One Pan Chicken Burrito Bowl | Easy & Flavorful Recipe
Weeknight dinners often demand something quick, flavorful, and easy to clean up afterward. That’s exactly why a One Pan Chicken Burrito Bowl deserves a spot on your weekly meal rotation. Imagine juicy, seasoned chicken simmered with rice, beans, corn, and peppers—all cooked together in one pan. It’s a wholesome, vibrant dish that’s as filling as it is simple.
The beauty of this recipe lies in its versatility. Each bite captures the essence of a burrito, without the need to wrap it in a tortilla. Everything cooks in one skillet, which means fewer dishes and more time to actually enjoy your meal. It’s also customizable to suit different tastes—whether you love it spicy, extra cheesy, or loaded with veggies, the One Pan Chicken Burrito Bowl adjusts effortlessly.
Ingredients Needed
Below is a list of ingredients for the recipe, along with approximate calorie counts per serving:
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| Boneless chicken breast | 1 lb (2 medium breasts) | 500 |
| Olive oil | 2 tbsp | 240 |
| White rice (uncooked) | 1 cup | 200 |
| Black beans (canned) | 1 cup (drained) | 220 |
| Corn kernels | 1 cup | 130 |
| Bell pepper (diced) | 1 medium | 25 |
| Onion (diced) | 1 medium | 45 |
| Chicken broth | 2 cups | 15 |
| Taco seasoning | 2 tbsp | 30 |
| Shredded cheddar cheese | 1 cup | 400 |
| Fresh cilantro (optional) | 2 tbsp | 5 |
Step-by-Step Cooking Instructions
- Prepare the chicken: Dice chicken breasts into bite-sized cubes. Season with half of the taco seasoning.
- Heat the pan: Add olive oil to a large skillet or pan over medium heat. Cook the chicken for 4–5 minutes until lightly browned. Remove and set aside.
- Sauté the veggies: In the same pan, add onion and bell pepper. Cook for 3–4 minutes until softened.
- Add rice and broth: Stir in uncooked rice, chicken broth, remaining taco seasoning, and bring to a simmer.
- Incorporate beans and corn: Mix in black beans and corn. Return chicken to the pan, cover, and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Finish with cheese: Sprinkle shredded cheddar cheese over the top. Cover for 2 minutes until melted.
- Garnish and serve: Top with fresh cilantro and your favorite burrito toppings before serving.
Tips for Customizing the Recipe
- Spice level: Add diced jalapeños, chili powder, or hot sauce for extra heat.
- Protein swap: Replace chicken with ground turkey, beef, or even shrimp.
- Rice alternatives: Try brown rice, quinoa, or cauliflower rice for a lighter twist.
- Cheese choices: Use pepper jack for a spicy kick or Mexican cheese blend for authenticity.
- Meal prep friendly: Divide into containers and refrigerate for up to 4 days.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Protein | 38g |
| Fat | 17g |
| Carbohydrates | 45g |
| Fiber | 8g |
| Sugar | 3g |
Serving Suggestions
- Top with guacamole, sour cream, or salsa for a true burrito bowl experience.
- Pair with tortilla chips on the side for added crunch.
- Add a squeeze of fresh lime juice for brightness.
- Serve with a side salad to balance the richness.
One Pan Chicken Burrito Bowl
4
servings10
minutes25
minutes480
kcalIngredients
1 lb boneless chicken breast (diced)
2 tbsp olive oil
1 cup white rice (uncooked)
1 cup black beans (drained & rinsed)
1 cup corn kernels
1 medium bell pepper, diced
1 medium onion, diced
2 cups chicken broth
2 tbsp taco seasoning
1 cup shredded cheddar cheese
2 tbsp fresh cilantro (for garnish)
Directions
- Dice chicken and season with half the taco seasoning.
- Heat olive oil in a large pan. Cook chicken 4–5 minutes until lightly browned. Remove and set aside.
- In the same pan, sauté onion and bell pepper for 3–4 minutes.
- Add rice, chicken broth, and remaining taco seasoning. Stir well and bring to a simmer.
- Stir in black beans and corn. Return chicken to the pan, cover, and cook 18–20 minutes until rice is tender.
- Sprinkle shredded cheese on top. Cover for 2 minutes to melt.
- Garnish with cilantro and serve warm.
Recipe Video
Notes
- For best results, use a large, deep skillet or pan so the rice cooks evenly and doesn’t stick. If you notice the rice drying out before it’s fully cooked, simply add a splash of chicken broth or water and continue simmering until tender.
FAQs
1: Can I use brown rice instead of white rice?
Yes, brown rice works great, but it will take longer to cook. You may need to add an extra 10–15 minutes of simmering and a bit more broth to ensure the rice softens fully.
2: How do I make this recipe spicier?
For extra heat, stir in diced jalapeños, add cayenne pepper to the seasoning, or top with spicy salsa and hot sauce before serving.
3: Can I meal prep One Pan Chicken Burrito Bowls?
Absolutely! This dish stores well in airtight containers for up to 4 days in the fridge. It’s perfect for lunch or dinner meal prep.
4: What toppings go best with a burrito bowl?
Classic toppings include guacamole, salsa, sour cream, shredded lettuce, fresh cilantro, lime wedges, and shredded cheese. You can also add tortilla chips for crunch.
5: Can I make this burrito bowl vegetarian?
Yes! Simply omit the chicken and use extra beans or roasted veggies like zucchini, mushrooms, or sweet potatoes for a hearty vegetarian version.
Conclusion
A One Pan Chicken Burrito Bowl combines bold flavors, wholesome ingredients, and the convenience of minimal cleanup. It’s the perfect balance of taste and practicality, making it a go-to recipe for busy nights. With endless customization options, it never gets boring—you can keep it classic or switch it up depending on what you have on hand.
