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Delicious Chicken Burrito Skillet recipe photo

Chicken Burrito Skillet

A simple one-skillet chicken and rice dish packed with beans, tomatoes, taco spices, and melty cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Large skillet with lid
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil divided
  • 2 chicken breasts boneless, skinless, 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
  • 5 oz black beans canned, drained and rinsed
  • 14.5 oz petite diced tomatoes canned, drained
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder or more to taste
  • 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
 

  • Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
  • Add the chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté, stirring, until lightly browned, about 5 minutes.
  • Remove the chicken to a plate and set aside. Discard any pan juices, then add the remaining 1 tablespoon olive oil to the skillet.
  • Add the uncooked rice and sauté, stirring constantly, until the rice is lightly browned, about 1–2 minutes.
  • Stir in the drained black beans and drained diced tomatoes, then add the taco seasoning, cumin, garlic powder, onion powder, and chili powder.
  • Pour in the chicken broth, stir to combine, and bring the mixture to a boil.
  • Once boiling, evenly arrange the browned chicken on top of the rice mixture without stirring.
  • Cover the skillet, reduce heat to medium-low, and cook for 20–22 minutes, or until the liquid is absorbed and the rice is tender.
  • Remove from heat, sprinkle the shredded cheese over the top, cover again for a few minutes to melt the cheese, then serve with desired toppings.
  • Optional: serve the mixture in flour or corn tortillas as tacos with your favorite toppings.

Notes

  • Check the rice halfway through and add a splash more broth if it’s still firm.
  • Let the skillet sit covered after adding cheese so it melts evenly.
  • Rinse and drain the black beans to reduce excess salt and heaviness.
  • If using leftover cooked rice, halve the broth amount.
  • If using low-sodium broth, adjust salt to taste.