Cowboy Chicken
Savor the bold and hearty flavors of Cowboy Chicken—an easy one-skillet dinner that brings the spirit of the Southwest to your table. Juicy, perfectly seasoned boneless chicken thighs are seared to golden perfection and nestled into a vibrant medley of corn, black beans, and diced tomatoes with green chiles. Finished with a bubbly layer of melted cheddar cheese, this dish is loaded with smoky spices like paprika, cumin, and chili powder for a flavor-packed experience. With minimal prep and cook time, Cowboy Chicken is perfect for busy weeknights and pairs beautifully with rice, tortillas, or even a crisp side salad. Garnished with fresh cilantro and a squeeze of lime, this colorful meal is as easy to make as it is to devour! Keywords: Cowboy Chicken, Southwest flavors, one-skillet meal, easy chicken dinner, Tex-Mex recipe.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup corn kernels (fresh or frozen)
- 1 cup canned black beans (drained and rinsed)
- 1 can diced tomatoes with green chiles (e.g., Rotel)
- 0.5 cup red onion (finely diced)
- 2 tablespoons cilantro (chopped)
- 1 cup shredded cheddar cheese
- 1 whole lime
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, cumin, and chili powder.
Rub the spice mixture evenly over both sides of the chicken thighs.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side, until golden brown. Remove from the pan and set aside.
Add the remaining tablespoon of olive oil to the skillet. Sauté the red onion for 2-3 minutes until softened.
Stir in the corn, black beans, and diced tomatoes with green chiles. Cook for an additional 3 minutes, stirring occasionally.
Return the chicken thighs to the skillet, nestling them into the bean and vegetable mixture. Spoon some of the mixture over the chicken for added flavor.
Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the shredded cheddar cheese evenly over the chicken.
Place the skillet back in the oven for 3-5 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro and a squeeze of fresh lime juice before serving.
Serve hot, straight from the skillet, with rice, tortillas, or a side salad as desired.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.3 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 279 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
