Chicken Burrito Skillet – One Pan Dinner!
Chicken Burrito Skillet dinner is like having a burrito with no tortilla wrap so you get all the good fillings without the extra calories and carbs for a healthy dinner the whole family will love. It was a huge hit at my house. My entire family loved the chicken burrito skillet meal I made. And with minimal meal prep, it is easy to make in minutes for simple dinner cuisine, just like other one-pan dinners we have. Also, if you enjoy Mexican-inspired recipes, we have plenty you can choose from!
Of course, the burrito originated in Mexico. However, there are many stories and opinions on who was the first to make it. Most people believe that it was Juan Mendez, who was a street vendor in 1910 in Chihuahua, Mexico. But people have been wrapping food in tortillas for thousands of years. In fact, there is evidence of the use of corn tortillas for wrapping food back in 10,000 BC.
- Olive oil: For cooking.
- Boneless, skinless chicken breasts: You can use bone-in chicken breast with the skin on if you like it better that way. Just cut it into one-inch pieces.
- Chicken broth: We used regular chicken broth, but you can use what you prefer.
- Shredded Mexican blend cheese: Any kind of shredded cheese would be good for this recipe.
- Uncooked long-grain white rice: Brown rice will work in this recipe too. Any kind of long-grain rice will do.
- Black beans: Make sure you rinse and drain well.
- Petite diced tomatoes: Drain well so your skillet meal is not too watery.
- Taco seasoning: This gives your skillet dinner an authentic Mexican flavor.
- Onion powder: For extra flavor.
- Garlic powder: For extra flavor.
- Chili powder: Gives your burrito skillet some extra heat.
- Cumin: Optional, but it adds a smoky nutty flavor with a bit of heat.
- Chopped tomatoes: Fresh is best but you can use canned tomatoes.
- Sliced avocado: Perfect for topping.
- Sour cream: The extra cream cools off a spicy tongue.
How to make chicken burrito skillet from scratch?
- Cook chicken: First, heat one tablespoon of olive oil in a large skillet over medium-high heat. Then, add chicken, salt, and pepper. Cook for about five minutes or until it is slightly browned.
- Remove the chicken: Now, remove the chicken from the pan and put it on a paper towel to dry.
- Cook the rice: Next, drain the juices from the pan and add the remaining oil to the same pan. Over medium-high heat, add rice and sautee until it is lightly browned, stirring occasionally, for one to two minutes.
- Bring to a boil: Stir in canned beans, broth, canned tomatoes, garlic powder, onion powder, taco seasoning, chili powder, and cumin. Bring mixture to a boil and place chicken on top without stirring. Cover and reduce heat to medium-low. Let it cook for about 20 minutes or until the rice is cooked and the liquid is absorbed.
- Melt cheese: Last, remove it from the heat, sprinkle with the remaining cheese, and let it sit, covered until it is melted.
- Serve hot: Finally, serve hot with your favorite toppings like fresh cilantro, shredded cheese, sour cream, tomatoes, avocado, and salsa.
- More veggies: You can add any other veggies you like such as chopped cilantro, diced green onions, pinto beans, cherry tomatoes, or whatever else you like.
- Spicy skillet dinner: Go ahead and make it as spicy as you like with green chilies, jalapenos, red pepper flakes, pepper jack cheese, and cayenne pepper, or just add more chili powder.
- Add cheese: You do not have to stop at one kind of shredded cheese. Try adding mozzarella, cheddar, or Monterey jack cheese.
- Make burritos: Serve on flour tortillas with shredded lettuce and salsa for chicken burritos.
- Dip and scoop: Add tortilla chips, corn chips, or chicharrones on the side for scooping.
- No meat: If you do not eat meat, leave out the chicken and it will still be a super delicious dish.
- Bacon: Why not add more meat and flavor? Sprinkle in some bacon bits or chopped crispy bacon.
Frequently asked questions
Can I use something besides skinless chicken breast?
You can use bone-in chicken breasts with the skin on if you like it that way. If you like dark meat, feel free to use thighs or drumsticks. Instead of chicken, you could also try this recipe with turkey, pork, or even sliced or ground beef. We used skinless chicken breasts cut into cubes because it was easier.
What is the healthiest rice?
Although white rice has more carbs than brown rice, if you use long grain, it will not change the nutrition, calories, or fat much. Experts say that black rice is the healthiest because it is made from whole grains. It has the least calories and carbs. However, cauliflower rice is by far the most nutritious because it is not rice at all. It is made from cauliflower.
Is this a healthy dinner?
Because it is made with boneless skinless chicken breast, this chicken burrito skillet meal has less fat and calories with lots of protein. Using long-grain white rice is healthier than regular rice but using cauliflower rice would be even better. You can also leave out the cheese and use just salsa, lettuce, and tomatoes for toppings. Either way, it has a lot of vitamins and minerals with minimal saturated fat.
How to store leftovers:
- Store: Store the remaining chicken burrito skillet in an airtight container in the fridge for four to five days.
- Freeze: You can also freeze your leftovers. Just put them in a freezer bag and they can be frozen for up to 90 days.
- Thaw: To thaw, put leftovers in the fridge overnight.
- Reheat: You can reheat your chicken burrito skillet on the stove or in the microwave for one to two minutes.
More one-pan dinners:
Chicken Burrito Skillet
- 2 tablespoons olive oil divided
- 2 chicken breasts boneless, skinless, and cut into 1" pieces
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 1 cup long grain white rice uncooked
- 1 can 5 oz black beans drained and rinsed
- 1 can 14.5 oz petite diced tomatoes drained
- 1 tablespoon taco seasoning
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder or more
- 2 1/2 cups chicken broth low-sodium
- 1 cup shredded Mexican cheese blend
- fresh salsa chopped jalapeño, tortilla chips, sour cream, avocado, chopped cilantro
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- Place a large skillet, over medium-high heat, and add 1 tablespoon of olive oil. Add the chicken pieces, and season them with salt, and pepper. Stir and sauté chicken until slightly browned, about 5 minutes.
- Remove the chicken from the pan and transfer it to a plate. Set aside.
- Discard the juices from the pan, add the remaining 1 tablespoon of oil and the rice. White stirring constantly, sauté the rice until lightly browned, about 1-2 minutes.
- Next, stir in beans, canned tomatoes, and seasonings.
- Pour in the broth, stir to combine, and bring the mixture to a boil.
- Once boiling, add the chicken on top of the rice, and DO NOT STIR. Just distribute the chicken evenly on top.
- Cover with a lid and reduce heat to medium-low. Cook for 20-22 minutes or until all liquid is absorbed and rice is cooked through.
- Remove from heat, sprinkle with shredded cheese on top, and cover with the lid for a few minutes for the cheese to melt. Serve with all your favorite burrito toppings: fresh salsa, chopped jalapeño, tortilla chips, sour cream, avocado, and chopped cilantro.
- Or use flour or corn tortillas to serve this meal as tacos, and use your favorite toppings.
- Chop everything into bite-sized pieces to get a nice blend of flavors in every bite.
- Feel free to use another oil such as avocado or canola oil or whatever you like cooking with.
- This chicken burrito skillet prep time can be shortened by using pre-cooked rice, but it will not have as much flavor.
- If you are trying to keep it low carb, try using cauliflower rice instead of regular and plain Greek yogurt instead of sour cream.
- We used regular chicken broth in this chicken burrito skillet recipe. If you use low-sodium chicken broth, you may want to add more salt.
- Looking for more great dinner cuisine? We post free recipes on our blog every day.
- Check out the nutritional information at the bottom of the page for estimated calories, fat, and nutrition.
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