There are weeknights when time slips through your fingers, and the last thing you want to do is spend hours in the kitchen—but the idea of yet another takeout dinner just doesn’t sit right. That’s where this Chicken Burrito Skillet comes in: a savory, comforting dish that wraps everything you love about a burrito into one sizzling pan. It’s cozy. It’s filling. And best of all, it brings a little Tex-Mex magic into your home without the hassle.
Growing up, burrito night was a family ritual. My mom would lay out bowls of seasoned chicken, fluffy rice, black beans, shredded cheese, and all the toppings. We each built our own masterpiece. But as schedules got busier, she found a shortcut—turning that entire spread into a single skillet meal. The first time she served it, we were skeptical. No tortillas? But after one bite of that cheesy, well-seasoned mix of tender chicken, rice, beans, and tomatoes, we were hooked.
This Chicken Burrito Skillet isn’t just quick and easy—it’s a heartfelt nod to family dinners, full of the flavors that bring people together. And unlike traditional burritos, there’s no rolling, no mess, and only one dish to clean. Whether you’re cooking for a crowd or meal-prepping for the week, this dish hits the sweet spot between convenience and comfort.
Why You’ll Love This Recipe:
- One-Skillet Simplicity: All the hearty burrito flavors you love, cooked in one pan for easy cleanup.
- Quick and Satisfying: Ready in under an hour with ingredients you likely already have.
- Customizable: Adjust the spice, swap out proteins, or add your favorite veggies.
- Perfect for Leftovers: Reheats beautifully and is ideal for next-day lunches or freezer meals.
- Family Favorite: Even picky eaters love the familiar flavors and cheesy finish.
INGREDIENTS YOU’LL NEED:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 2½ cups low-sodium chicken broth
- 1 cup shredded cheddar or Mexican blend cheese
- Cherry tomatoes, halved (for garnish)
- Chopped green onions (for garnish)
- Fresh cilantro, chopped (for garnish)
HOW TO MAKE CHICKEN BURRITO SKILLET:
Tex-Mex Flavor in Every Bite
This recipe brings together bold spices, tender meat, and satisfying grains into one comforting dish. The best part? No wrapping or rolling required.
STEP-BY-STEP INSTRUCTIONS:
1. Sear the Chicken:
Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside—about 5–6 minutes. Remove to a plate and set aside.
2. Sauté the Base:
In the same skillet, add the remaining olive oil. Toss in the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and let it sizzle for 30 seconds until fragrant.
3. Toast the Rice:
Add the uncooked rice to the skillet and toast it gently with the aromatics. This step adds a subtle nuttiness to the dish and helps the rice cook evenly.
4. Build the Skillet:
Pour in the drained tomatoes, black beans, cumin, garlic powder, onion powder, and chili powder. Stir everything together, then add the chicken broth and bring the mixture to a gentle boil.
5. Simmer to Perfection:
Return the cooked chicken to the skillet. Lower the heat, cover, and let the mixture simmer for 20–25 minutes, until the rice is fully cooked and has absorbed the broth.
6. Add the Cheesy Finish:
Once the rice is tender, remove the skillet from heat and sprinkle the shredded cheese across the top. Cover for 5 minutes to let the cheese melt into gooey perfection.
7. Garnish and Serve:
Top with cherry tomatoes, green onions, and cilantro. Serve hot and savor the comforting, zesty goodness of this one-pan wonder.
HELPFUL TIPS:
- Use Pre-Cooked Chicken: If you have leftover roasted or rotisserie chicken, shred it and stir it in during the last 10 minutes of simmering.
- Rice Tip: Keep the lid closed during simmering to avoid releasing the steam needed for the rice to cook properly.
- Add Some Crunch: Serve with tortilla chips or crushed taco shells sprinkled over the top.
- Make it Creamier: Stir in a spoonful of sour cream or a dollop of Greek yogurt just before serving.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten-Free (with certified gluten-free ingredients)
NOTES:
- Protein Swaps: Try ground beef, shredded turkey, or even lamb for a unique twist.
- Vegetarian Version: Use veggie broth and load up with zucchini, corn, and bell peppers.
- Spice It Up: Add diced jalapeños or a splash of hot sauce for more heat.
NUTRITIONAL INFORMATION:
- Calories: 450
- Protein: 30g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 5g
- Sugar: 4g
FREQUENTLY ASKED QUESTIONS:
Can I use brown rice instead of white?
Yes, but it needs more liquid and a longer cooking time—about 10-15 extra minutes.
Is it spicy?
Not overly. The chili powder adds warmth, but it’s mild. Adjust as needed for your spice level.
Can I freeze it?
Absolutely. Cool it completely, portion it out, and freeze for up to 3 months.
STORAGE INSTRUCTIONS:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions in sealed containers or bags. Thaw overnight before reheating.
- Reheating: Microwave in 1-minute intervals or warm in a covered pan with a splash of broth.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Chicken Avocado Ranch Burritos
- Mexican Chicken
- Cheesy Beef Burritos with Fries
- White Cheddar and Spinach Chicken Burgers
CONCLUSION:
The Chicken Burrito Skillet is the kind of recipe that reminds us good food doesn’t have to be complicated. It’s hearty, satisfying, and full of character—just like the best family dinners. With minimal effort, you get a dish that feels like it’s been simmering for hours, all in one skillet. Whether you’re feeding a family or meal-prepping for the week, this dish delivers on all fronts.
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Chicken Burrito Skillet
Description
There are weeknights when time slips through your fingers, and the last thing you want to do is spend hours in the kitchen—but the idea of yet another takeout dinner just doesn’t sit right. That’s where this Chicken Burrito Skillet comes in: a savory, comforting dish that wraps everything you love about a burrito into one sizzling pan. It’s cozy. It’s filling. And best of all, it brings a little Tex-Mex magic into your home without the hassle.
Growing up, burrito night was a family ritual. My mom would lay out bowls of seasoned chicken, fluffy rice, black beans, shredded cheese, and all the toppings. We each built our own masterpiece. But as schedules got busier, she found a shortcut—turning that entire spread into a single skillet meal. The first time she served it, we were skeptical. No tortillas? But after one bite of that cheesy, well-seasoned mix of tender chicken, rice, beans, and tomatoes, we were hooked.
This Chicken Burrito Skillet isn’t just quick and easy—it’s a heartfelt nod to family dinners, full of the flavors that bring people together. And unlike traditional burritos, there’s no rolling, no mess, and only one dish to clean. Whether you’re cooking for a crowd or meal-prepping for the week, this dish hits the sweet spot between convenience and comfort.
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper, to taste
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 cup uncooked long-grain white rice
1 can (14.5 oz) diced tomatoes, drained
1 can (15 oz) black beans, rinsed and drained
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
2½ cups low-sodium chicken broth
1 cup shredded cheddar or Mexican blend cheese
Cherry tomatoes, halved (for garnish)
Chopped green onions (for garnish)
Fresh cilantro, chopped (for garnish)
Instructions
1. Sear the Chicken:
Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden on the outside and no longer pink inside—about 5–6 minutes. Remove to a plate and set aside.
2. Sauté the Base:
In the same skillet, add the remaining olive oil. Toss in the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and let it sizzle for 30 seconds until fragrant.
3. Toast the Rice:
Add the uncooked rice to the skillet and toast it gently with the aromatics. This step adds a subtle nuttiness to the dish and helps the rice cook evenly.
4. Build the Skillet:
Pour in the drained tomatoes, black beans, cumin, garlic powder, onion powder, and chili powder. Stir everything together, then add the chicken broth and bring the mixture to a gentle boil.
5. Simmer to Perfection:
Return the cooked chicken to the skillet. Lower the heat, cover, and let the mixture simmer for 20–25 minutes, until the rice is fully cooked and has absorbed the broth.
6. Add the Cheesy Finish:
Once the rice is tender, remove the skillet from heat and sprinkle the shredded cheese across the top. Cover for 5 minutes to let the cheese melt into gooey perfection.
7. Garnish and Serve:
Top with cherry tomatoes, green onions, and cilantro. Serve hot and savor the comforting, zesty goodness of this one-pan wonder.
Notes
-
Protein Swaps: Try ground beef, shredded turkey, or even lamb for a unique twist.
-
Vegetarian Version: Use veggie broth and load up with zucchini, corn, and bell peppers.
-
Spice It Up: Add diced jalapeños or a splash of hot sauce for more heat.
