Cowboy chicken is as flavorful as it is colorful – added bonus that it’s healthy too!
Break out your cast iron skillet as I have a recipe for you! Searing seasoned chicken breasts in a pre-heated cast iron skillet then finishing them off in the oven results in perfectly juicy chicken, making the effort of cleaning the cast iron afterwards totally worth it!
On Monday I shared with you my go-to recipe for cowboy caviar – a corn, bean, and veggie salad that’s marinated in homemade Italian seasoning. While I love having leftover cowboy caviar to munch on during the week, I experimented with serving this seasoned chicken over it and was in love with the combo! I served the hot chicken over the cold salad as I liked the contrast, but if you like all your food hot, then feel free to heat the cowboy caviar in a skillet while the chicken bakes.
Just a quick post today as Bry and I are getting ready to have one of our close friends from college out to visit this weekend. He’ll be the first of our friends from back East to visit us in Denver, so we’re a little over excited with all the things we want to do and places we want to eat at while he’s here.
So here’s a toast to re-purposing leftovers! Enjoy 🙂
Cast-Iron Cowboy Chicken
- 4 chicken breasts
- 2 tsp sweet paprika
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp salt
- 2 tsp olive oil
- 2 cups cowboy caviar link for recipe in post
- Preheat oven to 350F and place cast iron skillet on stove over high heat for 5 minutes.
- While skillet and oven are heating up, combine paprika, thyme, cumin, and salt. Plate chicken breasts on cutting board or plate. Rub spice mixture over chicken and drizzle with olive oil.
- Remove cast iron skillet from heat. Place seasoned chicken in heated skillet and cook 1 minute per side.
- Place skillet in oven and finish cooking chicken in oven, about 10 minutes. Let sit for a few minutes.
- To serve, place ½ cup cowboy caviar on each plate. Top with cooked chicken breast and enjoy.