Cheesy Chicken Burrito Skillet Recipe


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped onion
  • 1 (10 ounce) can diced tomatoes and green chiles (like Rotel), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 (1.25 ounce) packet taco seasoning
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 cup shredded Mexican cheese blend (or a mix of cheddar and Monterey Jack)
  • Optional toppings: chopped cilantro, avocado, sour cream, salsa, hot sauce


  • Prep and sauté: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook, stirring occasionally, until browned on all sides (about 5-6 minutes).
  • Add veggies and simmer: Add onion to the skillet and cook for 2 minutes, or until softened. Stir in diced tomatoes and green chiles, black beans, corn, and taco seasoning.
  • Incorporate rice and broth: Add the rice and chicken broth to the skillet. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is mostly absorbed.
  • Melt the cheese: Remove the skillet from the heat. Sprinkle half of the cheese over the top. Cover and let it sit for about 5 minutes to melt the cheese.
  • Finish and serve: Sprinkle the remaining cheese over the top. Serve immediately with your desired toppings like cilantro, avocado, sour cream, salsa, etc.


  • Adjust the spice: Customize the spice level by using mild or hot taco seasoning and adding additional hot sauce to taste.
  • Double it up: Easily double the recipe for larger groups
  • Make it creamy: Stir in a couple of tablespoons of cream cheese or sour cream at the end with the cheese for extra richness.

Enjoy your flavorful and satisfying Cheesy Chicken Burrito Skillet!


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