When it comes to weeknight dinners, nothing beats the convenience of a one-pan meal that combines bold flavors, easy preparation, and minimal cleanup. Enter the One Pan Chicken Burrito Bowl, a recipe that delivers all the satisfying elements of a classic burrito but skips the tortilla and the mess. This hearty dish is a crowd-pleaser that’s perfect for busy households, meal preppers, and anyone craving a wholesome, flavorful meal with minimal effort.
In this guide, we’ll take a deep dive into everything you need to know about preparing, serving, and customizing your One Pan Chicken Burrito Bowl. From detailed step-by-step instructions to tips on variations and storage, we’ve got you covered. Let’s get started!
1. What is a One Pan Chicken Burrito Bowl?
A One Pan Chicken Burrito Bowl is a deconstructed version of the classic burrito, cooked and served in one skillet. It features tender chicken, fluffy rice, beans, corn, and all the Tex-Mex flavors you love. It’s a complete meal with protein, grains, and vegetables, making it a balanced choice for lunch or dinner.
The beauty of this dish lies in its simplicity. With just one pan, you can layer bold seasonings, cook all the components together, and let the flavors meld into perfection. Whether you’re a seasoned cook or a beginner, this recipe is foolproof and guarantees delicious results.
2. Ingredients for the Ultimate One Pan Chicken Burrito Bowl
Here’s a breakdown of the key ingredients you’ll need:
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- 1 packet (or 2 tbsp) of taco seasoning (store-bought or homemade)
- 1 tsp chili powder (optional for extra heat)
- ½ tsp garlic powder
- ½ tsp cumin
For the Rice:
- 1 cup long-grain white rice (or brown rice for a healthier twist)
- 2 cups chicken broth (for extra flavor)
- 1 cup tomato sauce (or diced tomatoes with juice)
- 1 tsp smoked paprika
For the Mix-Ins:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 medium bell pepper, diced
- 1 medium onion, finely chopped
- ½ cup shredded cheese (cheddar, Monterey Jack, or a blend)
For Toppings:
- 1 medium avocado, sliced or diced
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro, chopped
- 1 lime, sliced into wedges
- Hot sauce or salsa, as desired
3. Step-by-Step Instructions
Step 1: Prep the Chicken
Start by seasoning the diced chicken with taco seasoning, chili powder, cumin, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Step 2: Sauté the Veggies
In the same skillet, add a little more olive oil if needed. Toss in the diced onion and bell pepper. Sauté for 3-4 minutes until the veggies are softened and fragrant.
Step 3: Cook the Rice
Add the rice to the skillet, stirring it with the veggies to toast it lightly. This step enhances the flavor of the rice. Pour in the chicken broth and tomato sauce, then sprinkle in the smoked paprika. Stir everything well and bring the mixture to a boil.
Step 4: Simmer and Combine
Once the liquid reaches a boil, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes. Stir occasionally to prevent sticking. Add the black beans and corn during the last 5 minutes of cooking.
Step 5: Add the Chicken Back
When the rice is tender and the liquid is absorbed, stir the cooked chicken back into the skillet. Let everything cook together for an additional 2-3 minutes to warm through and allow the flavors to meld.
Step 6: Top and Serve
Remove the skillet from the heat and sprinkle shredded cheese over the top. Cover for a minute or two to let the cheese melt. Garnish with avocado, sour cream, cilantro, lime wedges, and your favorite hot sauce before serving.
4. Why This Recipe is a Game-Changer
The One Pan Chicken Burrito Bowl stands out for several reasons:
- Minimal Cleanup: With just one pan, you’ll save time on dishes.
- Customizable: Swap out ingredients to suit dietary preferences or what you have on hand.
- Balanced Nutrition: Packed with protein, veggies, and whole grains, it’s a meal you can feel good about.
- Bold Flavors: The combination of taco seasoning, fresh veggies, and cheese ensures every bite is bursting with flavor.
5. How to Customize Your Burrito Bowl
This recipe is endlessly versatile. Here are some ideas for making it your own:
- Protein Variations: Substitute chicken with shrimp, ground beef, or tofu.
- Grain Swaps: Use quinoa, cauliflower rice, or barley instead of white rice.
- Vegetarian Option: Skip the chicken and add more beans or roasted vegetables.
- Spice Level: Adjust the heat by adding jalapeños, extra chili powder, or hot sauce.
6. Meal Prep Tips
The One Pan Chicken Burrito Bowl is perfect for meal prepping. Here’s how to do it:
- Divide the cooked mixture into individual containers.
- Add toppings like avocado, cilantro, and lime wedges right before eating.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
7. Storage and Reheating Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm up portions in the microwave or on the stovetop. Add a splash of chicken broth if the rice seems dry.
8. Helpful Notes for Perfect Results
- Use a large skillet to ensure even cooking and prevent overcrowding.
- Rinse the rice before adding it to remove excess starch and avoid clumping.
- Taste and adjust seasonings at the end to suit your preferences.
9. Chef Tips for Next-Level Flavor
- Fresh Herbs: Sprinkle fresh cilantro or green onions for a burst of freshness.
- Charred Corn: Roast the corn in the skillet before adding it for a smoky touch.
- Homemade Taco Seasoning: Mix chili powder, cumin, garlic powder, onion powder, paprika, and oregano for a fresher flavor.
10. FAQs About One Pan Chicken Burrito Bowl
Q: Can I use brown rice instead of white rice?
A: Absolutely! Just adjust the cooking time and liquid ratio since brown rice takes longer to cook.
Q: Is this dish gluten-free?
A: Yes, as long as you use gluten-free taco seasoning and chicken broth.
Q: Can I make it spicier?
A: Add diced jalapeños, cayenne pepper, or your favorite hot sauce to amp up the heat.
Q: Can I freeze the leftovers?
A: Yes, this dish freezes well. Just ensure it’s stored in an airtight container.
Q: What other toppings work well?
A: Try diced tomatoes, pickled jalapeños, shredded lettuce, or crushed tortilla chips for extra crunch.
Conclusion
The One Pan Chicken Burrito Bowl is more than just a recipe—it’s a lifesaver for busy weeknights and an absolute crowd-pleaser. With bold flavors, easy preparation, and endless customization options, this dish is destined to become a staple in your meal rotation. Whether you’re cooking for your family, meal-prepping for the week, or impressing guests, this recipe checks all the boxes. So grab your skillet, gather your ingredients, and enjoy the delicious simplicity of a homemade burrito bowl.
Bon appétit!
One Pan Chicken Burrito Bowl: The Ultimate Guide to a Quick, Flavorful, and Nutritious Meal
- Total Time: 40 minutes
- Yield: 4 1x
Description
Make a delicious One Pan Chicken Burrito Bowl with tender chicken, rice, beans, and veggies. Perfect for quick, healthy weeknight meals!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- 1 packet (2 tbsp) taco seasoning
- 1 tsp chili powder (optional)
- ½ tsp garlic powder
- ½ tsp cumin
For the Rice and Base:
- 1 cup long-grain white rice (or brown rice)
- 2 cups chicken broth
- 1 cup tomato sauce or diced tomatoes with juice
- 1 tsp smoked paprika
For the Mix-Ins:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 medium bell pepper, diced
- 1 medium onion, finely chopped
- ½ cup shredded cheese (cheddar, Monterey Jack, or a blend)
For Toppings:
- 1 medium avocado, diced
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Hot sauce or salsa (optional)
Instructions
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- 1 packet (2 tbsp) taco seasoning
- 1 tsp chili powder (optional)
- ½ tsp garlic powder
- ½ tsp cumin
For the Rice and Base:
- 1 cup long-grain white rice (or brown rice)
- 2 cups chicken broth
- 1 cup tomato sauce or diced tomatoes with juice
- 1 tsp smoked paprika
For the Mix-Ins:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 medium bell pepper, diced
- 1 medium onion, finely chopped
- ½ cup shredded cheese (cheddar, Monterey Jack, or a blend)
For Toppings:
- 1 medium avocado, diced
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Hot sauce or salsa (optional)
Notes
- Rice Alternative: Use quinoa or cauliflower rice for a low-carb option.
- Protein Swap: Replace chicken with shrimp, ground beef, or tofu for variety.
- Spice Control: Adjust the chili powder and hot sauce to match your spice preference.
- Meal Prep Friendly: Store portions in airtight containers for up to 4 days in the fridge or 3 months in the freezer.
- Charred Corn: Roast the corn before adding it for an extra smoky flavor.
- Fresh Ingredients: Garnish with fresh cilantro and lime juice for a vibrant finish.
- Prep Time: 10minutes
- Cook Time: 30minutes