Are you ready to embark on a culinary adventure that brings the spirit of the Wild West to your dinner table? Our latest cowboy creation, the skillet chicken, is a mouthwatering dish loaded with the vibrant flavors of fire - roasted corn, black beans, cheese, and a homemade smoky spice blend. In this article, we'll guide you through the process of making this delicious Cowboy Chicken and offer tips on how to round out the meal.

Let's start with the ingredients. For the chicken, you'll need about 1.5 pounds of boneless, skinless chicken breasts. These are easy to work with and cook relatively quickly. The fire - roasted corn adds a sweet and charred flavor. You can use canned fire - roasted corn for convenience, but if you have fresh corn on the cob, you can roast it on the grill or in the oven to achieve that authentic taste. About 1.5 cups of fire - roasted corn kernels should do the trick.

Black beans are a staple in many southwestern and cowboy - inspired dishes. They are not only rich in protein and fiber but also add a hearty texture to the meal. A 15 - ounce can of black beans, drained and rinsed, is perfect for this recipe. As for the cheese, a blend of cheddar and Monterey Jack gives a creamy and melty goodness. You'll need about 1 cup of shredded cheese.

Now, let's talk about the homemade smoky spice blend. This is what really gives the Cowboy Chicken its unique flavor. In a small bowl, combine 2 teaspoons of paprika, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of dried oregano, 1/4 teaspoon of cayenne pepper (adjust according to your spice preference), and 1/4 teaspoon of salt. Mix well and set aside.

Preheat your oven to 375°F. Heat a large skillet over medium - high heat and add a tablespoon of olive oil. Season the chicken breasts with salt and pepper on both sides. Place the chicken in the hot skillet and cook for about 3 - 4 minutes per side, until it's golden brown on the outside. Remove the chicken from the skillet and set it aside.

In the same skillet, add the fire - roasted corn and black beans. Stir in the homemade smoky spice blend and cook for about 3 - 4 minutes, until the spices are fragrant and the corn and beans are heated through. Pour the corn and bean mixture into a 9x13 - inch baking dish.

Slice the cooked chicken breasts into strips and arrange them on top of the corn and bean mixture in the baking dish. Sprinkle the shredded cheese evenly over the chicken and vegetables. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 - 10 minutes, until the cheese is melted and bubbly.

Now, let's talk about rounding out the meal. A side of cornbread is a classic accompaniment to Cowboy Chicken. You can make it from scratch using a simple cornbread recipe or use a boxed mix for convenience. The sweet and crumbly cornbread pairs perfectly with the savory chicken and vegetables.

A fresh salad is also a great addition. A southwest - style salad with lettuce, tomatoes, cucumbers, avocado, and a lime - cilantro dressing can add a refreshing crunch to the meal. You can also serve some tortilla chips on the side for dipping into the flavorful corn and bean mixture.

For dessert, a peach cobbler can be a wonderful way to end the meal. The warm, sweet peaches and the buttery crust are a great contrast to the spicy and savory flavors of the Cowboy Chicken. You can make a traditional peach cobbler or try a modern twist with a gluten - free or vegan version.

In conclusion, our Cowboy Chicken is a delicious and satisfying meal that combines the best of southwestern flavors with a cowboy - inspired twist. With its simple ingredients and easy - to - follow steps, it's a great dish to make for a weeknight dinner or a weekend gathering with friends and family. So, put on your cowboy hat and get cooking!