Chicken Burrito Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
384 kcal
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Course
Main Course
Chicken Burrito Skillet
Description
The cooking method begins by browning seasoned chicken pieces in olive oil, then removing them to sauté rice until lightly toasted. Black beans, diced tomatoes, and a mix of spices including taco seasoning, cumin, garlic powder, onion powder, and chili powder are stirred in before adding chicken broth. The chicken is layered on top without stirring so it remains tender while the rice cooks beneath, absorbing the spices and broth.
Once the liquid is absorbed and the rice is fully cooked, shredded Mexican cheese is sprinkled on top and melted by covering the skillet for a few minutes. The dish is served with a variety of classic burrito toppings like salsa, jalapeños, tortilla chips, sour cream, avocado, and fresh cilantro, enhancing each bite with contrasting textures and fresh flavors.
Additional tips encourage placing the chicken on top to keep it juicy, monitoring rice doneness, adding broth as needed to prevent drying, and letting cheese melt thoroughly for easier serving. Draining the black beans beforehand helps control saltiness. Using cooked rice with adjusted broth quantity can speed up meal prep while maintaining great results.
Ingredients
- 2 tablespoons olive oil divided
- 2 chicken breast boneless, skinless, and cut into 1" pieces
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste, ground
- 1 cup long grain white rice uncooked
- 1 can black beans drained and rinsed
- 1 can diced tomatoes drained, petite
- 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 Mexican cheese blend shredded
Toppings:
- salsa chopped jalapeño, tortilla chips, sour cream, avocado, chopped cilantro, fresh
Instructions
- 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.
Notes
- Placing the chicken on top of rice during cooking helps it stay tender without overcooking.
- Check rice halfway through cooking; add more broth if the liquid runs low before rice is done.
- Let the skillet sit covered after adding cheese to fully melt and improve serving.
- Rinse and drain black beans to avoid excessive saltiness or heaviness.
- Using leftover cooked rice reduces cooking time; adjust broth amount accordingly.
- If using low-sodium broth, season with a pinch more salt to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 68mg | 23% |
| Sodium | 804mg | 34% |
| Potassium | 641mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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