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Chicken Burrito Bowl – A One Skillet Recipe Ready In Only 30 Minutes

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 of cooked white 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 heavenly lunch ready to eat in minutes. And more often than not, there is so much food in that bowl that I typically have leftovers for the next day.

However, in an effort to eat more at home and save money, I decided to try to make my own burrito bowl. But instead of using several dishes to make this recipe, my goal was to use only one skillet.

chicken burrito bowl
No need to use a ton of dishes, your favorite Chicken Burrito Bowl can be made entirely in one skillet. An easy weeknight dinner recipe.

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 am using a large skillet instead.

Luckily, making a delicious burrito bowl at home isn’t difficult 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! And I would have to imagine that it would take you even longer to drive to the restaurant and back to pick up your to-go order!

So whenever the craving hits, or if you are looking for a delicious, and 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
chicken and green peppers
Saute your vegetables, then add in the cubed chicken and brown it on all sides.

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 chicken is browned on all sides. 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.

chicken burrito bowl ingredients in a skillet
After the rice has toasted for a couple of minutes, add the spices, beans, fire roasted tomatoes, and chicken stock and bring to a boil.

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 is melted, 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 not only use them in your burrito bowl, but it makes for a quick addition of protein on a salad, taco or Baja Chicken Warm Grain Bowl.

chicken burrito bowl topped with cheese
Once the rice is tender, sprinkle the top with cheese and cover until it melts.

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. Check out our recipe to make Seasoned Black Beans from dried beans.

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

This is a great option for those who want to use cooked brown rice instead of white rice in this Chicken Burrito Bowl Recipe. However, I also make a large batch of Instant Pot White Rice on Sunday and use the cooked rice in a variety of recipes throughout the week.

Enjoy! Mary

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Chicken Burrito Bowl - One Skillet Recipe

chicken burrito bowl

A classic Chicken Burrito Bowl recipe that is made entirely in one skillet. Top with your favorite toppings and enjoy and easy to prepare meal.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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
  • 1 jalapeno pepper, diced (optional)
  • 1 cup extra-long grain white rice uncooked
  • 1 14.5 oz can diced fire-roasted tomatoes drained
  • 1 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 kernels
  • 1 cup Monterey jack shredded cheese
  • Kosher salt and pepper, to taste

Serving Ingredients

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

Instructions

  1. In a large skillet, add 2 tablespoons of olive oil. When the oil is hot add the diced onions, bell peppers and jalapeno peppers (if using) and saute until tender.
  2. Sprinkle the diced chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper and add chicken to the skillet and cook over medium high heat until chicken is browned on all sides. *The chicken does not need to be cooked through at this point.
  3. Move the chicken to one side of the skillet. Add the remaining tablespoon of olive oil to the other side of the skillet and add the uncooked rice. Toast the rice for 2 minutes.
  4. Stir in drained black beans, drained fire roasted canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin. Bring the mixture to a simmer, cover and reduce heat to low.
  5. Cook about 20 minutes, or until rice is cooked through and tender. During the last 5 minutes of cooking time, stir in the frozen corn. Season with additional salt and pepper to taste. Remove the skillet from the heat.
  6. Sprinkle the top with the Monterey Jack cheese, cover and let sit until the cheese is melted. This should take 2-3 minutes.
  7. Garnish with fresh diced tomatoes, diced green onions, salsa, sour cream and/or guacamole.

Notes

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 462Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 87mgSodium: 730mgCarbohydrates: 33gFiber: 10gSugar: 4gProtein: 40g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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