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A bowl of sliced cowboy chicken breast over rice, served with black beans, corn, diced tomatoes, and avocado slices, garnished with cilantro and a lime wedge.
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One Pan Cowboy Chicken Recipe

Craving smoky, cheesy Tex-Mex but it's a Tuesday and you've got 30 minutes? This is it. Juicy seasoned chicken smothered in black beans, sweet corn, fire-roasted tomatoes, and melted cheese—all in one skillet. Bold flavors, minimal mess, and the whole family is satisfaction in half an hour.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: American, Southwestern, Tex-Mex
Servings: 4 servings
Calories: 611kcal
Author: Abi Gunasekaran

Equipment

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.
    Four seasoned chicken breasts are cooking in a cast iron skillet, surrounded by bowls of black beans, corn, salsa, and chopped onions.
  • 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.
    A cast iron skillet filled with a mixture of black beans, corn, diced tomatoes, and onions sits on a light surface next to lime halves, shredded cheese, and olive oil.
  • Return the chicken breasts and sprinkle cheese over the top.
    A cast iron skillet filled with a corn, black bean, and tomato mixture topped with shredded cheese. A striped towel, limes, olive oil, and a plate with extra cheese are nearby.
  • 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.
    A skillet with cowboy chicken breasts topped with melted cheese, set on a bed of corn, black beans, and tomatoes, garnished with lime wedges and fresh herbs.

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

Serving: 1serving | Calories: 611kcal | Carbohydrates: 50g | Protein: 54g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 136mg | Sodium: 1540mg | Potassium: 1294mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1180IU | Vitamin C: 15mg | Calcium: 306mg | Iron: 4mg