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Chicken Burrito Skillet

Chicken Burrito Skillet

The ultimate comfort food, Chicken Burrito Skillet is a delightful mix of tender chicken, savory spices, and fluffy rice. This easy weeknight dinner is perfect for the whole family. Enjoy a flavor-packed meal that satisfies cravings and brings everyone together!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil Divided for sautéing.
  • 2 pieces 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 black beans 5 oz, drained and rinsed.
  • 1 can petite diced tomatoes 14.5 oz, drained.
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon 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
  • fresh salsa Optional topping.
  • chopped jalapeño Optional topping.
  • tortilla chips For serving.
  • sour cream For serving.
  • avocado For serving.
  • chopped cilantro For serving.

Equipment

  • Blender
  • Wooden Spoon
  • Mixing Bowl
  • Cutting Board
  • Large Pot
  • Skillet
  • Frying Pan
  • Chef's Knife

Method
 

  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 olive oil and the rice. While 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.

Notes

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.