One-Pan Chicken Burrito Bowls That Taste Like Takeout (Without the Delivery Fee)
One pan, 30 minutes, and a chicken burrito bowl that beats anything from a foil container. Juicy chicken, fluffy rice, and all your favorite toppings.
Equipment
- Large Skillet with Lid
- Cutting board and knife
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
Ingredients
For the Chicken and Rice
- 1 lb boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper (optional)
- to taste salt
- to taste black pepper
For the Lime Crema
- 0.5 cup Greek yogurt
- 1 lime, juiced
- pinch salt
For Serving
- diced avocado
- fresh tomatoes, chopped
- fresh cilantro, chopped
- shredded cheese (cheddar or Mexican blend)
- sour cream (optional)
Instructions
- Pat chicken thighs dry and season with 1/2 tsp salt, 1/4 tsp pepper, and a pinch of chili powder.
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4 minutes per side until golden brown. Transfer to a plate (chicken will not be fully cooked).
- Reduce heat to medium. Add diced onion with a pinch of salt and cook 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Add rice, chili powder, cumin, smoked paprika, and cayenne (if using). Stir for 1 minute until rice is glistening and fragrant.
- Pour in chicken broth and scrape up browned bits from the bottom of the pan. Add black beans and corn. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.
- After 12 minutes, place the seared chicken thighs on top of the rice (do not stir). Cover and cook another 5 minutes.
- Turn off heat and let the pan sit covered for 5 minutes. Remove chicken, shred or slice, then return to the pan. Fluff rice gently with a fork. Taste and adjust salt.
- Divide among bowls and top with avocado, tomatoes, cilantro, cheese, sour cream, and lime crema as desired.
Notes
Storage: Store in airtight container up to 5 days. Reheat in skillet with splash of water. Freeze up to 3 months. Tips: Don't lift lid during simmer. Rinse rice for fluffier grains. Make extra crema. Variations: See article for dairy-free, brown rice, spicy, vegetarian, and kid-friendly swaps.