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Chicken Burrito Skillet
5 from 30 votes

Chicken Burrito Skillet

This Chicken Burrito Skillet brings together sautéed chicken pieces, long grain rice, black beans, diced tomatoes, and a blend of spices cooked together in chicken broth. Topped with melted Mexican cheese and served with fresh toppings like salsa, avocado, and sour cream, it offers a hearty one-pan meal with bold, savory flavors and a tender texture.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
Calories: 384 kcal
Course: Main Course
Cuisine: American, Mexican

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

    Cup of Yum
  1. 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.
  2. Remove the chicken from the pan and transfer it to a plate. Set aside.
  3. 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.
  4. Next, stir in beans, canned tomatoes, and seasonings.
  5. Pour in the broth, stir to combine, and bring the mixture to a boil.
  6. Once boiling, add the chicken on top of the rice, and DO NOT STIR. Just distribute the chicken evenly on top.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 384

% 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.