Chicken Burrito Skillet Recipe

This Chicken Burrito Skillet is an easy, one-pan meal that’s loaded with all your favorite burrito flavors. Juicy chicken, seasoned rice, black beans, corn, and melted cheese come together in a single skillet for a quick weeknight dinner. Top it off with your favorite burrito toppings like sour cream, guacamole, and salsa for a delicious meal in under 30 minutes!

Instructions

1. Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and cook for 5-7 minutes until the chicken is browned and fully cooked through. Stir occasionally to ensure even cooking.

2. Add Taco Seasoning

Sprinkle the taco seasoning over the cooked chicken and stir to coat the chicken evenly with the spices. Let the seasoning cook with the chicken for about 1-2 minutes, allowing the flavors to develop.

3. Add Rice and Vegetables

To the seasoned chicken, add the uncooked white rice, black beans, corn, and the can of diced tomatoes with green chilies (including the liquid). Stir everything together to combine the ingredients evenly.

4. Pour in Chicken Broth

Pour the chicken broth into the skillet, stirring well to mix it with the rice and other ingredients. Bring the mixture to a boil.

5. Simmer the Skillet

Once the skillet reaches a boil, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15-18 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the skillet. Continue cooking until the rice is fully cooked and tender, and most of the liquid is absorbed.

6. Add Cheese

Once the rice is cooked and the liquid is mostly absorbed, sprinkle the shredded cheese over the top of the skillet. Cover the skillet again and let the cheese melt for 2-3 minutes, until gooey and bubbly.

7. Serve

Serve the Chicken Burrito Skillet hot, topped with your favorite burrito toppings like sour cream, guacamole, salsa, and chopped cilantro. Add tortilla chips on the side for scooping if desired.

Tips for Success

• Use Rotisserie Chicken: For an even quicker version, use shredded rotisserie chicken instead of cooking raw chicken. Just add it to the skillet after the rice has cooked.
• Customize the Vegetables: Feel free to add in extra vegetables like bell peppers, onions, or even zucchini to the skillet for added nutrition.
• Control the Heat: If you prefer a milder flavor, use a can of plain diced tomatoes instead of the tomatoes with green chilies. For extra heat, add in some sliced jalapeños or a dash of hot sauce.
• Rice Alternatives: You can swap out the white rice for brown rice, quinoa, or even cauliflower rice for a low-carb version. Just adjust the cooking time and liquid as needed based on the type of rice or grain you’re using.

Serving Suggestions

• Serve the Chicken Burrito Skillet with a side of tortilla chips or warm tortillas for wrapping up the skillet mixture burrito-style.
• Add a fresh green salad or Mexican coleslaw on the side for a complete meal.

Storing and Reheating

• Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave for 1-2 minutes or until heated through. You can also reheat on the stove with a splash of broth to keep the rice from drying out.
• Freezing: This Chicken Burrito Skillet can be frozen! Once cooled, transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

This Chicken Burrito Skillet is a fantastic one-pan meal that’s packed with flavor and super easy to make. It’s perfect for busy weeknights when you need a filling meal without a lot of fuss. Customize it with your favorite toppings and enjoy a complete burrito experience in a single dish. Plus, the leftovers make for an excellent lunch the next day!

FAQs

1. Can I use brown rice instead of white rice? Yes, but you will need to adjust the cooking time and amount of liquid. Brown rice typically takes longer to cook and may require more broth.
2. Can I make this dish vegetarian? Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more beans or vegetables to make it heartier.
3. What if I don’t have taco seasoning? You can easily make your own by mixing together chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne pepper for some heat.
4. Can I use pre-cooked rice? Yes, you can use pre-cooked or leftover rice. Just reduce the amount of broth and cooking time, as the rice won’t need as long to cook.
5. What other cheeses can I use? If you don’t have Mexican cheese blend, feel free to use cheddar, Monterey Jack, or even pepper jack for an extra kick.

Yield: 4

Chicken Burrito Skillet Recipe

Print

This Chicken Burrito Skillet is an easy, one-pan meal that's loaded with all your favorite burrito flavors. Juicy chicken, seasoned rice, black beans, corn, and melted cheese come together in a single skillet for a quick weeknight dinner. Top it off with your favorite burrito toppings like sour cream, guacamole, and salsa for a delicious meal in under 30 minutes!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 packet taco seasoning (about 1 oz)
• 1 tablespoon olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
• 1 1/2 cups cooked rice (white, brown, or Spanish rice)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup salsa (optional)
• 1/4 cup chopped cilantro, for garnish
• 1 lime, sliced for garnish
• Tortilla chips, for serving (optional)

Instructions

1. Cook the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and cook for 5-7 minutes until browned and cooked through.
   
2. Season the Chicken:
   Sprinkle the taco seasoning over the chicken and stir to coat. Cook for an additional 1-2 minutes until the chicken is well-seasoned.
   
3. Add Beans, Corn, and Tomatoes:
   Stir in the black beans, corn, and Rotel tomatoes. Allow the mixture to cook for 3-4 minutes, stirring occasionally until everything is heated through.
   
4. Mix in the Rice:
   Add the cooked rice to the skillet and stir until it’s fully incorporated with the chicken and veggies. If you prefer a saucier texture, you can also add 1/2 cup of salsa at this point.
   
5. Add Cheese:
   Sprinkle the shredded cheddar and Monterey Jack cheese over the skillet. Cover with a lid and let the cheese melt, about 2-3 minutes.
   
6. Garnish and Serve:
   Once the cheese is melted and gooey, remove the skillet from heat. Garnish with chopped cilantro and lime wedges.
   Serve the chicken burrito skillet with tortilla chips or warm tortillas on the side for scooping.

Notes

Rice Tip: You can use leftover rice or pre-cooked microwaveable rice to save time. Spanish rice adds extra flavor, but any type of rice works well.

Vegetarian Version: Swap the chicken for more beans (pinto or kidney) and add extra veggies like bell peppers or zucchini for a meatless option.

Spice Level: If you like it spicier, add diced jalapeños or extra chili powder to the skillet along with the taco seasoning.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.