Cowboy Chicken Recipe

This skillet Cowboy Chicken is a feast for the eyes and the taste buds. Marinated chicken breasts are cooked until juicy and flavorful, then nestled in a bed of colorful vegetables and cheesy goodness. It's a complete meal in one pan, making cleanup a breeze!
This recipe is perfect for busy weeknights when you don't have a lot of time to cook. With just a few simple ingredients and about an hour of cook time, you can have a delicious and satisfying meal on the table.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can corn, drained
• 1 (4-ounce) can chopped green chilies
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)
• Lime wedges, for serving (optional)

Directions

1. Marinate the chicken: In a small bowl, whisk together the olive oil, chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, salt, and black pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Cook the chicken: Heat a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until golden brown and cooked through. (An internal temperature of 165°F is recommended.) Transfer the chicken to a plate and set aside.
3. Saute the vegetables: Add the onion and garlic to the skillet and cook for 2-3 minutes, or until softened. Stir in the black beans, diced tomatoes, corn, and green chilies. Bring to a simmer and cook for 5 minutes, or until heated through.
4. Assemble and bake: Return the chicken breasts to the skillet and nestle them in the vegetable mixture. Sprinkle the cheddar cheese over the top. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve: Garnish with chopped fresh cilantro (optional) and serve with lime wedges (optional) for squeezing over the chicken.
6. Tips:
7. You can use bone-in, skin-on chicken breasts for this recipe, but you will need to adjust the cooking time accordingly.
8. If you don't have a cast-iron skillet, you can use a large oven-safe skillet.
9. For a spicier dish, add a pinch of cayenne pepper to the marinade.
10. Serve this Cowboy Chicken with your favorite sides, such as rice, beans, or tortillas.