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Chicken Burrito Skillet

We love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time! —Krista Marshall, Fort Wayne, Indiana
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    6 servings


  • 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 cup uncooked long grain rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 2-1/2 cups reduced-sodium chicken broth
  • 1 cup shredded Mexican cheese blend
  • 1 medium tomato, chopped
  • 3 green onions, chopped


  • Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan.
  • In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes.
  • Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.

Test Kitchen Tips
  • Any can of beans you have in your pantry will work well in this recipe. We particularly like pintos and kidney beans here.
  • Bump up the health factor by using brown rice instead of white.
  • Nutrition Facts
    1-1/3 cups: 403 calories, 13g fat (4g saturated fat), 58mg cholesterol, 690mg sodium, 43g carbohydrate (4g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.


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    Average Rating:
    • Cellar
      Oct 6, 2020

      This one was easy. A great 30-minute meal. I sauteed some onions, garlic and green peppers after I cooked the chicken. Forgot to brown the rice, but I added 1/4 c of sofrito, some more garlic, added corn, as well as the diced tomatoes and black beans, I then followed the receipt and it was a hit with the family. I love one pot meals!! We love anything Mexican.

    • Robert
      Sep 20, 2020

      I doubled the onion powder, garlic powder and chili powder

    • Sharon
      Sep 14, 2020

      This is a fantastic base recipe. Such an easy no fuss dinner. I seasoned the chicken with a little of a Mexican spice mix (taco seasoning). After the chicken was mostly cooked I removed it and added chopped onions, green peppers, garlic to the pan. They softened and picked up the flavorings from the pan. I scraped them out and browned the rice. Added a can of drained corn, the green pepper and onion probably a tbsp of chili powder and 1/2 Tbsp of cumin. Definitely added to the rotation. THANK YOU!!!

    • Kwalker6768
      Aug 9, 2020

      My husband and I enjoyed this recipe. After reading a few other reviews I doubled the chili powder. I think the next time I make it I will add some leftover corn.

    • Timour
      Jul 24, 2020

      Easy to make and a huge hit with the kids ..... "this is a keeper recipe dad" my son proudly exclaimed ..... "two thumbs up" according to my daughter. the leftovers were even better warmed the next day for lunch

    • Sandy
      Jul 9, 2020

      I wanted to like it but it was just a bad recipe. I read all the reviews and some said it was bland so I doubled the seasonings and it was still extremely bland. My grown son hated it and my husband said it was barely edible, and I have to agree. This is the first time I have ever disliked a Taste of home recipe, and I have been using them for many many years. Oh well, sometimes you win and sometimes you lose!

    • Lynda
      Jun 16, 2020

      So easy to make and taste incredible! I had leftover white rice and threw that in the pan. What I love about the recipe is that it is adaptable you can change it up and it is still easy and affordable. I am going to use shrimp next time. Thank you for the recipe.

    • Paige
      May 3, 2020

      We loved it! Not too spicy!

    • C
      Apr 27, 2020

      I made it as written, except that my chicken was already cooked. I added it just long enough to heat through before serving. I didn’t like this at all. I love Mexican dishes, but this was bland and soggy. Too much rice, and the rice was mushy after 20 minutes of simmering. I really wanted this to work, because it was so easy!

    • Timothy
      Feb 20, 2020

      Made this exactly as stated in the recipe except I used 3 chicken breasts and it was absolutely incredible! My wife bought the Insta-Pot which is really amazing, and she does a great job making food with it but I just can't seem to adapt from traditional cooking methods. This was amazing and the most simple meal I've ever prepared. Perfect for four people....Every recipe I've ever tried from this website has been great! Definitely worth of 5 stars for sure. Oh! I used black beans, rinsed well of course.