This One-Pan Chicken Burrito Bowl is a weeknight dinner lifesaver! It captures all the delicious flavors of a classic chicken burrito – tender chicken, flavorful rice, black beans, corn, and peppers – all cooked together in a single skillet. I love how this recipe is both incredibly easy to make and packed with fresh, vibrant ingredients. It’s perfect for a quick, healthy, and satisfying meal that minimizes cleanup.
Why You’ll Love This One-Pan Chicken Burrito Bowl
- One-Pan Wonder: Everything cooks together in one skillet, making cleanup a breeze!
- Quick and Easy: Ready in about 30-40 minutes, this recipe is perfect for busy weeknights.
- Healthy and Flavorful: Packed with lean protein, whole grains (if using brown rice), and plenty of vegetables.
- Customizable: Easily adjust the ingredients and toppings to your liking.
- Meal Prep Friendly: Makes great leftovers for lunch throughout the week.
Ingredients for One-Pan Chicken Burrito Bowl
Here’s what you’ll need to make this delicious bowl. The full list with measurements is in the recipe card below.
Main Ingredients
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (Meat)
- Long-grain white rice or brown rice (Grain)
- Black beans, rinsed and drained (Beans)
- Corn (canned or frozen) (Vegetable)
- Medium onion, diced (Vegetable)
- Bell pepper (red or green), diced (Vegetable)
- Olive oil (Oil)
Seasoning
- Ground cumin (Spice)
- Chili powder (Spice Blend)
- Garlic powder (Spice)
- Salt (Seasoning)
- Pepper (Spice)
- Lime juice (Acid)
Garnish
- Fresh cilantro, chopped (Herb)
Optional Toppings
- Avocado (Fruit)
- Cheese (Dairy)
- Sour cream (Dairy)
- Jalapeños (Vegetable)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this One-Pan Chicken Burrito Bowl as is, but here are a few ideas for variations:
- Different Protein: Use ground beef, steak strips, shrimp, or chickpeas (for vegetarian) instead of chicken.
- Add More Vegetables: Toss in some diced zucchini, sweet potatoes, or spinach.
- Make it Spicy: Add a pinch of cayenne pepper, some diced jalapeños, or use a spicy chili powder.
- Different Beans: Use pinto beans or kidney beans instead of black beans.
- Add Salsa or Pico de Gallo: Stir in some salsa or pico de gallo for extra flavor.
How to Make One-Pan Chicken Burrito Bowl
Let me show you how easy it is to make this One-Pan Chicken Burrito Bowl:
Prepare Your Ingredients
- I dice the chicken into bite-sized pieces and season it well with salt, cumin, chili powder, and garlic powder.
- I chop my onion and bell pepper into small pieces.
- I rinse and drain the black beans and set them aside.
Cook the Chicken
- In a large skillet, I heat 2 tablespoons of olive oil over medium-high heat.
- I add the seasoned chicken to the pan and sauté until it’s cooked through and golden brown, about 5-7 minutes.
Add Vegetables and Rice
- Once the chicken is cooked, I add the diced onion and bell pepper to the skillet.
- I sauté for another 3-4 minutes until the vegetables are tender.
- I stir in the rinsed rice, black beans, and corn, ensuring everything is well mixed.
Simmer
- I pour in 1.5 cups of water (or chicken broth for extra flavor).
- I bring the mixture to a boil.
- Then, I reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes (for white rice; longer for brown rice), or until the rice is fully cooked and has absorbed the liquid.
Final Touches
- Once cooked, I fluff the rice with a fork.
- I squeeze fresh lime juice over the top.
Serve
- Garnish and serve.
Tips and Tricks for the BEST Burrito Bowl
Here are my secrets for making this bowl truly exceptional:
- Rinse the Rice: Rinsing the rice removes excess starch, preventing it from becoming sticky and resulting in fluffier grains.
- Don’t Peek!: Avoid lifting the lid too often while the rice is simmering. This keeps the steam inside, which is crucial for cooking the rice properly.
- Adjust Liquid if Needed: If the rice seems dry before it’s fully cooked, add a little more water or broth, a tablespoon or two at a time.
- Fresh Lime and Cilantro: These garnishes add a crucial burst of freshness that brightens the whole dish.
- Season Well: Don’t be shy with the seasonings! Taste and adjust salt and pepper at the end.
How to Serve
This One-Pan Chicken Burrito Bowl is fantastic on its own, but even better with toppings! Serve with:
- Sliced avocado or guacamole
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Sliced jalapeños
- Crushed tortilla chips for crunch
Make Ahead and Storage
This bowl is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
FAQs about One-Pan Chicken Burrito Bowl
- Can I use brown rice?
- Yes, but brown rice takes longer to cook (around 40-45 minutes) and requires more liquid (usually a 2:1 ratio of liquid to rice). Adjust the recipe accordingly.
- Can I make this vegetarian?
- Absolutely! Substitute the chicken with extra beans, lentils, tofu, or roasted vegetables like sweet potatoes. Use vegetable broth instead of water for more flavor.
- Is this dish spicy?
- As written, it’s mildly spiced. You can increase the heat by adding more chili powder, cayenne pepper, or fresh jalapeños.
Enjoy this easy, healthy, and flavorful One-Pan Chicken Burrito Bowl! It’s a perfect solution for a delicious and hassle-free meal.
Print
One-Pan Chicken Burrito Bowl
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main Course, One-Pan Meal
- Cuisine: Mexican-Inspired
Description
This One-Pan Chicken Burrito Bowl is a quick, easy, and flavorful meal perfect for busy weeknights. Tender chicken, rice, black beans, corn, and vegetables are all cooked together in a single skillet for minimal cleanup and maximum flavor.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1 cup long-grain white rice (or brown rice), rinsed
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1.5 cups water (or low-sodium chicken broth)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Optional Toppings:
- Sliced avocado or guacamole
- Shredded cheddar or Monterey Jack cheese
- Sour cream or plain Greek yogurt
- Sliced jalapeños
- Salsa
Instructions
- Prepare Chicken: Dice the chicken into bite-sized pieces. Season generously with salt, pepper, cumin, chili powder, and garlic powder.
- Prepare Vegetables: Dice the onion and bell pepper. Rinse and drain the black beans.
- Cook Chicken: Heat the olive oil in a large skillet (with a lid) over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, until cooked through and lightly browned, about 5-7 minutes.
- Sauté Vegetables: Add the diced onion and bell pepper to the skillet with the chicken. Sauté for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Rice, Beans, and Corn: Stir in the rinsed rice, rinsed and drained black beans, and corn. Stir well to combine everything.
- Add Liquid and Simmer: Pour in the water (or chicken broth). Stir everything together and bring the mixture to a boil.
- Cover and Cook: Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid. Avoid lifting the lid frequently during this time.
- Finish and Serve: Once the rice is cooked, remove the skillet from the heat. Fluff the rice gently with a fork. Squeeze the fresh lime juice over the top. Garnish with chopped fresh cilantro and serve immediately with your desired optional toppings.
Notes
- Chicken: Chicken thighs will be juicier, but chicken breasts work well too.
- Rice: Rinsing the rice removes excess starch and helps prevent clumping. If using brown rice, you may need to increase the liquid amount slightly and cook for longer (refer to package directions).
- Broth vs. Water: Using chicken broth instead of water will add more flavor. Use low-sodium broth to control the saltiness.
- Vegetables: Feel free to add other vegetables like diced zucchini or different colored bell peppers.
- Make-Ahead: While best fresh, you can cook the components ahead and store separately, then combine and reheat gently.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.