Easy One-Pan Chicken Dinner (Print Version)
# Ingredients:
→ Burrito Bowl Base
01 -
2 tablespoons olive oil
02 -
1 pound boneless, skinless chicken breasts or thighs, diced
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
05 -
1 cup long-grain white rice (or brown rice)
06 -
1 (15-ounce) can black beans, drained and rinsed
07 -
1 cup frozen corn (or canned, drained)
08 -
1 (14.5-ounce) can diced tomatoes (with juices)
09 -
2 cups chicken broth
10 -
1 teaspoon chili powder
11 -
1 teaspoon cumin
12 -
1/2 teaspoon smoked paprika
13 -
1/2 teaspoon oregano
14 -
1/2 teaspoon salt (or to taste)
15 -
1/4 teaspoon black pepper
→ Optional Toppings
16 -
1 cup shredded cheddar or Monterey Jack cheese
17 -
1 avocado, diced or sliced
18 -
1/4 cup fresh cilantro, chopped
19 -
1/4 cup sour cream or Greek yogurt
20 -
1 lime, cut into wedges
21 -
Sliced jalapeños (fresh or pickled)
22 -
Tortilla chips (for crunch)
# Instructions:
01 -
Prep all ingredients before cooking. Dice chicken into bite-sized pieces, chop onion, mince garlic, and measure out spices. Drain and rinse black beans.
02 -
Heat olive oil in a large, deep skillet over medium-high heat. Add diced chicken, season with salt and pepper. Sear for 4-5 minutes until lightly browned. Remove and set aside.
03 -
Reduce heat to medium. Add diced onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
04 -
Add uncooked rice to the pan, stirring to coat in oil and toast for 1-2 minutes. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
05 -
Pour in chicken broth, diced tomatoes, black beans, and corn. Stir to combine. Return seared chicken to the pan, nestling it into the rice mixture.
06 -
Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes (30-35 minutes for brown rice) until rice is tender and liquid is absorbed.
07 -
Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, mixing in chicken and vegetables.
08 -
Serve warm, topped with cheese, avocado, cilantro, sour cream, and lime wedges. Add tortilla chips for extra crunch.
# Notes:
01 -
Can use white or brown rice
02 -
Easily customizable with different toppings
03 -
One-pan meal for easy cleanup