Cheesy Chicken Burrito Skillet (One-Pan) | CookOS

Cheesy Chicken Burrito Skillet

Name: Cheesy Chicken Burrito Skillet (One-Pan)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1 lb boneless, skinless chicken breast, cubed; 1 packet taco seasoning; 2 tbsp butter; 2 cups long-grain white rice; 1 (10 oz) can enchilada sauce; 3 cups chicken broth; 1 (15 oz) can Mexican-style corn, drained; 1 (15 oz) can seasoned black beans, drained and rinsed; 8 oz shredded cheddar cheese

A one-pan cheesy chicken burrito skillet combines seasoned diced chicken, toasted rice, enchilada sauce, black beans, and corn topped with melted cheddar—a flavorful Tex-Mex dinner that comes together in a single skillet.

🌍Tex-Mex 🏷️Burrito bowl 🏷️Skillet meal 🏷️One-pan dinner 🏷️Chicken and rice Cheesy

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

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Ingredients

1 tbsp olive oil
1 lb boneless, skinless chicken breast, cubed
1 packet taco seasoning
2 tbsp butter
2 cups long-grain white rice
1 (10 oz) can enchilada sauce
3 cups chicken broth
1 (15 oz) can Mexican-style corn, drained
1 (15 oz) can seasoned black beans, drained and rinsed
8 oz shredded cheddar cheese

10 Ingredients

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Instructions

1
Heat olive oil in a large skillet over medium-high heat.
2
Add the cubed chicken to the hot skillet and begin to cook.
3
Season the chicken with taco seasoning and stir to coat. Continue to cook until the chicken is partially cooked but not all the way through.
4
Add the butter to the skillet and allow it to melt.
5
Add the rice to the skillet and stir continuously for about one minute to toast it in the butter and chicken drippings.
6
Pour in the enchilada sauce and stir to combine.
7
Add the chicken broth, stirring and scraping up any browned bits from the bottom of the pan.
8
Stir in the drained corn and rinsed black beans.
9
Bring the mixture to a simmer, then cover with a lid and reduce the heat. Let it simmer for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
10
Remove the skillet from the heat. Add the shredded cheddar cheese and stir until it's melted and well combined.
11
Serve hot, as is, or with your favorite burrito toppings.

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Tips & Notes

Pro tips

Toast the rice in melted butter for 2–3 minutes before adding broth to prevent clumping and develop nutty flavor.
Cube the chicken into uniform 1-inch pieces so it cooks evenly with the rice in the same pan.
Sprinkle cheese in the last 2–3 minutes of cooking so it melts without burning or separating.
Taste the rice and broth ratio: if rice seems too wet, simmer uncovered; if too dry, add a splash of warm broth and cover.

Substitutions

Long-grain white rice → long-grain brown rice or jasmine rice (adjust cooking time and liquid accordingly)
Cheddar cheese → Monterey Jack, Mexican blend, or Oaxaca cheese (melts smoothly)
Enchilada sauce → salsa verde or red salsa mixed with 1 tbsp tomato paste
Boneless chicken breast → diced thighs (slightly more forgiving; cook time remains the same)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat in a 350°F oven covered with foil for 15–20 minutes, or microwave individual portions with a splash of broth.

Equipment

12-inch skillet or large sauté pan with a lid

Common Questions

Can I use brown rice instead of white rice?

Brown rice requires longer cooking (45–50 minutes) and more liquid. Increase broth to 3.5 cups and start the rice before adding chicken to ensure even doneness.