One-Pan Chicken Burrito Skillet with Rice and Beans

This easy one-pan chicken dinner delivers all the flavors of a burrito in a single skillet. Tender chunks of white-meat chicken cook with long-grain rice, tomatoes, black beans and a blend of Mexican-inspired spices, then finish under a blanket of melted cheese. It’s a quick, family-friendly meal that’s perfect for weeknights.

While not a strictly traditional Mexican recipe, this Chicken Burrito Skillet captures the bright, savory Southwest flavors we love. Bite-sized chicken pieces are seared, then simmered with rice, diced tomatoes, beans and aromatics until the rice is tender and the flavors meld. Finish with shredded cheese and fresh herbs for a satisfying one-pan dinner everyone will enjoy.

Why we love this recipe

• One-pan convenience: Everything cooks in a single skillet, so cleanup is easy and dinner comes together quickly.
• Bold, family-friendly flavor: A simple spice blend and bright garnishes make this dish approachable and tasty for all ages.
• Flexible: Swap beans, adjust spices or use what’s on hand to tailor the recipe to your taste.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely diced (or your preferred onion)
• 3 cloves garlic, minced
• 1 cup uncooked long-grain white rice
• 14.5 ounces canned diced tomatoes, well drained
• 15 ounces canned black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 2 1/2 cups low-sodium chicken broth (or vegetable broth)
• 1 cup shredded cheddar or Mexican blend cheese
• Halved cherry tomatoes, chopped green onions, and fresh cilantro, for garnish

How to make the skillet

1. Sear the chicken. Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed skillet over medium-high heat. Add chicken and cook until lightly browned on all sides, about 3 minutes. Remove and set aside.
2. Cook the aromatics and rice. Add the remaining oil to the skillet. Sauté the diced onion 2–3 minutes until softened. Stir in the garlic for about 20 seconds, then add the rice and cook, stirring, for 30 seconds.
3. Add tomatoes, beans and spices. Stir in the drained tomatoes, black beans, cumin, garlic powder, onion powder and chili powder. Mix to combine, then pour in the chicken broth and bring to a boil.
4. Simmer with the chicken. Return the seared chicken to the skillet. Reduce heat to maintain a gentle simmer, cover and cook 20–25 minutes, or until the rice has absorbed the liquid and is tender. Begin checking at about 18 minutes to avoid overcooking.
5. Finish with cheese and garnish. Remove from heat, stir, then sprinkle cheese over the top and cover for 4–5 minutes until melted. Garnish with halved cherry tomatoes, green onions and cilantro, then serve.

Tips for success

• Rinse the rice if you want to reduce surface starch and help prevent clumping. Drain well before adding to the skillet.
• Scrape brown bits from the pan after searing the chicken—those flavorful bits add depth to the dish.
• Don’t stir while simmering: Avoid stirring the rice while it cooks so it doesn’t release excess starch and become gummy.

Topping ideas

Serve with sour cream, guacamole, pico de gallo, salsa, shredded lettuce, taco sauce, or a spoonful of queso for extra richness.

Serving suggestions

Pair this skillet with a simple green salad or a light starter if you like. For dessert, something quick and easy—like a microwave mug cake—keeps the meal casual and satisfying.

Storing leftovers

• Refrigerate leftovers in an airtight container for up to 3 days.
• Portion and freeze individual servings for longer storage. Reheat in the microwave on medium power, stirring once or twice, until heated through.

More skillet dinners

• Skillet balsamic chicken
• Skillet lasagna
• Honey garlic pork chops
• Chicken Madeira