One Pan Chicken Burrito Bowl

Imagine the sizzling sound of perfectly seasoned chicken hitting a hot pan, mingling with the aromatic blend of Mexican spices that instantly fills your kitchen. The One Pan Chicken Burrito Bowl transforms your ordinary weeknight dinner into a fiesta of flavors without the hassle of multiple dishes to clean. This convenient, colorful meal combines protein-packed chicken, fluffy rice, and vibrant vegetables all cooked together in perfect harmony. You’ll learn how to create this restaurant-quality dish at home with minimal effort and maximum flavor, using just one pan from start to finish.

Why You’ll Love This Recipe

The One Pan Chicken Burrito Bowl deserves a permanent spot in your meal rotation for countless reasons. First, the convenience factor is unbeatable—everything cooks in a single pan, meaning less cleanup and more time to enjoy your evening. The textures in this dish create a sensory delight: tender, juicy chicken pieces contrast beautifully with the slight chew of perfectly cooked rice, while the black beans add a creamy element against the fresh crunch of bell peppers.

The flavors build in layers as everything cooks together—the rice absorbs the savory chicken juices and spices, creating depth that’s impossible to achieve when components are cooked separately. For busy families, this recipe is a true lifesaver, taking just 30 minutes from prep to table. The visual appeal is undeniable too; the colorful medley of red peppers, green cilantro, black beans, and yellow corn creates an Instagram-worthy meal that’s as beautiful as it is delicious.

Best of all, this chicken burrito bowl recipe is endlessly customizable, letting you adjust the heat level and toppings to please everyone at your table.

Ingredients

For this One Pan Chicken Burrito Bowl, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon (15ml) olive oil
• 1 medium onion (about 1 cup/160g), diced
• 1 red bell pepper (about 1 cup/150g), diced
• 2 cloves garlic (about 2 teaspoons/10g), minced
• 1 tablespoon (8g) chili powder
• 2 teaspoons (4g) ground cumin
• 1 teaspoon (2g) dried oregano
• ½ teaspoon (3g) salt, plus more to taste
• 1 cup (185g) long-grain white rice, rinsed and drained
• 1 can (15 oz/425g) black beans, drained and rinsed
• 1 can (14.5 oz/411g) fire-roasted diced tomatoes
• 1 can (4 oz/113g) diced green chilies
• 1½ cups (355ml) chicken broth
• 1 cup (175g) frozen corn kernels
• Fresh cilantro, lime wedges, avocado slices, and sour cream for serving

The fire-roasted tomatoes add a subtle smokiness that elevates the entire dish, while rinsing the rice removes excess starch for fluffier results.

Pro Tips

Prep All Ingredients First
Before turning on the heat, have everything chopped, measured, and ready to go. This chicken burrito bowl comes together quickly once you start cooking, and having your mise en place prepared prevents anything from overcooking while you’re still chopping ingredients.

Perfect Rice Texture
The key to avoiding mushy rice in your One Pan Chicken Burrito Bowl is to resist the urge to stir too frequently. Once you add the rice and liquid, give it one good stir to ensure nothing sticks to the bottom, then cover and let it cook undisturbed for the specified time. This allows the rice to absorb moisture evenly without releasing too much starch, resulting in perfectly cooked, individual grains.

Layered Seasoning
For maximum flavor depth, season in stages rather than adding all spices at once. Season the chicken before cooking, then add another layer of spices when sautéing the vegetables. This builds complexity in your chicken burrito bowl that can’t be achieved by adding everything together at the end. If using store-bought chicken broth, consider a low-sodium version so you can control the final salt level.

Instructions

Step 1: Season and Cook the Chicken
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Season the chicken cubes with ¼ teaspoon salt and ¼ teaspoon black pepper. Add the chicken to the hot pan in a single layer, being careful not to overcrowd (work in batches if necessary). Allow the pieces to cook undisturbed for 2-3 minutes until golden brown on the first side, then stir and continue cooking for another 2 minutes until nearly cooked through. The chicken will finish cooking with the rice later, so it’s okay if it’s slightly undercooked at this stage.

Step 2: Add Aromatics and Vegetables
Reduce the heat to medium and add the diced onion and bell pepper to the pan with the chicken. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.

Step 3: Incorporate Spices and Rice
Sprinkle the chili powder, cumin, and dried oregano over the chicken and vegetable mixture, stirring to coat everything evenly. Cook for 1 minute to toast the spices and release their essential oils. Add the rinsed rice and stir for another minute to lightly toast the grains, which adds a nutty dimension to your One Pan Chicken Burrito Bowl.

Step 4: Add Remaining Ingredients
Pour in the fire-roasted tomatoes with their juices, diced green chilies, drained black beans, and chicken broth. Stir well to combine and scrape any flavorful browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 15-18 minutes, or until the rice is tender and most of the liquid has been absorbed.

Step 5: Finish and Serve
Without lifting the lid, remove the pan from heat and let it stand covered for 5 minutes to allow the rice to steam and finish cooking. Add the frozen corn, then fluff the rice gently with a fork, folding in the corn as you go. Taste and adjust seasoning if needed. Serve your One Pan Chicken Burrito Bowl topped with fresh cilantro, lime wedges, avocado slices, and a dollop of sour cream if desired.

Variations

Vegetarian Burrito Bowl
Transform this dish into a meat-free feast by substituting the chicken with 2 cups of diced firm tofu or an additional can of black beans. For an even heartier vegetarian version of this burrito bowl recipe, add 1 cup of diced zucchini and ½ cup of sliced mushrooms when sautéing the peppers and onions. Use vegetable broth instead of chicken broth, and consider adding a teaspoon of smoked paprika to replace the savory depth that chicken typically provides.

Spicy Chicken Burrito Bowl
For heat lovers, amp up the spice level by adding 1-2 diced jalapeños (with seeds for maximum heat) along with the bell peppers. Incorporate 1 teaspoon of chipotle powder with the other spices, and finish your One Pan Chicken Burrito Bowl with a drizzle of hot sauce or sliced serrano peppers. For an extra kick, mix a tablespoon of adobo sauce from canned chipotles into the sour cream as a fiery topping.

Low-Carb Option
Replace the rice with 2 cups of cauliflower rice for a lighter, low-carb version of this chicken burrito bowl. Add the cauliflower rice during the last 5 minutes of cooking since it requires much less time than regular rice. You’ll also want to reduce the chicken broth to just ½ cup to prevent the dish from becoming too watery.

Storage and Serving

The One Pan Chicken Burrito Bowl makes excellent leftovers that may taste even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, add a splash of water or broth before microwaving covered for 1-2 minutes, stirring halfway through to ensure even heating.

For meal prep purposes, portion the cooled burrito bowl into individual containers, keeping any fresh toppings like avocado, sour cream, or cilantro separate until ready to eat. This dish also freezes well for up to 2 months—just thaw overnight in the refrigerator before reheating.

Serve your One Pan Chicken Burrito Bowl as a complete meal on its own, or transform it into a crowd-pleasing spread by offering a “toppings bar” with additional options like shredded cheese, pico de gallo, guacamole, pickled jalapeños, and crunchy tortilla strips. For a refreshing side, pair with a simple green salad dressed with lime vinaigrette or serve with warm flour tortillas for those who prefer to roll up their burrito bowl ingredients.

FAQs

Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time and more liquid. Increase the broth to 2 cups and expect to cook for 35-40 minutes. For best results, partially cook the brown rice separately for about 15 minutes before adding to the One Pan Chicken Burrito Bowl.

How can I make this recipe dairy-free?
Simply omit the sour cream topping or replace it with dairy-free alternatives like coconut yogurt or avocado cream. The base One Pan Chicken Burrito Bowl recipe contains no dairy ingredients.

Can I use pre-cooked chicken to save time?
Absolutely! Rotisserie chicken works wonderfully in this recipe. Skip the initial chicken cooking step and add about 3 cups of shredded rotisserie chicken when you add the corn at the end, just to warm it through.

My rice came out undercooked. What went wrong?
This usually happens if the heat was too high, causing the liquid to evaporate before the rice fully cooked. Ensure you’re using a tight-fitting lid and maintaining a gentle simmer. If needed, you can add an extra ¼ cup of broth and continue cooking for a few more minutes.

Can I make this in an Instant Pot?
Yes! Sauté the chicken and vegetables using the Sauté function, then add remaining ingredients except corn. Cook on High Pressure for 4 minutes with a 10-minute natural release. Stir in corn after pressure cooking is complete.

Conclusion

This One Pan Chicken Burrito Bowl is comfort food at its finest — a vibrant, satisfying meal that brings the bold flavors of your favorite Mexican restaurant right to your dining table with minimal cleanup. It’s the kind of dish that solves the eternal weeknight dinner dilemma by offering incredible flavor without demanding hours in the kitchen. Whether you’re feeding a hungry family or meal prepping for a busy week ahead, this recipe strikes that perfect balance between nutritious and delicious, proving that wholesome eating doesn’t have to be complicated or time-consuming.

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