The One-Pan Chicken Burrito Bowl You Can Make in 30 Minutes

There’s a certain magic in turning everyday ingredients into a vibrant, satisfying meal without washing multiple pans. This one-pan chicken burrito bowl captures the chaos of a busy kitchen and transforms it into something colorful and fresh. The smell of garlic and cumin wafts through the air as the rice crackles, filling the kitchen with anticipation.

What sets this dish apart is how effortlessly everything comes together — the warm tortillas, the punch of lime, and the tender chicken all share space in a single skillet. It’s Chef’s Copyright: simplicity meets bold flavors, perfect for when time and cleanup are tight. The spoon clinks on the pan as I toss in chopped cilantro just before serving—no fuss, just flavor.

One-Pan Chicken Burrito Bowl

This dish features tender, diced chicken cooked with aromatic garlic and cumin, combined with seasoned rice and fresh toppings all prepared in a single skillet. The final presentation is colorful and inviting, with ingredients melded together into a satisfying, slightly crispy rice layer topped with cilantro and lime.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 430

Ingredients Equipment Method

Ingredients

  

• 1 lb boneless, skinless chicken breasts diced into small pieces
• 1 cup white rice rinsed
• 2 cups chicken broth or water with chicken bouillon
• 3 cloves garlic minced
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 lime lime cut into wedges
• 0.25 cup chopped cilantro fresh
• 1 cup shredded cheese optional, for serving
• to taste salt and pepper

Equipment

• Large skillet or cast iron pan
• Chef's knife
• Cutting board
• Measuring cups and spoons

Method

 

1. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. Add the minced garlic and ground cumin to the same skillet, cooking for about 30 seconds until fragrant. Be careful not to burn the garlic.
3. Add the rinsed rice to the skillet, stirring to coat it with the garlic and cumin mixture. Cook for 2-3 minutes, allowing the rice to become slightly toasted and translucent at the edges.
4. Pour in the chicken broth and bring to a simmer. Cover the skillet with a lid or foil, reduce the heat to low, and cook for 15 minutes until the rice is tender and has absorbed most of the liquid.
5. Uncover the skillet and gently fluff the rice with a fork. Nestle the cooked chicken back into the rice, spreading it evenly across the skillet. Let everything cook together for another 2-3 minutes to combine the flavors.
6. Squeeze fresh lime juice over the rice and chicken mixture, then sprinkle with chopped cilantro. Toss carefully to distribute the flavors evenly.
7. Serve the burrito bowl hot, topped with shredded cheese and additional lime wedges if desired. Enjoy the vibrant flavors and satisfying texture of this one-pan dish.

This dish feels like a celebration of efficiency—everything I love about mealtime with none of the usual fuss. It’s perfect for busy weeknights or when unexpected guests show up ready for something hearty and flavorful. The flavors stick around long after the last bite, making leftovers just as exciting.

In a season that favors quick, comforting meals, this one-pan wonder stays relevant. It offers all the satisfaction of a big, fresh meal without the effort, turning a simple skillet into a canvas of bold, bright flavors that speak for themselves.

Theo Granger

Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.