If you’re craving a meal that brings all the bold flavors of Tex-Mex together without the mess of multiple pots and pans, this One-Pot Chicken Burrito Bowls Recipe is going to become your fast favorite. Imagine tender, seasoned chicken mingling with zesty beans, juicy tomatoes, and perfectly cooked rice, all infused with smoky, spicy goodness and topped with melty cheese. It’s not just a recipe; it’s a celebration of vibrant tastes and convenience wrapped into one satisfying bowl you’ll keep coming back to again and again.
Ingredients You’ll Need
We’re keeping things simple but never boring with ingredients that are easy to find and work beautifully together. Each one adds a special touch: the juicy chicken for protein, the combination of beans and rice for heartiness, and the spices to pack that unforgettable punch.
- 1 pound chicken breast (cut into bite sized pieces): The star protein of the dish, tender and perfect for soaking up spices.
- 3 tablespoons olive oil: Adds richness and helps brown both the chicken and rice beautifully.
- 1/4 cup yellow onion (diced): Gives a sweet, aromatic base flavor when sautéed.
- 1 cup extra-long grain rice (uncooked): Cooks right into the dish, absorbing all the savory juices.
- 1 14.5 oz can diced tomatoes (drained): Brings a burst of freshness and vibrant color.
- 1 15 oz can black beans (drained and rinsed): Adds creaminess and a fiber-rich component.
- 1 teaspoon garlic powder: A must for that deep, layered flavor.
- 1 teaspoon onion powder: Boosts the savory onion notes without extra chopping.
- 2 teaspoons chili powder: For the signature smoky heat essential to burrito bowls.
- 1 teaspoon cumin: Gives an earthy, warm spice foundation.
- 1 teaspoon smoked paprika: Adds subtle smokiness and vibrant color.
- 2 1/2 cups low-sodium chicken broth: Keeps the rice moist and infuses flavor.
- Lime: Adds the perfect zesty brightness right before serving.
- 1 cup colby jack cheese (or monterey jack or cheddar): Melts over the top for creamy, cheesy goodness.
- Kosher salt and pepper: Essential seasonings to adjust flavor to your taste.
- Freshly diced tomatoes: For a fresh, juicy garnish.
- Diced green onions: Adds a crisp, mildly sharp finish.
- Sour cream: Provides creamy tangy contrast.
- Guacamole: A smooth, rich topping that completes the bowl.
How to Make One-Pot Chicken Burrito Bowls Recipe
Step 1: Sauté the aromatics
Start by heating 2 tablespoons of olive oil in a large pan over medium heat. Toss in the diced yellow onions and cook them just until they soften and start to turn translucent. This step unlocks their sweetness and forms a fragrant foundation for everything else to build on.
Step 2: Season and cook the chicken
Sprinkle the bite-sized chicken pieces with kosher salt and black pepper, then add them to the pan with the onions. Cook over medium-high heat, letting the chicken brown on the outside while locking in juicy tenderness inside. This caramelization delivers flavor that really makes the dish sing.
Step 3: Toast the rice
Push the chicken to one side of the pan to create a clear space. Drizzle in the remaining tablespoon of olive oil and add the uncooked rice. Stir the rice around and toast it for about two minutes until some grains start turning a golden brown hue. This little step adds a satisfying nuttiness and improves texture.
Step 4: Add beans, tomatoes, and spices
Mix in the drained black beans and canned diced tomatoes along with all the dry spices: garlic powder, onion powder, chili powder, cumin, and smoked paprika. Pour in the chicken broth and stir everything thoroughly so the rice is submerged and spices are well incorporated. This moment is where all those flavors combine into a magical, hearty mixture.
Step 5: Simmer and cook the rice
Turn the heat down to low and cover the pan to let it gently simmer. Allow it to cook for about 20 minutes, or until the rice is tender and has absorbed nearly all the flavorful liquid. Leaving the lid on traps steam and ensures even cooking, giving you a perfectly soft and delicious base.
Step 6: Final seasoning and melty cheese
Once the rice is tender, taste and adjust the salt and pepper as needed. Squeeze fresh lime juice over the whole mixture for a lively brightness. Sprinkle the cheese on top, cover again, and let it sit off the heat for 2-3 minutes so the cheese melts into luscious strings of gooey goodness.
How to Serve One-Pot Chicken Burrito Bowls Recipe
Garnishes
Freshly diced tomatoes and green onions add a fresh crunch and vibrant color that brighten every bite. A dollop of sour cream brings creamy tang that balances the spices, while silky guacamole adds richness and a cooling effect. These toppings transform your bowl from delicious to irresistible.
Side Dishes
This meal shines as a complete package on its own, but if you want to round things out, a simple mixed green salad drizzled with lime vinaigrette keeps things light and refreshing. Chips and salsa or a side of Mexican street corn can add festive flair without competing with the bold flavors of the bowl.
Creative Ways to Present
Consider layering the burrito bowl in a wide shallow bowl for an Instagram-worthy presentation or serve it family-style right from the pan for a cozy, communal vibe. You can even stuff the mixture into warm tortillas for quick burritos or pile it high over greens for a burrito bowl-inspired salad variation. Let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Chicken Burrito Bowls Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a perfect option for easy lunches or quick dinners during the week.
Freezing
You can freeze leftovers by portioning them into freezer-safe containers or bags, removing as much air as possible. They’ll stay good for up to 3 months. When ready to eat, just thaw overnight in the refrigerator before reheating.
Reheating
Reheat your burrito bowl in a skillet over medium heat to revive that toasted rice texture, or microwave for convenience. Cover with a loose lid or microwave-safe cover to keep moisture in, stirring occasionally. Finish with fresh toppings after warming for the best experience.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and more chew, but it will require a longer cooking time and more liquid. Be sure to adjust accordingly and possibly pre-cook the brown rice before adding it.
Is this recipe gluten-free?
Yes, this One-Pot Chicken Burrito Bowls Recipe is naturally gluten-free as long as you check the labels on your chicken broth and spices to confirm they don’t contain any gluten additives.
Can I make it vegetarian?
Definitely. Swap out the chicken for extra black beans, corn, or even cubed tofu or tempeh. Just brown the protein substitute and continue with the recipe as written for a delicious meatless version.
What can I use if I don’t have smoked paprika?
If you don’t have smoked paprika, regular paprika works too, though you’ll miss a bit of the smoky undertone. You can add a pinch of chipotle powder for some smoky heat as an alternative.
Is it okay to omit the cheese?
Yes, you can easily leave out the cheese if you’re dairy-free or prefer a lighter dish. The flavors of the chicken, beans, and spices still shine on their own, and you can add extra guacamole or a sprinkle of fresh herbs for richness instead.
Final Thoughts
I cannot recommend this One-Pot Chicken Burrito Bowls Recipe enough for busy weeknights or anytime you want an effortlessly delicious meal full of vibrant, heartwarming flavors. It’s practical, satisfying, and full of all those great textures and tastes you love from Mexican-inspired cooking. So grab your skillet, gather those ingredients, and dive into a bowl that feels like a warm hug. Your taste buds will thank you!
Print
One-Pot Chicken Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
A flavorful and easy one-pot chicken burrito bowl featuring tender chicken breast, seasoned rice, black beans, and diced tomatoes, all cooked in a single skillet. Topped with melted cheese, fresh tomatoes, green onions, sour cream, and guacamole for a vibrant and satisfying meal perfect for a quick weeknight dinner.
Ingredients
Protein and Vegetables
- 1 pound chicken breast, cut into bite-sized pieces
- 1/4 cup yellow onion, diced
- 1 14.5 oz can diced tomatoes, drained
- 1 15 oz can black beans, drained and rinsed
- Freshly diced tomatoes (for garnish)
- Diced green onions (for garnish)
Grains and Dairy
- 1 cup extra-long grain rice, uncooked
- 1 cup colby jack cheese (or monterey jack or cheddar cheese)
- Sour cream (for garnish)
- Guacamole (for garnish)
Seasonings and Liquids
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 1/2 cups low-sodium chicken broth
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- Juice of 1 lime
Instructions
- Sauté Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onions and cook until they start to soften, about 3 to 4 minutes.
- Season Chicken: While onions are cooking, season the bite-sized chicken breast pieces with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Cook Chicken: Add the seasoned chicken to the skillet with the onions. Cook over medium-high heat until the chicken begins to brown, about 5 to 7 minutes, stirring occasionally to cook evenly.
- Toast Rice: Push the chicken to one side of the skillet. On the empty side, add the remaining tablespoon of olive oil and the uncooked rice. Sauté the rice for about 2 minutes, or until some grains begin to turn golden brown, stirring frequently to avoid burning.
- Add Remaining Ingredients: Stir in the drained black beans, drained diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika, and cumin. Mix everything thoroughly to combine.
- Simmer: Bring the mixture to a simmer, then cover the skillet and reduce heat to low. Let it cook for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
- Season to Taste: Remove the lid, check for seasoning, and add additional salt and pepper as needed. Stir gently to combine.
- Add Lime and Cheese: Squeeze the juice of one lime over the mixture. Sprinkle the shredded cheese evenly on top, then cover the skillet again and remove from heat. Let it sit for 2 to 3 minutes to allow the cheese to melt.
- Garnish and Serve: Garnish the burrito bowls with fresh diced tomatoes, green onions, sour cream, and guacamole. Serve warm for a delicious one-pot meal.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños.
- If you prefer, use brown rice but increase the cooking time and liquid accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Use low-sodium chicken broth to control the salt content.
