Chicken dinners don’t have to be boring, and this One-Pan Cowboy Chicken is here to prove it. It’s got those big, bold Tex-Mex flavors everyone craves (smoky, zesty, ridiculously cheese-covered) all while keeping the chicken juicy.
The trick to keeping the chicken moist? Pulling the chicken from the heat right after a sear, then letting everything finish together in the oven so the flavors meld while the meat stays tender. We find this method works with ease. Fire-roasted tomatoes add that smoky depth without you having to char anything yourself. And because it’s all in one skillet, you’re sitting down to eat in thirty minutes without destroying your kitchen.
This is the kind of dinner that makes the fam excited; bold enough to satisfy those Tex-Mex cravings, easy enough that it won’t stress you out, satisfying enough that you won’t be scrounging for snacks an hour later.
🔪 Ingredients for Cowboy Chicken
Chicken & Seasoning
- Boneless, skinless chicken breasts: Lean, fast-cooking, and hold their shape in the skillet
Chicken thighs work too; they’ll be juicier but add more richness to the sauce - Olive oil
- Kosher salt & Black pepper
- Chili powder, Ground cumin, Garlic powder, & Onion powder
Skillet Base
- Yellow onion
- Garlic cloves
- Black beans
- Corn kernels
- Fire-roasted diced tomatoes: Adds smokiness without extra spices
Finish
- Cheddar & Monterey Jack cheese, freshly shredded – Melts more evenly than pre-shredded
- Fresh cilantro (optional)
- Lime wedges, for serving
Equipment
- Large oven-safe skillet
- Tongs
- Cutting board & knife
📝 How to Make Skillet Cowboy Chicken
This recipe works because the chicken is cooked in stages. Searing first builds flavor, then finishing in the oven prevents overcooking while the sauce thickens underneath. That two-step cook is what keeps the chicken juicy instead of chalky.
- Preheat the oven to 400°F so it’s ready when the skillet goes in.
- Pat the chicken dry, then brush lightly with olive oil. Dry chicken browns better and won’t steam in the pan.
- Mix the spices with salt and pepper, then season the chicken on all sides.
- Sear the chicken in a hot skillet over medium-high heat until deeply browned and just cooked through. The thickest part should hit 160°F, knowing it will finish cooking later. Transfer to a plate.
- Sauté the onion and garlic in the same skillet until softened and fragrant, scraping up the browned bits left behind.
- Add beans, corn, and tomatoes, then simmer briefly until the mixture thickens slightly and looks spoon-able, not soupy. Taste and adjust seasoning.
- Nestle the chicken back into the skillet and scatter the cheese over the top.
- Bake uncovered until the cheese is melted and the chicken reaches 165°F in the center. Broil briefly if you want a deeper golden brown on the cheese.
- Finish with cilantro and lime, then serve hot.
🔄 Substitutions & Variations
- Chicken thighs: They stay juicier and are more forgiving if slightly overcooked.
- Extra heat: Add chipotle powder or sliced jalapeños with the onion.
- No oven-safe skillet: Transfer everything to a baking dish, then top with cheese and bake.
💡 Meat Nerd Tips
- Pound the chicken evenly so it cooks evenly; the thin ends dry out fast.
- Let the skillet base simmer before adding the chicken back in so it doesn’t get watery.
- Use freshly shredded cheese; pre-shredded cheese melts unevenly and can turn greasy.
🍽️ How to Serve Cowboy Chicken
- Spoon over rice or cilantro-lime rice for cowboy chickwn bowls
- Slice and dice it and tuck into warm tortillas for quick tacos
- Serve over greens with extra lime for a delicious summery salad
🧊 Storage & Make Ahead
- Refrigerate leftovers for up to 4 days.
- Reheat over low heat on the stovetop or in the microwave; add a splash of broth if the sauce gets too thick.
- Freeze without the cheese for up to 2 months, then reheat and add cheese fresh.
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One Pan Cowboy Chicken Recipe
Recommended Equipment
- cutting board
Ingredients
- 1 ½ lb boneless skinless chicken breasts pounded to ½-inch and halved
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 small yellow onion diced
- 2 garlic cloves minced
- 15 oz can black beans drained and rinsed
- 15 oz can corn drained and rinsed
- 15 oz can diced fire roasted tomatoes
- 1/2 cup cheddar cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- 2 tablespoons cilantro chopped
- Lime wedges for serving
Instructions
- Preheat the oven to 400F.
- Pat dry the chicken with a kitchen towel and brush the chicken breasts with a tablespoon of olive oil.
- In a bowl combine; ½ tsp salt, ¼ tsp pepper, chili powder, onion powder, garlic powder, and cumin.
- Season the chicken breasts halves with the prepared spice mix.
- Heat the remaining oil in a large skillet over medium-high. Add chicken breasts; cook 4–6 min total until browned and just cooked through. Transfer to a plate.
- In the same skillet, add onion and garlic. Sauté 3–4 min until softened.
- Add black beans, corn, fire roasted tomatoes. Bring to a simmer 2–3 min to thicken slightly. Taste and add remaining ½ tsp salt and ¼ tsp pepper if needed.
- Return the chicken breasts and sprinkle cheese over the top.
- Place the skillet in the preheated oven and bake at 400F for 15 minutes until the chicken is cooked through and cheese is melted. Additionally you can broil for 2 minutes for an even better crust.
- Top with cilantro and a squeeze of lime. Great with rice, tortillas, or over greens.
Notes
- Chicken swap: Boneless thighs work just as well as breasts. They’ll stay juicier and give the sauce a little more richness, but may need a minute or two longer to cook.
- Even cooking: Pound the chicken to an even thickness so it browns evenly without drying out.
- Cheese: Freshly shredded cheese melts smoother. Pre-shredded can get greasy once it hits the heat.
- More heat: Add chipotle powder or sliced jalapeños with the onion if you want a spicier skillet.
Nutrition
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❓ FAQs
Yes. Add it straight from frozen and let the skillet simmer a minute longer to cook off excess moisture.
Yes. Cook everything except the cheese, cool, and refrigerate. Reheat in the oven and add cheese just before serving.
According to the USDA, the thickest part should reach 165°F, and the juices should run clear when the chicken is sliced.
Yes… But freeze it without the cheese. Add cheese after reheating for the best texture.
