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Home ≫ Main Dish

One Pan Chicken Burrito Bowl

By Nikole Berg Sep 25, 2020 · Updated: Apr 22, 2025

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You’ll love how easy this riff on chicken burrito bowls are to make. Just 10 minutes of hands on prep and 20 minutes to cook up in one pan! This recipe uses healthy chicken breast, rice, and black beans. Top with all your favorites!

finished recipe in a large skillet topped with avocado and jalepenos

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Why you'll want to make it

It's a quick and easy riff on burrito bowls. Need dinner in about 30 minutes? I know I'm always looking for meals that can be ready from start to finish in a short amount of time just like this chicken dish! What makes this recipe great is that it all cooks up in one pan or skillet. While it's totally delish on it's own, it's even more fun to add your favorite toppings like avocado, jalepeño, and sour cream.

It's made with easy to find fresh and pantry staples. The best meals are ones that taste great but don't require a ton of ingredients. With this recipe, you'll be able quickly round up the a few ingredients like boneless, skinless chicken breast, canned beans, and rice.

It's a well balanced meal that's full of Tex Mex flavor. This recipe has it all---healthy, protein rich chicken and beans, and energy packed rice. This dish is mild, but you can customize the flavor with your favorite toppings.

Ingredients

recipe ingredients with text lables

How do I make burrito bowls?

Heat a large skillet over medium-high heat. Add 1 tablespoon oil then add the cut up chicken and sliced onions. Season generously with salt and pepper, or to taste. Cook until chicken is lightly browned and onions have softened, about 3-4 minutes. Remove chicken, onions and any juices to a plate and set aside. (The chicken shouldn’t be completely cooked at this point). 

In the same pan over medium high heat, add the remaining tablespoon of oil. Add rice and cook, stirring often, until the rice is toasted (some grains will be bright white and others will turn golden brown) for about 2 to 3 minutes.

browning the chicken and rice

Turn off heat. Add undrained canned tomatoes, chicken broth, black beans, and spices. Stir to combine. Add chicken mixture over the top, but don’t stir it in. Bring to a boil, then reduce heat to medium low, cover and simmer until rice is cooked and liquid is absorbed, about 20 minutes.

adding ingredients to skillet

Remove from heat and remove the lid. Top with cheese, then place the lid back on until cheese melts. Serve in bowls with a variety of  toppings on the side. 

the recipe before and after adding cheese

Recipe notes and tips

What are burrito bowls? Burrito bowls are made with ingredients you might find in a burrito but instead of being rolled in a large flour tortilla, they are served in a bowl with rice replacing the tortilla.

Be sure you have a pan that's at least 10 inches in diameter-preferable 12 inches. I use a 12 inch skillet with 4 inch high sides .

You can use ground beef, turkey or ground chicken instead of chicken breasts. The cooking method will be the same-just be sure the meat is thoroughly browned.

Use leftover cooked chicken or shredded rotisserie chicken instead. Start the recipe by cooking the onions and leaving the meat out. Follow the steps then add the chicken to the pan when the rice is done, then top with cheese.

Using Rotel (tomatoes and green chilies) instead of canned diced tomatoes will make the dish a bit spicier. Rotel comes in different spicy levels, so this is a good way to make the dish hotter if that's what you like.

How do I make this recipe vegetarian? Leave the meat out and replace chicken broth with vegetable broth. Add some additional plant based toppings like corn or chickpeas.

Use a good melting Mexican cheese like asadero instead of cheddar. Or skip the melting and top with a crumbled cheese like queso fresco or Cotija.

Are burrito bowls healthy?

Yes! This recipe is made with wholesome ingredients and is a healthy mix of proteins, carbs, and healthy fats (if using olive oil and avocado). You can also skip the cheese to reduce the amount of calories and fat. And by using rice instead of flour tortillas, this is a good gluten free option.

chicken burrito bowl recipe in a bowl with toppings

More Tex Mex Recipes you'll enjoy

  • Beef Burritos
  • Ground Beef Tacos
  • Instant Pot Mexican Rice
  • Instant Pot Mexican Beans

Thank you for reading this recipe! If you make it, I’d love for you to give it a ★ rating  below. This lets me know what you like and want to see more of. And since you made it this far, let’s connect on Instagram, Facebook, and Pinterest! I appreciate your support.

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chicken burrito bowl recipe in a skillet with toppings

One Pan Chicken Burrito Bowl

Recipe by Nikole Berg
You’ll love how easy these chicken burrito bowls are to make. Just 10 minutes of hands on prep and 20 minutes to cook up in one pan! This recipe uses healthy chicken breast, rice, and black beans.
5 from 4 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Main Course
Cuisine American, Mexican/Tex-Mex
Servings 4
Calories 482 kcal

Ingredients
 
 

  • 2 tablespoons canola or olive oil divided
  • 1 pound chicken breasts skinless, boneless, cut into 1 inch bite sized pieces
  • ½ cup onion thinly sliced horizontally
  • Salt and pepper to taste
  • 1 cup white rice long grain, uncooked
  • 1 can (14.05 oz) petite diced tomatoes undrained or Rotel
  • 2 cups chicken broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 cup shredded cheese cheddar, Monterrey jack, asadero, queso fresco
  • Optional toppings like avocado black olives, chopped tomato, shredded lettuce, sour cream, tortilla strips, salsa
  • 2 limes squeezed over finished dish
US Customary - Metric

Instructions
 

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cut up chicken and sliced onions. Season generously with salt and pepper, or to taste. Cook until chicken is lightly browned and onions have softened, about 3-4 minutes. Remove chicken, onions, and any juices to a plate and set aside. (The chicken shouldn’t be completely cooked at this point).
  • In the same pan over medium high heat, add the remaining tablespoon of oil. Add 1 cup uncooked rice and cook, stirring often, until the rice is toasted (some grains will be bright white and others will turn golden brown) for about 2 to 3 minutes.
  • Turn off heat. Add 1 can undrained petite diced tomatoes, 2 cups chicken broth, 1 can drained and rinsed black beans, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder. Stir to combine. Add chicken and onion mixture, but don’t stir it in. Bring to a boil, then reduce heat to medium low, cover and simmer until rice is cooked, and liquid is absorbed, about 20 minutes.
  • Remove from heat. Top with 1 cup shredded cheese and keep the lid on until it melts. Serve in bowls with a variety of toppings on the side.
  • Optional: skip the shredded cheese and top with a crumbled Mexican cheese like queso fresco or Cotija.
  • If you want something to drizzle over the bowls, mix together ¼ cup sour cream, juice of one lime and a pinch of cayenne. Add teaspoons of water until desired consistency.

Notes

  • Be sure you have a pan that's at least 10 inches in diameter-preferable 12 inches. I use a 12 inch skillet with 4 inch high sides .
  • You can use ground beef, turkey or ground chicken instead of chicken breasts. The cooking method will be the same-just be sure the meat is thoroughly browned.
  • Use leftover cooked chicken or shredded rotisserie chicken instead. Start the recipe by cooking the onions and leaving the meat out. Follow the steps then add the chicken to the pan when the rice is done, then top with cheese.
  • How do I make this recipe vegetarian? Leave the meat out and replace chicken broth with vegetable broth. Add some additional plant based toppings like corn or chickpeas.
  • Use a good melting Mexican cheese like asadero instead of cheddar. Or skip the melting and top with a crumbled cheese like queso fresco or Cotija.

Nutrition

Calories: 482kcalCarbohydrates: 45gProtein: 35gFat: 17gSaturated Fat: 5gCholesterol: 95mgSodium: 901mgPotassium: 842mgFiber: 2gSugar: 4gVitamin A: 544IUVitamin C: 21mgCalcium: 208mgIron: 3mg
Keyword 30 minutes or less, burritos, heathy bowls, Tex-Mex Recipes
Tried this recipe?Click here to leave a helpful tip!

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About Nikole Berg

Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

Reader Interactions

Comments

  1. Beth

    February 19, 2024 at 12:54 pm

    Can I use brown rice instead of white rice?

    Reply
    • Nikole Berg

      February 19, 2024 at 6:41 pm

      Hi Beth - this could be tricky since brown rice needs 45 minutes to cook, and might need a bit more liquid as well. I would cook the recipe as written but let the brown rice cook for 25 minutes first, then add the chicken mixture in for the last 20 minutes. Add 1/4 cup to 1/2 cup more broth at this point if you notice it dry. Let me know how it goes please!

      Reply
5 from 4 votes (4 ratings without comment)

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