Want all the burrito flavor without the mess? This one pan chicken burrito bowl makes it super easy. Big flavor, little cleanup!
Juicy chicken, fluffy rice, beans, and melty cheese—all in one pan. Every bite is packed with bold, tasty goodness. It’s like a burrito… but better.
Perfect for busy nights, meal prep, or family dinners. Fast, filling, and super satisfying.
Let’s grab a pan and make some magic. Burrito night just got way easier!
Why You’ll Love This Recipe
- All-in-One Meal: Everything cooks together, making cleanup a breeze.
- Flavor-Packed: Spices like cumin, smoked paprika, and chili powder bring warmth and depth to every bite.
- Perfect for Meal Prep: Make it ahead, portion it out, and enjoy easy lunches or dinners all week.
- Kid and Family Friendly: Mild, customizable flavors mean even picky eaters will be happy.
- Comfort Food Meets Freshness: Melty cheese, fresh toppings, and hearty chicken make a filling but vibrant meal.
What You Need to Know Before You Start
Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: About 1 hour
Servings:
Makes about 6 generous servings. Great for a hungry family or a few days’ worth of lunches.
Difficulty:
Easy enough for beginners, satisfying enough for seasoned home cooks.
Required Kitchen Tools
- Large deep skillet or sauté pan with lid
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl (for spice mixing)
- Cheese grater (if shredding cheese fresh)
Ingredients for One Pan Chicken Burrito Bowl
Here’s everything you’ll need to bring this dish together (exact measurements will be in the recipe card later):
- Chicken Breast: Boneless, skinless, cut into bite-sized pieces.
- Olive Oil: Helps the chicken brown and adds richness.
- Yellow Onion: Adds a sweet, savory base flavor.
- Extra-Long Grain Rice: Cooks right in the pan, soaking up all the delicious juices.
- Diced Tomatoes: Use canned, drained tomatoes for convenience.
- Black Beans: Rinsed and drained for the perfect hearty bite.
- Garlic Powder and Onion Powder: Boosts the flavor without chopping extra ingredients.
- Chili Powder, Cumin, Smoked Paprika: The flavor trio that makes the dish taste like a burrito you can eat with a fork.
- Low-Sodium Chicken Broth: Helps cook the rice and layers extra flavor.
- Lime: Adds a fresh burst at the end.
- Colby Jack Cheese (or Monterey Jack/Cheddar): Melts beautifully into the hot pan.
- Kosher Salt and Black Pepper: Brings everything into balance.
- Freshly Diced Tomatoes and Diced Green Onions: For fresh, colorful toppings.
- Sour Cream and Guacamole: Optional, but highly recommended for creamy finishing touches.
Variations for One Pan Chicken Burrito Bowl
- Switch Up the Protein: Use ground turkey, shredded rotisserie chicken, or even plant-based meat for a different twist.
- Make It Spicier: Add diced jalapeños, hot sauce, or an extra sprinkle of cayenne pepper.
- Try Different Beans: Pinto beans or kidney beans can easily swap in for black beans.
- Use Quinoa: Replace the rice with rinsed quinoa for a higher-protein version. Adjust broth amounts slightly.
- Add More Veggies: Stir in corn, zucchini, or spinach in the last few minutes of cooking.
- Cheese Options: Try pepper jack for a little heat, or use Mexican blend cheese for extra flavor.
- Fresh Herbs: Sprinkle chopped cilantro over the finished dish for a fresh, herbal boost.
How to Make One Pan Chicken Burrito Bowl (Step-by-Step Instructions)
1. Prep the Chicken and Veggies
Cut the chicken into small, bite-sized pieces. Dice the yellow onion. Drain and rinse your black beans. Get everything ready so cooking moves quickly.
2. Sauté the Chicken and Onion
In a large, deep skillet, heat olive oil over medium-high heat.
Add the chicken and diced onion.
Cook for about 5–7 minutes until the chicken is lightly browned on the outside (it doesn’t have to be cooked through yet).
3. Add the Spices
Sprinkle garlic powder, onion powder, chili powder, cumin, smoked paprika, salt, and pepper over the chicken.
Stir everything well so the chicken and onions are fully coated in the spices.
4. Stir in the Rice, Beans, and Tomatoes
Add the uncooked rice, drained diced tomatoes, and drained black beans into the skillet.
Stir to combine everything evenly.
5. Pour in the Chicken Broth
Pour the chicken broth over the rice mixture.
Give it a gentle stir to make sure everything is covered by the liquid.
6. Simmer Until Rice is Cooked
Bring the mixture to a boil.
Once boiling, lower the heat, cover with a lid, and let it simmer gently for about 20–25 minutes.
Check occasionally. You want the rice to absorb the liquid and become tender.
7. Add Cheese and Finish
Once the rice is cooked and fluffy, sprinkle shredded Colby Jack cheese over the top.
Cover the pan again for 2–3 minutes until the cheese melts into a gooey, delicious layer.
8. Garnish and Serve
Squeeze fresh lime juice over the top.
Sprinkle with diced tomatoes, green onions, and a dollop of sour cream and guacamole if you like.
Spoon into bowls and enjoy!
How to Serve One Pan Chicken Burrito Bowl
This meal is so flexible and fun to serve. Here are a few ideas:
- Burrito Bowl Style: Scoop it into bowls and top with sour cream, guacamole, diced tomatoes, and a sprinkle of extra cheese.
- Taco Night: Serve spoonfuls inside soft tortillas for a quick taco fix.
- Over Greens: Spoon it over a bed of lettuce for a lighter burrito bowl salad.
- With Chips: Use tortilla chips to scoop it up like a chunky dip for a casual, fun meal.
You can also add sides like pico de gallo, salsa, or extra lime wedges for more flavor options.
Storing One Pan Chicken Burrito Bowl
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm individual portions in the microwave, stirring halfway through to ensure even heating. If the rice seems dry, add a splash of broth or water before reheating.
Tips and Tricks for Success
- Use a Heavy Skillet: A thick-bottomed skillet (like cast iron or heavy stainless steel) helps prevent burning and cooks everything more evenly.
- Taste as You Go: Always taste before serving. You might want a pinch more salt or a squeeze more lime at the end.
- Rest Before Serving: Let the finished dish sit covered for 5 minutes after cooking. This helps the flavors settle and the rice finish absorbing any extra liquid.
- Adjust Liquid if Needed: If your pan gets dry before the rice is fully cooked, add a few tablespoons of water or broth and continue simmering.
- Customize Toppings: Let everyone customize their bowl with toppings they love—makes it fun for kids and adults!
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~28g |
| Fat | ~16g |
| Carbohydrates | ~42g |
| Fiber | ~7g |
| Sugar | ~4g |
| Sodium | ~550mg |
(Nutrition values are approximate and vary based on exact ingredients used.)
One Pan Chicken Burrito Bowl
Course: Uncategorized6
servings20
minutes40
minutes~450
kcalIngredients
1 pound chicken breast, cut into bite-sized pieces
3 tablespoons olive oil
1/4 cup yellow onion, diced
1 cup extra-long grain rice, uncooked
1 (14.5 oz) can diced tomatoes, drained
1 (15 oz) can black beans, drained and rinsed
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
2 1/2 cups low-sodium chicken broth
1 lime, juiced
1 cup Colby Jack cheese (or Monterey Jack or cheddar cheese), shredded
Kosher salt and black pepper, to taste
Freshly diced tomatoes, for topping
Diced green onions, for topping
Sour cream and guacamole, for serving (optional)
Directions
- Prepare Ingredients:
Dice the chicken, onion, and rinse the beans. Gather all spices. - Sauté Chicken and Onion:
Heat olive oil in a large skillet over medium-high heat. Cook chicken and onion for 5–7 minutes until lightly browned. - Add Spices:
Sprinkle garlic powder, onion powder, chili powder, cumin, smoked paprika, salt, and pepper over chicken. Stir well. - Combine Rice, Beans, and Tomatoes:
Add rice, black beans, and diced tomatoes. Stir to combine. - Add Broth:
Pour chicken broth into the skillet. Stir gently. - Simmer:
Bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes, until rice is tender and liquid is absorbed. - Add Cheese:
Sprinkle shredded cheese over the top. Cover and let melt for 2–3 minutes. - Garnish and Serve:
Drizzle lime juice over everything. Top with diced tomatoes, green onions, sour cream, and guacamole if desired. Serve warm.
One Pan Chicken Burrito Bowl FAQs
Can I use brown rice instead of white rice?
You can, but it will take longer to cook. You’ll also need a little extra broth — add about 1/2 cup more and extend simmering time by 15–20 minutes.
What’s the best cheese for this dish?
Colby Jack melts beautifully, but Monterey Jack, cheddar, or even a Mexican blend work really well too.
Can I make this vegetarian?
Absolutely. Just leave out the chicken and add extra beans, corn, or sautéed vegetables like bell peppers and zucchini.
How spicy is this dish?
It’s mild with a gentle warmth. If you like it hotter, add more chili powder or a dash of hot sauce.
Can I freeze leftovers?
Yes! Freeze in portioned containers for up to 2 months. Thaw overnight and reheat with a splash of broth to freshen it up.
Conclusion
One Pan Chicken Burrito Bowl is everything you want in a homemade meal—comforting, flavorful, and easy.
It brings all the classic burrito flavors into a hearty, no-fuss dish that’s perfect for busy nights, meal prepping, or feeding a hungry crowd.
Customize it, top it with your favorites, and savor every cozy bite.
Cooking meals like this, with simple ingredients and lots of love, always reminds me why homemade food feels so special. Hope you enjoy it as much as I do!