If you’re craving a vibrant, hearty, and fuss-free meal, the One-Pot Chicken Burrito Bowls Recipe is here to become your new go-to dinner favorite. This dish combines tender chicken, fluffy rice, and a colorful mix of beans, corn, and salsa all cooked together into a harmonious blend of flavors and textures. It’s satisfying without being complicated, making it perfect for busy weeknights or anytime you want a warm, comforting bowl packed with bold, zesty tastes.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to pulling off this One-Pot Chicken Burrito Bowls Recipe effortlessly. Each ingredient plays an essential role—from the juicy chicken lending protein and richness, to the beans and corn adding texture and vibrant color, and the spices bringing that unmistakable Mexican-inspired flavor.
- 1 lb boneless, skinless chicken breasts, diced: Choose fresh chicken for tender, juicy bites that absorb the spices beautifully.
- 1 tbsp olive oil: Helps brown the chicken and adds a subtle fruity flavor while cooking.
- 1 cup long-grain white rice: This forms the fluffy, slightly chewy base that soaks up all those delicious juices.
- 1 can (15 oz) black beans, drained and rinsed: Adds protein, fiber, and a creamy texture that contrasts nicely with the rice.
- 1 cup corn kernels (fresh or frozen): Sweet bursts of corn bring a pop of color and a little crunch.
- 1 cup salsa: Infuses the dish with tangy, spicy notes that add character without extra effort.
- 1 cup chicken broth: Keeps everything moist while cooking and helps the rice absorb flavor.
- 1 tsp chili powder: The heart of the seasoning, giving warmth and a mild kick.
- 1/2 tsp cumin: Adds earthy depth that complements the chicken and beans perfectly.
- 1/2 tsp garlic powder: Enhances the savory richness without overpowering the dish.
- Salt and pepper, to taste: Balances the flavors and brightens the dish.
- Optional toppings: shredded cheese, sour cream, avocado, chopped cilantro, lime wedges: These elevate each bowl to your perfect flavor and texture heaven.
How to Make One-Pot Chicken Burrito Bowls Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a large skillet or pot over medium heat—this step is crucial for developing flavor right at the beginning. Toss in the diced chicken and season generously with chili powder, cumin, garlic powder, salt, and pepper. Cook the chicken until it’s beautifully browned on the outside and cooked through, which usually takes about 5 to 7 minutes. The aromatic spices will start to release, making your kitchen smell irresistible.
Step 2: Combine Rice and Veggies
Next, add the long-grain white rice straight into the pot along with the black beans, corn kernels, vibrant salsa, and chicken broth. Give everything a good stir so that all the ingredients mingle nicely and the rice gets evenly distributed. This is where the magic starts—each grain of rice soaking in that flavorful liquid turns tender and delicious.
Step 3: Simmer to Perfection
Bring the mixture to a lively boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 18 to 20 minutes. During this time, the rice will absorb all those wonderful flavors while cooking to fluffy perfection. Resist the urge to lift the lid too frequently—patience will reward you with the best texture!
Step 4: Rest and Fluff
Once the rice is cooked and the liquid completely absorbed, remove the pot from heat but keep it covered. Let it rest for 5 minutes to allow steam to finish off the cooking process evenly. Finally, fluff everything up with a fork so the grains separate beautifully and your chicken burrito bowl is ready to serve.
How to Serve One-Pot Chicken Burrito Bowls Recipe
Garnishes
The true joy of a One-Pot Chicken Burrito Bowls Recipe comes alive with fresh, luscious garnishes. I love to top mine with shredded cheese that melts from the warmth, dollops of cool sour cream for contrast, slices of creamy avocado, bright chopped cilantro for freshness, and a squeeze of lime juice that wakes up every bite. These extras not only add layers of flavor but also make the meal look inviting and colorful.
Side Dishes
This dish is pretty much a complete meal on its own, but if you want to add some sides, a simple green salad with a zesty vinaigrette complements it perfectly. Tortilla chips with guacamole or a light cucumber salad can also add crunchy, refreshing textures that balance the rich, hearty bowl.
Creative Ways to Present
For a casual gathering, serve your One-Pot Chicken Burrito Bowls Recipe in small bowls alongside a toppings bar where everyone can customize their own creation. Alternatively, pack it into a mason jar for a portable lunch option or layer it with cheese and salsa in a baking dish to create a delicious burrito bowl casserole the next day.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Chicken Burrito Bowls keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making your next meal just as tasty, if not more.
Freezing
Freeze portions in freezer-friendly containers for up to 2 months. Just make sure to cool the burrito bowl completely before freezing and separate into individual servings for quick thawing. It’s perfect for prepping meals in advance!
Reheating
To reheat, simply microwave a portion until hot, stirring halfway through to warm evenly. You can also reheat in a covered skillet over medium-low heat, adding a splash of chicken broth or water if the mixture seems dry. Add fresh toppings after reheating to keep things bright and tasty.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add more fiber and a nuttier flavor, though it requires a longer cooking time and more liquid. You’ll want to adjust your simmer time accordingly or cook it separately before adding to the chicken mixture.
Is this recipe spicy?
This One-Pot Chicken Burrito Bowls Recipe has a moderate level of spice from the chili powder and salsa. If you prefer more heat, add some chopped jalapeños or a dash of hot sauce. For a milder taste, use a mild salsa and reduce the chili powder.
Can I make this vegetarian?
Definitely! Swap the chicken for extra beans, diced bell peppers, zucchini, or tofu. Use vegetable broth instead of chicken broth and follow the same cooking steps for a delicious meat-free version.
What are some good alternative toppings?
Besides the classics, try adding pickled jalapeños for a tangy kick, diced tomatoes for freshness, olives for brininess, or a spoonful of guacamole. The toppings are totally customizable to your mood and pantry!
Can I use canned corn instead of fresh or frozen?
You can, but fresh or frozen corn kernels tend to retain a better texture and sweetness. If using canned corn, drain it well to avoid excess moisture in the dish.
Final Thoughts
This One-Pot Chicken Burrito Bowls Recipe is truly a weeknight game-changer—easy, flavorful, and satisfying all in one pot. It’s the kind of meal that feels like a warm hug, yet bright enough to keep your taste buds dancing. I can’t wait for you to try it and make it your own with your favorite toppings and side twists!
Print
One-Pot Chicken Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This One-Pot Chicken Burrito Bowl is a quick and flavorful meal combining tender diced chicken, seasoned rice, black beans, corn, and salsa all cooked together in one pot for easy cleanup. Perfect for a weeknight dinner, this Mexican-inspired dish is customizable with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and lime wedges.
Ingredients
Chicken and Seasonings
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Main Ingredients
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup salsa
- 1 cup chicken broth
Optional Toppings
- Shredded cheese
- Sour cream
- Avocado
- Chopped cilantro
- Lime wedges
Instructions
- Heat the oil: Heat olive oil in a large skillet or pot over medium heat to prepare for cooking the chicken.
- Cook the chicken: Add diced chicken to the skillet, season with chili powder, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through.
- Add remaining ingredients: Stir in rice, black beans, corn, salsa, and chicken broth into the pot, mixing everything well to combine flavors.
- Simmer the mixture: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed completely.
- Let it rest: Remove the pot from heat, keep it covered, and let the dish sit for 5 minutes to finish steaming.
- Serve and garnish: Fluff the rice with a fork and serve hot with your preferred toppings such as shredded cheese, sour cream, avocado, cilantro, and lime wedges.
Notes
- You can substitute white rice for brown rice but increase the simmering time to 40-45 minutes.
- For a spicier version, add chopped jalapeños or more chili powder.
- If you prefer, use vegetable broth instead of chicken broth to make it suitable for vegetarians and vegans, omitting the chicken.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily.
