One Pan Chicken Burrito Bowl

Looking for a quick and satisfying meal that’s bursting with flavor? This One Pan Chicken Burrito Bowl brings all the deliciousness of a burrito into a single skillet. It’s a hearty, wholesome dish loaded with seasoned chicken, tender rice, beans, corn, and vibrant vegetables, all cooked together for an easy and mess-free dinner. Perfect for busy weeknights, this meal is ready in just 30 minutes and can be customized with your favorite toppings.

PIN THIS!PIN THIS!

Why You’ll Love This Recipe

• Quick and Easy: Ready in 30 minutes with minimal cleanup.
• One-Pan Wonder: Everything cooks in a single skillet, saving time and effort.
• Nutritious and Flavorful: Packed with protein, fiber, and bold Mexican-inspired spices.
• Customizable: Adapt to your tastes with toppings or ingredient swaps.

Preparation Phase

Essential Tools and Equipment

To make this dish effortlessly, gather these tools:

• Large Skillet with Lid: A 12-inch skillet is ideal to cook everything evenly.
• Wooden Spoon or Spatula: For stirring and sautéing ingredients.
• Knife and Cutting Board: Essential for chopping vegetables and chicken.
• Measuring Cups and Spoons: To ensure accurate proportions.

Preparation Tips

• Chop Ahead: Dice chicken and veggies before starting to streamline the cooking process.
• Use Fresh Ingredients: Fresh vegetables enhance the dish’s flavor and texture.
• Rinse Rice (if needed): Rinse rice under cold water to remove excess starch and prevent clumping.
• Adjust Heat Levels: Customize spice levels by adding or reducing chili powder or incorporating jalapeños.

Ingredients

Main Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts or thighs: Dice into bite-sized pieces.
• 1 cup long-grain white rice: Substitute with brown rice for a heartier texture.
• 1 can (15 oz) black beans: Rinse and drain for the best texture.
• 1 cup corn: Use canned or frozen (no need to thaw frozen corn).
• 1 medium onion: Dice finely.
• 1 bell pepper: Choose red or green for contrasting colors.

Seasonings:

• 2 tablespoons olive oil: For sautéing.
• 1 teaspoon ground cumin: For warm, earthy flavors.
• 1 teaspoon chili powder: Adds a subtle heat.
• 1 teaspoon garlic powder: Enhances the dish’s overall aroma.
• Salt and pepper: Adjust to taste.

Garnish:

• Juice of 1 lime: Adds freshness and zing.
• Fresh cilantro, chopped: Optional but highly recommended for flavor.

Optional Toppings:

• Avocado: For creaminess.
• Cheese: Shredded Mexican blend or cheddar.
• Sour cream: For a tangy contrast.
• Jalapeños: Add a spicy kick.

Step-by-Step Directions

1. Prepare the Ingredients

• Dice the chicken into bite-sized pieces and season with cumin, chili powder, garlic powder, salt, and pepper.
• Chop the onion and bell pepper into small pieces.
• Rinse and drain the black beans and set aside.

2. Cook the Chicken

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the seasoned chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

3. Add Vegetables and Rice

• To the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened and fragrant.
• Stir in the rice, black beans, and corn, mixing well to combine the flavors.

4. Simmer

• Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15-20 minutes.
• Check occasionally to ensure the rice absorbs the liquid completely without sticking.

5. Finish and Serve

• Once the rice is cooked and the liquid has been absorbed, fluff the mixture with a fork.
• Squeeze the juice of 1 lime over the top and sprinkle with chopped cilantro.
• Add optional toppings like avocado slices, shredded cheese, sour cream, or jalapeños for extra flavor.

Notes and Variations

• Rice Options: For brown rice, increase the liquid to 2 cups and the simmering time to 35-40 minutes.
• Vegetable Variations: Add diced tomatoes, zucchini, or even spinach for a boost of nutrients.
• Protein Swaps: Ground turkey, beef, or shredded rotisserie chicken can replace fresh chicken for convenience.
• Make It Spicy: Include cayenne pepper or hot sauce for a spicier version.

Serving Suggestions

• As-Is: Serve directly from the skillet for a casual family dinner or meal prep.
• Burrito Style: Wrap the mixture in a large tortilla for a handheld option.
• With Chips: Scoop the mixture onto tortilla chips for a fun, nacho-inspired dish.
• Over Greens: Serve over a bed of romaine or mixed greens for a lighter burrito bowl salad.
• In Lettuce Wraps: Spoon into crisp lettuce leaves for a low-carb, gluten-free option.
• With a Dollop of Guacamole: Add creamy guacamole for an authentic Mexican flavor.
• Top with Salsa: A spoonful of fresh pico de gallo or your favorite salsa adds brightness and a burst of flavor.

Common Mistakes to Avoid

1. Undercooking or Overcooking the Rice:
   • Tip: Follow the rice-to-liquid ratio carefully and check doneness before serving. If the rice is still hard, add a small amount of liquid and cook a little longer.
2. Overcrowding the Pan:
   • Tip: Use a skillet large enough to allow even cooking and browning of ingredients.
3. Burning the Bottom:
   • Tip: Stir occasionally during the simmering stage and ensure the heat is set to low.
4. Skipping the Seasoning:
   • Tip: Season each layer as you cook to build flavor throughout the dish.
5. Forgetting Toppings:
   • Tip: Toppings like lime juice, cilantro, and avocado elevate the dish and shouldn’t be skipped for the best experience.

Side Dish Recommendations

Complement this flavorful One Pan Chicken Burrito Bowl with a variety of delicious side dishes to create a complete Mexican-inspired feast:

1. Mexican Street Corn (Elote):
   • Grilled corn slathered in creamy mayo, sprinkled with cotija cheese, chili powder, and a squeeze of lime.
2. Chips and Guacamole:
   • Pair crispy tortilla chips with fresh, zesty guacamole for an irresistible appetizer.
3. Pico de Gallo:
   • A refreshing blend of diced tomatoes, onions, cilantro, lime juice, and jalapeños for a vibrant, tangy side.
4. Spanish Rice:
   • Fluffy, tomato-infused rice seasoned with garlic, onion, and spices to complement the burrito bowl.
5. Refried Beans:
   • Creamy refried pinto or black beans seasoned with garlic and cumin are a perfect pairing.
6. Cheesy Quesadillas:
   • Serve melty, golden-brown quesadillas on the side for an extra indulgent addition.
7. Elote Salad:
   • A deconstructed version of Mexican street corn tossed with cotija cheese, lime, and chili powder.
8. Tortilla Soup:
   • A warm, flavorful soup made with chicken, tomatoes, and tortilla strips adds variety to your meal.

Recipe Tips

• Add a Smoky Kick: Sprinkle smoked paprika or chipotle powder for a deeper, smoky flavor.
• Make It Cheesy: Mix shredded cheese directly into the skillet after cooking for a gooey, comforting touch.
• Protein Swap: Use ground turkey, beef, or even plant-based alternatives like tofu or tempeh.
• Vegetarian Version: Skip the chicken and double up on beans, corn, and veggies for a satisfying vegetarian meal.
• Rice Alternative: Substitute rice with quinoa or cauliflower rice for a low-carb, nutrient-rich variation.

Storage and Reheating Instructions

1. Refrigerator Storage:
   • Store leftovers in an airtight container for up to 3 days.
   • Let the dish cool completely before sealing it to maintain texture.
2. Freezing:
   • Portion into individual freezer-safe containers for easy meals.
   • Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
3. Reheating Instructions:
   • Microwave: Heat in a microwave-safe container with a splash of water to prevent drying out. Warm in 1-minute intervals, stirring between each.
   • Skillet: Reheat in a skillet over low heat, adding a little water or broth to restore moisture.

FAQs

1. Can I make this dish ahead of time?
Yes! Prepare the dish fully, cool it down, and store it in the refrigerator. It reheats beautifully for quick lunches or dinners.

2. What type of rice works best?
Long-grain white rice cooks quickly and evenly in this recipe. For a healthier twist, use brown rice, adjusting the liquid and cooking time accordingly.

3. Can I make it spicier?
Absolutely! Add diced jalapeños, cayenne pepper, or your favorite hot sauce for an extra kick.

4. How do I prevent the rice from sticking to the skillet?
Ensure the skillet is well-oiled, and stir occasionally during cooking. Using a non-stick skillet can also help.

5. What other toppings work well?
Try diced tomatoes, pickled onions, shredded lettuce, or a drizzle of chipotle sauce for added flavor.

6. Is this dish gluten-free?
Yes, as written, this recipe is gluten-free. Double-check labels on canned ingredients and seasonings to ensure no hidden gluten.

7. Can I use frozen vegetables?
Definitely! Frozen corn or mixed veggies can be added directly to the skillet—no need to thaw first.

Conclusion

The One Pan Chicken Burrito Bowl is a game-changer for busy weeknights or when you’re craving bold, Mexican-inspired flavors with minimal effort. It’s a versatile, family-friendly dish that combines tender chicken, flavorful rice, beans, corn, and veggies—all in a single skillet. Whether you’re customizing with toppings, pairing with sides, or enjoying leftovers, this recipe delivers convenience and taste in every bite.

So grab your skillet, gather your ingredients, and enjoy this hearty, one-pan wonder that’s sure to become a staple in your meal rotation!

Pin Recipe Print Recipe

One Pan Chicken Burrito Bowl

This One Pan Chicken Burrito Bowl is a quick, flavorful, and nutritious meal made with seasoned chicken, rice, beans, corn, and colorful veggies. Ready in just 30 minutes, it’s the perfect one-pot dish for busy weeknights. Customize with your favorite toppings like avocado, cheese, or sour cream for a hearty, Mexican-inspired dinner.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 4

Calories: 450kcal

Ingredients

• 1 lb 450g boneless, skinless chicken breasts or thighs
• 1 cup long-grain white rice or brown rice
• 1 can 15 oz black beans, rinsed and drained
• 1 cup corn canned or frozen
• 1 medium onion diced
• 1 bell pepper diced (red or green)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro chopped (for garnish)

Optional Toppings:

• Avocado
• Cheese
• Sour cream
• Jalapeños

Instructions

Prepare Ingredients

• Dice the chicken into bite-sized pieces. Season with salt, cumin, chili powder, and garlic powder.
• Chop the onion and bell pepper into small pieces.
• Rinse and drain the black beans and set aside.

Cook the Chicken

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the seasoned chicken and sauté until cooked through and golden brown, about 5-7 minutes.

Add Vegetables and Rice

• Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes, or until the vegetables are tender.
• Stir in the rice, black beans, and corn, mixing everything well.

Simmer

• Pour in 1.5 cups of water (or chicken broth) and bring the mixture to a boil.
• Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is fully cooked and the liquid has been absorbed.

Finish and Serve

• Once cooked, fluff the rice with a fork.
• Squeeze fresh lime juice over the top and garnish with chopped cilantro.
• Add optional toppings like avocado, cheese, sour cream, or jalapeños for extra flavor.

Notes

Rice Options: White rice cooks faster, but brown rice can be used for a heartier, more nutritious option. Adjust the liquid and cooking time accordingly for brown rice (about 2 cups liquid, 35-40 minutes simmer time).
Chicken Substitute: Ground chicken, turkey, or even shredded rotisserie chicken can be used for a quick swap.
Vegetable Variations: Feel free to add other veggies like diced tomatoes, zucchini, or spinach to customize the bowl.
Make It Spicy: Add a pinch of cayenne or top with hot sauce for an extra kick.
Meal Prep: Store leftovers in an airtight container in the fridge for up to 3 days. This dish reheats well for lunch or dinner the next day.