One-Pot Chicken Burrito Bowl
Boneless skinless chicken breasts cut into bite-sized pieces and cooked in the same pan as the rice and beans. The result, a homemade burrito bowl for the family or for meal prep. The best part is you can customize it with your favorite burrito bowl toppings. This tasty one-pot recipe has been a favorite since 2014! Initially, I was working on developing a one-pan Mexican casserole with rice. When I mentioned my idea to my husband, he said, “Sounds great, like everything you would put in a chicken burrito.” I thought that was a much better name and described the dish even better! We served ours in bowls, but this dish would be amazing wrapped in a tortilla. A quick way to make homemade chicken burritos. It truly makes a perfect all-in-one filling for burritos. If you like Chipotle burrito bowls, this homemade version will save you mone,y and they taste even better than take-out!
Chicken Burrito Bowl Ingredients
- Boneless Skinless Chicken Breasts – Boneless Skinless Chicken Thighs, Ground Chicken, Ground Turkey, or Ground Beef make great substitutes.
- Olive Oil – or Avocado Oil.
- Yellow Onions – white or red onions will work as well.
- Extra Long Grain Rice – I use Mahatma brand rice and I do not rinse the rice.
- Canned Diced Tomatoes – drained. Fire roasted diced tomatoes or diced tomatoes with green chilis are also great and add a flavor boost.
- Black Beans – canned black beans that have been drained and rinsed, make sure to drain off excess water. Pinto Beans or Kidney Beans are a great substitute.
- Low-Sodium Chicken Broth – substitute with water and chicken bullion if needed.
- Seasonings – in a pinch, a store-bought taco seasoning packet can be substituted
- Limes – a squeeze of fresh lime juice to brighten the flavors
- Cheese – shredded Colby-jack, shredded Mexican cheese blend, or any on hand cheese. Cheese is optional if you prefer to go dairy-free.
- Cilantro or Green Onion
How to make One-Pan Chicken Burrito Bowls
- Start by sautéing onions in olive oil, then browning the chicken. The chicken doesn’t need to cook through completely at this point, it will continue cooking later.
- Once the chicken has browned, push the chicken over to one side of the pan and add another tablespoon of olive oil. Saute the uncooked rice in olive oil until slightly toasted, just a minute or two. Sautéing the uncooked rice is a key step in making homemade Mexican rice, so make sure not to skip this step. It prevents the rice from being too starchy and sticky.
- Add chicken broth, drained canned tomatoes, and drained and rinsed black beans to the pan along with seasonings. Bring to a simmer, then cover and reduce heat to low. Cook covered for about twenty minutes, or until rice is tender.
- Once you remove the lid, you have this delicious mixture of rice and bean goodness. The rice will really soak up the seasoning, so make sure to taste at this point and adjust seasoning as needed.
- Remove pan from heat, squeeze fresh lime juice over, and sprinkle with cheese. Recover and let dish stand for a few minutes until cheese melts. Garnish with fresh tomatoes and green onions. Finish the chicken burrito bowl with fresh guacamole and sour cream.
- To use shredded chicken, use a store-bought rotisserie chicken and shred about two cups of chicken. Stir in after cooking and let warm through.
Favorite Burrito Bowl Toppings
Fresh toppings add so much incredible flavor and texture to the burrito bowl! Here are some suggested burrito bowl toppings:
- Fresh Chopped Tomatoes
- Crunchy Romaine Lettuce or Salad Mix
- Homemade or Store-bought Salsa
- Pico de Gallo
- Hot Sauce
- Diced Avocados
- Fresh Guacamole
- Sour Cream
- Fresh Cilantro
- Green Onions
- Corn Salsa
- Tortilla Chips – use crushed tortilla chips as a crunchy topping, or use tortilla chips to scoop up the burrito bowls!
More Burrito Bowl Recipes
I had a million ideas for this dish, and I had a hard time narrowing down the combination of ingredients. Everything sounded good to me, but I ended up with a combination I thought would be the most kid-friendly for our family. I’ve listed possible variations in the recipe, just to mix things up!
How to Store and Reheat Burrito Bowls
Let one-pot burrito bowl mixture cool and divide into separate containers if meal prepping. Store in fridge for up to three days. Reheat in microwave safe container until hot. This burrito bowl mixture makes amazing leftovers! Store toppings in separate containers and top after heating.
Can I use Brown Rice in this recipe?
This is one of the most common questions! This specific recipe is made with white rice so that the chicken and rice cook at the same time. If you want to use brown rice in the recipe, modifications need to be made to avoid over cooking the chicken. The brown rice will take about 45 minutes to cook. One option would be to use whole chicken breasts and shred them after cooking.
Is this burrito bowl gluten-free?
Yes, rice based recipes are naturally gluten-free as long as you use gluten-free components. Make sure the canned beans, tomatoes, chicken broth, seasonings, and toppings are all gluten-free.
Here is a quick video of my One-Pan Chicken Burrito recipe:
One-Pot Chicken Burrito Bowl Recipe - tender chunks of chicken, homemade Mexican rice, and seasoned black beans loaded with your favorite burrito bowl toppings
- 1 pound chicken breast cut into bite sized pieces
- 3 tablespoons olive oil
- 1/4 cup yellow onion diced
- 1 cup extra-long grain rice uncooked
- 1 14.5 oz can diced tomatoes drained
- 1 15 oz can black beans drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 1/2 cups low-sodium chicken broth
- 1 cup colby jack cheese monterey jack or cheddar cheese
- kosher salt and pepper
- freshly diced tomatoes
- diced green onions
- sour cream
Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.
Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Add chicken to pan and cook over medium high heat until chicken has started to brown.
Move chicken to one side of pan. On the other side of the pan, add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes, or just until some grains start to turn golden brown.
Stir in drained black beans, drained canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin.
Bring to a simmer, cover and reduce heat to low.
Cook about 20 minutes, or until rice is tender.
Season with additional salt and pepper as needed.
Squeeze juice from lime over mixture and sprinkle with cheese, recover and let set for 2-3 minutes off heat to melt cheese.
Garnish with fresh tomatoes, green onions, sour cream and guacamole.
Try sautéing diced bell peppers or jalapeños along with onions.
Mix in frozen corn in the last 5 minutes of cooking.
Substitute ground beef or ground turkey for chicken.
Skip the cheese for a lighter version.
Chicken Burrito Bowl Recipe Update
Originally published in 2014 this recipe has been a reader favorite for years, I’ve updated the recipe just slightly by increasing the spices for even more flavor.
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS