Chicken Burrito Casserole with Seared Chicken and Rice

Chicken Burrito Casserole

This chicken burrito casserole is spooned from a skillet, not cut into squares. Four browned chicken breasts sit over tomato-tinted rice with kidney beans, corn, and red pepper. Fresh cilantro finishes the dish; there’s no tortilla layer or cheese topping.

The rice bakes covered until it is nearly tender before the chicken goes on top. That gives the rice time to soften without keeping the chicken in the oven for the entire bake. Check the rice and chicken for doneness rather than relying on the clock alone.

Ingredients for Chicken Burrito Casserole

Makes 4 servings. Prep time: about 15 minutes. Cook time: about 45–55 minutes, depending on the rice and chicken. Total time: about 1 hour to 1 hour 10 minutes.

• 4 small boneless, skinless chicken breasts, about 1 1/2 pounds total (680g), evened to about 3/4–1 inch thick
• 2 tablespoons olive oil, divided
• 1 small yellow or white onion, diced (about 140g)
• 1 medium red bell pepper, cut into roughly 1/2-inch pieces (about 150g)
• 1 1/2 cups dry long-grain white rice, rinsed and well drained (about 280g)
• 2 1/4 cups low-sodium chicken broth, plus a little extra only if needed
• 1/2 cup plain canned tomato sauce (about 120g)
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup corn kernels, thawed if frozen (about 160g)
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 3/4 teaspoon fine salt, divided, plus more to taste
• 1/4 cup chopped fresh cilantro, plus a few leaves for garnish

Use a deep 12-inch oven-safe skillet with at least a 3-quart capacity and a tight-fitting oven-safe lid. A shallow skillet may crowd the rice or spill over. If needed, tightly crimp heavy-duty foil over the rim instead of using a lid.

How to Make Chicken Burrito Casserole

1. Preheat and season: Heat the oven to 400°F (205°C). Even out any especially thick parts of the chicken. Season the breasts with half of each of the chili powder, cumin, garlic powder, and salt.
2. Brown the chicken: Heat 1 tablespoon olive oil in the skillet over medium-high heat. Sear the chicken for about 3 minutes per side, turning once, until browned in patches. Transfer to a clean plate. It will finish cooking later.
3. Start the rice: Reduce the heat to medium. Add the remaining tablespoon of oil, the onion, and the bell pepper. Cook until they begin to soften. Stir in the remaining spices and salt, then add the drained rice, broth, tomato sauce, beans, and corn. Scrape up the browned bits, spread the rice evenly, and bring the liquid to a steady simmer. Allow about 7–9 minutes for this stage.
4. Bake the rice: Cover tightly and carefully transfer the hot skillet to the oven. Start checking after 25 minutes; the rice will typically need 25–35 minutes. Taste grains from different parts of the skillet. They should be nearly tender, with a little moisture remaining but no large pool of thin liquid. If the rice is still firm and the skillet looks dry, stir in 1/4 cup hot broth or water, cover, and bake a few minutes longer.
5. Finish with the chicken: Set the four breasts on top of the rice without burying their browned surfaces. Pour in any juices from the plate. Cover and bake, starting to check after 8 minutes, until the rice is tender and the thickest part of each breast reaches 165°F (75°C). This typically takes 8–15 minutes. If the rice is tender but still wet once the chicken is cooked, uncover briefly to let excess moisture evaporate.
6. Rest and serve: Let the skillet rest loosely covered for 5 minutes. Taste the rice and adjust the salt if needed. Scatter cilantro over the chicken and rice, then serve one breast with a scoop of rice per person.

When Is the Rice Ready for the Chicken?

At the 25-minute check, the grains should be almost tender, not hard in the middle. Firm rice in a dry skillet needs a small amount of hot liquid and more covered baking before the chicken goes on top. If the rice is already tender but wet, do not add broth; let excess moisture evaporate briefly after the chicken finishes cooking. Skillet depth, lid fit, and rice can all change the bake time.

Why Add the Chicken Near the End?

Searing gives the chicken its browned surface, but browning does not mean the center is cooked. Adding the breasts after the rice is nearly tender limits their time in the oven while keeping them visible on top. Check every piece with an instant-read thermometer before serving.

Variations and Serving

Black beans can replace the kidney beans, though they change the look of the finished skillet. For a cheesy variation, scatter a modest amount of Monterey Jack over the finished rice around the chicken and melt it briefly, leaving the browned chicken exposed. Offer lime wedges at the table if desired.

For a bowl-style dinner with related flavors, try these chicken taco rice bowls.

How to Store and Reheat Leftovers

Cool leftovers promptly and refrigerate in airtight containers for up to 3 days. Reheat individual portions in the microwave until thoroughly hot, adding a small splash of water if the rice has dried out. You can season the chicken and chop the vegetables ahead, but do not hold partially cooked chicken overnight.

Nutrition

Approximate nutrition per serving, based on 4 servings: 670 calories, 52g protein, 13g fat, and 86g carbohydrates. Per 100g of finished casserole, that is roughly 125 calories, 10g protein, 2g fat, and 16g carbohydrates. Values vary with the chicken, broth, beans, and amount of liquid retained after cooking.