Cowboy Chicken has well-seasoned, smoky, juicy chicken breasts plus black beans, diced tomatoes, corn and green chilies, all covered in melty cheese, for a one-dish skillet that’s got big flavor.
We love some southwest flavors in my house.
There’s my go-to southwest chicken skillet, ready in about 15 minutes, as well as southwest sheet pan chicken and veggies, southwest baked salmon and southwest turkey chili.
Oh and these baked southwestern egg rolls are a super fun appetizer!
Today’s recipe is for cowboy chicken and y’all, it’s just bursting with flavor!
There’s juicy, smoky well-seasoned chicken breasts that are seared and then cooked with a mixture of beans, tomatoes, corn and green chilies, all covered with cheese and roasted until hot and melty.
Plus, it’s super simple to make – all in one pan – and ready in about 35 minutes.
Yes please!
Also, we’ve got pretty simple ingredients and mostly pantry basics that come together to create tons of flavor.
The spiced chicken breasts are well seasoned and get super browned in the hot pan. They come out smoky, juicy and so good.
And the bean and tomato mixture is killer! You’re gonna be happily scooping up forkful after forkful.
Plus the whole skillet gets covered in some melty cheese that gets beautifully browned while roasting in the oven.
Everyone is going to be scrambling to dive into this tasty dinner! (And if you know me, you know I’m gonna tell you that you can go ahead and call it Cowgirl Chicken. ????)
Also, I love this skillet version because it really develops that hearty, seared flavor that seems worthy of a chuck wagon cook out for the cowboys, cowgirls and ranch hands.
The baked or casserole version seem a little less authentic – and flavorful. But that’s just me.
OK, let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make cowboy chicken. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts work great here. Just be sure they are an even thickness. Use a meat mallet to pound them out evenly if needed. You could also try this recipe with boneless, skinless chicken thighs but you might need to adjust the cook time.
- Smoked paprika: This adds great extra flavor – and some authentic cowboy vibes with the smokiness – but regular paprika is fine to use if that’s all you have.
- Black beans: These are traditional in this dish, but you could swap in a can of pinto beans if you prefer.
- Diced tomatoes: The fire-roasted diced tomatoes add some extra oomph, but a can of regular diced or petite diced tomatoes are fine here, too.
- Corn: The Mexican style corn has some extra flavor and color, but a regular small can (11 oz) of corn – either white or yellow – works just as well.
- Green chilies: Technically not a must, but definitely use ‘em if you’ve got ‘em.
- Cheese: The pepper Jack cheese adds a bit of a kick to this dish. Shredded cheddar cheese, shredded Monterey Jack cheese or a Mexican blend cheese would all work, too.
Also, the recipe doesn’t call for any bell peppers, but you could certainly add one. It would just need to be sliced or diced and sautéed along with the onion.
Now, this skillet chicken has tons of flavor and textures all on its own. But you know I love me some toppings!
Probably the cowboy chuck wagon isn’t lugging any of these around, but we’re in our kitchens at home, so we can definitely dress this up when serving.
Topping Ideas:
- Sliced avocado
- Guacamole
- Chopped fresh cilantro
- Sliced green onions
- Sour cream or Greek yogurt
- Hot sauce
Pick and choose your favorites and let everyone dress their plate.
Ready to eat? Let’s do it.
Serving Ideas
- Serve cowboy chicken with some steamed brown or white rice.
- Pair with a piece of cornbread or some biscuits.
- Add a fresh green salad or a marinated veggie salad. A cucumber, tomato and red onion salad would also be refreshing.
My kids also like having some tortilla chips to go with this for scooping up that bean mixture. It’s a good combo!
Last thing, let’s talk about some FAQs and what to do with any leftovers. (You’re going to be fighting over them!)
Recipe FAQs
Can I make Cowboy Chicken ahead?
You can assemble the entire skillet up until it goes in the oven. Let it cool before refrigerating for up to 2 days. Let the skillet sit at room temperature as the oven preheats. Bake at 400 for 20-25 minutes or until everything is hot and the chicken is cooked through.
Do I have to use a cast iron skillet?
Nope. The cast iron gives it a very cowboy vibe, as well as searing the chicken really well, but any large heavy-bottomed, oven-proof skillet will work.
How do I store leftovers?
Once cooled, the chicken and bean mixture can be stored, in a covered container, in the refrigerator. It will keep for up to 4-5 days.
Can I freeze the leftovers?
Yes! Freeze the leftover chicken and the bean and tomato mixture in a freezer-safe container or ziplock bag. Label and date it then freeze for up to 4-5 months. Let thaw in the refrigerator overnight.
How do I reheat cowboy chicken?
Slice the chicken before reheating so it warms more quickly and evenly. Reheat in a skillet over medium low heat or in a microwave-safe container in the microwave, until warmed through.
You should also definitely consider chopping up any leftover chicken and mixing it into the bean mixture and using the whole thing to make some killer burritos.
Crazy delicious.
Or try it out for tacos or wraps or nachos. Or just a rice bowl. They’d all be yummy!
I hope you give this cowboy chicken a try soon. It will likely become a recipe in your regular rotation.
Enjoy!
