One Pan Chicken Burrito Bowl Recipe

If you want a fast and healthy meal, this one pan chicken burrito bowl recipe is perfect. You can cook chicken, rice, beans, and vegetables all in one pan. It saves time, cleanup, and tastes great. Many readers on Homeandfiesta like meals that are easy for weeknights or meal prep.

This burrito bowl is packed with protein, fiber, and flavor. You can serve it for lunch or dinner, and it keeps well in the fridge. You can also adjust the vegetables or toppings to your liking.

Below, you’ll find what it is, why it works, step by step instructions, tips, and answers to common questions.

One Pan Chicken Burrito Bowl Recipe

What Is a One Pan Chicken Burrito Bowl?

A one pan chicken burrito bowl is a full meal cooked in a single pan. It usually contains seasoned chicken, rice, beans, and vegetables. You can add toppings like cheese, avocado, or salsa.

The idea is simple: cook everything together so the flavors mix. Unlike traditional burrito bowls, you don’t need multiple pots or pans. This method saves time and makes cleanup easy. You can make a full batch for meal prep and store it in containers for the week.

Ingredients You’ll Need

Here’s a simple list with sample measurements for four servings:

• 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
• 1 cup uncooked white rice (or brown rice for a healthier option)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 bell pepper, chopped
• 1 small onion, chopped
• 1 tbsp olive oil
• 2 tsp taco seasoning (or homemade: chili powder, paprika, cumin, garlic powder)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: shredded cheese, avocado, salsa, lime wedges, cilantro

Tip: Use fresh or frozen vegetables. If using frozen, no need to thaw before cooking.

How to Make One Pan Chicken Burrito Bowl

Follow these steps for a complete meal:

1. Heat the pan: Place a large skillet or frying pan over medium heat. Add olive oil.
2. Cook the chicken: Add chicken pieces and sprinkle with taco seasoning, salt, and pepper. Cook 5–7 minutes until chicken is browned and cooked through. Remove chicken from pan and set aside.
3. Cook the vegetables: In the same pan, add onion and bell pepper. Sauté 3–4 minutes until softened.
4. Add rice and beans: Stir in rice, black beans, and corn. Add 1 cup of chicken broth or water. Mix well.
5. Simmer: Cover the pan and reduce heat to low. Cook 15–20 minutes until the rice is tender and liquid is absorbed. Stir occasionally.
6. Combine chicken and rice: Return cooked chicken to the pan. Stir and cook 2–3 minutes until heated through.
7. Serve: Divide the mixture into bowls. Top with shredded cheese, avocado slices, salsa, lime juice, or fresh cilantro.

Pro tip: Don’t overfill the pan. Leave room for the rice to expand.

Why This Recipe Works

• Balanced nutrition: Chicken provides protein. Rice gives energy. Beans and vegetables add fiber and nutrients.
• One pan cooking: Saves time and reduces cleanup. You only need one skillet.
• Customizable: You can switch vegetables, use brown rice or quinoa, or add toppings as you like.
• Meal prep friendly: Store in the fridge for 3–4 days. Freeze for up to two months.

This method locks in flavor. The rice absorbs chicken juices and spices. The vegetables stay tender but not soggy. It’s a practical recipe that works for beginners and experienced cooks.

Variations You Can Try

• Vegetarian version: Replace chicken with extra beans, tofu, or tempeh.
• Spicy version: Add chopped jalapeños, chili powder, or hot sauce.
• Low-carb version: Replace rice with cauliflower rice.
• Extra protein: Add cooked shrimp or lean turkey instead of chicken.

You can also mix toppings. Try pico de gallo, roasted peppers, or shredded lettuce. Make it your own.

Meal Prep and Storage Tips

• Store in airtight containers in the fridge for 3–4 days.
• Freeze individual portions for 1–2 months. Thaw overnight in the fridge.
• Reheat in the microwave for 2–3 minutes, or in a skillet on medium heat.
• Keep toppings like avocado, salsa, or cheese separate if you plan to store for multiple days.

Tip: Label containers with date to track freshness.

Recipe FAQs

Can I use brown rice instead of white rice?
Yes. Brown rice will need slightly more cooking time and liquid.

Can I cook this in the oven instead of a skillet?
Yes. Use a 9×13 baking dish. Combine all ingredients, cover with foil, and bake at 375°F for 35–40 minutes.

Can I use frozen chicken?
Yes. Thaw first or add a few extra minutes to cooking time.

How can I make it spicier?
Add chopped jalapeños, chili powder, or a few dashes of hot sauce.

Can I use quinoa instead of rice?
Yes. Use the same cooking steps. Adjust liquid according to quinoa instructions.

Serving Ideas

• Serve with lime wedges and fresh cilantro for a fresh taste.
• Add a side of guacamole or Greek yogurt instead of sour cream.
• Pair with a simple salad for extra veggies.