American·Main Course
Cowboy Cornbread Chicken
A clever one-pan meal where seasoned chicken breasts are baked directly inside a southwestern-style cornbread batter enriched with bell peppers, onions, and Monterey Jack cheese.
Prep
15m
Cook
45m
Total
60m
Serves
6
Method
- 01
Cut chicken breasts lengthwise into equal strips. Place them in a bowl, drizzle with olive oil, and season generously with salt, black pepper, and chipotle pepper. Mix thoroughly and refrigerate until needed.
Watch · 0:17
- 02
Melt a stick of butter in a cast iron skillet over medium-high heat. Sauté diced onions with a pinch of salt until translucent. Add the bell peppers and garlic, cooking for 2 minutes until softened. Remove 3-4 tablespoons of the mixture and set aside for topping. Let the remaining mixture in the pan cool for 5 minutes.
Watch · 1:28
- 03
In a separate bowl, whisk together the self-rising flour, cornmeal, and a pinch of salt for 30 seconds to ensure even distribution.
Watch · 2:37
- 04
Add honey, buttermilk, and beaten eggs directly into the skillet with the cooled aromatics. Whisk until evenly combined. Add the dry ingredients and stir with a spatula just until the flour disappears; do not overmix.
Watch · 3:00
- 05
Press the seasoned chicken pieces into the batter in a spiral or spoke pattern. Spoon a little batter over the thinnest parts of the chicken to ensure even baking. Scatter the reserved pepper-onion mixture and grated cheese over the top.
Watch · 4:09
- 06
Bake in the upper center of a 400°F (200°C) oven for 40-45 minutes until the chicken is cooked through and the cornbread is browned. Garnish with green onions and serve, optionally with a drizzle of hot honey butter.
Watch · 5:26
From Chef John
“I like my cowboys tough, but I want my cornbread tender.”
“As you know, we never let the food win.”
“Cowboys don't like to wash dishes, and neither do we.”