Easy One-Pan Chicken Burrito Bowls Recipe

Why You’ll Love This Recipe

Struggling to find a weeknight dinner that’s both quick and satisfying, with minimal dishes to boot? You’re not alone! In busy households, the quest for delicious meals that don’t demand hours in the kitchen can feel endless. That’s where this Easy One-Pan Chicken Burrito Bowl recipe shines. Imagine tender, seasoned chicken, fluffy rice, vibrant beans, sweet corn, and perfectly sautéed vegetables, all cooked together in a single pan. This isn’t just a meal; it’s a flavor explosion waiting to happen, with the added bonus of significantly less cleanup. Minimal effort, maximum flavor – that’s the promise of this fantastic dish, and it delivers on every front. Get ready to simplify your dinner routine without compromising on taste!

Gather Your Flavorful Ingredients

The beauty of this one-pan wonder lies in its vibrant medley of fresh ingredients. Each component plays a vital role in creating a balanced and delicious meal. We’ve organized them for clarity, along with some handy substitution notes to make this recipe your own.

For the Chicken & Marinade

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces: Thighs offer more moisture and flavor, while breasts are leaner.
  • Substitution: Use tofu or firm paneer for a vegetarian option.
• 2 tablespoons olive oil: For a healthy fat base and to help spices adhere.
• 1 tablespoon chili powder: The cornerstone of smoky, mild heat.
• 1 teaspoon cumin: Adds an earthy, warm depth.
• 1 teaspoon smoked paprika: For that irresistible smoky nuance.
• ½ teaspoon garlic powder: A savory, pungent kick.
• ½ teaspoon onion powder: Rounds out the savory profile.
• ¼ teaspoon cayenne pepper (optional): For an extra layer of heat.
• Salt and black pepper to taste: Essential for enhancing all flavors.

For the Rice & Beans

• 1 tablespoon olive oil.
• 1 cup uncooked long-grain white rice: Fluffy and ready to absorb flavors.
  • Substitution: Brown rice works too, but may require a little extra liquid and simmering time. Quinoa is another excellent, quick-cooking alternative.
• 2 cups low-sodium chicken or vegetable broth: The liquid your rice will swim in, infusing it with flavor.
• 1 (15-ounce) can black beans, rinsed and drained: Hearty and a great source of protein and fiber.
  • Substitution: Kidney beans or pinto beans work just as wonderfully.

For the Veggies & Corn

• 1 tablespoon olive oil.
• 1 medium red onion, chopped: Adds a sweet, pungent bite.
• 1 red bell pepper, chopped: For a touch of sweetness and vibrant color.
• 1 green bell pepper, chopped: Adds a slightly more robust pepper flavor.
  • Substitution: Any color bell pepper will do! For extra flavor, try adding a jalapeño, seeded and minced, for a spicy kick.
• 1 cup frozen corn kernels: Sweet pops of sunshine.
  • Substitution: Fresh corn kernels from 1-2 cobs can be used. If using canned, drain it well.
• 2 cloves garlic, minced: For that essential aromatic punch.

Optional Toppings

• Avocado slices or guacamole
• Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Salsa or pico de gallo
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Lime wedges

Timing Your Burrito Bowl Masterpiece

This recipe is designed for efficiency!

Compared to traditional burrito bowls that often involve cooking rice separately, sautéing fillings, and then assembling, this one-pan method shaves off a significant amount of time and dishes. Even with the rice cooking time, the active prep and cooking is remarkably fast, making this a true weeknight savior.

Crafting Your Easy One-Pan Chicken Burrito Bowls

Let’s get cooking! Follow these simple steps to create your delicious burrito bowls.

Step 1: Prep Your Ingredients

Get everything ready before you start cooking to ensure a smooth process. Cut your chicken into bite-sized pieces. Chop your onions and bell peppers. Mince your garlic. Rinse and drain your beans. Measure out your spices and broth. This “mise en place” is key to stress-free cooking!

Step 2: Sear the Chicken

In a small bowl, toss the chicken pieces with 2 tablespoons of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Make sure each piece is well-coated. Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and sear for 2-3 minutes per side until nicely browned. Don’t worry about cooking it through at this stage; we’re just building flavor and color.

Step 3: Sauté the Veggies

Push the chicken to one side of the skillet, or temporarily remove it to a plate. Add another tablespoon of olive oil to the empty side of the pan. Add the chopped red onion and bell peppers. Sauté for 5-7 minutes until they start to soften. Add the minced garlic and cook for an additional minute until fragrant. If you removed the chicken, add it back to the pan now.

Step 4: Cook the Rice

Stir the uncooked rice into the skillet with the chicken and vegetables. Toast the rice for about 1 minute, stirring constantly, until it looks slightly opaque. This step helps the rice absorb flavors better and prevents it from becoming mushy. Pour in the chicken or vegetable broth. Bring the mixture to a simmer.

Step 5: Combine and Simmer

Stir in the rinsed and drained black beans and the frozen corn. Season everything with a bit more salt and pepper to taste. Once the broth is simmering, reduce the heat to low, cover the skillet tightly, and let it cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often, as this lets steam escape and can prolong cooking time.

Step 6: Rest and Shred

Once the rice is cooked, remove the skillet from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish steaming perfectly. You can then gently shred some of the chicken pieces in the pan with two forks, or leave them whole, depending on your preference. The rice should be fluffy and infused with the chicken and vegetable flavors.

Step 7: Assemble Your Bowls

Spoon the finished mixture into bowls. Get creative with your favorite toppings! A dollop of sour cream, a sprinkle of cheese, some fresh salsa, and creamy avocado slices are fantastic additions that elevate this simple dish into a gourmet experience.

Nutritional Highlights

This one-pan meal offers a fantastic balance of macronutrients.

• Protein: From the chicken and beans, essential for muscle repair and satiety.
• Carbohydrates: Provided by the rice and corn, offering energy.
• Fiber: Abundant from the beans, corn, and vegetables, aiding digestion and keeping you feeling full.
• Vitamins and Minerals: A rich source from the colorful vegetables and spices.

(Note: Actual nutritional values will vary based on specific ingredients and portion sizes.)

Healthier Alternatives for a Lighter Bowl

Looking to lighten up your burrito bowls without sacrificing flavor? Try these simple swaps:

• Swap white rice for cauliflower rice or quinoa: These options are lower in carbs and higher in fiber and nutrients.
• Opt for lean protein: Use chicken breast instead of thighs, or lean ground turkey.
• Go light on the cheese and sour cream: Use a sprinkle of reduced-fat cheese or a dollop of plain Greek yogurt instead of sour cream.
• Load up on veggies: Add extra bell peppers, onions, zucchini, or even spinach for added nutrients and volume.
• Choose a fresh salsa: Pico de gallo is a great low-calorie, flavorful option.

Serving Suggestions

These burrito bowls are a complete meal on their own, but here are some ideas to enhance your dining experience:

• Side of greens: A simple side salad with a light vinaigrette complements the richness of the bowl.
• Tortilla chips: For scooping up any extra bits, or just for crunch.
• Extra lime: A squeeze of fresh lime juice right before serving brightens all the flavors.
• Hot sauce: For those who love an extra kick.

Common Mistakes to Avoid

To ensure your one-pan burrito bowls are perfect every time:

• Overcrowding the pan: This can steam the chicken and vegetables instead of searing and sautéing them, leading to less flavor and texture. Cook in batches if necessary.
• Not resting the rice: Allowing the rice to rest off the heat helps it absorb moisture evenly and become fluffy.
• Lifting the lid too often: Patience is key when cooking rice. Resist the urge to peek, as it releases steam and affects cooking time and texture.
• Not tasting and adjusting seasoning: Flavor is subjective! Always taste and add more salt, pepper, or spices as needed before serving.

Storing and Reheating Tips

Leftovers are a dinner-saver!

• Storage: Once cooled, store any leftover burrito bowls in an airtight container in the refrigerator for up to 3-4 days. It’s best to store toppings separately if possible to maintain their texture.
• Reheating: Reheat gently in the microwave, covered, until warmed through. You can also reheat it on the stovetop over low heat, adding a splash of water or broth if it seems dry. For crisper chicken, you can briefly pan-fry or bake the leftovers.

Conclusion: Your New Go-To Meal

This Easy One-Pan Chicken Burrito Bowl recipe is a testament to the fact that delicious, healthy meals don’t need to be complicated or time-consuming. With minimal prep, a single pan, and a burst of vibrant flavors, you can create a satisfying meal that will become a regular in your rotation. It’s perfect for busy weeknights, meal prep, or anytime you crave a hearty, flavorful dish with next-to-no cleanup. So, gather your ingredients, grab your favorite skillet, and get ready to enjoy a truly delightful culinary experience!

Frequently Asked Questions

One-Pan Chicken Burrito Bowl

• Author: Chef Mia

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Description

ThisOne-Pan Chicken Burrito Bowlis a quick and hearty meal packed with seasoned chicken, tender rice, and a medley of beans, corn, and veggies. It’s a perfect weeknight dinner with minimal cleanup and plenty of flavor! Customize with your favorite toppings like avocado, cheese, or sour cream.

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Ingredients

Scale 1x2x3x

• Chicken:1lb (450g) boneless, skinless chicken breasts or thighs2 tablespoonsolive oil1 teaspoonground cumin1 teaspoonchili powder1 teaspoongarlic powderSalt and pepper to tasteVegetables & Add-ins:1medium onion, diced1bell pepper, diced (red or green)1 cupcorn (canned or frozen)1can (15 oz) black beans, rinsed and drainedGrains & Liquid:1 cuplong-grain white or brown rice1.5 cupswater or chicken brothGarnish & Toppings:Juice of1limeFresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• 1lb (450g) boneless, skinless chicken breasts or thighs2 tablespoonsolive oil1 teaspoonground cumin1 teaspoonchili powder1 teaspoongarlic powderSalt and pepper to taste
• 2 tablespoonsolive oil1 teaspoonground cumin1 teaspoonchili powder1 teaspoongarlic powderSalt and pepper to taste
• 1 teaspoonground cumin1 teaspoonchili powder1 teaspoongarlic powderSalt and pepper to taste
• 1 teaspoonchili powder1 teaspoongarlic powderSalt and pepper to taste
• 1 teaspoongarlic powderSalt and pepper to taste
• Salt and pepper to taste
• Vegetables & Add-ins:1medium onion, diced1bell pepper, diced (red or green)1 cupcorn (canned or frozen)1can (15 oz) black beans, rinsed and drainedGrains & Liquid:1 cuplong-grain white or brown rice1.5 cupswater or chicken brothGarnish & Toppings:Juice of1limeFresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• 1medium onion, diced1bell pepper, diced (red or green)1 cupcorn (canned or frozen)1can (15 oz) black beans, rinsed and drained
• 1bell pepper, diced (red or green)1 cupcorn (canned or frozen)1can (15 oz) black beans, rinsed and drained
• 1 cupcorn (canned or frozen)1can (15 oz) black beans, rinsed and drained
• 1can (15 oz) black beans, rinsed and drained
• Grains & Liquid:1 cuplong-grain white or brown rice1.5 cupswater or chicken brothGarnish & Toppings:Juice of1limeFresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• 1 cuplong-grain white or brown rice1.5 cupswater or chicken broth
• 1.5 cupswater or chicken broth
• Garnish & Toppings:Juice of1limeFresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• Juice of1limeFresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• Fresh cilantro, choppedOptional: Avocado, shredded cheese, sour cream, or jalapeños
• Optional: Avocado, shredded cheese, sour cream, or jalapeños

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Instructions

1. 1️⃣Prepare Your Ingredients:Dice the chicken into bite-sized pieces and season with cumin, chili powder, garlic powder, salt, and pepper.Chop the onion and bell pepper into small pieces.Rinse and drain the black beans, then set aside.2️⃣Cook the Chicken:Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
2. Dice the chicken into bite-sized pieces and season with cumin, chili powder, garlic powder, salt, and pepper.Chop the onion and bell pepper into small pieces.Rinse and drain the black beans, then set aside.2️⃣Cook the Chicken:Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
3. Chop the onion and bell pepper into small pieces.
4. Rinse and drain the black beans, then set aside.2️⃣Cook the Chicken:Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
5. 2️⃣Cook the Chicken:Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
6. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
7. Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
8. 3️⃣Add Vegetables and Rice:Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
9. Once the chicken is cooked, add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.
10. Stir in the rice, black beans, and corn, mixing thoroughly.4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
11. 4️⃣Simmer:Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
12. Pour in 1.5 cups of water or chicken broth. Bring the mixture to a boil.
13. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
14. 5️⃣Final Touches:Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.
15. Fluff the rice with a fork. Squeeze fresh lime juice over the dish for added brightness.
16. Garnish with chopped cilantro and your choice of toppings like avocado, cheese, or sour cream.

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Notes

For extra flavor, swap water for chicken broth or add a splash of hot sauce to the liquid.Adjust spice levels by adding more chili powder or diced jalapeños.Leftovers store well in an airtight container in the fridge for up to 3 days.
Adjust spice levels by adding more chili powder or diced jalapeños.Leftovers store well in an airtight container in the fridge for up to 3 days.
Leftovers store well in an airtight container in the fridge for up to 3 days.