One-Pot Chicken Burrito Bowls Recipe
If you’re looking for a weeknight dinner that’s as easy as it is irresistible, One-Pot Chicken Burrito Bowls are about to become your new go-to. Imagine juicy chicken, fluffy rice, hearty black beans, and sweet corn, all wrapped up in a single pot and infused with lively Mexican-inspired spices. Every bite delivers the comfort of a burrito bowl with none of the fuss or the mountain of dishes. This dish is perfect for families, meal prepping, or anyone who craves big flavors with minimal effort.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of these One-Pot Chicken Burrito Bowls is that each ingredient pulls double duty—bringing both bold flavor and beautiful color to your bowl. You don’t need anything fancy; just a handful of basics that, together, create a crave-worthy meal.
- Olive oil: Adds richness and helps brown the chicken for savory depth.
- Boneless, skinless chicken breasts: The main protein—cutting them into bite-sized pieces ensures every scoop is hearty and satisfying.
- Onion: Brings sweetness and a subtle background flavor that ties everything together.
- Garlic: Essential for that aromatic base—don’t skip it!
- Long-grain white rice: The foundation that soaks up all those delicious juices and spices.
- Chicken broth: Infuses the rice and chicken with rich, savory flavor.
- Black beans: For extra protein, fiber, and a creamy texture that contrasts beautifully with the rice.
- Frozen corn: Adds pops of sweetness and color—no need to thaw before adding.
- Diced tomatoes (with juices): The tomatoes and their juices create a saucy, tangy layer that brightens up the entire dish.
- Chili powder: The foundation of that classic burrito bowl flavor—warm and just a little smoky.
- Ground cumin: Lends earthiness and a subtle nutty note that makes everything taste authentic.
- Paprika: Adds color and a gentle warmth without overpowering the other spices.
- Salt and black pepper: To taste—these basics are essential for bringing all the flavors together.
- Shredded cheddar or Mexican blend cheese: Melts into creamy pockets throughout the bowl—so satisfying!
- Lime juice: Adds a fresh, zesty finish that cuts through the richness and makes every bite pop.
- Chopped fresh cilantro: The final touch for color, freshness, and that unmistakable burrito bowl vibe.
How to Make One-Pot Chicken Burrito Bowls
Step 1: Sauté the Chicken
Start by heating the olive oil in a large pot or deep skillet over medium heat. Once it’s shimmering, add the diced chicken and season generously with salt and pepper. Let the chicken cook for 5 to 6 minutes, stirring occasionally, until it’s beautifully browned and almost cooked through. This step locks in the flavor and ensures your chicken stays juicy all the way through.
Step 2: Add the Aromatics
Toss in the diced onion and garlic, sautéing for another 2 to 3 minutes. You’ll know it’s ready when your kitchen smells absolutely incredible and the onions look soft and translucent. This simple step lays the foundation for the deep, layered flavor that makes these One-Pot Chicken Burrito Bowls so special.
Step 3: Build the Base
Now it’s time to create the heart of the dish. Stir in the rinsed rice, chicken broth, black beans, frozen corn, diced tomatoes (with all their juices), chili powder, cumin, paprika, and a bit more salt and pepper. Give everything a good stir to make sure the rice is evenly distributed and the spices are well mixed.
Step 4: Simmer to Perfection
Bring the whole mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 18 to 20 minutes. The rice will absorb all those incredible flavors, the chicken will finish cooking, and the beans and corn will become tender. Resist the urge to peek too often—keeping the lid on ensures fluffy, perfectly cooked rice.
Step 5: Finish and Serve
Once the rice is tender and the liquid has mostly absorbed, remove the pot from the heat. Stir in the shredded cheese and lime juice, letting the cheese melt into creamy, gooey ribbons. Let the One-Pot Chicken Burrito Bowls sit for a few minutes before serving, then garnish with plenty of chopped cilantro for a fresh and vibrant finish.
How to Serve One-Pot Chicken Burrito Bowls
Garnishes
The best part of serving One-Pot Chicken Burrito Bowls is piling on your favorite toppings! Think creamy avocado slices, dollops of sour cream, fiery jalapeños, a sprinkle of extra cheese, or a drizzle of hot sauce. Each garnish adds a new layer of texture and flavor that really brings your bowl to life.
Side Dishes
While these bowls are hearty on their own, they pair beautifully with a crisp green salad, warm tortilla chips, or even a side of sautéed peppers and onions. If you want to lean into the fiesta vibe, serve with a simple guacamole or a tangy corn salsa for a complete meal everyone will love.
Creative Ways to Present
For a fun twist, try serving your One-Pot Chicken Burrito Bowls as a filling for tacos or inside lettuce wraps for a lighter option. You can also set everything out buffet-style with various toppings, letting everyone build their own custom bowl—perfect for family dinners or casual entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Chicken Burrito Bowls store like a dream. Simply transfer any extras to an airtight container and pop them in the refrigerator. They’ll stay fresh for up to four days, making them perfect for meal prep or quick lunches.
Freezing
These bowls are also freezer-friendly! Let the mixture cool completely, then divide into individual portions and freeze in airtight containers for up to three months. When you’re ready for a delicious dinner, just thaw overnight in the fridge.
Reheating
To reheat, scoop your portion into a microwave-safe bowl and heat in 60-second bursts, stirring in between, until piping hot. You can also reheat on the stovetop over medium heat with a splash of broth or water to keep everything moist and flavorful.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well in One-Pot Chicken Burrito Bowls, but keep in mind it will require a longer cooking time and a bit more liquid. Add an extra 1/2 cup of broth and simmer until the rice is tender.
What other proteins can I use?
Feel free to swap the chicken for ground turkey, beef, or even tofu for a vegetarian option. Just adjust the cooking time as needed and make sure to season well.
Is this recipe gluten-free?
Yes, One-Pot Chicken Burrito Bowls are naturally gluten-free, provided your chicken broth and any toppings you add don’t contain hidden gluten. Always check labels if you’re cooking for someone with celiac disease.
How spicy are these burrito bowls?
The spice level is pretty mild as written, making it family-friendly. If you love heat, add extra chili powder, a pinch of cayenne, or top with jalapeños and hot sauce.
Can I make this vegetarian?
Definitely! Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of black beans or pinto beans for protein and heartiness.
Final Thoughts
There’s something so comforting and satisfying about gathering around a big pot of One-Pot Chicken Burrito Bowls. It’s a meal that checks every box: easy, flavorful, and endlessly customizable. Whether you’re cooking for family, friends, or just yourself, give this recipe a try—you’ll be amazed how quickly it becomes a staple in your kitchen!
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One-Pot Chicken Burrito Bowls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pot Chicken Burrito Bowl is a flavorful, easy-to-make Mexican-inspired dish that combines tender chicken, fluffy rice, black beans, corn, and diced tomatoes seasoned with chili powder, cumin, and paprika. Cooked all in one pot for minimal cleanup, it’s topped with melted cheddar cheese, fresh lime juice, and cilantro for a vibrant and satisfying meal perfect for weeknight dinners or meal prep.
Ingredients
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (14.5-ounce) can diced tomatoes with juices
Grains and Liquids
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
Seasonings and Flavorings
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Juice of 1 lime
Finishing Touches
- 1 cup shredded cheddar or Mexican blend cheese
- Chopped fresh cilantro for garnish
Instructions
- Cook the chicken: Heat olive oil in a large pot or deep skillet over medium heat. Add the bite-sized chicken pieces, season with salt and black pepper, and cook for 5 to 6 minutes until browned and mostly cooked through.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot with the chicken. Sauté for 2 to 3 minutes, stirring occasionally, until the onion is softened and translucent.
- Add remaining ingredients: Stir in the rinsed rice, chicken broth, black beans, frozen corn, canned diced tomatoes with their juices, chili powder, ground cumin, paprika, and additional salt and pepper to taste. Mix well to combine.
- Simmer: Bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Finish and serve: Remove the pot from heat, then stir in the shredded cheese and lime juice until the cheese is melted and everything is well combined. Let the dish sit covered for a few minutes before serving. Garnish with chopped fresh cilantro.
Notes
- Serve with optional toppings such as sliced avocado, sour cream, jalapeños, or your favorite hot sauce for extra flavor and texture.
- Brown rice can be used as a healthier alternative, but note it requires a longer cooking time (about 40-45 minutes) and more chicken broth (about 2 to 2 1/2 cups).
- This recipe is naturally gluten-free, but always check labels on canned ingredients to ensure no gluten-containing additives.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg
