One-Pot Chicken Burrito Bowls Recipe
Vibrant, zesty, and endlessly customizable, these One-Pot Chicken Burrito Bowls are my go-to answer for weeknight dinners that actually excite everyone at the table. Imagine juicy chicken, fluffy rice, hearty black beans, and a colorful medley of corn and tomatoes—all simmered together in a single pot and finished with melty cheese on top. Simple enough for busy nights but special enough to crave, this dish delivers classic Tex-Mex flavors and lets each person top their bowl just the way they like. If you’re seeking a healthy, comforting meal that comes together with minimal fuss, these One-Pot Chicken Burrito Bowls are about to become your new kitchen hero.
Ingredients You’ll Need
Part of what makes these One-Pot Chicken Burrito Bowls so irresistible is how the simple, fresh ingredients meld together to create something much greater than the sum of their parts. Every element brings a unique flavor, texture, or pop of color that really makes the dish sing.
- Olive oil: Adds a subtle richness and helps lightly brown the chicken for deeper flavor.
- Boneless skinless chicken breasts: The main protein that turns these bowls into a satisfying meal.
- Onion: Provides softness and a mild sweetness that balances the spices.
- Garlic: Infuses the whole dish with a fragrant, savory base.
- Long-grain white rice: Soaks up all the flavors while cooking in the pot—no separate pot required.
- Low-sodium chicken broth: Adds moisture and brings a savory depth without overpowering saltiness.
- Black beans: Bring hearty texture, fiber, and a creamy bite in every spoonful.
- Frozen corn: Delivers juicy bursts of sweetness and bright color.
- Diced tomatoes with green chilies: (like Rotel) Give a punch of flavor and a kick of gentle heat.
- Chili powder: Lends smoky Tex-Mex warmth without being overwhelming.
- Cumin: Adds a signature earthiness and aroma.
- Paprika: A pinch of smokiness and color that rounds out the spice blend.
- Salt and black pepper: Enhance and balance all the other flavors in the bowl.
- Shredded cheddar or Mexican blend cheese: Melts over the top, creating a creamy, indulgent finish.
- Fresh cilantro, diced avocado, sour cream, lime wedges (optional): All those topping bar favorites to personalize every serving with fresh, cool, and tangy touches.
How to Make One-Pot Chicken Burrito Bowls
Step 1: Sauté the Chicken
Start by heating the olive oil over medium-high heat in a large skillet or sturdy pot. Once shimmering, add your chicken and let it cook for about 5 to 6 minutes. Stir occasionally and allow each piece to get that golden-brown edge—this step seals in the juiciness and builds lots of flavor right from the get-go.
Step 2: Add Onion and Garlic
When the chicken is nearly cooked through, toss in the diced onion and minced garlic. Sauté for another 2 to 3 minutes, just until the onion softens and turns translucent. You’ll notice the aroma instantly becomes irresistible as these basics blend in with the browning chicken.
Step 3: Stir in Rice, Broth, Beans, and Veggies
Now for the magic: sprinkle in the uncooked rice, pour in chicken broth, and add the black beans, frozen corn, and that can of diced tomatoes with green chilies. Stir everything together—make sure the rice is submerged to ensure even cooking. This is where the “one-pot” part shines: no separate pots or extra steps.
Step 4: Spice It Up
Add your chili powder, cumin, paprika, salt, and pepper right into the mix. These spices will infuse every grain of rice and every morsel of chicken with classic burrito bowl flavor. Give it a good stir to combine all those bright colors and bold aromas.
Step 5: Simmer and Cook
Crank up the heat to bring the pot to a gentle boil. Once it’s bubbling, immediately lower the heat, cover, and let it simmer for about 18 to 20 minutes. This patience is rewarded: you’ll know it’s ready when the rice is tender and the liquid is fully absorbed. Do a quick fluff with a fork to make sure all the goodness is evenly distributed.
Step 6: Finish with Cheese
Turn off the heat and generously sprinkle shredded cheese over the top. Cover the pot again and give it about 2 to 3 minutes so the cheese melts into oozy perfection. When you lift the lid, the smell will draw everyone to the kitchen—promise.
How to Serve One-Pot Chicken Burrito Bowls
Garnishes
This is where everyone can have a little fun and make their One-Pot Chicken Burrito Bowls exactly how they love them. Scatter on some fresh cilantro for a burst of green, pile on creamy diced avocado, or add a dollop of cool sour cream. Don’t forget a squeeze of lime—the brightness sharpens all the flavors in the most wonderful way.
Side Dishes
While these bowls are a complete meal on their own, sometimes you want a little extra on the side. Try pairing with warm tortilla chips and salsa, a simple green salad with lime vinaigrette, or even grilled veggies. These additions round out the meal and make it perfect for feeding a crowd or impressing hungry guests.
Creative Ways to Present
If you’re feeling playful, turn your One-Pot Chicken Burrito Bowls into a DIY burrito or taco night! Spoon the filling into warm tortillas, wrap in lettuce leaves for a fresher option, or even stuff into halved bell peppers and bake for a fun twist. Serving the toppings bar-style lets everyone build their dream bowl or wrap.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then cover and refrigerate in an airtight container. The flavors often get even better after a night in the fridge, making these One-Pot Chicken Burrito Bowls a dream for next-day lunches or speedy weeknight dinners.
Freezing
To freeze, portion the cooled burrito bowl base (without the fresh garnishes) into airtight containers. It should freeze well for up to three months. Thaw overnight in the fridge and add fresh toppings after reheating for best texture and taste.
Reheating
Reheat gently on the stovetop over low heat or pop individual portions in the microwave until warmed through. If the rice seems a little dry, splash in an extra tablespoon or two of chicken broth or water before heating, and fluff well before serving.
FAQs
Can I use different types of rice in my One-Pot Chicken Burrito Bowls?
Absolutely! Brown rice or even quinoa works well, though you’ll need to increase the liquid and cooking time—brown rice takes longer and absorbs more broth. Just keep an eye on it and add a splash more liquid as needed.
How do I make these bowls vegetarian?
Simply skip the chicken and substitute with extra beans or a plant-based protein like tofu. Swap the broth for vegetable stock and you’ll have flavor-packed vegetarian One-Pot Chicken Burrito Bowls everyone can enjoy.
Can I add more veggies?
Definitely! Bell peppers, zucchini, or even spinach stir in beautifully with the rest of the ingredients. Just add them in with the corn and beans so everything cooks evenly and you end up with an even more colorful bowl.
What’s the best cheese for melting on top?
A Mexican blend is classic, but cheddar, Monterey Jack, or Pepper Jack all work wonderfully. They each add their own nuance—cheddar for richness, Jack for that lovely melt, and Pepper Jack for extra zip.
Is this recipe good for meal prep?
One-Pot Chicken Burrito Bowls are made for meal prep! Portion into airtight containers with toppings on the side and refrigerate. They hold up beautifully and make for protein-packed, energizing lunches all week long.
Final Thoughts
Whether you’re cooking for two or prepping for a feast, these One-Pot Chicken Burrito Bowls deliver comfort, convenience, and big flavor in every bite. I can’t wait for you to give them a try—make them your own, load up on toppings, and dig in for a Tex-Mex meal you’ll want to enjoy again and again!
Print
One-Pot Chicken Burrito Bowls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These One-Pot Chicken Burrito Bowls are a flavorful and easy Tex-Mex dinner option that the whole family will love. Packed with tender chicken, rice, beans, and spices, this dish is topped with melted cheese and your favorite garnishes for a satisfying meal.
Ingredients
Chicken Burrito Bowls:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups low-sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, diced avocado, sour cream, and lime wedges for serving (optional)
Instructions
- In a large skillet or pot, heat olive oil over medium-high heat. Add the chicken and cook until lightly browned, about 5–6 minutes.
- Add the diced onion and garlic, and sauté for 2–3 minutes until softened.
- Stir in the uncooked rice, chicken broth, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18–20 minutes or until the rice is tender and the liquid is absorbed.
- Remove from heat, sprinkle cheese on top, and cover for 2–3 minutes until melted.
- Fluff with a fork and serve with your favorite toppings like cilantro, avocado, sour cream, or a squeeze of lime.
Notes
- You can substitute brown rice (increase liquid and cooking time), or use pre-cooked shredded chicken to speed things up.
- This dish is great for meal prep and reheats well for lunches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 80 mg
