If you’re craving all the bold, comforting flavors of a burrito but want to skip the mess and fuss, this one-pot chicken burrito bowl is your new best friend. Imagine tender, juicy chicken mingling with fluffy rice, black beans, corn, and a vibrant blend of spices—all cooked together in one pan. The aroma alone will have your mouth watering, and the best part? Minimal cleanup.
This dish feels like a warm, cozy hug on a plate. It’s colorful, hearty, and bursting with flavor—perfect for busy weeknights when you want something wholesome but don’t have hours to spend in the kitchen. Trust me, once you make this, it’ll become a go-to meal that your whole family will love.
Ready to get cooking? Let’s dive in!
Why You’ll Love One-Pot Chicken Burrito Bowls
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re feeding hungry kids after school, prepping for a casual dinner with friends, or just craving something satisfying and easy, this dish hits all the right notes. Here’s why it’s a favorite:
Versatile: You can customize with your favorite beans, swap chicken for tofu or beef, or add extra veggies. It’s a bowl built to please all tastes.
Budget-Friendly: Uses pantry staples and affordable fresh ingredients. No need to break the bank for big flavor.
Quick and Easy: Everything cooks in one pot—less prep, less mess, more time to chill.
Customizable: Add salsa, sour cream, avocado, or cheese on top. Spice it up or keep it mild—it’s your call.
Crowd-Pleasing: Satisfies big appetites and picky eaters alike. It’s a flavorful, colorful winner every time.
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Ingredients in One-Pot Chicken Burrito Bowls
Here’s the lineup that makes this bowl so special:
Chicken
Juicy, tender, and seasoned with warm spices. It cooks right in the pot, soaking up all those delicious flavors.
Rice
The perfect base, absorbing all the juices and spices to make every bite comforting.
Black Beans
Earthy and hearty, adding protein and texture to the bowl.
Corn
Sweet bursts of flavor that balance the savory notes perfectly.
Onion and Garlic
Sautéed to golden perfection, they form the aromatic foundation.
Spices
A blend of chili powder, cumin, smoked paprika, and a pinch of salt and pepper bring warmth and depth.
Chicken Broth
Keeps everything moist and infuses the rice and chicken with flavor.
Fresh Lime Juice and Cilantro
Added at the end for a zesty, fresh kick that brightens the whole dish.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Heat a large skillet or deep pan over medium heat—this is where all the magic happens.
Combine Ingredients
Start by sautéing the onion and garlic in a bit of oil until soft and fragrant. Add the chicken pieces, seasoning with the spice blend, and cook until lightly browned.
Prepare Your Cooking Vessel
No extra prep needed—your skillet is ready to go.
Assemble the Dish
Add the rice, black beans, corn, and chicken broth to the pan. Stir everything together, making sure the rice is submerged in liquid.
Cook to Perfection
Bring to a simmer, then cover and reduce heat to low. Let it cook undisturbed for about 20 minutes, until the rice is tender and the chicken is cooked through.
Finishing Touches
Remove from heat and fluff the rice with a fork. Stir in fresh lime juice and chopped cilantro for brightness.
Serve and Enjoy
Scoop into bowls and top with your favorite garnishes—think avocado slices, shredded cheese, sour cream, or salsa.
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook]
Total Time: [Total time needed]
How to Serve One-Pot Chicken Burrito Bowls
This dish is a total team player and pairs well with lots of sides and toppings:
- Fresh Salsa or Pico de Gallo: Adds extra freshness and texture.
- Guacamole or Sliced Avocado: Creamy and cooling, balances the spices beautifully.
- Tortilla Chips: For crunch and dipping fun.
- Shredded Cheese: A melty, savory finish that everyone loves.
- Sour Cream or Greek Yogurt: Adds creaminess and a tangy contrast.
For a fun twist, try serving in crispy taco shells or as a filling for burritos and wraps.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Prep Ahead: Chop veggies and measure spices the night before to save time.
- Spice It Up: Add jalapeños or a dash of hot sauce if you like it spicy.
- Make It Vegan: Swap chicken for extra beans, tofu, or sautéed mushrooms.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- Double the Batch: This recipe freezes well, so make extra for quick future meals.
FAQ Section
Q1: Can I use brown rice instead of white rice?
A1: Absolutely! Just increase the cooking time and liquid slightly, as brown rice takes longer to cook.
Q2: Can I substitute the chicken with another protein?
A2: Yes! Ground beef, turkey, tofu, or even shrimp would all work well in this recipe.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave until warmed through.
Q4: Can I make this recipe gluten-free?
A4: Yes, as long as your broth and other ingredients are gluten-free, this recipe is naturally gluten-free.
Q5: What’s the best cookware to use for this recipe?
A5: A large skillet with a lid or a deep sauté pan works best for even cooking and easy stirring.
Conclusion
There you have it—a simple, flavorful, and fuss-free one-pot chicken burrito bowl that’s perfect for any night of the week. It’s packed with vibrant ingredients and big, comforting flavors that will keep you coming back for seconds. Give it a try, and I promise you’ll be hooked! What’s your favorite way to top yours?
Print
One-Pot Chicken Burrito Bowls
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A quick and easy one-pot meal featuring seasoned chicken, rice, black beans, corn, and salsa for a flavorful burrito bowl experience.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup salsa
- 1 cup chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, avocado, chopped cilantro, lime wedges
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add diced chicken, season with chili powder, cumin, garlic powder, salt, and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes.
- Add rice, black beans, corn, salsa, and chicken broth to the pot. Stir to combine.
- Bring mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes.
- Fluff with a fork and serve with desired toppings.
Notes
- Use brown rice, but increase cooking time and liquid accordingly.
- Add diced bell peppers or onions for extra veggies.
- For a spicier bowl, add chopped jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-pot stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg