Searching for a quick, flavorful, and ridiculously easy weeknight meal solution? Look no further than this One-Pan Chicken Burrito Bowl. This recipe is designed to minimize cleanup and maximize taste, delivering all your favorite burrito flavors without the fuss of multiple pots and pans. It’s the ultimate answer to “what’s for dinner?” when you’re short on time but big on appetite.
Key Ingredients for One-Pan Chicken Burrito Bowl
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
- 1 (10-ounce) can diced tomatoes with green chilies, undrained (like Ro-Tel)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- 4 cups cooked white or brown rice (use leftover rice or cook separately)
- Optional toppings: shredded cheese (cheddar, Monterey Jack), salsa, sour cream or Greek yogurt, guacamole or avocado, chopped cilantro, lime wedges
How to Make One-Pan Chicken Burrito Bowl
Get ready for a culinary revelation where minimal effort yields maximum flavor and satisfaction. This One-Pan Chicken Burrito Bowl is so easy, making dinner a joy rather than a chore, with its vibrant flavors and hearty textures coming together harmoniously. The best part? It all cooks in a single pan, dramatically reducing your cleanup time. This delicious and satisfying meal comes together in approximately 30 minutes of active cooking time, plus rice cooking time if not using pre-cooked.
Step-by-Step Instructions
- Prep Your Ingredients: If you haven’t already, cut your chicken into roughly 1-inch pieces. Chop your onion and bell peppers into bite-sized pieces. Mince your garlic. Rinse and drain your black beans and drain your corn. If using fresh corn, cut the kernels off the cob.
- Sauté Aromatics: Heat the olive oil in a large, oven-safe skillet or a large sauté pan over medium-high heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
- Add Chicken and Spices: Add the chicken pieces to the skillet. Season generously with salt and black pepper. Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to coat the chicken and vegetables evenly with the spices.
- Cook Chicken: Continue to cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 6-8 minutes. Break up any larger pieces of chicken as you stir.
- Incorporate Beans, Corn, and Tomatoes: Add the rinsed black beans, drained corn, and the can of diced tomatoes with green chilies (undrained) to the skillet. Stir everything together to combine.
- Simmer and Thicken: Bring the mixture to a gentle simmer. Cook for another 5-10 minutes, allowing the flavors to meld and the sauce to slightly thicken. Taste and adjust seasoning with salt and pepper if needed.
- Assemble the Bowls: To serve, scoop your cooked rice into individual bowls. Spoon the hot chicken and vegetable mixture from the skillet over the rice.
- Add Your Favorite Toppings: Get creative and load up your One-Pan Chicken Burrito Bowl with your preferred toppings! Think shredded cheese, a dollop of salsa, a spoonful of sour cream or Greek yogurt, creamy guacamole, fresh cilantro, and a squeeze of lime. Enjoy immediately!
Why You’ll Love This One-Pan Chicken Burrito Bowl
This One-Pan Chicken Burrito Bowl is an absolute game-changer for busy weeknights, offering a vibrant explosion of Tex-Mex flavors with unparalleled ease. Its main feature is the ingenious one-pan cooking method that drastically cuts down on dishes, saving you precious time and effort after a long day. Compared to traditional burrito bowls that sometimes require separate cooking for chicken, rice, and vegetables, this recipe streamlines the entire process into a single, effective skillet, making it incredibly cost-effective as well. The blend of hearty black beans, sweet corn, tender chicken, and zesty tomatoes with green chilies, all seasoned to perfection with chili powder and cumin, creates a symphony of taste that’s both comforting and exciting, especially when complemented by your favorite fresh toppings.
The convenience and incredible flavor packed into this One-Pan Chicken Burrito Bowl make it a must-try for anyone looking to simplify their meal prep without sacrificing taste. It transforms humble ingredients into an exquisite dish that will have you ditching takeout menus. Gather your ingredients and discover just how delicious and effortless a truly satisfying meal can be – give this recipe a try tonight!
Storing and Reheating Tips
Leftover One-Pan Chicken Burrito Bowl can be stored in an airtight container in the refrigerator for up to 3-4 days. For optimal freshness, allow the mixture to cool completely before sealing. To reheat, you can gently warm it in a skillet over medium-low heat, stirring occasionally, or microwave it in a microwave-safe dish for 1-2 minutes, or until heated through. If you prefer to portion out meals for the week, consider assembling the rice and chicken mixture separately in meal prep containers for easy grab-and-go lunches. Freezing is also an option; cool the mixture completely, portion it into freezer-safe containers or bags, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and then reheat as directed for best results.
Final Thoughts
This One-Pan Chicken Burrito Bowl is the ultimate weeknight dinner solution, proving that delicious and satisfying meals don’t require a lot of fuss or cleanup. Its simplicity, vibrant flavors, and adaptable nature make it a recipe you’ll reach for time and time again. Give it a try and add a little bit of easy deliciousness to your week!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
One-Pan Chicken Burrito Bowl
Ingredients
Equipment
Method
- If you haven’t already, cut your chicken into roughly 1-inch pieces. Chop your onion and bell peppers into bite-sized pieces. Mince your garlic. Rinse and drain your black beans and drain your corn. If using fresh corn, cut the kernels off the cob.1.5 lbs boneless, skinless chicken breasts or thighs, 1 large onion, 2 medium bell peppers, 2 cloves garlic, 1 (15-ounce) can black beans, 1 (15-ounce) can corn
- Heat the olive oil in a large, oven-safe skillet or a large sauté pan over medium-high heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes.1 tablespoon olive oil, 1 large onion, 2 medium bell peppers
- Add the chicken pieces to the skillet. Season generously with salt and black pepper. Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to coat the chicken and vegetables evenly with the spices.1.5 lbs boneless, skinless chicken breasts or thighs, to taste salt, to taste freshly ground black pepper, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Continue to cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 6-8 minutes. Break up any larger pieces of chicken as you stir.1.5 lbs boneless, skinless chicken breasts or thighs
- Add the rinsed black beans, drained corn, and the can of diced tomatoes with green chilies (undrained) to the skillet. Stir everything together to combine.1 (15-ounce) can black beans, 1 (15-ounce) can corn, 1 (10-ounce) can diced tomatoes with green chilies
- Bring the mixture to a gentle simmer. Cook for another 5-10 minutes, allowing the flavors to meld and the sauce to slightly thicken. Taste and adjust seasoning with salt and pepper if needed.to taste salt, to taste freshly ground black pepper
- To serve, scoop your cooked rice into individual bowls. Spoon the hot chicken and vegetable mixture from the skillet over the rice.4 cups cooked white or brown rice
- Get creative and load up your One-Pan Chicken Burrito Bowl with your preferred toppings! Think shredded cheese, a dollop of salsa, a spoonful of sour cream or Greek yogurt, creamy guacamole, fresh cilantro, and a squeeze of lime. Enjoy immediately!Optional toppings