Chicken Burrito Skillet
Some recipes are comfort food packed into one pan, and this Chicken Burrito Skillet is exactly that: cozy, colorful, and impossibly easy. Think tender pieces of chicken, fluffy long-grain rice, bright tomatoes, creamy black beans, warm spices, and a melty blanket of Mexican cheese—all finished with a scatter of fresh salsa, avocado, cilantro, and crunchy tortilla chips. It’s pantry-friendly, weeknight-ready, and perfect for feeding a hungry family or meal-prepping for the week.
Why you’ll love this Chicken Burrito Skillet
This skillet dinner comes together mostly in one pot, which means fewer dishes and more time to enjoy the meal. The rice cooks right in the skillet with the chicken broth, absorbing spices and tomato juices so every bite has depth. Using shredded Mexican cheese gives a gooey, savory finish while toppings let everyone customize their bowl. The method is simple and forgiving, so even if you’re a little off on timing, the flavors still land beautifully.
Ingredients
- 2 tablespoons olive oil, divided
- 2 chicken breasts, boneless, skinless, and cut into 1″ pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1 cup long grain white rice, uncooked
- 1 can (5 oz) black beans, drained and rinsed
- 1 can (14.5 oz) petite diced tomatoes, drained
- 1 tablespoon taco seasoning
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder, or more
- 2 1/2 cups chicken broth, low-sodium
- 1 cup shredded Mexican cheese blend
- Fresh salsa
- Chopped jalapeño
- Tortilla chips
- Sour cream
- Avocado
- Chopped cilantro
Notes on ingredients and prep
Use long-grain white rice for the light, separate grain texture that works best in this one-pan method. The chicken breasts are cut into 1-inch pieces so they cook quickly and evenly. Choose a good-quality taco seasoning or make your own if you prefer more control over salt and spice. For the cheese, any Mexican blend that melts well will create that classic gooey finish.
Step-by-step instructions
Follow these clear steps to make the best Chicken Burrito Skillet. The sequence mirrors the original plan: sear the chicken, cook rice and spices, add beans and tomatoes, simmer in broth, finish with cheese and toppings.
- Heat the oil: Place a large, heavy skillet over medium-high heat and add 1 tablespoon of the olive oil. Let the oil warm until it shimmers but does not smoke.
- Cook the chicken: Season the cut chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Add the seasoned chicken to the hot skillet in a single layer. Cook, stirring occasionally, until the pieces are golden brown on the outside and nearly cooked through, about 4–6 minutes depending on the size of the pieces. Remove the chicken from the skillet and set aside on a plate.
- Sauté rice in remaining oil: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the uncooked long-grain white rice and cook, stirring constantly, for 1–2 minutes until the rice becomes slightly translucent and lightly toasted. This step adds flavor and helps the rice cook evenly in the broth.
- Add spices and seasonings: Stir in the taco seasoning, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon chili powder. Mix well so the rice is evenly coated in the spice mixture.
- Add beans and tomatoes: Pour the drained and rinsed black beans (1 can, 5 oz) and the drained petite diced tomatoes (1 can, 14.5 oz) into the skillet with the rice. Stir to combine, breaking up any clumps of rice so everything is evenly distributed.
- Return the chicken and add broth: Nestle the cooked chicken pieces back into the rice mixture. Pour in 2 1/2 cups of low-sodium chicken broth, making sure the liquid covers the rice evenly. Give everything a gentle stir to combine without disturbing the rice’s distribution too much.
- Bring to a simmer: Increase the heat just until the mixture comes to a gentle boil, then immediately reduce the heat to low to maintain a gentle simmer. Cover the skillet with a tight-fitting lid.
- Simmer until rice is tender: Let the skillet simmer, covered, for 18–20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during this time to ensure the rice cooks evenly.
- Rest briefly, then fluff: Once the rice is cooked, remove the skillet from the heat but keep it covered. Let it rest for 5 minutes. Then remove the lid and use a fork to gently fluff the rice and distribute the chicken and beans evenly.
- Add cheese and melt: Evenly sprinkle 1 cup of shredded Mexican cheese blend over the top of the skillet. Return the skillet to low heat for just a minute or two, or place it under a broiler for 1–2 minutes until the cheese melts and becomes bubbly. Watch carefully if using a broiler to avoid burning.
- Top and serve: Scatter fresh salsa, chopped jalapeño, diced avocado, a dollop of sour cream, chopped cilantro, and crushed tortilla chips over the melted cheese. Serve straight from the skillet for a family-style presentation, or portion into bowls for individual plates.
Troubleshooting and tips
- If the rice is still firm after 20 minutes, add 1/4 cup additional chicken broth, cover, and cook 3–5 minutes longer.
- To adjust heat, increase or decrease the chili powder and add more jalapeño when serving.
- If you prefer, swap the chicken breasts for similar-weight boneless thighs; cook times may vary slightly.
- For a brighter flavor, squeeze a little lime juice over the finished skillet just before serving.
- Leftovers keep well in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop with a splash of broth or in the microwave until warmed through.
Serving suggestions
This Chicken Burrito Skillet is built for toppings. Offer bowls of salsa, sour cream, avocado slices, chopped cilantro, and extra tortilla chips so everyone can customize their portion. A simple side of roasted corn, a crisp green salad with lime vinaigrette, or warmed flour tortillas will round out the meal nicely.
Make-ahead and meal prep
You can prepare the skillet through the simmering step, then cool and refrigerate before adding the cheese and toppings. When you’re ready to eat, reheat gently on the stovetop, finish with the cheese and melt, then add toppings. This method keeps the textures fresh and saves time on busy nights.
Nutritional notes
The dish balances lean protein from the chicken with fiber from the black beans and rice for sustained energy. Use low-sodium broth and control added salt to keep sodium in check. Toppings like avocado and a little cheese provide richness, so use them liberally or sparingly depending on your preferences.
Final thoughts
This Chicken Burrito Skillet is a true weeknight MVP: uncomplicated prep, big flavors, and plenty of room for improvisation. It’s a recipe that welcomes pantry staples and finishes with bright, fresh toppings that bring it all together. Whether you’re feeding a family, meal-prepping for the week, or looking for a communal one-pan dinner, this skillet delivers comfort and convenience in equal measure.
Enjoy this Chicken Burrito Skillet straight from the pan and dig in—cheesy, savory, and exactly what a busy weeknight calls for.
Chicken Burrito Skillet
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
- Add the chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté until lightly browned, about 5 minutes.
- Transfer the chicken to a plate and set aside.
- Discard any excess juices from the pan, add the remaining 1 tablespoon olive oil and the uncooked rice, and sauté while stirring until the rice is lightly browned, 1–2 minutes.
- Stir in the drained black beans, drained diced tomatoes, taco seasoning, cumin, garlic powder, onion powder, and chili powder until combined.
- Pour in the chicken broth, stir to combine, and bring the mixture to a boil.
- Once boiling, evenly distribute the reserved chicken on top of the rice mixture without stirring.
- Cover the skillet, reduce heat to medium-low, and cook for 20–22 minutes, or until the rice has absorbed the liquid and is tender.
- Remove from heat, sprinkle the shredded Mexican cheese blend over the top, cover for a few minutes to melt the cheese, then serve with salsa, chopped jalapeño, tortilla chips, sour cream, avocado, and cilantro as desired.
Notes
- Check the rice halfway through cooking and add a splash of broth if it’s still firm.
- Let the skillet sit covered after adding cheese so it melts evenly.
- Rinse and drain canned black beans to reduce saltiness.
- Use leftover cooked rice and halve the broth amount to save time.
- If using low-sodium broth, add a pinch more salt to taste.
