If you’re craving a vibrant, flavorful, and fuss-free meal that comes together quickly, this One-Pot Chicken Burrito Bowls Recipe is about to become your new best friend in the kitchen. Bursting with the perfect combination of tender chicken, hearty beans, sweet corn, and zesty tomatoes, all cooked in one pot for easy cleanup, this dish is everything you want from a comforting Tex-Mex bowl. Each serving delivers not only incredible flavor but a satisfying balance of protein, fiber, and spices that bring warmth and color to your dinner table. Trust me — once you try this recipe, it will be your go-to for busy weeknights or casual get-togethers.
Ingredients You’ll Need
Keeping the ingredients simple and accessible is part of what makes this One-Pot Chicken Burrito Bowls Recipe so special. Each component plays a crucial role, whether it’s the juicy chicken providing protein, the vibrant tomatoes adding a little kick, or the rice soaking up all those delicious flavors to tie everything together. Here’s what you need to gather before cooking:
- Olive oil (1 tablespoon): For sautéing the chicken and veggies with a subtle, fruity richness.
- Boneless skinless chicken breasts (1 pound): Cut into bite-sized pieces to ensure even cooking and perfect tenderness.
- Small onion (1), diced: Adds a sweet and savory base flavor that melts into the dish.
- Garlic (2 cloves), minced: Packs a punch of aromatic depth to awaken the taste buds.
- Long-grain white rice (1 cup, uncooked): The hearty grain that absorbs spices and moisture beautifully.
- Low-sodium chicken broth (1 ½ cups): Keeps the dish moist while enhancing the chicken’s natural flavors.
- Black beans (1 can, 15 ounces), drained and rinsed: Provides a creamy texture and plant-based protein boost.
- Frozen corn (1 cup): Offers a pop of sweetness and a pleasing crunch.
- Diced tomatoes with green chilies (1 can, 10 ounces): A vibrant mix that adds tang, spice, and color.
- Chili powder (1 tablespoon): Brings that smoky, earthy warmth essential to Tex-Mex flavor.
- Cumin (1 teaspoon): Adds an inviting nutty aroma and depth.
- Paprika (½ teaspoon): For subtle smokiness and a beautiful hue.
- Salt (½ teaspoon): Enhances all the natural flavors.
- Black pepper (¼ teaspoon): Provides a gentle heat to balance the spices.
- Shredded cheddar or Mexican blend cheese (1 cup): Melts over the top creating a luscious finish.
- Fresh cilantro, diced avocado, sour cream, and lime wedges (optional): Perfect for garnishing and adding cool, fresh contrasts.
How to Make One-Pot Chicken Burrito Bowls Recipe
Step 1: Sauté the Chicken
Start by heating olive oil in a large skillet or pot over medium-high heat. Add the bite-sized chicken pieces and cook them until you get a lovely light brown crust on each side, about 5 to 6 minutes. This step locks in the juices and builds the foundation of flavor that will carry through the whole dish.
Step 2: Cook the Onion and Garlic
Next, toss in the diced onion and minced garlic. Sauté them for 2 to 3 minutes until they soften and release their fragrant aroma. This combination infuses the chicken with sweetness and depth, setting the stage for the rice and spices.
Step 3: Add Rice, Beans, and Vegetables
Stir in the uncooked rice, black beans, frozen corn, and the can of diced tomatoes with green chilies. These ingredients add heartiness, texture, and a vibrant medley of flavors to your bowl.
Step 4: Season and Simmer
Sprinkle in the chili powder, cumin, paprika, salt, and black pepper to season everything evenly. Pour in the low-sodium chicken broth and give it all a good stir. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 18 to 20 minutes until the rice is tender and the liquid is fully absorbed.
Step 5: Melt the Cheese
When the rice is perfectly cooked, remove the pot from the heat. Sprinkle the shredded cheddar or Mexican blend cheese over the top, then cover again for 2 to 3 minutes. This resting helps the cheese melt into a gooey, irresistible layer that ties the dish together beautifully.
Step 6: Fluff and Serve
Finally, fluff the rice gently with a fork to mix the melted cheese throughout without squishing the grains. It’s now ready to scoop into bowls and dressed with your favorite toppings or simply enjoyed as is!
How to Serve One-Pot Chicken Burrito Bowls Recipe
Garnishes
Garnishing truly elevates this dish from delicious to unforgettable. Fresh cilantro adds a burst of herbal brightness, while creamy diced avocado cools and balances the spices. A dollop of sour cream adds tangy creaminess, and a squeeze of lime introduces lively acidity that wakes up every bite. Each garnish adds texture and flavor layers that are well worth the extra effort.
Side Dishes
This recipe is a complete meal on its own, but if you want to complement it, consider serving with a simple corn tortilla or a crisp side salad with lime vinaigrette. Black bean chips or some crunchy tortilla strips can add an enjoyable crunch to contrast the soft, saucy burrito bowl.
Creative Ways to Present
To impress guests or shake up your routine, serve the One-Pot Chicken Burrito Bowls Recipe in individual mason jars for a trendy layered picnic treat, or use vibrant colorful bowls matched with festive napkins for a fun dinner vibe. Adding a side of pickled jalapeños can change the flavor game as well, giving a piquant kick to each mouthful.
Make Ahead and Storage
Storing Leftovers
This One-Pot Chicken Burrito Bowls Recipe stores beautifully in airtight containers in the fridge for up to four days. The flavors deepen over time, making leftovers even more delicious. Just be sure to refrigerate promptly after cooking to keep everything safe and fresh.
Freezing
If you want to save these bowls for a longer time, freezing is a great option. Portion into freezer-safe containers or bags and freeze for up to three months. Keep in mind that avocado and sour cream garnishes are best added fresh after reheating to maintain texture and flavor.
Reheating
When reheating, thaw in the refrigerator overnight if frozen, then warm gently on the stovetop or in the microwave. Stir occasionally to redistribute heat evenly. Add fresh toppings like cilantro and avocado after reheating for that fresh, homemade finish.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a lovely nutty flavor and extra fiber. Just note it requires more liquid (about 2 cups) and a longer simmering time—closer to 40-45 minutes—for perfect doneness.
Is this recipe spicy?
It has a mild, pleasant kick thanks to the chili powder and diced tomatoes with green chilies, but it’s not overwhelmingly spicy. You can adjust the heat by adding extra chili powder or fresh jalapeños if you prefer more fire.
Can I use pre-cooked chicken?
Yes! Using shredded, cooked chicken can save time. Add it after you cook the rice and beans to warm through rather than cooking raw chicken at the start.
Is this recipe gluten-free?
Yes, this One-Pot Chicken Burrito Bowls Recipe is naturally gluten-free as all ingredients used do not contain gluten. Just double-check canned products and broth for added gluten if you’re very sensitive.
Can I substitute other beans?
Sure thing! Pinto beans or kidney beans make excellent alternatives. Just remember to drain and rinse canned beans before adding.
Final Thoughts
This One-Pot Chicken Burrito Bowls Recipe is a joyful, satisfying way to enjoy a homemade Tex-Mex feast without the fuss or mess. I can’t recommend it enough for busy nights when you want comfort food that feels special but comes together easily. Give it a try and watch it quickly become one of your favorite go-to meals for family dinners or meal prep!
Print
One-Pot Chicken Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
A hearty and flavorful One-Pot Chicken Burrito Bowl featuring tender chicken, rice, black beans, corn, and diced tomatoes with green chilies, all cooked together in a single skillet for an easy, delicious Tex-Mex inspired meal perfect for busy weeknights.
Ingredients
Protein & Vegetables
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
Grains & Broth
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups low-sodium chicken broth
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings (Optional)
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro
- Diced avocado
- Sour cream
- Lime wedges
Instructions
- Heat the oil and brown chicken. In a large skillet or pot, heat olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5–6 minutes.
- Sauté onion and garlic. Add the diced onion and minced garlic to the skillet with the chicken and sauté for 2–3 minutes until the onion is softened and fragrant.
- Add remaining ingredients and simmer. Stir in the uncooked rice, chicken broth, black beans, frozen corn, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and black pepper. Bring the mixture to a boil.
- Cook covered until rice is tender. Reduce heat to low, cover the skillet or pot, and let it simmer gently for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Finish with cheese. Remove the pot from the heat, sprinkle shredded cheese evenly over the top, then cover again and let sit for 2–3 minutes until the cheese melts.
- Serve with toppings. Fluff the rice with a fork and serve your burrito bowls topped with fresh cilantro, diced avocado, sour cream, and a squeeze of lime if desired.
Notes
- You can substitute brown rice, but increase the chicken broth by ½ cup and extend cooking time to about 40–45 minutes for tender rice.
- Using pre-cooked shredded chicken speeds up the cooking process; simply add it when combining ingredients before simmering.
- This dish is excellent for meal prep and reheats well for lunches throughout the week.
