One-Pot Chicken with Savory Brown Rice Pilaf

Take a break from weeknight meal stress with this gluten-free, one-pot chicken and brown rice recipe featuring black beans, salsa, and corn. It delivers protein, vegetables, whole-grain carbs, fiber, bold Southwestern flavors, and minimal cleanup. A handful of pantry spices gives this dish depth without extra effort.

This hearty dinner comes together quickly and then simmers on the stove for a mostly hands-off finish. Instructions for preparing the same recipe in an Instant Pot are included as well.

“I absolutely LOVED this recipe!! I meal prep for the week and typically by the third meal I’m over it, but this never got old! I especially liked the convenience of the “one pot” meal. It was easy and delicious. Will definitely be making again!” -Sarah

Ingredients for One-Pot Chicken and Brown Rice

This recipe is built from everyday ingredients and is family-friendly. It’s straightforward, adaptable, and great for busy nights.

• Yellow onion. Offers great cooked flavor; white onion can be used as a substitute.
• Garlic. Start with the stated amount and add more if you prefer a stronger garlic presence.
• Olive oil. A tablespoon is enough to sauté the onion and garlic; any neutral oil works.
• Brown rice. Long-grain brown rice is preferred, but short-grain works too.
• Corn. Use frozen, canned, or fresh—roasted corn adds extra flavor.
• Salsa. Pick your favorite jarred or homemade salsa for the base flavor.
• Black beans. Canned, drained, and rinsed.
• Chicken broth. Low-sodium broth is ideal; water or extra salsa can substitute in a pinch.
• Spices. A mix of garlic powder, onion powder, oregano, chili powder, cumin, and optional red pepper flakes or cayenne gives a Southwestern profile.
• Chicken breast. This recipe works with thawed or frozen boneless, skinless chicken breasts.
• Toppings (optional). Flaky sea salt, shredded cheddar, lime, sour cream, cilantro or green onions, and tortilla chips make great finishing touches.

Quick Tips for Prepping Black Bean Brown Rice Chicken

No special techniques are required, but a few simple tips will help the cooking process run smoothly.

Sauté the Onion and Garlic

Dice the onion for the best texture. Sauté it in a tablespoon of oil in a large pot or Dutch oven until softened, about 3–5 minutes, then add the garlic and cook another minute until fragrant to avoid burning.

Add Rice, Corn, Salsa, Beans, and Broth

Once the aromatics are soft, add the brown rice, corn, salsa, black beans, spices, and chicken broth. Stir to combine and bring the mixture to a boil. You can stir after each addition or just once at the end—either works.

Cooking the Chicken

Place the chicken breasts on top of the rice mixture once it reaches a boil. Cover, reduce heat to low, and cook for 45 minutes. The pot should simmer gently the whole time so the steam cooks the chicken; adjust the heat if needed. If the breasts were frozen together, uncover after 30 minutes and separate them, then continue cooking with any pink sides turned face-down.

Shred the Chicken

Remove the lid and shred the chicken using two forks directly in the pot, or transfer the breasts to a plate if you prefer not to risk scratching an enameled Dutch oven. Stir everything together and check for doneness; if any pink remains, cover and cook another five minutes or until the internal temperature reaches 165°F (75°C).

Plating and Toppings

Toppings elevate this meal. Start with a handful of tortilla chips in the bottom of each bowl, add generous scoops of the chicken and rice, then finish with shredded cheddar, a squeeze of lime, flaky salt, and cilantro or green onions. Tortilla chips on the side are great for crunch.

Make It with Frozen Chicken Breast

This recipe shines when you need a no-advance-prep dinner: frozen chicken breasts can go straight into the pot and the meal will be ready in about an hour.

Instant Pot Option

To make this in an Instant Pot, use the Sauté function for the onion and garlic, then add the remaining ingredients and cook on high pressure for 22 minutes. Shred the chicken, stir, and serve.

Minimal Cleanup

I rate cleanup on a 1–5 scale; this recipe is about a 2. You’ll typically use a Dutch oven (or Instant Pot), a cutting board, a knife, and a few measuring spoons. Save time by measuring ingredients into the same cup when possible.

One-Pot Chicken and Brown Rice Recipe

Thanks for stopping by! If you make this chicken burrito bowl and enjoy it, please consider leaving a review below to help others find the recipe.

4.56 from 9 votes

One-Pot Chicken and Brown Rice

Author: Alyssa Adams of The Floral Apron

A perfect, one-pot weeknight chicken dinner with black beans and brown rice everyone will love. No planning needed—works with frozen chicken straight from the freezer.

Print Recipe

Prep Time:5 mins

Cook Time:45 mins

Total Time:50 mins

Course: Dinners

Cuisine: American

Servings: 6 servings

Ingredients

 

To Make the Chicken & Brown Rice Bowls

• 1 medium yellow onion
• 2 cloves garlic
• 1 Tablespoon olive oil (15 ml)
• 2 cups brown rice (390 g)
• 1 cup frozen corn (165 g)
• 1 cup salsa (240 ml)
• 1 15-oz can black beans, drained and rinsed (440 g)
• 1 14.5-oz can chicken broth (410 g)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• ½ teaspoon chili powder
• ½ teaspoon cumin
• Optional: ½ teaspoon red pepper flakes, ½ teaspoon ground cayenne
• Salt and pepper to taste (about ½ to 1 teaspoon each)
• 2 boneless skinless chicken breasts (thawed or frozen)

Instructions

1. Dice the yellow onion and mince the garlic. Keep them separate for the timing in the pot.
2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 3–5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the brown rice, corn, salsa, black beans, spices, and chicken broth. Bring the mixture to a boil.
5. Place the chicken breasts on top of the rice mixture, cover, reduce heat to low, and cook for 45 minutes. The pot should simmer gently so there is enough steam to cook the chicken; raise the heat slightly if it’s not simmering.
6. If the breasts were frozen together, uncover after 30 minutes and separate them. Turn the pink sides face-down, re-cover, and continue cooking for the remaining time.
7. Remove the lid and shred the chicken with two forks. Stir to combine. If any pink remains, recover and cook another 5 minutes or until the internal temperature reaches 165°F (75°C).
8. Spoon into bowls and top with flaky sea salt, shredded cheddar, cilantro or green onions, and a squeeze of lime. Serve with tortilla chips or quesadillas on the side.

Video

Notes

Instant Pot method: use Sauté for Steps 1–3, then seal and cook on high pressure for 22 minutes. Shred the chicken, stir, and serve.

Recommended Supplies

• Large Dutch oven or heavy-bottomed pot
• Measuring cups and spoons, cutting board, knife

Nutrition

Serving: 1 bowl
| Calories: 420 kcal
| Carbohydrates: 74 g
| Protein: 20 g
| Fat: 6 g
| Fiber: 10 g

I’d love to see how your version turns out—take a photo and share it on Instagram by tagging @floralapronblog or using the hashtag #floralapronbakes.