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This easy one-pan chicken dinner has everything you love in a burrito but is made in a skillet! Full of juicy white meat chicken, tender white rice, spices, tomatoes, and cheese, you’ll love this Chicken Burrito Skillet for a delicious meal that comes together in no time.
I love Mexican food, and this chicken burrito skillet, though not exactly a super-authentic recipe, hits such yummy Southwest notes that I’m calling it a fiesta in a pan! The recipe starts with chicken breast sautéed with a blend of Mexican-inspired spices and then simmered gently with long-grain white rice, tomatoes, beans, and onions for a delicious burrito-bowl entree. Topped with cheese, green onions, and cilantro, it’s a yummy dinner option that you and your family will love.
Why We Love This Chicken Burrito Skillet Recipe
- Convenient: This recipe offers the flavors and components of a burrito in a skillet format, making it a convenient and quick option for a busy night.
- Flavorful Fusion: Although not strictly authentic, combining Mexican-inspired spices, rice, tomatoes, and beans results in a delicious burrito-bowl meal.
- Adaptable: The recipe is adaptable to ingredient availability and personal preferences.
Recipe Ingredients
- Chicken Breast: Cut up one pound of boneless, skinless chicken breasts into bite-sized pieces.
- Salt and Pepper: To taste.
- Olive Oil: For sauteing.
- Onion: I use one small yellow onion, finely diced, but you can substitute any kind of onion you like!
- Fresh Garlic: Mince the garlic.
- Rice: You’ll need 1 cup of uncooked, long grain white rice.
- Canned Tomatoes: Drain the tomatoes well.
- Canned Beans: I use one can of black beans, but you can use any kind. Make sure they’re well rinsed and drained.
- Cumin, Garlic Powder, Onion Powder, and Chili Powder
- Broth: You’ll need about 2 ½ cups of low sodium chicken broth, or you can substitute vegetable broth, homemade stock, etc.
- Cheese: This recipe uses one cup of cheese; I recommend shredded cheddar cheese or Mexican blend cheese.
- Halved Cherry Tomatoes, Chopped Green Onions, and Fresh Cilantro: For garnish.
How to Make a Chicken Burrito Skillet
- Saute the Chicken. Season the cut-up chicken pieces with salt and pepper. Then, add the chicken to a heavy-bottomed skillet and cook until just browned on all sides. Remove the chicken from the pan and set aside.
- Saute the Onions, Garlic, and Rice. Add remaining oil to the skillet and cook the onions for 2 to 3 minutes. Stir in the garlic and add the rice.
- Add the Remaining Ingredients. Stir in the tomatoes and black beans. Season and stir well to combine. Then add chicken broth and bring the mixture to a boil.
- Return the Chicken to the Pan and Simmer. Return the sautéed chicken pieces to the skillet. Lower the heat to a steady simmer; cover, and continue to cook for 20 to 25 minutes or until liquid is absorbed.
- Add Cheese and Garnishes, and Serve. Remove the pan from the heat, stir, and then sprinkle with cheese and cover for 4 to 5 minutes, or until cheese is melted. Garnish with tomatoes, green onions, and cilantro, and serve.
Tips for Success
- Rinse the Rice: If you’re concerned about the rice clumping together or turning out gummy, try rinsing! Before cooking the rice, place it in a sieve or other strainer and rinse well under running water. Let it drain well over a bowl until it’s time to add it to the pan.
- Scrape the Pan: After cooking the chicken and the aromatics, be sure to stir well to help scrape up any brown bits on the bottom of the pan. Be careful to use a wooden utensil or other nonstick-safe utensil, if you’re using a nonstick pan.
- Don’t Stir: While the dish is simmering, avoid stirring. Stirring rice while it cooks causes it to release extra starch, making the sauce thick and sticky.
Topping Ideas
There are many ways to top a plate of this delicious Chicken Burrito Skillet! Try sour cream, guacamole, pico de gallo, salsa, taco sauce, shredded lettuce, and/or queso dip.
Serving Suggestions
If you have the time, start this savory meal with Zucchini Fritters or a bowl of Cream of Asparagus Soup. Also, my easy Strawberry Lemonade Sangria makes a wonderful casual cocktail for any Tex-Mex meal! Whip up a quick Chocolate Mug Cake for a delicious finish to an awesome meal, and Fruit Sando sandwiches for the littles!
Storing Leftovers
- Transfer leftovers to an airtight container and keep refrigerated for up to 3 days. You can also portion the leftovers into single servings, pop each serving into an airtight container, and freeze for later!
- To reheat, microwave on medium for a minute at a time until heated through, stirring once or twice between heating.
More Skillet Dinners
Chicken Burrito Skillet
Ingredients
- 1 pound boneless, skinless chicken breasts,, cut into bite-sized pieces
- salt and freshly ground black pepper,, to taste
- 2 tablespoons olive oil,, divided
- 1 small yellow onion,, finely diced
- 3 cloves garlic,, minced
- 1 cup uncooked long grain rice
- 14.5 ounces canned diced tomatoes,, well drained
- 15 ounces canned black beans,, well rinsed and drained
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 2½ cups low sodium chicken broth
- 1 cup shredded cheddar cheese or Mexican blend cheese
- halved cherry tomatoes,, for garnish
- chopped green onions,, for garnish
- chopped fresh cilantro,, for garnish
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed skillet set over medium-high heat. Add chicken and cook for 3 minutes, or until just browned on all sides. Remove chicken from pan and set aside.
- Add remaining oil to the skillet and set over medium-high heat. Add onions to the hot oil and cook for 2 to 3 minutes, or until starting to soften.
- Stir in garlic and cook for 20 seconds. Add rice; cook and stir for 30 seconds. Add tomatoes and black beans.
- Season with cumin, garlic powder, onion powder, and chili powder, and stir well to combine. Add chicken broth and bring mixture to a boil.
- Return chicken pieces to the skillet. Lower heat to a steady simmer; cover and continue to cook for 20 to 25 minutes, or until liquid is absorbed. Start checking around the 18-minute mark.
- Remove from heat; stir, then sprinkle with cheese and cover; let stand for 4 to 5 minutes, or until cheese is melted.
- Garnish with tomatoes, green onions, and cilantro. Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I want to try it. Can you substitute cauliflower rice for long grain rice? If so, do you reduce the chicken broth.
Hi!
I have not tested this recipe with cauliflower rice. At a glance, yes, you will definitely need to reduce the liquid, but without testing it, I can’t say by how much. Maybe a cup or 1 1/2 cups less, but that’s just a guess.
Can you make this with brown rice?
Actually, brown rice takes longer to cook, about 45 minutes, versus white rice that takes about 20 minutes.
Honestly this recipe was just meh for me. The rice was terribly over done and mushy. I would reduce the cooking time to 12 min like my regular rice cooking time. The dish needs much more flavor. I added a tbsp of chili powder when I cooked it and 1/2 tsp of everything else and still it was pretty bland to me. It def needs salt. I might have used salsa instead of canned tomatoes for additional flavor. I might try this recipe again with all those changes
I added whole kernel Corn. My family loved it.
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
THIS WAS SUCH A DELICIOUS SURPRISE. MADE IT AND IT WAS A BIG HIT.
WAS EVEN MORE DELISH THE NEXT DAY!
THANK YOU
That’s great to hear! I’m very happy everyone enjoyed it! Thank YOU! 🙂
Turned out really good. I used a can of seasoned chili beans but that was the only thing I changed.
I’m very glad you enjoyed it! Thank YOU! 🙂
This one’s a keeper! Super easy, quick, and turned out great.