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.
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).
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.
Serving size & calorie count is for about 1 1/2 cups of the chicken burrito skillet. This recipe feeds 6 people. More if you are feeding lots of little kids.