This Easy Tex Mex Chicken and Zucchini Skillet is a fun and colorful dish! You’ll enjoy tender chicken, fresh zucchini, and tasty spices all cooked in one pan.
It’s perfect for busy nights when you want something delicious without a lot of fuss. I love serving it with warm tortillas—nothing brings a meal together like that! 🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great here. If you want to mix it up, try using thighs for a juicier bite, or substitute with shrimp or tofu for a meatless option.
Zucchini: Fresh zucchini adds a nice texture. If you can’t find it, yellow squash works well, or you could even use bell peppers or asparagus for different flavors.
Spices: Chili powder and cumin give the dish its Tex Mex flavor. In a pinch, taco seasoning can replace these spices. Just remember to taste as you go, since it may be saltier!
Black Beans: These are optional but add protein. If you want to skip them, canned chickpeas or even cooked lentils are good alternatives.
Cilantro: It adds freshness at the end. If you’re not a fan of cilantro, try parsley or simply leave it out. The dish will still taste great!
How Do You Get the Chicken Perfectly Cooked?
Cooking chicken properly in this dish is key for great flavor. Here’s how to ensure it’s juicy and tender:
- Cut the chicken into even pieces for consistent cooking. Bite-sized works best here.
- Season the chicken well with spices before it hits the skillet. This helps infuse flavor.
- Don’t overcrowd the skillet; cook in batches if necessary. This ensures the chicken browns nicely.
- Cook until it’s no longer pink in the center, about 5-7 minutes, depending on the size of your pieces.
To check if it’s done, slice a piece open to ensure the juices run clear. Allowing it to rest after cooking can also help keep it juicy!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (with juices)
- 1 cup black beans, drained and rinsed (optional)
- 1 cup corn kernels (fresh or frozen)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro, for garnish
- Juice of 1 lime
- Shredded cheese (cheddar or Monterey Jack), for topping (optional)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. It’s a quick and easy option for a busy weeknight dinner. By using just one skillet, you’ll have less clean-up too!
Step-by-Step Instructions:
1. Sizzling Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Once it’s hot, add in the bite-sized chicken pieces. Sprinkle with salt, black pepper, chili powder, cumin, smoked paprika, and cayenne pepper if you want a little kick. Cook these for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Sautéing Veggies:
In the same skillet, toss in the diced onion and minced garlic. Sauté these for about 2-3 minutes until the onion is soft and fragrant. Then, add the sliced zucchini and diced red bell pepper. Cook for around 5 minutes until the veggies are tender but still have a nice crunch. You want them vibrant and colorful!
3. Mixing It Up:
Now it’s time to bring everything together! Stir in the diced tomatoes (with their juices), the optional black beans, and the corn. Let this cook for another 3-4 minutes so all the flavors can blend nicely together.
4. Final Touches:
Return the cooked chicken to the skillet and give everything a good stir to combine. Cook for another 2 minutes to meld all those lovely flavors. After that, remove the skillet from the heat and squeeze the fresh lime juice over the entire dish. Sprinkle the chopped cilantro on top for a burst of freshness.
5. Cheese It Up:
If you like cheese, feel free to sprinkle some shredded cheese over the top, cover the skillet for a minute or so, and let it melt. It adds a creamy finish that’s hard to resist!
6. Serve and Enjoy!
Serve this flavorful dish hot! You can eat it as is or pair it with warm tortillas, rice, or your favorite side dish. Enjoy your Easy Tex Mex Chicken and Zucchini Skillet!
Frequently Asked Questions
Can I Use Other Vegetables in This Skillet?
Absolutely! Feel free to mix it up with vegetables like bell peppers of different colors, yellow squash, or even spinach. Just keep the cooking times in mind so everything stays tender but not mushy!
What If I Don’t Have Olive Oil?
No problem! You can use any cooking oil you prefer, like avocado oil, vegetable oil, or canola oil. Each will work just fine for sautéing the chicken and vegetables.
Can I Make This Skillet Ahead of Time?
Yes, you can! Make the entire dish ahead and store it in the fridge for up to 3 days. Just reheat it in a skillet over low heat, stirring occasionally, until warmed through. You might want to add a splash of water or broth to keep it from drying out.
Is This Recipe Freezer-Friendly?
Yes, you can freeze the cooked skillet dish for up to 2 months. Make sure it’s in an airtight container. To reheat, thaw overnight in the fridge and then warm it up in a skillet or microwave, stirring occasionally.
