Cowboy chicken is a bold, flavor-packed skillet dinner featuring smoky seasoned chicken topped with a zesty cowboy caviar. It’s finished under the broiler with barbecue sauce and melted cheese for an easy, hearty meal.
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Holly’s Recipe Highlights
- Flavor: Smoky, tangy, a little sweet, and cheesy with fresh lime to wake everything up.
- Why Make It: A hearty one-skillet dinner made with pantry staples and a built-in bean and veggie topping.
- Budget: Built with affordable staples like canned beans, canned corn, and diced tomatoes.
- Serving Suggestions: Serve with rice, tortilla chips, guacamole, or a crisp green salad.
Ingredient Notes
- Chicken: Use thin chicken cutlets because they cook quickly and evenly. Chicken breasts work just as well when sliced horizontally into thinner pieces.
- Paprika: Regular paprika can be used in place of smoked paprika, but it will be milder.
- Beans: Black beans make the dish heartier by adding protein, though pinto beans can be used as a simple substitute.
- Corn Kernels: Corn adds a touch of sweetness and color, while Southwest-style corn brings extra flavor. If needed, frozen corn works just as well once thawed.
- Tomatoes: Diced tomatoes with chilies adds extra flavor and a gentle heat, while petite diced tomatoes offer a milder option.
- Barbecue Sauce: Barbecue sauce adds a sweet, smoky finish. You can use any favorite variety, from mild to spicy, to suit your taste.
- Cheese: A Mexican cheese blend melts smoothly to create a rich, cheesy topping, while cheddar, Monterey Jack, or pepper jack make great alternatives with their own flavor twist.
- Variations: Replace barbecue sauce with enchilada sauce or salsa for a less sweet, more savory finish. Top with queso fresco instead of shredded cheese. Add diced bell pepper with the onion for extra vegetables, and skip the jalapeños while using mild tomatoes to keep it kid-friendly.
How To Make Cowboy Chicken
- Season the chicken and cook in a skillet. Remove.
- Add the beans, corn, tomatoes, seasoning, and lime juice to the skillet.
- Return the chicken to the skillet. Brush with BBQ sauce. Top with cheese.
- Bake (full recipe below).
Save It for Later
Keep leftovers in an airtight container for up to 4 days and in the freezer for up to 3 months. Keep fresh toppings like avocado, cilantro, and jalapeños separate and add them after reheating. Reheat in the microwave or in a covered skillet over low heat with a splash of water.
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Equipment
Ingredients
For the Chicken
- 4 chicken cutlets or 2 chicken breasts cut horizontally
- 1½ teaspoons smoked paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
For the Cowboy Caviar
- 1 small yellow onion diced
- 1 (15 ounce) can canned black beans drained and rinsed
- 1 (15.25 ounce) can canned corn kernels or Southwest corn, drained
- 1 (10.5 ounce) can canned diced tomatoes with chilies or petite diced tomatoes, drained
- 2 tablespoons fresh lime juice juice from 1 lime
For topping
- ¼ cup barbecue sauce any variety
- ¾ cup shredded Mexican cheese blend
- chopped fresh cilantro , jalapeños, and avocado for serving
Instructions
- Preheat the oven to broil (500°F) and set the rack 6 inches below the broiler.
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and pepper. Set aside 1½ teaspoons of the seasoning to use for the cowboy caviar.
- Season both sides of the chicken with the seasoning mix.
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts in batches and cook for 3-4 minutes per side, or until fully cooked (165℉). Transfer to a plate.
- Reduce heat to medium, and add the remaining tablespoon of oil to the skillet. Add onion and cook until tender, about 4-5 minutes.
- Add beans, corn, diced tomatoes, the reserved seasoning mix, and lime juice to the skillet. Stir to combine. Cook 4-5 minutes until heated through.
- Return the chicken to the skillet. Brush the barbecue sauce over the chicken and top with the shredded cheese.
- Broil for 2-3 minutes, or until cheese is melted and bubbly.
- Serve topped with sliced jalapeños, chopped cilantro, and avocado if desired.
Notes
Serving Suggestions: Cilantro Lime Rice, Corn Chips or Tortilla chips, sliced Jalapeños, avocado
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Nutrition Information
Calories: 296 | Carbohydrates: 12g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 918mg | Potassium: 547mg | Fiber: 1g | Sugar: 7g | Vitamin A: 572IU | Vitamin C: 5mg | Calcium: 263mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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