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Homemade Cowboy Chicken photo

Cowboy Chicken

A hearty, cheesy baked chicken topped with a spicy bean and tomato mixture for an easy weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Mixing Bowl
  • meat mallet or heavy skillet
  • Can opener
  • Measuring Spoons

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs
  • 2 tablespoons taco seasoning divided
  • 1/2 tablespoon extra virgin olive oil
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can fire-roasted diced tomatoes
  • 1 11 oz can Mexicorn drained
  • 1 4 oz can diced green chilies
  • 3 cloves garlic minced
  • 1-2 cups shredded Colby or Mexican blend cheese use as much or as little as you like
  • 1 medium lime
  • cilantro, sour cream, hot sauce, diced avocado, etc. for serving

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease a 9x13-inch or similar baking dish with cooking spray or a little oil.
  • Trim any excess fat from the chicken. Place each piece between plastic wrap or parchment and pound to about 1/2-inch thickness for even cooking.
  • Sprinkle half of the taco seasoning evenly over both sides of the chicken and rub it in.
  • Heat the olive oil in a large skillet over medium-high heat. Sear the seasoned chicken 2–3 minutes per side, until lightly golden; it does not need to be fully cooked. Transfer the chicken to the prepared baking dish.
  • In a large bowl, combine the drained black beans, fire-roasted diced tomatoes, drained Mexicorn, diced green chilies, minced garlic, and the remaining taco seasoning. Stir until evenly mixed.
  • Spread the bean and tomato mixture evenly over the chicken in the baking dish, then sprinkle the shredded Colby or Mexican blend cheese on top.
  • Bake uncovered for 35–40 minutes, or until the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.
  • Remove from the oven, squeeze the lime juice over the top, and serve with cilantro, sour cream, hot sauce, diced avocado, or other desired toppings.

Notes

  • Substitute pinto or kidney beans for black beans if preferred.
  • Use 2 cups of your favorite salsa instead of fire-roasted diced tomatoes.
  • If you don't have taco seasoning, combine 2 tsp chili powder, 2 tsp paprika, 1 tsp cumin, 1 tsp onion powder, 1/2 tsp kosher salt, and 1/2 tsp oregano.
  • Leftovers can be stored in an airtight container for up to 4 days.
  • To freeze, place in a freezer-safe container for up to 3 months.
  • Reheat covered in the oven at 350°F until warmed through.