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5.0 from 30 votes

Chicken Burrito Skillet

This Chicken Burrito skillet is one of the easiest one-pan meals I make when my family wants something delicious and comforting. I make it with tender chicken breasts, rice, and black beans, and it turns out so flavorful every time. It’s easy to prep, and having dinner ready in under an hour is always a win on busy nights.

Prep Time
10 mins
Cook Time
10 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 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
Toppings:
  • fresh salsa chopped jalapeño, tortilla chips, sour cream, avocado, chopped cilantro

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

  • One thing I advice when making this chicken burrito skillet is to always place the chicken on top of the rice instead of stirring it in. I’ve tested it both ways, and keeping the chicken on top helps it stay tender and juicy without overcooking or making the rice too soggy. It finishes perfectly as the rice cooks below.
  • I always check the rice halfway through cooking. If it’s still firm and the liquid is low, I add a splash more broth and let it keep going.
  • Letting the skillet sit covered for a few minutes after adding the cheese makes everything extra melty and easier to serve.
  • I rinse and drain the black beans before adding them. It keeps the dish from tasting too salty or heavy.
  • If I have leftover cooked rice, I use that instead and cut the broth in half. It saves time and still turns out great.
  • I use regular chicken broth in this recipe, but if I go with a low-sodium version, I usually add a pinch more salt to bring the flavor up.

Nutrition Information

Calories 384kcal (19%) Carbohydrates 39g (13%) Protein 28g (56%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 68mg (23%) Sodium 804mg (34%) Potassium 641mg (18%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 321IU (6%) Vitamin C 8mg (9%) Calcium 176mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

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.