One-Pan Chicken Burrito Bowl

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.

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Prep Time 15

Cook Time 30

Active Cooking Time 30

Total Time 45

Course: Main Course

Cuisine: Tex-Mex

Ingredients Equipment Method Notes

Ingredients

Chicken and Vegetables

1.5 lbs boneless, skinless chicken breasts or thighs cut into bite-sized pieces
1 tablespoon olive oil
1 large onion chopped
2 medium bell peppers any color, chopped
2 cloves garlic minced

Beans, Corn, and Tomatoes

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)

Spices and Seasoning

1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional, for heat
to taste salt
to taste freshly ground black pepper

For Serving

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

Equipment

Oven-safe skillet or large sauté pan

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

Notes

Leftover One-Pan Chicken Burrito Bowl can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet or microwave. Can also be frozen for up to 2-3 months.