If you’re craving a meal that’s bursting with vibrant flavors but sleek on cleanup, this One Pan Chicken Burrito Bowl Recipe is an absolute game-changer. Picture tender, perfectly seasoned chicken mingling with fluffy rice, sweet corn, hearty black beans, and a melty blanket of cheddar cheese—all cooked together in one skillet. It’s a fiesta of colors, textures, and tastes that comes together quickly, making it a perfect weeknight dinner or a crowd-pleasing choice for gatherings. Trust me, once you try this recipe, it might just become your new go-to comfort food.
Ingredients You’ll Need
The magic of this One Pan Chicken Burrito Bowl Recipe lies in its simplicity and how each ingredient plays a star role. From the smoky spices that envelop the chicken to the creamy black beans and fresh bursts of lime, every element adds a layer of deliciousness that makes this dish truly unforgettable.
- Olive oil: This is your flavor carrier that helps cook the chicken until it’s golden and juicy without sticking.
- Boneless, skinless chicken breast: Lean and tender, it soaks up the bold seasoning beautifully for protein-packed satisfaction.
- Cumin: Adds a warm, earthy depth that is signature to burrito bowls.
- Smoked paprika: Brings a subtle smokiness that enhances the chicken’s flavor profile.
- Chili powder: Provides a gentle heat and a classic Tex-Mex taste.
- Garlic powder: Infuses the dish with savory goodness without overpowering.
- Black beans: Creamy and hearty, they add protein and fiber, making the bowl more filling.
- Frozen corn: Sweet kernels that add a pop of color and crunch.
- Onion powder: Gives a mild onion flavor that blends perfectly into the mix.
- Long-grain white rice: The fluffy base that soaks up all the delicious juices.
- Chicken broth: Adds savory depth and moisture to the rice.
- Salt and pepper: Essential seasonings to bring out all the flavors.
- Diced tomatoes: Whether canned or fresh, they add juiciness and a fresh tang.
- Shredded cheddar cheese: Melts over the top for irresistible richness and gooey texture.
- Fresh cilantro: A bright herb that adds a refreshing finish.
- Lime juice: A zesty burst that lifts the entire dish to new heights.
How to Make One Pan Chicken Burrito Bowl Recipe
Step 1: Sear the Chicken
Begin by heating olive oil in a large skillet over medium heat. Toss in the diced chicken and generously season it with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Let the chicken cook undisturbed for about 6 to 8 minutes, allowing the edges to get nicely golden while the inside cooks through. Once done, remove the chicken from the pan and set it aside for later.
Step 2: Cook the Rice
Using the same skillet (no need to wash!), add your rinsed long-grain rice and chicken broth. Give everything a good stir, then bring the mixture to a gentle simmer. Cover the pan and lower the heat to maintain a soft simmer – this allows the rice to absorb all that savory broth. After 12 to 15 minutes, the rice should be tender and the liquid fully absorbed.
Step 3: Combine the Ingredients
Now, stir in the drained black beans, frozen corn, diced tomatoes, and the cooked chicken back into the skillet with the rice. Let everything cook together for another 3 to 4 minutes, just enough for the flavors to meld and the dish to heat through thoroughly.
Step 4: Add the Cheese
Sprinkle the shredded cheddar cheese evenly over the top of the skillet mixture. Cover the pan once more to trap the heat and melt the cheese slowly, which should take about 2 to 3 minutes. This creates a luscious, melty layer that ties the whole bowl together.
Step 5: Finish with Freshness
Remove the skillet from the heat and garnish with freshly chopped cilantro. Don’t forget to squeeze the juice of one lime over everything—that citrusy zing really brightens the whole dish. Serve immediately while it’s warm and comforting.
How to Serve One Pan Chicken Burrito Bowl Recipe
Garnishes
To elevate your One Pan Chicken Burrito Bowl Recipe, think fresh and crunchy on top. Extra chopped cilantro, dollops of sour cream, slices of ripe avocado, or even some pickled jalapeños add fantastic texture and delightful contrasts. A handful of crushed tortilla chips can bring a satisfying crunch that makes every bite fun.
Side Dishes
This burrito bowl is wonderfully versatile but pairs beautifully with light sides like a crisp green salad tossed in lime vinaigrette or a simple Mexican street corn salad. If you want to keep things easy, serve it alongside warm, soft tortillas for scooping or wrapping, turning it into a customizable taco night.
Creative Ways to Present
For a fresh twist, try layering the components into mason jars for a portable lunch or picnic treat. Alternatively, scoop the rice mixture into halved bell peppers and bake them for a fun stuffed pepper version. These ideas keep your One Pan Chicken Burrito Bowl Recipe exciting and perfect for any table setting.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken burrito bowl in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days, making it a fantastic option for quick lunches or dinners during a busy week.
Freezing
If you want to keep it longer, this dish freezes well. Just portion out the cooled burrito bowl into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can stay frozen for up to 2 months, ready to thaw and enjoy whenever you need a fast meal.
Reheating
To reheat, microwave the portion covered for 2 to 3 minutes, stirring halfway through to ensure even warming. You can also reheat it on the stovetop over low heat, adding a splash of chicken broth to keep it moist and flavorful.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add more fiber and a nuttier flavor, but it will require a longer cooking time and more liquid. You might want to partially cook the brown rice beforehand or adjust the simmering time accordingly.
What can I substitute for chicken if I want a vegetarian option?
Great question! You can replace the chicken with extra beans, diced tofu, or seasoned vegetables like bell peppers and zucchini to keep the hearty and flavorful profile intact.
Is this dish spicy?
The spice level is moderate thanks to the chili powder and smoked paprika, but it’s very mild and customizable. If you love heat, add some cayenne pepper or diced jalapeños while cooking.
Can I prepare this recipe in advance for meal prep?
Yes! It’s perfect for meal prep since it stores well and tastes even better as the flavors marry overnight. Just keep fresh garnishes separate until you’re ready to serve.
What’s the best way to melt the cheese evenly?
Covering the pan after sprinkling the cheese traps steam and warmth, helping melt the cheese evenly without drying out the dish. Avoid using high heat when melting to keep the cheese creamy.
Final Thoughts
There’s something irresistibly comforting about this One Pan Chicken Burrito Bowl Recipe that keeps me coming back for more. It manages to be hearty and satisfying without being complicated, and the clean-up is a breeze. Whether you’re feeding a family or just treating yourself, this recipe offers vibrant flavors and a homey feel that’s hard to beat. I can’t wait for you to try it and make it your own kitchen favorite!
Print
One Pan Chicken Burrito Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This One Pan Chicken Burrito Bowl is a quick and flavorful meal combining seasoned chicken, rice, black beans, corn, and melted cheddar cheese, all cooked in a single skillet for easy preparation and minimal cleanup. Perfect for a weeknight dinner, it offers a balanced blend of protein, veggies, and spices with fresh cilantro and lime juice finishing touches.
Ingredients
Proteins and Dairy
- 1 pound boneless, skinless chicken breast, diced
- 1 cup shredded cheddar cheese
Vegetables and Legumes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup diced tomatoes (canned or fresh)
- 1/4 cup fresh cilantro, chopped
Grains
- 1 cup long-grain white rice, rinsed
Liquids and Oils
- 1 tablespoon olive oil
- 1 1/2 cups chicken broth
- Juice of 1 lime
Spices
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and season it with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook the chicken for 6 to 8 minutes until it is golden brown and fully cooked through. Once done, remove the chicken from the skillet and set aside.
- Cook the Rice: In the same skillet, add the rinsed long-grain white rice along with the chicken broth. Stir the mixture, bring it to a simmer, then cover and reduce heat to low. Allow it to cook for 12 to 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Add Vegetables and Chicken: Stir in the drained black beans, frozen corn, diced tomatoes, and the cooked chicken back into the skillet. Cook everything together for 3 to 4 minutes, until all ingredients are thoroughly heated.
- Melt the Cheese: Sprinkle shredded cheddar cheese evenly over the top of the mixture in the skillet. Cover the skillet and let it sit for 2 to 3 minutes so the cheese can melt nicely over the ingredients.
- Finish and Serve: Remove the skillet from heat. Garnish the burrito bowl with freshly chopped cilantro and squeeze the juice of one lime over the top to add a bright, fresh flavor. Serve immediately while warm.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- For extra heat, add chopped jalapeños or a dash of hot sauce when cooking the chicken.
- Use brown rice instead of white rice for added fiber, but increase cook time accordingly.
- This dish can be made gluten-free by ensuring the spices and broth are gluten-free certified.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
