Easy One-Pan Chicken Burrito Bowls Recipe

ByChef Stella
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Easy One-Pan Chicken Burrito Bowls Recipe

Introduction

Did you know that according to a recent survey by the National Restaurant Association, Americans spend an average of 30 minutes on dinner prep each weekday night, and one-pan meals can cut that time in half? If you’re searching for a quick, flavorful dinner idea, look no further than this easy one-pan chicken burrito bowls recipe. This hearty dish combines seasoned chicken, tender rice, and a vibrant medley of beans, corn, and veggies, all cooked in a single pot for minimal mess and maximum taste. Perfect for busy weeknights, it’s customizable with toppings like creamy avocado, sharp cheddar cheese, or tangy sour cream, making it a family favorite. Whether you’re a seasoned home cook or just starting out, this recipe delivers bold, Tex-Mex-inspired flavors without the fuss of multiple pots and pans.

Imagine sinking your fork into juicy, spiced chicken morsels mingled with fluffy rice and colorful veggies—a meal that’s as nutritious as it is delicious. With roots in traditional burrito bowls but simplified for modern life, this recipe uses pantry staples to create a comforting, satisfying dish. It’s gluten-free, adaptable, and packed with protein to keep you full. Let’s dive into why this easy one-pan chicken burrito bowls recipe should be your next go-to meal.

Ingredients List

To whip up these easy one-pan chicken burrito bowls, gather these fresh, aromatic ingredients that come together for a symphony of flavors:

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – the protein powerhouse with juices that infuse the entire dish.
  • 1 cup long-grain white rice – fluffy and absorbent, soaking up all the savory spices.
  • 1 can (15 oz) black beans, drained and rinsed – earthy and hearty, adding a nutty texture.
  • 1 cup corn kernels, fresh or frozen – sweet pops that burst with freshness.
  • 1 red bell pepper, diced – vibrant and crunchy, lending a slight sweetness.
  • 1 small onion, diced – aromatic and pungent, the flavor base.
  • 2 cloves garlic, minced – sharp and robust, enhancing depth.
  • 1 tbsp olive oil – smooth and rich for sautéing.
  • 2 cups chicken broth – savory liquid gold for cooking rice perfectly.
  • 1 packet taco seasoning (or homemade mix: 1 tsp chili powder, 1 tsp cumin, 1 tsp paprika, salt, and pepper) – spicy and fragrant, tying it all together.
  • Optional toppings: avocado, cheese, sour cream, salsa, cilantro – for personalization and extra creaminess or freshness.

Substitutions abound for dietary needs: Swap chicken for turkey or tofu for a leaner option; use brown rice for nuttier texture; or try cauliflower rice for low-carb appeal. These swaps keep the sensory delights intact, from the sizzling spices to the tender veggies.

Timing

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Compared to traditional burrito bowl recipes that often take 45-60 minutes due to stovetop grilling or oven baking stages, this easy one-pan version saves you about 10-25 minutes while delivering the same bold flavors. It’s ideal for those hectic evenings when you need dinner on the table fast, with only basic chopping and one-pot cooking involved. If you’re multitasking, prepare ingredients in advance for even quicker assembly.

Vibrant ingredients for easy one-pan chicken burrito bowls, including seasoned chicken, rice, and colorful veggies.

Step-by-Step Instructions

Preparing the Chicken and Veggies

In a large skillet or Dutch oven over medium-high heat, add the olive oil and let it shimmer invitingly. Toss in your diced chicken pieces, seasoning generously with half the taco seasoning mix. Stir-fry for 5-7 minutes until the chicken is golden outside but not fully cooked through—its juices will flavor the rest. Next, add the onion and bell pepper, sautéing for another 3 minutes until they start to soften and smell fragrant.

Cooking the Rice

Make some space in the pan and toast the rice grains for 2 minutes with the garlic, allowing them to become aromatic without burning. Pour in the chicken broth and remaining taco seasoning, stirring well to dissolve any lumps. Bring to a boil, then reduce to a simmer. Here’s where the magic happens—cover the pan and let it cook undisturbed for 15 minutes, allowing the rice to absorb all that flavorful liquid.

Assembling the Bowls

Once the rice is tender, fold in the black beans and corn, letting them heat through for 2-3 minutes. Taste and adjust seasoning if needed—perhaps a pinch more salt for brightness. Serve hot directly from the pan into bowls, and top with your favorites: slice some avocado, sprinkle cheese, dollop sour cream, and garnish with fresh cilantro. Each bite is a personalized explosion of textures and tastes.

Nutritional Information

Per serving (approximate for 4 servings, not including optional toppings):

  • Calories: 450
  • Protein: 35g – A solid source for muscle repair and satiety.
  • Carbohydrates: 55g – Mostly from rice and veggies for sustained energy.
  • Fat: 12g – Heart-healthy from olive oil, with room for toppings.
  • Fiber: 8g – Helpful for digestion, courtesy of beans and corn.
  • Sodium: 800mg – Watch portion sizes for heart health.

This balanced profile makes it a nutritious choice, supporting a healthy diet while indulging in comforting flavors. For precise details, consult a nutrition calculator based on your exact ingredients.

Healthier Alternatives

To lighten up this easy one-pan chicken burrito bowls recipe without sacrificing taste:

  • Skinless chicken thighs offer juicier meat with healthier fats than breasts.
  • Opt for quinoa instead of rice for a protein-boosted, gluten-free grain that’s equally fluffy.
  • Reduce sodium by using low-sodium broth and homemade seasoning, preserving the smoky spice profile.
  • Add more veggies like zucchini or spinach for volume without calories, enhancing earthiness.
  • Top with Greek yogurt swirled with lime for a probiotic kick over sour cream.

These swaps can cut calories by 20-30% while keeping the dish vibrant and satisfying.

Serving Suggestions

Elevate your easy one-pan chicken burrito bowls with creative pairings:

  • Pair with a fresh green salad dressed in lime vinaigrette for a refreshing contrast.
  • Serve alongside tortilla chips for scooping extra bits, or wrap leftovers in tortillas for portable lunches.
  • For fun, turn it into a build-your-own night: set out toppings in bowls for kids or guests to customize.
  • Garnish with lime wedges for a zesty squeeze that brightens every mouthful.

These ideas make it party-ready or a simple family feast.

Common Mistakes

Avoid these pitfalls for picture-perfect easy one-pan chicken burrito bowls:

  • Overcrowding the pan leads to steaming instead of searing; use a wide skillet.
  • Blue the rice mixture with too much broth—stick to the 1:2 rice-to-liquid ratio.
  • Undercooking chicken for safety; ensure it hits healthy 165°F internally.
  • Skipping rests after baking or their equivalents—flavors intensify with a 5-minute wait.

Steer clear of these, and you’ll have a winner every time.

Storing Tips

Leftover easy one-pan chicken burrito bowls store brilliantly:

  • Refrigerate in an airtight container for up to 3 days; flavors meld even better overnight.
  • Freeze portions without toppings for 2 months; thaw and reheat with a splash of water to revive rice texture.
  • Reheat in the microwave with cover for 2-3 minutes, stirring midway, or on stovetop with broth if too dry.

Proper storage maintains freshness and safety for meal prep bliss.

Finished easy one-pan chicken burrito bowls topped with avocado and cheese.

Conclusion

This easy one-pan chicken burrito bowls recipe is your ticket to hassle-free, flavorful dining—a hearty mix of seasoned chicken, rice, beans, and veggies that simplifies mealtime. With minimal cleanup and endless customization, it’s a go-to for weeknights or meal prep. Ready to whip up one? Share your twists in the comments below, and don’t forget to subscribe for more delicious ideas at Leo’s Foods.

FAQs

***Can I use brown rice instead of white?***

Absolutely, though it may take an extra 5-10 minutes to cook—adjust broth accordingly for fluffiness.

***Is this recipe gluten-free?***

Yes, as long as your taco seasoning and toppings are gluten-free.

***Can I make it in an Instant Pot?***

Definitely—sauté ingredients first, then cook on high pressure for 8 minutes.

***What if I don’t have chicken broth?***

Water with extra seasoning works, though broth adds richer flavor.

***How many servings does this make?***

About 4 hearty servings—perfect for a family.

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One-Pan Chicken Burrito Bowl

Print Recipe

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.

Ingredients

Scale
  • 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

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.

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.

  • Author: Chef Stella

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