A simple and flavorful One Pan Chicken Burrito Bowl meal featuring tender chicken, perfectly seasoned rice, and an array of vibrant toppings. This dish combines all the flavors of a burrito without the need for multiple pots and pans, making it a family-friendly favorite that’s quick to prepare.
Why You’ll Love This Recipe
Convenient and mess-free: Everything cooks in one pan, simplifying cleanup.
Bursting with flavor: Classic burrito spices create a bold and delicious taste.
Versatile: Easily customizable with your favorite toppings or protein alternatives.
Perfect for meal prep: It reheats beautifully, making it a great option for leftovers.
Nutritious and filling: Packed with protein, fiber, and fresh ingredients for a well-balanced meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, diced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn
1/2 teaspoon onion powder
1 cup long-grain white rice, rinsed
1 1/2 cups chicken broth
Salt and pepper to taste
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Directions
Heat olive oil in a large skillet over medium heat. Add diced chicken and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
In the same skillet, add the rinsed rice and chicken broth. Stir well, bring to a simmer, then cover and cook on low heat for 12-15 minutes until the rice is tender and the liquid has been absorbed.
Stir in the black beans, corn, diced tomatoes, and cooked chicken. Mix thoroughly and cook for 3-4 minutes until everything is heated through.
Sprinkle shredded cheddar cheese over the top, cover the skillet, and allow the cheese to melt for 2-3 minutes.
Remove from heat, garnish with fresh cilantro, and squeeze lime juice over the dish before serving.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
Protein swap: Use ground turkey, beef, or tofu for a different twist.
Spice level: Add diced jalapeños or a dash of hot sauce for extra heat.
Grain alternative: Substitute rice with quinoa or cauliflower rice for a unique take.
Cheese options: Try Monterey Jack or pepper jack for a melty, spicier finish.
Toppings: Enhance with sour cream, avocado, or a drizzle of salsa.
Storage/Reheating
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm portions in the microwave for 1-2 minutes or in a skillet over low heat, adding a splash of water if the rice feels dry.
Related Recipes:
- Easy Chicken Burrito Casserole
- Instant Pot Weeknight Chicken and Rice Burrito Bowls
- Vegan Breakfast Burritos
FAQs
How can I make this dish vegetarian?
Replace the chicken with extra black beans, pinto beans, or diced tofu. Use vegetable broth instead of chicken broth.
Can I freeze the leftovers?
Yes, this dish freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
What other toppings can I add?
Try diced avocado, pickled onions, or crumbled queso fresco for additional texture and flavor.
Can I use brown rice instead of white rice?
Yes, but the cooking time will increase. Adjust the broth amount as needed and check for doneness.
How do I prevent the rice from sticking to the pan?
Ensure the skillet is well-oiled before adding the rice, and maintain low heat while cooking. Stirring occasionally can also help.
Conclusion
This One Pan Chicken Burrito Bowl is a game-changer for busy weeknights. It delivers the flavors of a classic burrito in a fraction of the time, with minimal cleanup. Whether you’re feeding the family or preparing meals for the week, this dish is sure to satisfy.
📖 Recipe:
Print
One Pan Chicken Burrito Bowl
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A quick and delicious One Pan Chicken Burrito Bowl featuring tender chicken, seasoned rice, and classic burrito toppings. Perfect for busy weeknights, meal prep, or a nutritious family dinner with minimal cleanup.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, diced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn
1/2 teaspoon onion powder
1 cup long-grain white rice, rinsed
1 1/2 cups chicken broth
Salt and pepper to taste
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6–8 minutes until golden and fully cooked. Remove and set aside.
- Prepare the Rice: In the same skillet, add rinsed rice and chicken broth. Stir, bring to a simmer, cover, and cook on low heat for 12–15 minutes until rice is tender and liquid is absorbed.
- Combine Ingredients: Stir in black beans, corn, diced tomatoes, and cooked chicken. Cook for 3–4 minutes until everything is heated through.
- Add Cheese: Sprinkle shredded cheddar cheese over the top. Cover and let the cheese melt for 2–3 minutes.
- Garnish and Serve: Remove from heat, garnish with fresh cilantro, and squeeze lime juice over the dish. Serve immediately.
Notes
For extra spice, add jalapeños or a dash of hot sauce.
Substitute white rice with quinoa or cauliflower rice for a low-carb option.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 375 kcal
