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Homemade Cowboy Chicken photo

Cowboy Chicken

A hearty, Tex-Mex baked chicken topped with a seasoned bean and tomato mixture and melted cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

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 (corn with peppers) 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 for serving (optional)
  • sour cream for serving (optional)
  • hot sauce for serving (optional)
  • diced avocado for serving (optional)

Equipment

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

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or oil.
  2. Trim any fat from the chicken. Place each piece between plastic wrap or parchment and pound to an even thickness of about 1/2 inch.
  3. Sprinkle half of the taco seasoning evenly over both sides of the chicken and rub it in.
  4. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken 2–3 minutes per side, until lightly golden; it does not need to be fully cooked.
  5. Transfer the seared chicken to the prepared baking dish in a single layer.
  6. 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 to mix evenly.
  7. Spread the bean and tomato mixture over the chicken, then top with the shredded Colby or Mexican blend cheese.
  8. Bake uncovered for 35–40 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  9. Remove from the oven, squeeze the lime over the chicken, and serve with cilantro, sour cream, hot sauce, or diced avocado if desired.

Notes

  • You can substitute pinto or kidney beans for black beans.
  • Replace the diced tomatoes with 2 cups of your favorite salsa if preferred.
  • If you don't have taco seasoning, mix 2 tsp chili powder, 2 tsp paprika, 1 tsp cumin, 1 tsp onion powder, 1/2 tsp kosher salt, and 1/2 tsp oregano.
  • Use chicken thighs instead of breasts if desired.
  • Drain canned ingredients well before mixing.