wrap and lightly pound them to an even thickness. This will help prevent the edges from drying out.
3. Once pounded, pat the chicken dry with paper towels. This step is crucial for achieving a nice sear.
4. In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, kosher salt, and black pepper. Mix them well.
5. Sprinkle half of this spice mixture over the chicken, rubbing it in to ensure every bit is coated.
6. Heat olive oil in a thick, sturdy oven-safe skillet over medium-high heat. Once hot, carefully add the chicken smooth-side down, positioning it away from you to avoid splatters. Avoid crowding the pan—cook in batches if necessary.
7. Allow the chicken to cook undisturbed for about 3 minutes until it looks golden brown underneath. It should release easily from the pan when ready.
8. Carefully flip the chicken and cook for another 30 seconds to brown the other side slightly. Then, remove the chicken to a plate and set aside.
9. In the same skillet, add the fire roasted diced tomatoes, scraping the bottom to loosen any bits stuck to the pan. Let it simmer for about 1 minute.
10. Add the rinsed black beans, drained Mexican-style corn, drained green chiles, and the remaining half of the spice mixture to the skillet. Stir thoroughly to combine.
11. Now, nestle the chicken back into the skillet, browned-side up. Pour any collected juices over the top, ensuring the chicken is well-coated in the sauce.
12. Transfer the skillet to the center oven rack and bake for 7 to 10 minutes until the chicken reaches 160 degrees F in the thickest part. If some pieces finish sooner, move them to a plate and cover to keep warm.
13. Once the chicken is cooked, return any that finished early to the skillet and sprinkle the pepper jack cheese on top. Broil for 1 to 2 minutes until the cheese is melted and bubbly.
14. Finally, squeeze fresh lime juice over the dish and sprinkle generously with chopped cilantro before serving.

Notes

• Tip 1: Refrigerate leftovers in an airtight storage container for up to 4 days.
• Tip 2: Rewarm chicken in a baking dish in the oven at 350 degrees F or in the microwave.
• Tip 3: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.