Chicken Burrito Skillet

This Chicken Burrito skillet is one of the easiest one-pan meals I make when my family wants something delicious and comforting. I make it with tender chicken breasts, rice, and black beans, and it turns out so flavorful every time. It’s easy to prep, and having dinner ready in under an hour is always a win on busy nights.

I made this Chicken Burrito Skillet dinner inspired by the fiesta chicken recipe I shared last week. One-pan meals are always at the top of my list because they’re usually quick, and easy to clean up. If you enjoy Mexican-inspired recipes, don’t miss my slow cooker taco casserole or these Mexican street corn chicken tacos, both are perfect for a Cinco de Mayo celebration.

My kids love burritos in any form, so they’re always excited when I make this one-pan chicken burrito skillet. It’s packed with hearty ingredients like tender chicken, fluffy rice, black beans, diced tomatoes, and all the tasty spices I usually use for taco night. Whether I serve it wrapped in tortillas or straight from the skillet into a bowl, it’s always a win. I especially love that I can skip the tortillas and pair mine with a fresh salad when I want something lighter.

Why you will love this recipe

• One pan, no mess: I only use one skillet, which makes cleanup super easy. This is perfect for busy weeknights when I just want to cook and be done.
• Simple stuff I already have: I use chicken, rice, black beans, and taco seasoning, all pantry staples in my kitchen.
• Everyone eats it their way: My kids love it wrapped in tortillas like a burrito, and I usually scoop mine into a bowl with some salad. Everyone gets to enjoy it their own way.
• Dinner in no time: I can get this on the table in less than one hour. It’s filling, and full of the same spices we use for taco night, so it’s always a family favorite.

What you will need

• Chicken and broth: I use boneless, skinless chicken breasts cut into bite-sized pieces and cook them in a little olive oil. Chicken broth helps bring all the flavors together and keeps the rice tender.
• Rice and beans: Long-grain white rice and canned black beans make this meal hearty and filling. I always rinse and drain the beans, and sometimes I swap in brown rice if that’s what I have.
• Tomatoes and seasoning: I add drained petite diced tomatoes along with taco seasoning, onion powder, garlic powder, chili powder, cumin, salt, and pepper.
• Cheese for serving: A sprinkle of shredded Mexican blend cheese on top finishes the skillet off. I’ve also used cheddar or Monterey Jack and it works just as well.
• Toppings: I like adding chopped tomatoes and sliced avocado for a fresh bite. If I’m out of fresh tomatoes, canned ones work just fine. I also add a spoonful of sour cream on top.

How to make

Cook the chicken: I heat one tablespoon of olive oil in a large skillet over medium-high heat, then add the chicken with a little salt and pepper. I cook it for about five minutes until it starts to brown, then take it out and set it on a paper towel to rest while I finish the rest of the dish.

Cook the rice: After draining the juices from the pan, I add a little more oil to the same skillet. Then, I pour in the rice and sauté it over medium-high heat, stirring now and then, until it’s lightly browned, this usually takes about one to two minutes.

Add the seasonings and mix: I stir in the canned black beans, diced tomatoes, garlic powder, onion powder, taco seasoning, chili powder, and cumin. Then, I gently mix everything together until the rice and beans are evenly coated with all the spices.

Bring to a boil: I pour in the broth and stir gently, then bring the mixture to a boil. Once it starts bubbling, I place the cooked chicken pieces on top without stirring them in. I cover the skillet, lower the heat to medium-low, and let it cook for about 20 minutes until the rice is tender and the liquid is fully absorbed.

Melt the cheese: I take the skillet off the heat and sprinkle the remaining cheese over the top. Then, I cover it and let it sit for a few minutes until the cheese is melted.

Serve hot: I spoon the skillet mixture into bowls and serve it hot with our favorite toppings like fresh cilantro, extra shredded cheese, sour cream, chopped tomatoes, avocado, and a little salsa on the side.

Expert tip

Keep the chicken on top

One thing I advice when making this chicken burrito skillet is to always place the chicken on top of the rice instead of stirring it in. I’ve tested it both ways, and keeping the chicken on top helps it stay tender and juicy without overcooking or making the rice too soggy. It finishes perfectly as the rice cooks below.

More tips to consider:

• I always check the rice halfway through cooking. If it’s still firm and the liquid is low, I add a splash more broth and let it keep going.
• Letting the skillet sit covered for a few minutes after adding the cheese makes everything extra melty and easier to serve.
• I rinse and drain the black beans before adding them. It keeps the dish from tasting too salty or heavy.
• If I have leftover cooked rice, I use that instead and cut the broth in half. It saves time and still turns out great.
• I use regular chicken broth in this recipe, but if I go with a low-sodium version, I usually add a pinch more salt to bring the flavor up.

Recipe variations and add-ins

• Make it spicy: When I want extra heat, I add a small can of green chilies, a few jalapeno slices, or a pinch of cayenne. Pepper jack cheese or more chili powder also do the trick.
• Use different cheeses: I don’t stick to just one cheese. I’ll mix in ½ cup each of mozzarella, cheddar, or Monterey Jack depending on what’s in my fridge.
• Turn it into burritos: Sometimes I scoop the filling onto warm flour tortillas with shredded lettuce and salsa. It makes a fun burrito dinner everyone can build their way.
• Scoop with chips: I serve it with tortilla chips, corn chips, or even chicharrones on the side. The kids love scooping it like a dip.
• Add bacon: For more flavor, I mix in ¼ cup of chopped crispy bacon or sprinkle bacon bits on top.

Serving suggestions

I usually top each serving with salsa, sour cream, avocado slices, and fresh cilantro. My kids love it with tortilla chips on the side, and sometimes we scoop it into warm flour or corn tortillas and make burrito-style wraps. It also goes great with a scoop of my instant pot Mexican Rice or a big bowl of cucumber tomato avocado salad for something cool and crunchy.

If you’re planning a full dinner spread, I recommend serving this chicken burrito skillet with my Mexican salad and finishing off with a sweet treat like avocado ice cream or my favorite key lime pie. It turns a simple one-pan meal into a fun and easy family night.

How to store leftovers

• Store: I keep any leftovers in an airtight container in the fridge and they stay good for about four to five days.
• Freeze: When I want to save it for later, I spoon the leftovers into a freezer-safe bag and freeze them for up to 90 days.
• Thaw: To thaw, I just move the frozen bag to the fridge the night before and let it defrost slowly.
• Reheat: I reheat it on the stove or in the microwave for one to two minutes, just until it’s warmed through and ready to serve. 

Frequently asked questions

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