Why You’ll Love One‑Pan Chicken Burrito Bowls Recipe

You’ll love this recipe because:

It’s a complete meal in one pan—chicken, rice, beans, veggies and spices all cook together, simplifying cleanup.
The flavor is bold and homey: taco-style seasonings, beans, tomatoes, and chicken combine to create a comforting dish reminiscent of a burrito bowl you’d get at a restaurant.
It’s customizable and versatile: you can change the protein, add veggies or swap toppings easily.
It’s great for meal prep and leftovers: you can make it ahead, store easily, and reheat for quick lunches or dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts (cut into bite-sized pieces)
olive oil
yellow onion (diced)
garlic (or garlic powder)
extra-long grain white rice (uncooked)
canned diced tomatoes (drained)
canned black beans (drained and rinsed)
low-sodium chicken broth
seasonings: garlic powder, onion powder, chili powder, cumin, smoked paprika
shredded cheese (such as Monterey Jack and/or cheddar)
toppings: fresh diced tomatoes, green onions, lime wedges, sour cream, guacamole

Directions

Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until translucent.
Add seasoned chicken pieces and cook until lightly browned (the chicken doesn’t need to be fully cooked yet).
Push the chicken and onions to one side of the pan. Add a bit more oil and sauté the uncooked rice for 1–2 minutes until the grains begin to toast.
Stir in the drained diced tomatoes, drained black beans, chicken broth, and spice mixture (garlic powder, onion powder, chili powder, cumin, smoked paprika). Bring to a simmer.
Cover and reduce heat to low. Cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat. Sprinkle shredded cheese over the top, cover again, and let it sit for a few minutes to allow the cheese to melt.
Add fresh toppings like diced tomatoes, green onions, lime juice, sour cream, and guacamole just before serving.

Servings and timing

Servings: Approximately 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Swap chicken breasts for chicken thighs, ground chicken, turkey, or beef.
Add diced bell peppers, jalapeños, or frozen corn for extra flavor and texture.
Use cooked brown rice instead of white rice (adjust liquid and cook time accordingly).
Omit the cheese or use a reduced-fat version for a lighter dish.
Use the mixture as a filling for burritos or wraps instead of serving in bowls.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop until hot. Add fresh toppings just before eating.
To freeze, store portions in freezer-safe containers. Thaw overnight in the fridge, then reheat and top as desired.

FAQs

What if I use brown rice instead of white rice?

Brown rice requires a longer cook time and more liquid. Adjust both to ensure the rice becomes tender.

Can I make this gluten-free?

Yes, all the main ingredients are naturally gluten-free. Just ensure your broth, seasonings, and canned goods are certified gluten-free.

Can this be made ahead for meal prep?

Absolutely. Store the cooked base in the fridge and add toppings fresh when ready to eat.

What toppings are best?

Great options include fresh tomatoes, green onions, lime wedges, sour cream, guacamole, cilantro, or crushed tortilla chips.

Can I skip the cheese for a dairy-free version?

Yes, the dish still tastes great without cheese, or you can use a dairy-free cheese alternative.

How spicy is this dish?

It’s mildly spiced from the chili powder and paprika. Add jalapeños or hot sauce to increase the heat if desired.

Can I add more beans or use different ones?

Yes, you can increase the black beans or substitute with pinto or kidney beans for variety.

Is it okay to drain the canned tomatoes and beans?

Yes, draining prevents the dish from becoming too watery and ensures the rice cooks properly.

How do I prevent the rice from getting mushy or dry?

Use the correct rice-to-liquid ratio, cover the pan during cooking, and avoid overcooking. Letting it sit after cooking helps the texture.

Can I use this as a burrito filling?

Yes! Wrap the mixture in tortillas for a quick and flavorful homemade burrito.

Conclusion

This One-Pan Chicken Burrito Bowls recipe is a fast, flavorful dinner option that delivers big flavor with minimal effort. From the savory spiced chicken to the satisfying rice and beans, every bite is packed with comfort and convenience. Perfect for meal prepping or feeding the whole family, this skillet meal is bound to become a go-to favorite.

One‑Pan Chicken Burrito Bowls

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These One-Pan Chicken Burrito Bowls are a quick, flavorful, and easy dinner made with juicy chicken, rice, beans, corn, and classic Tex-Mex seasonings—all cooked in one skillet for minimal cleanup.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: One-Pan
Cuisine: Mexican
Diet: Gluten Free

Instructions

Heat olive oil in a large skillet over medium-high heat.
Add chicken pieces and season with salt, pepper, onion powder, garlic powder, chili powder, and cumin. Cook until chicken is browned and mostly cooked through.
Add the uncooked rice, black beans, corn, diced tomatoes with green chiles, and chicken broth to the skillet. Stir to combine.
Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20-22 minutes, or until rice is tender and liquid is absorbed.
Sprinkle cheese evenly over the top and cover for a few minutes until melted.
Garnish with chopped fresh cilantro, if desired, and serve hot.

Notes

Use pre-cooked or rotisserie chicken for an even faster meal—just add it when rice is halfway done.
You can substitute brown rice, but increase cooking time and liquid accordingly.
Adjust spice level by using mild or hot diced tomatoes with green chiles.
Great for meal prep—stores well in the fridge for up to 4 days.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 680mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 34g
Cholesterol: 75mg