Chicken Burrito Bowl Recipe – Easy One Skillet Recipe!

When it comes to ordering my favorite, fast food lunch I would have to say that a Chicken Burrito Bowl is at the top of the list. A bowl filled with cooked white or brown rice that is topped with seasoned chicken, fajita vegetables, salsa and cheese.

Add in a little guacamole, queso and/or sour cream and you have a delicious lunch ready to eat in minutes. And more often than not, there is so much food in my bowl that I typically have leftovers for another entire meal the next day.

However, because the cost of those bowls keeps increasing, I now make my own burrito bowl at home. But instead of using several dishes to make this recipe, I make it entirely in one skillet.

Easy One Skillet Recipe

As much as I love making my Instant Pot Chicken Burrito Bowl Recipe, I realize that not everyone has a pressure cooker. Therefore, instead of throwing everything in the Instant Pot, I prepare this recipe in one large skillet.

Luckily, making a delicious burrito bowl at home isn’t difficult or time consuming at all. In fact, if you like to do any meal prepping at all, this recipe can be thrown together in minutes.

However, even if you are starting with all fresh ingredients, you can still have it ready to eat in just 30 minutes! For most of us that is less time that it takes to drive to the restaurant to pick up your to-go order and head back home to eat it.

So whenever the craving hits, or if you are looking for a delicious, easy to make weeknight meal, be sure to save this recipe! I am sure it will be one that you come back to over and over again.

CHICKEN BURRITO BOWL RECIPE

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 pound chicken breast cut into bite sized pieces
• 3 tablespoon olive oil
• 1/4 cup diced onion
• 1/4 cup diced green bell pepper
• Jalapeno pepper, diced (optional)
• 1 cup extra-long grain white rice uncooked
• 14.5 oz can diced fire-roasted tomatoes drained
• 15 oz can black beans drained and rinsed
• 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 cup frozen corn
• 1 cup Monterey jack shredded cheese
• Kosher salt and pepper, to taste

Suggested Serving Ingredients

• Diced tomatoes
• Diced green onions
• Salsa
• Sour cream
• Guacamole

INSTRUCTIONS

The first step in making this Chicken Burrito Bowl recipe is to add 2 tablespoons of olive oil into a large skillet. When the oil is hot and shimmering add the diced onions, bell peppers and jalapeno peppers (if using).

Saute the vegetables until tender, approximately 4-5 minutes. While the vegetables are in the skillet, sprinkle the diced chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Then add the chicken to the skillet and cook over medium high heat until the chicken is brown on all sides. However, the chicken does not need to be cooked through at this point.

Next, using a wooden spatula, move the chicken to one side of the skillet. Then add the remaining tablespoon of olive oil to the other side of the skillet and pour the uncooked rice in the oil.

Stir and toast the rice for 2 minutes. Then quickly stir in the can of drained black beans, drained fire roasted canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin.

Simmer for 20 Minutes

Stir and bring the mixture to a simmer. Cover the Chicken Burrito Bowl with a lid that fits the skillet and and reduce the heat to low. Continue to cook, stirring occasionally for about 20 minutes.

During the last 5 minutes of the cook time, add the frozen corn. The mixture is ready when the rice is cooked through and tender. Season with additional salt and pepper to taste.

Remove the skillet from the heat source. Then remove the lid and sprinkle the top with the Monterey Jack cheese. Replace the cover and let it sit until the cheese is melted. This should take 2-3 minutes.

Once the cheese melts remove the lid and serve warm. Serve with desired garnishes of fresh diced tomatoes, diced green onions, salsa, sour cream and/or guacamole.

You can also serve the Chicken Burrito Bowl with hot sauce or cayenne pepper powder for those who like it more on the spicy side.

Make Ahead Ideas

If you want to make this recipe even faster, do some meal prep work ahead of time. This is a great way to get meals on the table even faster on those busy weeknights.

For instance, cook up a large batch of chicken breasts on Sunday. You can use them in your burrito bowl, but it also makes for a quick addition of protein on a salad, in tacos or as the meat source in my Baja Chicken Warm Grain Bowl recipe.

And instead of using canned blacked beans, make your own from dried beans. Not only are they delicious, but they will also much cheaper to buy than canned beans. Here is my favorite recipe for Seasoned Black Beans made from dried beans.

Finally, how about making a big batch of rice for use throughout the week? Rice is so versatile for not only in Mexican dishes, but it is also great for a quick weeknight stir-fry or to use as a filler in soups.

I make a large batch of Instant Pot White Rice on Sunday and use the cooked rice in a variety of recipes throughout the week. And for those who prefer brown rice, it is best to cook the rice then stir it in the skillet with the other Chicken Burrito Bowl ingredients because it takes longer to cook.

No matter if you prepare some ingredients early or make this Chicken Burrito Bowl from scratch, I am sure you will love it just as much as I do!

Enjoy! Mary

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