This Easy Tex Mex Chicken and Zucchini Skillet is a colorful dish bursting with flavor! Tender chicken and crunchy zucchini come together with zesty spices for a quick meal.
It’s super easy to make, and cleanup is a breeze! I love how I can whip this up in just one pan—perfect for busy days when I want something tasty without fuss.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is great for this recipe, but I often use thighs. They’re juicier and add more flavor! If you want a vegetarian option, try swapping it out for some firm tofu or extra beans.
Zucchini: Fresh zucchini adds a lovely texture. If you can’t find it, yellow squash works well too! You can also use other veggies like bell peppers or spinach.
Cheese: I love a Mexican blend for its creaminess! If you’re looking for a lighter version, reduced-fat cheese or nutritional yeast can work well as a substitute. Just keep in mind the flavor might differ.
Spices: Ground cumin and chili powder are key for that Tex Mex flavor. If you don’t have these, try taco seasoning instead. It’s a quick fix!
How Do I Ensure My Chicken is Cooked Just Right?
Cooking chicken to the perfect doneness can be tricky, but here’s a simple way to ensure it’s tasty and safe. First, cut the chicken into even, bite-sized pieces to help them cook evenly. Don’t rush the cooking; medium-high heat will give you a nice sear without burning.
- Cook the chicken until it’s no longer pink inside, about 6-8 minutes. Use a meat thermometer if you have one; it should read 165°F (75°C).
- If you’re unsure, slice into a piece to check for doneness. The juices should run clear!
With these tips, you’ll have perfectly cooked chicken every time, adding to the flavor of your skillet dish!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 medium zucchinis, sliced or chopped into bite-sized pieces
- 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)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese or shredded cheddar and Monterey Jack
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious one-pan meal will take about 30 minutes from start to finish! Prep time is about 10 minutes, and cooking will take around 20 minutes. Perfect for a busy weeknight when you’re craving something flavorful and quick!
Step-by-Step Instructions:
1. Heat the Oil:
Start by pouring the olive oil into a large skillet and heating it over medium-high heat. Make sure it’s nice and hot before adding the chicken!
2. Cook the Chicken:
Add your bite-sized chicken pieces to the skillet. Season them with salt, pepper, ground cumin, chili powder, and smoked paprika. Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s browned and completely cooked through. Once done, remove it from the skillet and set it aside.
3. Sauté the Aromatics:
In the same skillet, toss in the diced onion and garlic. Sauté for about 2 minutes until the onion becomes fragrant and translucent. This will make your kitchen smell amazing!
4. Add the Veggies:
Now, add the sliced zucchini and diced red bell pepper. Cook these together for about 4-5 minutes until they begin to soften up.
5. Mix in Other Ingredients:
Stir in the corn, black beans, and diced tomatoes. Let this mixture cook for another 3-4 minutes, stirring occasionally, until everything is heated through and well combined.
6. Combine Everything:
Return the cooked chicken back to the skillet and mix everything together nicely. You want those wonderful flavors to meld!
7. Add the Cheese:
Sprinkle the shredded cheese evenly across the top of the skillet mixture. Cover the skillet with a lid or some foil and cook for about 2-3 minutes, just until the cheese melts.
8. Garnish and Serve:
Once the cheese is all gooey and melted, remove the skillet from heat. Garnish with fresh cilantro and serve immediately. Enjoy your flavorful Tex Mex Chicken and Zucchini Skillet!
This dish is perfect for serving with rice, tortillas, or eating on its own. Enjoy!
FAQs for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Frozen Vegetables?
Absolutely! Frozen corn and zucchini can be used in this recipe. Just make sure to thaw and drain them first to avoid excess moisture in the skillet. You can add them directly to the skillet without pre-cooking; just allow a few extra minutes for heating through.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in a skillet over medium heat or in the microwave. You may want to add a splash of water or broth to keep it moist while reheating!
Can I Make This Recipe Vegetarian?
Yes, you can easily make this dish vegetarian! Substitute the chicken with additional beans, tofu, or tempeh. You can also increase the amount of veggies or add some cooked quinoa for added protein.
What Can I Serve This Dish With?
This Tex Mex skillet is delicious on its own, but you can also serve it with rice, quinoa, or warm tortillas. Top it with avocado or sour cream for extra creaminess!