One Pan Chicken Burrito Bowl Recipe
If you’re craving a dinner that’s bold, comforting, and a total time-saver, the One Pan Chicken Burrito Bowl is about to become your new obsession. This vibrant dish captures all the flavors of a classic chicken burrito, but with zero fuss and only one pan to clean—yes, just one! Succulent chicken, tender rice, hearty black beans, and sweet corn all mingle in a zesty tomato-chile sauce, topped with gooey melted cheese and fresh cilantro. Whether you’re feeding a family or just want leftovers for lunch, this recipe brings big flavor and total convenience in every bite.
Ingredients You’ll Need
Let’s talk about the magic behind this One Pan Chicken Burrito Bowl: simple ingredients, each with a special role. From the protein-packed chicken to the pop of lime at the end, every element brings something delicious to the table. Here’s what you’ll need (and why you’ll love it):
- Chicken: Boneless, skinless chicken breasts or thighs give you juicy, flavorful bites—use whichever you prefer for tenderness.
- Olive Oil: Helps brown the chicken and adds a hint of richness right from the start.
- Chili Powder: The foundation of that Tex-Mex flavor we all crave in a burrito bowl.
- Cumin: Adds warmth and a subtle earthiness, bringing out the savory notes in the chicken and rice.
- Smoked Paprika: A smoky hint that gives the dish irresistible depth.
- Garlic Powder: For a punch of garlicky goodness without having to peel or chop.
- Salt: Enhances all the flavors—don’t skip it!
- Black Pepper: A touch of heat to balance the spices.
- Long Grain White Rice: Cooks up fluffy and soaks up all those delicious juices—use uncooked rice for best results.
- Black Beans: Add protein, fiber, and color; make sure to drain and rinse them for the perfect texture.
- Frozen Corn: Pops of sweetness and color, no need to thaw before adding.
- Diced Tomatoes with Green Chilies: The undrained can brings tang, moisture, and a gentle kick of heat.
- Chicken Broth: Infuses the rice with extra flavor as it cooks.
- Shredded Cheddar or Mexican Blend Cheese: Melts over the top for that irresistible, gooey finish.
- Lime Juice: Squeezed in at the end for a bright, fresh zing.
- Chopped Cilantro (for garnish): Brings color and herbaceous lift to every serving.
How to Make One Pan Chicken Burrito Bowl
Step 1: Sauté and Season the Chicken
Start by heating the olive oil in a large, deep skillet or sauté pan over medium-high heat. Toss in your bite-sized pieces of chicken and sprinkle them with the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for about 4 to 5 minutes, stirring occasionally, until the chicken is browned on the outside. Don’t worry if it’s not cooked through yet—it’ll finish up with the rice and veggies.
Step 2: Add the Rice, Beans, Corn, Tomatoes, and Broth
Next, pour in the uncooked rice, drained black beans, frozen corn, and the undrained can of diced tomatoes with green chilies. Give everything a good stir to combine, making sure that rice is submerged in the liquid. Add the chicken broth, then turn up the heat and bring the whole mixture to a boil. This is where all those flavors start to mingle!
Step 3: Simmer Until Perfect
Once boiling, reduce the heat to low and cover the pan with a tight-fitting lid. Let the One Pan Chicken Burrito Bowl simmer gently for 18 to 20 minutes. The rice will become tender, and most of the liquid will be absorbed. Try not to peek too much—keeping the lid on helps the rice cook evenly.
Step 4: Finish with Lime and Cheese
When the rice is cooked and fluffy, remove the pan from the heat and fluff everything with a fork. Squeeze in the juice of one lime for a burst of bright flavor, then sprinkle the shredded cheese evenly over the top. Cover the pan again for 2 to 3 minutes so the cheese melts into a glorious, gooey blanket.
Step 5: Garnish and Serve
Finally, shower your One Pan Chicken Burrito Bowl with a handful of chopped cilantro. Spoon generous helpings into bowls and get ready to dig in! This dish is best enjoyed hot, but leftovers are just as dreamy.
How to Serve One Pan Chicken Burrito Bowl
Garnishes
The perfect garnish can take your One Pan Chicken Burrito Bowl from great to show-stopping. Try a dollop of sour cream for creaminess, a few avocado slices for richness, or a spoonful of your favorite salsa for a spicy kick. Don’t forget a squeeze of extra lime or a sprinkle of chopped green onions for freshness.
Side Dishes
This dish is a complete meal on its own, but it also pairs beautifully with crispy tortilla chips, a simple green salad, or a side of sautéed peppers and onions. If you’re feeling festive, try serving it with a bowl of homemade guacamole or a cool cucumber salad to balance the hearty flavors.
Creative Ways to Present
Get playful with your presentation! Pile the One Pan Chicken Burrito Bowl high in a large serving dish for a family-style meal, or fill smaller bowls for individual portions. You can even use the filling to stuff burritos or wrap it up in lettuce cups for a lighter, low-carb twist. For parties, try setting up a burrito bowl bar with toppings so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra One Pan Chicken Burrito Bowl (lucky you!), simply let it cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days, making it perfect for meal prep or easy lunches throughout the week.
Freezing
This dish also freezes beautifully. Scoop cooled portions into freezer-safe containers or zip-top bags, leaving a little room for expansion. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, just pop a serving into the microwave and heat in 1-minute intervals, stirring in between, until hot. If you’re reheating a larger batch, use a skillet over medium heat with a splash of chicken broth or water to keep everything moist and flavorful.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a lovely nutty flavor and extra fiber. Just be sure to increase the liquid slightly and give it about 10 more minutes to cook, as brown rice takes longer to become tender.
Can I make this vegetarian?
Yes! Simply swap the chicken for extra black beans or your favorite plant-based protein, and use vegetable broth instead of chicken broth. The rest of the flavors will shine just as brightly.
How spicy is this recipe?
The One Pan Chicken Burrito Bowl is mildly spicy, thanks to the green chilies and chili powder. If you prefer less heat, use regular diced tomatoes instead of the ones with green chilies, or adjust the amount of chili powder.
Can I use pre-cooked or rotisserie chicken?
Certainly! Just skip the initial sautéing step for the chicken. Stir in your shredded pre-cooked chicken after the rice finishes cooking so it warms through without drying out.
What are the best toppings for a burrito bowl?
Some favorites include sour cream, sliced avocado, extra shredded cheese, salsa, pickled jalapeños, hot sauce, and fresh herbs like cilantro or green onions. Don’t be afraid to get creative with your toppings!
Final Thoughts
If you’re looking for a meal that checks all the boxes—fast, hearty, customizable, and absolutely delicious—the One Pan Chicken Burrito Bowl is a must-try. I promise, once you taste how easy it is to bring Tex-Mex magic to your dinner table, you’ll find yourself coming back to this recipe again and again. Grab your skillet and enjoy every flavorful bite!
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One Pan Chicken Burrito Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy one-pan chicken burrito bowl perfect for a quick weeknight dinner. Tender chicken is cooked with spices, then combined with rice, black beans, corn, and tomatoes in one skillet for a satisfying Mexican-inspired meal topped with melted cheese, fresh lime juice, and cilantro.
Ingredients
Protein and Spices
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Grains and Beans
- 1 cup long grain white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
Vegetables and Liquids
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 2 ¼ cups chicken broth
Toppings
- 1 cup shredded cheddar or Mexican blend cheese
- Juice of 1 lime
- Chopped cilantro for garnish
Instructions
- Prepare and Season Chicken: Heat olive oil in a large deep skillet or sauté pan over medium-high heat. Add the bite-sized chicken pieces and season them with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook the chicken for 4 to 5 minutes until browned on the outside, noting that it does not need to be fully cooked through at this stage.
- Add Remaining Ingredients and Simmer: Stir in the uncooked long grain white rice, drained black beans, frozen corn, diced tomatoes with green chilies (including their juice), and chicken broth. Mix everything thoroughly and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for 18 to 20 minutes, or until the rice is cooked through and the liquid has been absorbed.
- Finish and Serve: Remove the skillet from heat and fluff the rice mixture with a fork. Stir in the fresh lime juice for brightness. Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top, cover the pan again, and let it sit for 2 to 3 minutes so the cheese can melt completely. Garnish with chopped cilantro before serving and enjoy your hearty one-pan chicken burrito bowl.
Notes
- Serve with sour cream, sliced avocado, fresh salsa, or tortilla chips for added texture and flavor.
- You can substitute brown rice for white rice, but increase the liquid slightly and extend the cooking time to ensure it cooks fully.
- To save time, use pre-cooked shredded chicken and add it after the rice is fully cooked, skipping the initial chicken browning step.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 470
- Sugar: 4g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg
