This easy and flavorful One Pan Chicken Burrito Bowl is one of my favorite Mexican-style recipes. Customizable and perfect for meal prep or busy weeknights.
This One Pan Chicken Burrito Bowl is one of our family’s favorite recipes. My husband will go back for seconds, and that’s a big deal at our house! It’s also great for meal prep. If you only try one recipe from me this year, make sure it’s this one!
This recipe is adapted from Melissa’s version at No. 2 Pencil. I have to say, she is fast becoming one of my favorite food bloggers. I have found a few of her recipes through Pinterest, and I have not been disappointed yet. This recipe is no exception! It’s absolutely delicious, and it is so versatile. Plus, I love it can be made in one pan.
One Pan Chicken Burrito Bowl Equipment
Because you only need one pan, you’ll want to make sure you are using a bigger-sized one. Personally, I like this 5 quart deep sided skillet because everything cooks without any spillage. Plus, it comes with a lid which you’ll need for this recipe. Honestly, I use this pan more than any other pan in my cupboard!
You’ll also need a good Chef’s Knife and Cutting Board to chop the veggies and chicken.
One Pan Chicken Burrito Bowl Ingredients and Prep
The ingredient list looks long, but I promise it’s not as bad as it seems! You may even have most of the ingredients in your pantry already. Plus, since everything is dumped into one pan, it makes prep much easier!
Burrito Bowl Spices
To get a lot of those Mexican-style flavors we love, you’ll need a few spices. You’ll need:
- Chili Powder
- Garlic Powder
- Chicken bouillon or Chicken base
If you’re familiar with some of my other recipes, you’ll know I prefer using chicken bouillon over chicken broth. To me, it has way more flavor than chicken broth. It can enhance the flavor of chicken really well. Although, you could substitute 3 cups of chicken broth for the chicken base and water if you prefer.
Preparing the Chicken
For this recipe, you’ll be cooking the chicken almost the whole time. So, at the beginning of the recipe, it’s important not to completely cook the chicken. Otherwise, by the time everything is cooked, the chicken will be over-done.
Ideally, you just want to brown the outside of the chicken. This browning helps to kick start the flavor of the dish. To get the best sear on the chicken, heat the oil and the pan prior to adding the chicken to the pan. Then, when the oil is shimmering, add the chicken.
I also like to cook the chicken with the onions since it helps flavor the chicken. Plus, it helps soften the onion. (And you know how much I HATE raw onions).
When I first tried this recipe, I was so intrigued by sauteing the rice before adding the water. Recently, I learned sauteing the rice in oil, before adding the liquid, helps it from sticking together as it cooks! The texture of the rice will still have some of it’s integrity. Plus, it enhances the nutty depth of the rice, lending an extra layer of flavor to a final dish. This technique is so great in many other recipes too.
TIP: For even less sticky rice, you can rinse the rice under water to remove the starch. Although, I usually skip this step. But, it is an option!
When you are ready to saute the rice, you do not need to remove the chicken from the pan. Instead, move the chicken to the outside of the pan with your spatula. Then, add an additional tablespoon of olive oil to the center of the pan. Then, saute the rice, stirring frequently, until it’s toasted and golden brown.
Next, add the tomatoes, black beans, garlic powder, chili powder, cumin, and water to the pan. Give everything a good stir, and bring the mixture to a simmer.
Finally, reduce the heat to low, cover the pan, and continue cooking until the rice is tender. For me it takes about 20 minutes, but it could take more or less time for you.
One Pan Chicken Burrito Bowl Toppings
If you ask me, the only topping not optional for these Chicken Burrito Bowls is cheese! Adding it at the end, and allowing it to melt for 2-3 minutes, gives you an ooey-gooey rice bowl. It’s so yummy!
Even though they are optional, adding fresh diced tomatoes, avocados, cilantro, and green onion really takes this dish over the top. The freshness of the toppings really helps brighten the dish at the end. Plus, you can’t go wrong with a good dollop of sour cream on top for even more creaminess.
In addition to eating it as a bowl, I LOVE using this recipe as a filling for meal prep burritos. The filling reheats so well without being dry or mushy. If you have any leftovers, you can roll the filling up in a tortilla, and freeze it for later. If you are making freezer burritos, I do not recommend adding any of the optional toppings to the burrito. Instead, add them when you are ready to eat.
Want More Mexican-Style Recipe Ideas?
If you loved this recipe, you should try my Dad’s Beef Spanish Rice. It’s absolutely perfect as a side dish or as a full meal. My dad’s family goes crazy for it!
Or if you’re looking for some other serving suggestions, you can try these recipes:
- Sheet Pan Pineapple Chicken Fajitas (also a one pan recipe!)
- Better Than Del Taco Carnitas Loaded Fries
- Copycat Taco Time Crisp Bean Burritos
- Salsa Verde Chicken Flautas or Taquitos
Or to browse all of my Mexican Recipes, <– click here!
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One Pan Chicken Burrito Bowl
- 1 lb Chicken Breast (Boneless, Skinless)
- 1 small Onion
- 3 tbsp Olive Oil (Divided)
- 1 cup White Rice (Uncooked)
- 14.5 oz Diced Tomatoes (1 Can, Undrained)
- 15 oz Black Beans (1 Can, Drained and Rinsed)
- 1/2 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1 tsp Cumin
- 3 tsp Chicken Base/Bouillon
- 2 1/2 cups Water
- 2 cups Grated Cheese (Cheddar, Colby Jack, or Pepperjack) (8 oz)
- 1 tsp Salt (Plus More to Taste)
- 1/2 tsp Pepper (Plus More to Taste)
- 2 small Roma Tomatoes (Diced)
- 1 medium Avocado (Diced)
- 1/2 cup Cilantro (Diced)
- 3 sprigs Green Onion (Diced)
- 1/2 cup Sour Cream
- Using a sharp knife and a cutting board, dice chicken into 1/2 inch pieces. Also, dice onion finely.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chicken, onion, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and chicken base. Cook until the chicken is browned on the outside, but not cooked all the way through.
- With the spatula, move the chicken to one side of the pan. In the empty side of the pan, add the remaining 1 tablespoon of olive oil. Add the uncooked rice on top of the oil, and saute for 3-5 minutes until the rice grains begin to brown and smell nutty.
- Add the tomatoes, black beans, garlic powder, chili powder, cumin, and water, and stir everything together. Bring the mixture to a simmer, and reduce the heat to low.
- Cover the skillet, and cook the mixture until the rice is tender, about 20 minutes.
- Remove the skillet from the heat, and sprinkle the cheese on top of the mixture. Cover the skillet once more, and let the mixture sit for 2-3 minutes to melt the cheese.
- Portion into individual bowls, and top with any of the optional ingredients, and serve!