This easy chicken burrito skillet cooks in one pan on the stove top. Your favorite burrito ingredients are cooked up in one skillet pan. Tender chunked chicken, cheese, rice, beans, and seasonings simmer and cook to perfection in just 30 minutes!
post updated April 2018
Hey! Welcome to one of my family’s favorite dinners. This chicken burrito skillet is a quick and easy 30 minute dinner that has all your favorites of a burrito without the tortilla. We love this served with sour cream and avocado and then we dip chips in it. You can also serve it inside of tortillas and roll it up burrito style. Or serve over some shredded rice burrito bowl style.
So many ways to eat this chicken burrito skillet. It’s very adaptable too. Change out the beans if you don’t like black beans. You can also use a can of Rotel if you prefer a bit of spice.
The original post is below. Enjoy and thanks for being here 🙂
I mentioned yesterday that I have been relying heavily on 30 minute meals lately. This chicken burrito skillet was a very happy surprise! I have never had much luck with one pan skillet dinners. Either it’s too much liquid, does not cook well, no flavor….. except for these chicken ranch skillet fajitas. They are so good.
I was honestly not expecting much from this chicken burrito skillet but I was very surprised and happy with how delicious it was and how well it all cooked together. And who can resist that melty cheese on top?!
You start off by first cutting the chicken breasts into 1″ pieces. Cook those up to mostly cooked (until no longer pink) in the skillet pan. Remove the chicken and sauté some rice. Add the remaining ingredients, let it come to a boil and then cover and let simmer.
It’s seriously so simple and can be on the dinner table in 30 minutes.
For best results I suggest using Basmati Rice. It is more expensive but it cooks up perfectly every single time. It’s the only kind I buy now and I have never had a batch of soggy, wet, undercooked rice! But yes, you can use long grain rice or even jasmine rice is a good substitute.
It’s loaded with all your favorite burrito fillings; tender chunked chicken, seasonings, beans, tomatoes and rice. Chop up some tomatoes, green onions, and avocado and serve with some shredded lettuce and sour cream.
It’s so yummy and a family pleasing meal that everyone will love.
We like to eat ours with all the toppings. You could also make tacos out of this or even put this chicken burrito skillet filling inside a tortilla, roll it up like a burrito and eat!
I am also thinking that it would be really good as nachos. Quesadillas. The possibilities are endless. It’s so versatile.
I hope you love this quick, simple, 30 minute meal! Try it out and let me know what you think.
If you want to see and pin all the recipe from the blog, visit the Together as Family board on my Pinterest page. You can find all the recipes in one spot! Pin as much as you want. I love sharing recipes.
One skillet pan on the stove top is all you need for this quick & easy chicken burrito skillet recipe. Chunks of chicken, rice, beans, tomatoes, and seasonings simmer together for amazing flavor. Serve over lettuce for burrito bowls, serve inside a tortilla for burritos, or serve with chips as nachos.
- 2 tablespoons olive oil (divided)
- 2 boneless, skinless chicken breasts (cut into 1" chunks)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup uncooked basmati rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) petite diced tomaotes, drained
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 1/2 cups chicken broth
- 1 cup shredded cheese
- green onion, chopped tomatoes, sour cream, avocado
Sprinkle salt and pepper over the chicken pieces. Toss to coat.
In a large skillet, heat 1 tablespoon oil over medium-high heat; sauté chicken until no longer pink and slightly browned, about 5 minutes. Remove chicken from pan. The chicken does not need to be completely cooked through but it should be cooked most the way (it will look cooked).
In same pan, heat remaining 1 tablespoon oil over medium-high heat; sauté rice until lightly browned, 1-2 minutes (watch carefully so it won't burn).
Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (DO NOT stir into rice mixture). Turn heat down to medium-low heat and let simmer, covered, until rice is tender and chicken is no longer pink, about 20 minutes or until all the liquid is absorbed.
Remove from heat. Sprinkle with cheese. Let stand, covered, until cheese is melted. Serve with all your favorite burrito toppings, flour tortillas, or over shredded lettuce.
We eat this as a salad type dish. You could also use the mixture inside tacos, burritos, nachos, quesadillas, enchiladas, taquitos, etc. It's so versatile so there are lots of options for serving.
I use the full-salt chicken broth so I don't feel the need to add additional salt. If you are using reduced-sodium chicken broth then you may want/need to add additional salt in with the other seasonings.
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