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Chicken Burrito Skillet

40 reviews
Total Time
Prep: 15 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Krista Marshall, Fort Wayne, Indiana

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jan. 06, 2024

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

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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.

    • Watch How to Make Chicken Burrito Skillet

    Test Kitchen Approved

    Chicken Burrito Skillet

    40 reviews
    Prep Time 15 min
    Cook Time 30 min
    Yield 6 servings

    Ingredients

    • 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
    Text Ingredients

    Directions

    1. 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.
    2. 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.
    3. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.

    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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