Easy One-Pan Chicken Burrito Bowls
There’s something undeniably comforting about a hearty bowl of burrito goodness. When you can whip it up in just one pan, it feels like a total win in the kitchen! This Easy One-Pan Chicken Burrito Bowls recipe combines tender chicken, flavorful spices, and all the fixings you love about burritos, minus the fuss of rolling them up. Perfect for busy weeknights or casual gatherings, these bowls are sure to become a staple in your meal rotation. Let’s dive in!
Why This Easy One-Pan Chicken Burrito Bowls Stands Out
What sets this recipe apart? For starters, it’s all about the simplicity. With just one pan needed, clean-up is a breeze, allowing you to enjoy your delicious meal without the added stress of multiple dishes. The combination of juicy chicken, zesty spices, and colorful toppings makes every bite a fiesta for your taste buds! Plus, this dish is incredibly versatile; you can customize it with your favorite ingredients or whatever you have on hand.
Ingredient List
- 1 pound chicken breasts, cubed into 1-inch pieces
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 1/4 cup chunky salsa
- 1 cup jasmine or Basmati rice (I used Basmati)
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chicken stock or water
- 1 cup shredded cheddar/jack cheese
- Avocado, tomato, sour cream, cilantro for topping
Toolbox for This Recipe
- Large skillet: To cook everything in one pan.
- Wooden spoon or spatula: For stirring and mixing.
- Measuring cups and spoons: To ensure perfect ingredient ratios.
- Sharp knife and cutting board: For chopping your veggies and chicken.
Easy One-Pan Chicken Burrito Bowls Made Stepwise
Step 1: Sauté the Chicken and Onions
Start by heating the olive oil in a large skillet over medium-high heat. Add the cubed chicken breasts and diced onions. Cook for about 4-5 minutes until the chicken is browned and the onions are translucent.
Step 2: Add the Flavor
To the skillet, sprinkle in the taco seasoning, cumin, chili powder, salt, and pepper. Stir well to coat the chicken and onions in the spices, allowing the flavors to meld for an additional 1-2 minutes.
Step 3: Mix in the Goodness
Next, add the black beans, corn, diced tomatoes, green chiles, and chunky salsa to the pan. Give everything a good stir to combine.
Step 4: Add the Rice
Now, it’s time to add the rice! Pour in the Basmati rice along with the chicken stock (or water). Bring everything to a simmer, then cover the skillet with a lid. Reduce the heat to low and let it cook for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
Step 5: Finish with Cheese
Once the rice is cooked, remove the skillet from the heat and sprinkle the shredded cheese on top. Cover the skillet again for a few minutes to allow the cheese to melt.
Step 6: Serve and Enjoy
Scoop the burrito bowl into individual serving dishes, and top with diced avocado, fresh tomato, a dollop of sour cream, and a sprinkle of cilantro. Enjoy your Easy One-Pan Chicken Burrito Bowls warm and fresh!
What to Use Instead
- Chicken: Swap with turkey or plant-based protein if desired.
- Rice: Quinoa or cauliflower rice can be a great substitute for a lower-carb option.
- Beans: Pinto beans or kidney beans can replace black beans.
- Cheese: Use dairy-free cheese for a vegan alternative.
Learn from These Mistakes
- Overcrowding the pan: Make sure to not overcrowd the chicken when browning it; this will ensure even cooking.
- Not rinsing the beans: Always rinse canned beans to remove excess sodium and improve taste.
- Ignoring the simmer time: Letting the rice simmer properly is crucial for achieving the right texture.
Prep Ahead & Store
This recipe is perfect for meal prep! You can prepare the chicken and vegetable mixture ahead of time and store it in the fridge for up to 2 days. When you’re ready to eat, simply add the rice and liquid, and follow the cooking instructions. If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop.
Your Top Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice! However, keep in mind that brown rice requires a longer cooking time and more liquid. You may need to adjust the cooking time to ensure it’s fully cooked.
Can I make this dish vegetarian?
Absolutely! Simply omit the chicken and use extra beans for protein. You can also add more vegetables like bell peppers and zucchini for added flavor and texture.
What can I use as toppings for my burrito bowl?
Feel free to get creative! Some popular toppings include shredded lettuce, jalapeños, lime wedges, or even some fresh corn salsa. The sky’s the limit!
Can I freeze the burrito bowls?
Yes, these burrito bowls freeze well! Allow them to cool completely, then transfer to an airtight container or freezer bags. They can be stored for up to 2 months. Reheat in the microwave or stovetop when ready to enjoy.
One Pan, More Ideas
- Creamy Garlic Mushroom Chicken Penne – A delightful pasta dish that’s just as easy and flavorful.
- Mediterranean Chicken Pasta With Sun Dried Tomatoes – Another one-pan wonder filled with vibrant Mediterranean flavors.
Make It Tonight
This Easy One-Pan Chicken Burrito Bowls recipe is not just a meal; it’s a canvas for your culinary creativity. With its robust flavors and comforting textures, it’s a dish that promises satisfaction in every bite. So gather your ingredients, grab your skillet, and treat yourself to a delicious dinner tonight!
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Easy One-Pan Chicken Burrito Bowls
Ingredients
Equipment
Method
- Start by heating the olive oil in a large skillet over medium-high heat. Add the cubed chicken breasts and diced onions. Cook for about 4-5 minutes until the chicken is browned and the onions are translucent.
- To the skillet, sprinkle in the taco seasoning, cumin, chili powder, salt, and pepper. Stir well to coat the chicken and onions in the spices, allowing the flavors to meld for an additional 1-2 minutes.
- Next, add the black beans, corn, diced tomatoes, green chiles, and chunky salsa to the pan. Give everything a good stir to combine.
- Now, it’s time to add the rice! Pour in the Basmati rice along with the chicken stock (or water). Bring everything to a simmer, then cover the skillet with a lid. Reduce the heat to low and let it cook for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
- Once the rice is cooked, remove the skillet from the heat and sprinkle the shredded cheese on top. Cover the skillet again for a few minutes to allow the cheese to melt.
- Scoop the burrito bowl into individual serving dishes, and top with diced avocado, fresh tomato, a dollop of sour cream, and a sprinkle of cilantro. Enjoy your Easy One-Pan Chicken Burrito Bowls warm and fresh!
Notes
- Prepare the chicken and vegetable mixture ahead of time and store it in the fridge for up to 2 days.
- For lower-carb options, substitute rice with quinoa or cauliflower rice.
- These burrito bowls freeze well; store them in airtight containers for up to 2 months.
