By Krista Teigen
Updated Oct 27, 2024
I love Southwestern flavor, and boy, does this cowboy chicken have tons of it! I cooked tender chicken with black beans, corn, tomatoes, and onions and topped it with melty cheese to create a delicious dinner. This cowboy chicken recipe is one of my favorite weeknight meals, and my kids love it, too!
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!
What’s in This Cowboy Chicken Recipe?
- Spices: Chili powder, cumin, salt, smoked paprika, onion powder, black pepper, and garlic powder infuse the chicken with smoky, spicy, and savory flavor.
- Chicken: I like boneless, skinless chicken breasts, but thighs will also work.
- Onion + Garlic: Create a savory base of flavor.
- Black Beans: Add creaminess and bulk to the recipe.
- Corn: Adds a pop of sweetness to the dish. You can also use 2 cups of frozen corn.
- Fire-Roasted Diced Tomatoes: Add smoky and tangy flavor.
- Lime Juice: Adds acidity to the dish.
- Cheese: Mexican blend cheese makes this recipe super gooey and cheesy, but any kind of cheese will work.
- Cilantro: Adds a pop of color and freshness.
- White Rice : The perfect base to serve with this chicken.
Tips for Success
- For extra bubbly cheese, toss the chicken under the broiler for a few minutes. Keep a close eye on it so it doesn’t burn.
- I like to add some sliced avocado on top for extra creaminess!
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.
Ingredients1x2x3x
- ▢ 2 teaspoons chili powder divided
- ▢ 1 teaspoon ground cumin divided
- ▢ 1½ teaspoons kosher salt divided
- ▢ 1 teaspoon smoked paprika
- ▢ ½ teaspoon onion powder
- ▢ ¼ teaspoon ground black pepper
- ▢ ¼ teaspoon garlic powder
- ▢ 3 tablespoons olive oil divided
- ▢ 4 boneless, skinless chicken breasts (1½-2 pounds)
- ▢ ½ onion chopped
- ▢ 2 cloves garlic minced
- ▢ 15 ounces canned black beans drained (1 can)
- ▢ 15 ounces canned corn drained (1 can)
- ▢ 15 ounces canned fire-roasted diced tomatoes (1 can)
- ▢ 2 tablespoons lime juice (from 1 lime)
- ▢ 1 cup shredded Mexican blend cheese
- ▢ ½ cup chopped fresh cilantro
- ▢ 3 cups cooked white rice for serving
Video
Instructions
- Preheat the oven to 400°F. Combine the 1 teaspoon chili powder, ½ teaspoon cumin, 1 teaspoon salt, smoked paprika, onion powder, pepper, and garlic powder in a small dish. 2 teaspoons chili powder, 1 teaspoon ground cumin, 1½ teaspoons kosher salt, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder
- Drizzle 1 tablespoon olive oil and rub the seasoning over the chicken breasts, coating them entirely. 3 tablespoons olive oil
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once heated, place the chicken 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. 4 boneless, skinless chicken breasts
- Heat the remaining tablespoon of olive oil in the skillet.
- Add in the onion and ½ teaspoon salt, and cook for a couple minutes until softened. ½ onion
- Add in the garlic and cook for 30 seconds. 2 cloves garlic
- Then, stir in the black beans, corn, tomatoes, 1 teaspoon of chili powder, ½ teaspoon of cumin, and lime juice. 15 ounces canned black beans, 15 ounces canned corn, 15 ounces canned fire-roasted diced tomatoes, 2 tablespoons lime juice
- Add the chicken breasts back to the pan. Then, top with the shredded cheese. 1 cup shredded Mexican blend cheese
- Bake for 10-15 minutes until the chicken is cooked to 165°F and the cheese is melted and bubbly.
- Top with chopped cilantro and serve with white rice. ½ cup chopped fresh cilantro, 3 cups cooked white rice
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
More Chicken Recipes To Try
Fried Chicken Breast
Melt in Your Mouth Caesar Chicken
Baked Ranch Chicken with Bacon (Chicken Bacon Ranch)
Air Fryer Chicken Breast
Cowboy Chicken Recipe
Ingredients
- 2 teaspoons chili powder divided
- 1 teaspoon ground cumin divided
- 1½ teaspoons kosher salt divided
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 3 tablespoons olive oil divided
- 4 boneless, skinless chicken breasts (1½-2 pounds)
- ½ onion chopped
- 2 cloves garlic minced
- 15 ounces canned black beans drained (1 can)
- 15 ounces canned corn drained (1 can)
- 15 ounces canned fire-roasted diced tomatoes (1 can)
- 2 tablespoons lime juice (from 1 lime)
- 1 cup shredded Mexican blend cheese
- ½ cup chopped fresh cilantro
- 3 cups cooked white rice for serving
Instructions
- Preheat the oven to 400°F. Combine the 1 teaspoon chili powder, ½ teaspoon cumin, 1 teaspoon salt, smoked paprika, onion powder, pepper, and garlic powder in a small dish. 2 teaspoons chili powder, 1 teaspoon ground cumin, 1½ teaspoons kosher salt, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder
- Drizzle 1 tablespoon olive oil and rub the seasoning over the chicken breasts, coating them entirely. 3 tablespoons olive oil
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once heated, place the chicken 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. 4 boneless, skinless chicken breasts
- Heat the remaining tablespoon of olive oil in the skillet.
- Add in the onion and ½ teaspoon salt, and cook for a couple minutes until softened. ½ onion
- Add in the garlic and cook for 30 seconds. 2 cloves garlic
- Then, stir in the black beans, corn, tomatoes, 1 teaspoon of chili powder, ½ teaspoon of cumin, and lime juice. 15 ounces canned black beans, 15 ounces canned corn, 15 ounces canned fire-roasted diced tomatoes, 2 tablespoons lime juice
- Add the chicken breasts back to the pan. Then, top with the shredded cheese. 1 cup shredded Mexican blend cheese
- Bake for 10-15 minutes until the chicken is cooked to 165°F and the cheese is melted and bubbly.
- Top with chopped cilantro and serve with white rice. ½ cup chopped fresh cilantro, 3 cups cooked white rice
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
