Cheesy Chicken Burrito Skillet is the tortilla-less version of a cheesy, stuffed burrito. Add everything into a skillet then simmer - so easy!
“This is FABULOUS!!! I added a dollop of sour cream to my serving and OMG…amazing!”
I recently listed to a podcast titled “Why you need a seasonal routine” by my friend Alexa at Simple Roots Wellness – and it rocked my world.
A key take away was that eating moist, oily, warm foods when it’s cold and dry outside is not only good for our circadian rhythm, but it can also boost our mood and metabolism. It’s no wonder that my Cheesy Chicken Burrito Skillet is being made on repeat around here lately – it’s the comfort food my body is craving right now!
Watch How to Make It
Cheesy Chicken Burrito — No Tortilla Required
I mean… root vegetables, warming spices, and broths are probably what we should be aiming to eat the most of when we’re living seasonally, but I still stand by this hearty, 1 skillet supper that will delight you with its simplicity.
Add chopped chicken plus a few pantry staples including rice, beans, canned tomatoes, broth, and taco seasoning into a skillet then cover and simmer. Stir in shredded cheese then top with more shredded cheese and serve.
COULD. NOT. BE. EASIER!
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Pin ItI must warn you that this recipe feeds an army, but the leftovers reheat super well for lunches.
Ready to warm your belly and soul with this super simple, gluten-free dinner recipe?
How to Make This Recipe
Start by bringing long grain white rice, chicken broth, and canned diced tomatoes with green chiles to a boil in a large skillet. Next add black beans, frozen sweet corn, chopped chicken breasts, and homemade taco seasoning (or a GF taco seasoning packet).
Bring the mixture back to a simmer then place a lid on top, turn the heat down to a touch below medium, then simmer for 15-20 minutes, giving the mixture a quick stir about halfway through.
Once the rice is tender, take the skillet off the heat then stir in shredded Mexican blend cheese. Sprinkle another cup of the cheese blend on top then place the lid back on top and let sit and melt for 5 minutes.
Last step: scoop onto plates, top with chopped cilantro, green onions, or avocados, then devour! I hope you love this yummy, warming, EASY skillet supper recipe – enjoy!
More Easy Tex-Mex Recipes
- Beef Enchiladas
- Gluten Free Enchilada Sauce
- Crock Pot Salsa Chicken
- Creamy Pinto Beans
- Cheese Enchiladas with Homemade Red Sauce
- Chicken Enchiladas
- Green Enchilada Chicken Soup
- Beef & Veggie Enchilada Skillet
Ingredients
- 1 cup long grain white rice
- 1-3/4 cups chicken broth
- 10 oz can diced tomatoes with green chiles, undrained
- 2 small chicken breasts, 12-14oz, cut into bite-sized pieces
- 15 oz can black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 recipe homemade taco seasoning, see notes
- 8 oz Mexican cheese blend, divided
- Toppings: chopped cilantro, chopped green onions, diced avocado
Directions
- Add rice, chicken broth, and canned tomatoes with juices into a large, nonstick skillet then turn the heat up to high to bring to a simmer. Add chicken (raw), black beans, sweet corn, and taco seasoning then bring mixture back to a simmer, place a lid on top, and turn the heat down to just a touch below medium. You want the dish to be at a constant yet gentle simmer. Simmer for 15-20 minutes or until rice is tender, stirring halfway through.
- Once rice is tender, remove skillet from heat then stir in half the cheese. Top with remaining cheese then place the lid back on top and let sit for 5 minutes. Scoop onto plates then top with optional toppings and serve.
Notes
- Be sure the chicken is cut into small, bite-sized pieces (vs hunks) to ensure they cook all the way through.
- You can use my recipe for single serving taco seasoning OR 2 Tablespoons large batch homemade taco seasoning.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
How would you make this with brown rice?
Hi Gracie! I haven’t tested it with brown rice as it takes so long to cook – all the other ingredients would overcook – so I can’t say for sure!
I make this with brown rice sometimes. Start with the broth and rice and cook for about 15 minutes. Then add all the other ingredients (and a bit more broth if needed.) Cook about 20 minutes, stirring halfway through and add liquid if needed. When it’s done, add cheese as instructed. Works just fine and adds the lovely, rich flavors of brown rice plus all those nutrients!
This recipe has been on my Must Try list for some time. I finally got to give it a whirl and it was amazing! So yummy! It also was enough to feed my family and leave leftovers… although, I don’t plan to share!
This was SO GOOD! Might be my most favorite recipe I have made of yours so far. Thank you for all the cooking inspo and simplicity of tasty recipes!
We made this for the first time and it DID NOT disappoint! This will be a new fav in the rotation!
What kind of chicken breast’s do you buy? I feel like all I can find anymore are the big fat ones that have odd texture.
So happy to see your note on how you serve this to Lincoln! Keep those up, they help me with my little DF monster (vs. my cheese addiction!).
This has become one of my favorite easy weeknight recipes. It re-heats well, too. Thanks for sharing!
So glad to hear it, Sarah! Thanks for your recipe rating and feedback!
I made this last night. We really liked it And it was so quick and easy to make.
Glad to hear that, Kris! Thanks so much!
Delish! Thanks for the easy recipe that made Monday supper a breeze!
So glad you enjoyed, Terri!!
Tasty, easy, fast, family-friendly, simple ingredients…just when you think you’ve found all the reasons to love this recipe, you take a bite and it moves even further up on the “favorite” list! Made this exactly as written and I will definataly be making it again. Another winner! And while I’m boasting about your recipes, where has the homemade taco seasoning been all my life??? There’s a batch in the pantry at all times now. Thank you for sharing your gifts and recipes, Kristin!
Wohoo!! That taco seasoning saves me every single week!
This recipe was delicious and FAST! Thanks Kristin! Perfect Tuesday night recipe.
So glad you loved it, Kelsey!
This looks amazing! Do you think the recipe would work with ground turkey?
Definitely!
Every single one of my “homerun” recipes are from you! We keep a list
in our kitchen of all of different dinners we make, and most of them are from your site. Thanks so much for making such simple recipes-as a working mom, I appreciate it1 Your taco seasoning recipe is written on a scrap of paper that is taped inside my spice cabinet-I couldn’t live without it. :) Keep up the great ideas-we love everything you make!
Oh you are too kind – I’m SO glad you enjoy the recipes, Jody! Thanks so much for your feedback!