A Quick, Flavorful Dinner That Saves the Day

You know those nights when you just want something delicious, filling, and super easy to make? That’s exactly why I love this One-Pan Chicken Burrito Bowl. It’s packed with juicy chicken, rice, beans, corn, and a touch of spice—all cooked together in one skillet for the easiest cleanup ever. The first time I made it, I couldn’t believe how much flavor came from such simple ingredients. It’s like your favorite burrito from a restaurant, but fresher, healthier, and done in just 30 minutes!

Why I Keep Coming Back to This Recipe

Honestly, this meal checks all the boxes. It’s quick enough for busy weeknights, customizable for any taste, and it makes amazing leftovers for lunch the next day. I love how the rice absorbs all the flavors from the chicken and spices—it’s warm, comforting, and feels like a mini fiesta in a bowl. Plus, there’s something deeply satisfying about serving a wholesome meal straight from the skillet to the table.

Nutritional Benefits

This dish isn’t just about flavor—it’s surprisingly balanced too! You’ve got lean protein from the chicken, fiber from the beans and brown rice, and vitamins from the veggies like corn, tomatoes, and peppers. The combination keeps you full longer and provides steady energy without the heavy feeling that comes from fast food burritos. If you’re mindful about sodium or carbs, you can easily adjust the seasoning or rice portion, and it still tastes fantastic.

Adaptable Variations

• Low-Carb Version: Swap rice for cauliflower rice and cook it for 5–7 minutes at the end instead of simmering.
• Vegetarian Style: Skip the chicken and use extra black beans, corn, and diced bell peppers—it’s still loaded with flavor!
• Spicy Lovers: Add a diced jalapeño or a dash of hot sauce while cooking for a fiery kick.
• Dairy-Free Option: Use avocado or cashew cream instead of shredded cheese and sour cream for topping.

One-Pan Chicken Burrito Bowl Recipe

Ingredients

• 1 tablespoon olive oil
• 1 pound (450g) boneless, skinless chicken breasts, cut into small cubes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup uncooked long-grain rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 1/2 cups chicken broth
• 1 cup diced tomatoes (or canned with juices)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh cilantro, avocado slices, and lime wedges for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken cubes and season lightly with salt, pepper, and a pinch of chili powder. Cook for 5–6 minutes until browned and cooked through. Remove and set aside.
3. In the same skillet, add onion, garlic, and bell pepper. Sauté for about 3 minutes until fragrant and softened.
4. Add the uncooked rice, black beans, corn, chicken broth, tomatoes, and remaining spices (chili powder, cumin, paprika). Stir well to combine.
5. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15–18 minutes (or until the rice is fully cooked and liquid is absorbed).
6. Once done, return the cooked chicken to the skillet and stir to combine. Sprinkle cheese on top and cover for another 2 minutes until melted.
7. Serve warm with fresh cilantro, avocado slices, and lime wedges for that extra burst of freshness!

Practical & Valuable Tips

• Rice texture tip: If your rice isn’t fully cooked but the pan looks dry, add a splash of broth or water and cover again for a few minutes.
• Meal prep win: This recipe stores perfectly in containers for up to 4 days—great for healthy work lunches.
• Turn it into wraps: Spoon leftovers into tortillas for an easy burrito wrap the next day!
• Extra flavor idea: Drizzle lime juice over the top before serving—it really brightens up the dish.

Frequently Asked Questions

1. Can I use rotisserie chicken instead of raw? Yes! Just skip the first cooking step and add shredded rotisserie chicken toward the end when the rice is nearly done.
2. Can I make it ahead of time? Definitely. Store it in the fridge and reheat in a skillet or microwave with a splash of water to keep it moist.
3. What kind of rice works best? Long-grain white rice cooks quickly and evenly, but brown rice works too—just increase the broth slightly and extend the cooking time.
4. Can I make it spicier? Absolutely! Add cayenne pepper, hot sauce, or chopped jalapeños to dial up the heat.

Let’s Make Dinner Fun Again!

If this One-Pan Chicken Burrito Bowl brings a little joy to your dinner routine, I’d love to hear about it! Take a quick photo and share it on Pinterest or tag me so I can see your version. Whether you made it mild or spicy, veggie-packed or cheesy, your kitchen deserves to feel like the heart of the fiesta! 🌯✨