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 healthy dinner that comes together in no time.
An Easy Chicken Skillet Recipe
I love, love, love Mexican food! Don’t you? 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 easy and healthy 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.
One great thing about this recipe is that it uses ingredients I almost always have on hand: chicken, cheese, canned tomatoes and beans, broth, onions, and garlic. So easy!
And, if you don’t have the fresh cherry tomatoes or cilantro for garnishing, don’t worry! You can leave out the garnishes, or get creative with what you have. (Keep reading below for other topping suggestions!)
- 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, heat one tablespoon of the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken and cook for about 3 minutes, or 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. Add onions and cook for 2 to 3 minutes. Stir in the garlic and cook for 20 seconds. Add the rice; cook and stir for 30 seconds.
- Add the Remaining Ingredients. To the onion, garlic, and rice, add the tomatoes and black beans. Season with cumin, garlic powder, onion powder, and chili powder, 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. (Start checking around the 18-minute mark.)
- 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.
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.
There are so many delicious ways to top a plate of this delicious Chicken Burrito Skillet! Try one or more of the following:
- Sour Cream
- Pico de Gallo
- Taco Sauce
- Chopped Fresh Mango, Pineapple, or Papaya
- Shredded Lettuce and Chopped Fresh Tomato
- Queso Dip
What Goes with a Chicken Burrito Skillet?
- Zucchini Fritters: If you have the time, it’s awesome to start this savory meal with a yummy appetizer. I love Zucchini Fritters because the fresh flavors of corn and zucchini go so perfectly with chicken, tomatoes, and beans, while the crispy air-fried texture makes a lovely complement to the indulgent burrito-bowl texture of simmered rice and chicken.
- Delicious Sangria: My easy Strawberry Lemonade Sangria makes a wonderful casual cocktail to serve with any Tex-Mex meal! You’ll love its fresh and fruity flavor!
- A Simple Dessert: What about a super-simple dessert that comes together in—wait for it— the microwave? That’s right! Whipping up a Chocolate Mug Cake is a good idea anytime, but it’s especially nice when you want a dessert on a busy weeknight! You can make just one, or a round of them, with just mugs and your microwave.
Can You Freeze this Skillet Recipe?
- Yes! You can portion the leftovers into single servings, and pop each serving into an airtight container and freeze for later!
- To reheat, place the portion on a microwave-safe plate, and microwave on medium for a minute at a time until heated through, stirring once or twice between heating.
CHICKEN BURRITO SKILLET
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup uncooked long grain rice
- 1 can (14.5 oz) diced tomatoes, well drained
- 1 can (15 oz) black beans, well rinsed and drained
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 2 ½ 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
- 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.