This Easy Tex Mex Chicken and Zucchini Skillet is a colorful dish packed with flavor! Juicy chicken, fresh zucchini, and zesty spices come together quickly for a fun meal.
I love how it’s on the table in no time! Perfect for busy nights when you still want something tasty. Plus, it’s one pan, so less cleanup—win-win!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breast for its lean protein. If you’re looking for a shortcut, rotisserie chicken shredded works great too! For a vegetarian option, try using firm tofu or extra beans instead.
Zucchini: This veggie adds a lovely texture. If zucchini isn’t available, try yellow squash or even diced bell peppers. They’ll compliment the other flavors nicely!
Beans: Black beans are my favorite for this dish, but pinto or kidney beans can be used too. If you’re short on time, canned beans save you a step, just remember to rinse them well.
Cheese: I recommend a Mexican cheese blend for that authentic flavor. If you’re lactose intolerant or vegan, you can use dairy-free cheese or omit it entirely. Nutritional yeast can add a cheesy flavor here.
How Do I Cook the Chicken Just Right?
Cooking chicken can be tricky, but here are some easy steps to get it just right:
- Heat your skillet before adding the chicken; this helps sear it quickly and keeps it juicy.
- Cut the chicken into evenly sized pieces so they cook at the same rate.
- Don’t overcrowd the skillet! Cook in batches if necessary to brown the pieces nicely.
- Always check if the chicken is cooked through; the internal temperature should reach 165°F (75°C).
Following these tips, you’ll have perfectly cooked chicken for a flavorful skillet meal!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breast, diced
- 2 medium zucchinis, chopped into half-moons
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 cup shredded Mexican cheese blend or cheddar cheese
- Fresh cilantro, chopped (for garnish)
Time Needed:
This delightful dish takes about 30 minutes from start to finish! You’ll enjoy 10 minutes of prep time and around 20 minutes of cooking. Quick and easy, perfect for weeknight dinners!
Step-by-Step Instructions:
1. Cooking the Chicken:
Begin by heating the olive oil in a large skillet over medium-high heat. Once hot, add in the diced chicken. Season it with salt, pepper, half of the chili powder, cumin, smoked paprika, and optional cayenne pepper for a little kick. Cook the chicken for about 5-7 minutes until it’s nicely browned and cooked all the way through. When done, remove the chicken from the skillet and set it aside.
2. Sautéing Aromatics:
In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant. It will add a wonderful depth of flavor to your dish!
3. Adding Vegetables:
Now, toss in the chopped zucchini and diced red bell pepper. Cook for about 5 minutes, stirring occasionally, until the veggies start to soften. They’ll add color and crunch to the skillet!
4. Mixing in the Goodness:
Next, stir in the corn, black beans, and diced tomatoes. Sprinkle the remaining chili powder over the top. Cook everything for another 3-4 minutes, allowing the flavors to combine and the vegetables to reach a tender texture.
5. Bringing It All Together:
Return the cooked chicken to the skillet, giving everything a good stir to mix well. Taste and adjust the seasoning with more salt and pepper if needed.
6. Melting the Cheese:
Sprinkle the shredded cheese over the mixture in the skillet. Cover the skillet with a lid, letting it sit for about 2-3 minutes until the cheese is melted and bubbly.
7. Garnishing and Serving:
Before serving, sprinkle fresh chopped cilantro over the top for a burst of color and fresh flavor. Serve hot on its own or with warm tortillas, rice, or a refreshing side salad.
Enjoy this quick, hearty, and flavorful Tex Mex meal all in one skillet!
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in vegetables like yellow squash, green bell peppers, or even spinach. Just make sure to adjust cooking times slightly depending on what you choose to ensure everything is nicely cooked.
Can I Make This Recipe Ahead of Time?
Yes, this dish can be made ahead! You can prepare it and store it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or broth to keep it from drying out.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it slowly in a skillet or microwave, stirring occasionally to ensure even heating.
What Can I Serve With This Dish?
This Tex Mex skillet goes wonderfully with rice, quinoa, or warm tortillas. You can also serve it alongside a simple salad or some guacamole for a complete meal!
