How to Make One-Skillet Cowboy Chicken

When I think of eating like a cowboy, I imagine a wide-open plain, starry skies above and something hearty and simple cookin’ on the fire. Turns out, cowboy recipes are a real food genre. This cowboy chicken recipe is one of our favorite southwestern suppers:seasoned chicken, spiced beans, corn and tomatoes under a blanket of melted cheese.

Here’s how to make cowboy chicken, plus a few easy variations.

Cowboy Chicken Ingredients

Chicken: Plain boneless, skinless chicken breasts are our go-to weeknight dinner protein. This recipe would also taste great with boneless chicken thighs; they just may take a few extra minutes to cook.
Black beans: Black beans have an earthy flavor that’s welcome in this dish, but you can use other types of beans instead: pinto, kidney, red beans or other types of dark, creamy beans.
Fire-roasted diced tomatoes: A can of fire-roasted tomatoes dials up the heat, no extra hot sauce needed. If you don’t love spice, use plain diced tomatoes instead, or even chopped fresh tomatoes.
Chopped green chiles: Green chiles add both spice and smokiness to this recipe. Go ahead and adjust the quantity of chiles to suit your tastes. Use dried chiles in a pinch, but they won’t have the silky texture and intense flavor.
Corn: Corn is native to America, and cowboys would have absolutely stirred it into their bean pots! While the recipe calls for canned, you can sub in frozen corn (no need to defrost) or fresh corn sliced off the cob.

Cowboy Chicken Recipe

This recipe yields four servings. Plate up each portion with rice, cilantro and lime wedges.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
4 tablespoons olive oil, divided
1/2 large onion, sliced lengthwise
1/2 large sweet red pepper, sliced
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (11 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chiles
1/2 cup crumbled Cotija cheese

Directions

Step 1: Season the chicken

Spice mixture sprinkled over the raw chicken breasts

Pound the chicken breasts with a meat mallet until they’re even in thickness, about 1/2 inch. Place the chicken between sheets of plastic wrap for easy cleanup.

In a small bowl, stir together the paprika, chili powder, cumin and cayenne. Sprinkle half of the spice mixture over the chicken. Let sit for 15 minutes to let the spices flavor the chicken.

Step 2: Saute the chicken

Chicken pieces being sauted in a large skillet

In a large cast iron skillet, heat 2 tablespoons oil over medium heat until hot. Saute the chicken until lightly browned and no longer pink, about 4-6 minutes per side. Remove from the pan and set aside.

Step 3: Cook the vegetables

Vegetables being sauted in a large skillet

In same pan, heat 2 tablespoons oil over medium-high heat. Saute the peppers and onion until tender. Add the garlic and cook an additional minute, taking care not to burn the garlic, which will make it bitter. Stir in the black beans, tomatoes, corn, green chiles and remaining spice mix and bring to a boil. Stir well and remove from heat.

Step 4: Broil

Vegetables and Chicken mixed together with cheese on top

Preheat the broiler. Return the chicken to the pan along with the vegetable mix. Sprinkle cheese across the top.

Broil 1-2 inches from heat until the cheese is melted, about 2-3 minutes.

Step 5: Serve

Cowboy Chicken Served with white rice with lemon on side

Serve with white or brown rice, cilantro and lime wedges, if desired.

How to Store Cowboy Chicken

Leftover cowboy chicken should be kept in the refrigerator, tightly sealed in an airtight container. It will keep well for up to five days. Reheat in the microwave or in the oven until warmed through.

How to Freeze Cowboy Chicken

Like most casseroles, cowboy chicken freezes well. Allow the casserole to cool completely, then cover it tightly with foil or transfer to an airtight container. It will freeze well for up to three months. Defrost in the refrigerator overnight before reheating in the oven. You can also bake directly from the freezer; this will simply take longer to heat through.

Cowboy Chicken Tips

How do you make cowboy chicken tender?

The trick to tender cowboy chicken? Don’t overcook the chicken breasts. When sauteing the spiced chicken, cook only until no longer pink. It will continue to cook through with the bean and tomato mix. As long as the chicken is well covered with the beans and tomatoes, it won’t overcook under the broiler.

Do you have to use boneless skinless chicken breasts for this recipe?

We like boneless skinless chicken breasts for the ease and speed of cooking. You can also use boneless chicken thighs. Using bone-on poultry, while slightly richer in flavor, will require more cooking time than this recipe provides. If you want to up the meaty flavor, add a few strips of bacon to the skillet, as in this classic cowboy spaghetti recipe.

What do you serve with cowboy chicken?

Cowboy chicken is easy to enjoy as a one-pan dinner, but plenty of dishes taste great on the side. Long grain rice or warm tortillas are filling and easy. Any fresh green salad would add welcome crunch, but this corn chip-topped salad will be a huge crowd pleaser. Other easy casserole sides include glazed carrots, bean dishes and fruit salads.

Finally, for dessert, why not rustle up a batch of Wyoming cowboy cookies?

Our Best Cowboy-Approved Fare

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Laura Bush's Cowboy CookiesThese hefty cookies have a bit of everythingoats, chocolate chips, coconut flakes and chopped pecans. No wonder the recipe won a Presidential Cookie Bake-Off! Emily Parulski, St. Francis, WisconsinGo to Recipe

Cowboy SpaghettiCowboy spaghetti starts on the stovetop and finishes in the oven, giving you plenty of hands-off time to prepare a salad, or a dessert for after dinner. If you don't have a cast-iron skillet, transfer the spaghetti mixture to a 13x9-in. baking dish before putting it in the oven. Kerry Whitaker, Carthage, Texas

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